OK, so I figure that since I mentioned sustainable seafood in my last post, and also because I said I’d discuss it in future posts, there’s no reason for me not to write about it now. (Holy negatives, Batman. Sorry, must be Monday…) I’ll try to keep it simple and include a nice practical application (i.e. dinner) at the end.

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In a general sense, the term sustainable is probably the biggest environmental buzzword of the 2000s. Well, maybe it’s tied with climate change. And fair trade is gaining momentum. At any rate, people toss around sustainable in relation to pretty much any and every natural resource. But I’ve come to realize that, in many cases, this word is both poorly defined and understood. And, sometimes, it’s just downright misused. And while sustainability is only one very, very small piece of the complicated mess that is global fisheries, it’s still an important concept—for anyone who eats seafood.

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