Tsukiji Fish Market, Tokyo: The Ocean's 'Going-Out-of-Business' Sale

Welcome to Tsukiji

Tsukiji Fish Market is a dizzying place offering over 400 unique types of seafood and sea vegetation every day. Any plant or animal from any body of water in the world that could be even remotely considered edible (puffer fish, stone fish etc.) is available. And for the right amount of money it can be yours!
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So Long, and Thanks For All the Fish

Small Boat Fishermen, Fishermen's Terminal, Seattle WA

The ocean contains 97% of the planet’s water and covers 71% of the Earth’s surface. Stand on the shore and its expanse and distant horizon imply an endless source of resources. Now we recognize that the oceans are not boundless and the numbers of fish are not endless. It wasn’t until the late 20th Century that we understood the world production (harvest) of fish is on a downward trend and we will be out of fish by the middle of this century unless we take some drastic steps.
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Puget Sound Shellfish at Risk

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By the time the first settlers reached the small spit of land that was ultimately to become part of Seattle Washington in 1850, the Olympia oyster population on the Pacific coast was already beginning to be over harvested. And in the early 1900s, poor water quality in Puget Sound threatened to finish it off. Puget Sound shellfish are at risk again.
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Fishy Fish Tales

GE Salmon

Today fishing industries around the world – both fin fish and shellfish – are continuing to harvest as large a quantity of fish as possible, mostly without regard to the remaining fish stocks, the environmental effects of wild and farmed catch, and the careful labeling and identification of the product in restaurants and markets. And to make matters worse, we are facing the introduction of genetically engineered fish into the American food system.
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Salmon Confidential

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If you think watching a documentary about wild fish sounds boring, this film may well change your mind. It provides sobering insight into the inner workings of government agencies, and includes rare footage of the bureaucrats tasked with food and environmental safety. It reveals how the very agency tasked with protecting wild salmon is actually working to protect the commercial aquaculture industry, to devastating effect.
Read more: Salmon Confidential

Community Supported What? CSA, CSB, CSR, CSW, CSF?

Two Fish

Spend a little time in the presence of a local food advocate and you’ll hear a string of acronyms beginning with CS: Community Supported Agriculture (CSA), Community Supported Bakery (CSB), Community Supported Restaurant (CSR), Community Supported Winery (CSW), Community Supported Fishery (CSF). What is all this community support about and what do these programs really mean?
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Breakup of Farms into 5-acre Farmettes Puts Shellfish at Risk

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Shellfish production is a $100 million business in Washington, and Samish Bay contains many thousands of acres of shellfish farms. Nonpoint pollution, most often caused by agricultural runoff, has closed the shellfish beds repeatedly over the last several years. Now both Skagit County and the state of Washington are focusing on the problem.
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It's Spring! It's Salmon Season!!

Wild Salmon in the Market

While one of the true signs of spring is fresh LOCAL asparagus; here in Puget Sound we have a second measure – salmon! Jon and Paula, from Wild Salmon Seafood Market, have put together this great chart of wild salmon “openers” to help you choose the kind of salmon and the source.
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Chris King Brings Sustainable Seafood to Town and Country Markets

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GoodFood World took the opportunity to talk with Chris King, Seafood Specialist for Town and Country Markets; here’s what he had to say about sourcing sustainable seafood.
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A Tale of Two Fish - Which Would You Rather Eat?

Chris King, Seafood Specialist, Town and Country Markets

We are just beginning to understand that we may soon reach the end of the line – pun intended – for some of our “keystone” fish species: salmon, sea bass, cod and tuna. Top chefs in the US and Europe are pushing for sustainable seafood; “sustainable sushi” bars are popping up in cities across the country; and food service giants are offering sustainable seafood. But how is a discerning consumer going to find good quality, sustainable fish to purchase for his or her own table?
Read more: A Tale of Two Fish – Which Would You Rather Eat?