We all know by now that there's something fishy about fish. A few years a go the documentary Darwin's Nightmare opened our eyes to the ecologically unsustainable and socially unjust way fish was farmed at the Victoria Lake. We hear that while fishing tuna, dolphins get caught in the nets. We hear about the bluefin tuna becoming extinct if we keep on fishing it the way we do. But sometimes, we also hear some good news. On TED, my dealer of good news, there's this video to watch:
Dan Barber explains how he, as a chef, tries to cook with sustainable products. When asked to present at a conference about his favorite fish, he decided to ask the supplier for more details about this environmentally friendly fish. As it so appears, the fish were fed 'sustainable protein', which in other words meant chicken bones and feathers. Nice, especially for vegetarians. He does however find a fish that seems to be farmed in a more sustainable and healthy way. Watch this video and let Dan take you on his journey. The other talk he gave on TED, about Fois Gras, is also definitely worth watching!