Sustainable Seafood Abroad: Canada

A growing number of Canadian companies and non-governmental organizations (NGOs) are all aboot sustainable seafood. Unfortunately, the Canadian government has not been keeping up, as they voted against international measures needed to protect bluefin tuna. However, SOP found plenty of positive storylines to illustrate Canada’s contributions to the movement.

In a classic case of one-upsmanship, [...]

Costco on the Path to Sustainability?

Does anyone else find it odd to hear the words Costco (the largest warehouse club chain in the US) and sustainability in the same sentence? SOP is not yet convinced that the two are synonymous with each other. But Costco recently took action that was a small step in advancing the sustainable seafood movement.

This past [...]

Gulf Oil Spill Effects on Sustainability

The United States’ worst oil spill in history will undoubtedly have far-reaching effects, geographically and over time. The Gulf of Mexico ecosystem has been disrupted and will face fundamental changes for the foreseeable future. SOP breaks down the spill’s effects on the sustainability of domestic fisheries.
The Deepwater Horizon spill impacts fisheries directly through lethal [...]

Is Farm-Raised Seafood Sustainable or Not? (Part 3)

Finally, SOP unveils answers to the question we have all been waiting for: What specific farm-raised seafood products are most sustainable? Below we offer good and bad selections of farmed seafood. But, because nothing is absolute in sustainable seafood, you should still ask questions at the restaurant or fish counter.
As a class, cultured shellfish are [...]

Is Farm-Raised Seafood Sustainable or Not? (Part 2)

When evaluating whether a particular fish farm is sustainable or not, it is helpful to think about where the operation is located within the environment. Each location has its own set of pros and cons. Following up on Part 1, SOP peels away the next layer to help answer the complex question of whether your [...]

U.N. Votes Against Bluefin Tuna Ban

Of all the issues surrounding sustainable fisheries in the world today, the bluefin tuna debacle stands out as the biggest. This issue is so big you see headlines about it in most major newspapers around the globe. SOP hopes more of the general public internalizes this problem and becomes engaged in actively promoting fish conservation [...]

Wylie Dufresne: A Model for the Future

Wylie Dufresne, chef and owner of Lower East Side’s WD-50, pushes the culinary world in new directions with precision and confidence. Tapping into knowledge gained from the scientific discipline of molecular gastronomy, he churns out progressive American cuisine using nontraditional tools such as immersion circulators, liquid nitrogen, and Cryovac machines. SOP was delighted to learn [...]

Sustainable Seafood Abroad: England

So far, SOP has taken a mostly U.S.-centric view of sustainable seafood. The movement is also thriving in a handful of other countries around the world. As part of a new series, we will highlight efforts taking place outside of the U.S. Our first stop is across the pond in England.

Some of England’s chefs and [...]

Invest in Sustainable Seafood!

If you have a bunch of spare cash and believe that sustainable seafood has growth potential, call up Sea Change Management and ask about their Sea Change Investment Fund. The only such fund in the United States, Sea Change is a venture fund investing in companies that “help to expand the market for environmentally-preferable seafood [...]

Sustainable Versus Unsustainable Tuna (plus a Recipe)

Tuna is probably the most sought after fish in the world. A 282-pound bluefin tuna fetched over $100,000 at a Tokyo auction this year. This is troubling because economics and lack of regulation are driving bluefin tuna populations to dangerously low levels. Fortunately, some fisheries for tuna species such as skipjack, albacore, yellowfin, and bigeye [...]

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What we do...

Sustainable Ocean Project (SOP) brings you inspiring stories and easy to understand information about a growing sustainable and local seafood movement that we all should be a part of.