The oceans provide us with some of the world’s most sought-after delicacies, from Alaskan king crab to succulent scallops, as well as the ever-popular tuna for a sandwich. Americans consume, on average, 15 pounds of seafood a year, contributing to a $60 billion US industry.

Unfortunately, the profits and perils of sourcing food from the open seas have given rise to dangerous, unsustainable and inhumane fishing practices used by unscrupulous fishing operations.

Albertsons added sushi to its “Top 5 by 2022” project, which promises that the five most popular wild and farm-raised seafood species used for sushi in its stores will be sourced sustainably and responsibly.

"Sushi represents a large and growing opportunity for retailers to affect positive change in seafood sustainability,” said Lori Dupre, whose job is to provide corporate support for Albertsons delis.

One immediate result: no more eel, whose populations are in decline.

Originally published on The Guardian

It’s just not environmental advocates who are talking about sustainable seafood these days. Concerned chefs, supermarket executives and suppliers are taking action to ensure that seafood is responsibly sourced and served.

Originally published on The Conservation Alliance for Seafood Solutions website.