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News, opinions, photos and facts from Ocean Conservancy

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When Doing the Right Thing is Also Fun!

Posted On August 29, 2016 by

By Chef Kyle Bailey

Doing the right thing can also be fun. For chefs like me, working within the limits required under U.S. sustainable fisheries management law these last ten years hasn’t been a burden, it’s been a bonanza.

Prior to 2006, when overfishing was still rampant in U.S. waters, the fishermen I buy from would often bemoan the fact that they didn’t have Atlantic cod, bluefin tuna or swordfish—the fish species American cuisine had grown to rely on. In other words, no fish and chips, no tuna sushi and no swordfish steak would be on the menu that night.

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