Last week there was a debate over the inclusion of red snapper in a recent menu. Concrn is growing up in the country over its red snapper population has been hurt by overfishing; in the Gulf of Mexico, the fishing season has even been shortened so that fewer are caught. Bitmann, an expert, said that the difficulties of following sustainable-fishing guidelines: few fishmongers may know (insofar as they care) whether their cod was from the Pacific or the Atlantic, and whether it was caught on a line (unusual and sustainable) or with a trawl.
He also told that the question of sustainable seafood is something he has struggled with in recent years. He admits that the demand for sustainable seafood or “smart seafood” diet is growing up with its limitations. It is difficult to figure out how your fish has been caught. Second – and from my perspective worse – it had the potential of transforming one into a complicated and irritating dinner guest. He comes to know that eating sustainable seafood in its true sense is very difficult as you don’t know how the fish has been caught or processed. Mere certificate cannot guaranteed the sustainability of a seafood.
