Gifts from the Sea
Our Oceans and Fisheries
School of Fusiliers — by Bill Curtsinger
(photo from National Geographic website)
“Humans have been fishing the oceans for thousands of years. But over the past five decades technology has allowed us to fish farther, deeper and more efficiently than ever before. While it may seem that there are plenty of fish in the sea, it's a different story just below the surface. Overfishing, lack of effective management and our own consumption habits are just a few factors contributing to a decline in wild fish. Ocean fish are wildlife—the last such creatures that we hunt on a large scale. The sheer size of the oceans suggests unlimited abundance, but there are limits.” — (from the SeaWatch Monterey Bay Aquarium website)
Aquaculture, or fish farming, has evolved in an effort to decrease the pressure on wild seafood resources. It can be a useful alternative. Today, a significant portion of all seafood consumed comes from aquaculture. People are raising fish, shrimp and oysters like farmers raise cattle and chickens. But the ecological impact of fish farming depends on the species chosen, where the farm is located, and how they are raised. In addition, most farmed fish lack the flavor of wild fish and may not be as nutritious.
Sandabs respects the oceans and our fisheries. We make every attempt to offer our patrons only wild sustainable seafood or aquaculture products that are grown with a mind toward ecology and the quality of the product grown. If we can’t catch our own, we try to buy directly from small, local fisherman. If that is not possible, we buy from responsible fish brokers who deal directly with the fisherman. If a fish is listed as endangered, we usually do not serve it. However, in some cases when that species is endangered regionally but not globally, then we may serve it.
Thus it is not surprising that our prices may be higher than you would prefer. In the past year alone seafood costs have risen 22%, plus the availability of certain species is seasonal or, at times, uncertain. However, this all seems a small price to pay to ensure the health of sea life and the privilege of dining on great wild or selected “farmed” fish for a sustainable future.