Eel, Not Tuna
: Europe's Top Chefs Push for Sustainable Seafood - TIME: "Faced with reports that the ocean's major commercial fish species will disappear by 2050 due to overfishing, many seafood-loving gourmets have been wondering if it's time to abandon their penchant for pesce. Governments aren't doing much to assuage those fears, having largely failed to step up with stricter regulations, as coastal nations like France, Spain and Italy lobby for the status quo. But today, a growing number of top chefs aren't waiting for their leaders to change course. 'If politicians don't want to take action,' says renowned French chef Olivier Roellinger, 'it's up to us as chefs and consumers to do what we can to improve things.' By scrapping endangered fish from their menus, and cooking up tasty eco-safe species many gastronomes have never heard of, chefs like Roellinger are launching a sustainable seafood movement, one recipe at a time":Text may be subject to copyright.This blog does not claim copyright to any such text. Copyright remains with the original copyright holder.
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