As I write in FoodWISE, sustainable fish, as we saw in Part 1, is challenging. With some exceptions (e.g., Pacific salmon, freshwater fish elsewhere), overfishing (think some species of tuna, or Chilean sea bass), and pollution and toxicity (think farmed shellfish from some countries) can be serious problems.

Harvesting crab in the San Juans

From FoodWISE: I like to know where my food comes from, I like to think about the field or farm or farmer or fisher when I’m eating the food; I feel better knowing about those places and people. Especially when they’re where I live, as here: