Chris King Brings Sustainable Seafood to Town and Country Markets

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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Have We Seen the End of Overfishing in US Waters?

Steve Murawski, recently retired chief scientist at the National Oceanic and Atmospheric Administration’s Fisheries Service, has happily announced that, for the first time in the documented history of commercial fishing, we have seen the end of overfishing in US waters.
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A Tale of Two Fish - Which Would You Rather Eat?

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?
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Americans Are Wary Of Genetically Engineered Foods

Would you eat a genetically engineered salmon? Are you even sure what the difference is between the regular variety and one that’s been tweaked to grow faster? Don’t feel bad if you’re unsure. Only a quarter of Americans say they fully understand what genetically engineered food is all about.
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Large-Scale Fish Farming Degrades the Environment

Industrial-scale aquaculture production magnifies environmental degradation, according to the first global assessment of the effects of marine finfish aquaculture (e.g. salmon, cod, turbot and grouper).
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