Sustainable Seafood

Reporting:  Rabbit Zielke

Time magazine called fish the last wild food.  The most popular meat fish in the American diet have typically been carnivorous beasts, relying on a diet of smaller fish in the undersea circle of life.  Overfishing and the increased interest in adding seafood to the diet is threatening some of these species to near extinction.  Aquaculture is one solution.  Farming our seafood provides a sustainable option as we search for palatable seafood that does not depend on high quantities of fish protein for survival.  The Serve and Protect Sustainable Seafood initiative at the Tennessee Aquarium is hoping to educate and change options about where our seafood originates.

In this story we explore sustainable seafood through the view of a fish biologist from the Tennessee Aquarium and a dietitian from the Chattanooga – Hamilton County Health Department.  We also spoke to the owner of  Pickett’s Trout Ranch, a provider of rainbow trout to Chattanooga restaurants through sustainable aquaculture efforts and celebrity chef Alton Brown.

Listen to the story.

Tags: Aquaculture, Serve and Protect, sustainable seafood