I’ve long been a fan of fresh fish, but the question of sustainability has always gnawed at me when it comes to sushi. Increasingly consumers are demanding more sustainable choices for dinner, and Gourmet Magazine shows that sushi is no exception. Unfortunately the sushi industry has been slow to address the devastating environmental impact of overfishing, bottom trawling, and pollution, not to mention the carbon-footprint of transporting your sashimi.

Hoping to make a smaller impact on the ocean, while still saddling up to the sushi bar? Download the handy wallet-size Guide to Ocean Friendly Seafood from the Blue Ocean Institute, look for the Marine Stewardship Council’s seal of approval at the fish market and Take Part by getting involved with the Monterey Bay Aquarium’s Seafood Watch.

And for some fish tales, check out Trevor Corson’s The Story of Sushi and Mark Kurlansky’s The Last Fish Tale.

takepart and read the Guide to Ocean Friendly Seafood.

Danny Jensen is s gardener, actor, opera singer and blogger.

(Photo: Slack12’s Flickr photostream

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