How could we make seafood at lower trophic levels more appealing to consumers?
Posted by Richard Joyce | Maine, United States
Tuna, swordfish, shark, salmon... Humans like to eat seafood from near the top of the food-chain. Smaller, more plentiful fish are used as bait, turned into fertilizer, and even fed to livestock. Should we be promoting fish like herring and sardines as an alternative to overfished species higher up on the food-chain?