Slow Fish

In the past 30 years, global fish consumption has doubled. The wild fish population cannot keep up with that demand.

The Food and Agriculture Organization estimates that 80% of fish stock is being depleted. And the problem is growing. California may have to shut down sardine fishing entirely.

The problem of overfishing is worsened by the earth’s changing climate. Warmer temperatures and acidified water have a devastating impact on coral reef systems, home to much of the ocean’s biodiversity.

How can you help?

Choose fresh fish from local purveyors that hasn’t been frozen and shipped across the world. Local farmers markets often have sustainable and locally caught fish. The Sacramento Natural Foods Co-op (Snail of approval listed by Slow Food Sacramento) sells only seafood that meets the standards for sustainability set by the Sustainable Fishery Advocates’ FishWise program.

Eat a variety of species, not just the salmon and tuna hawked in supermarkets and sit-down restaurants around the country.

Choose smaller forage fish, like anchovies. They recover more quickly and consume fewer raw materials to reach maturity than top-level predators. They taste good, too.

Consult the guides. Monterey Bay Aquarium’s Seafood Watch and National Geographic are two great sources.

(Excerpted from Slow Fish 101, by Keith Gotcliffe and Lloyd Ellman.)

From time to time, Slow Food Sacramento will host events supporting Slow Fish awareness, such as our Swish, Swish Slow Fish event in June, 2015 featuring Sacramento’s Anna Larsen and Siren Fish Company. Anna was on hand to discuss how to procure and prepare sustainable seafood.

Read about the event in our newsletter wrap up.