For the last 25 years, diners across the U.S., Europe and Asia have been voraciously consuming Chilean Seabass. Due to characteristics like slow growth and low reproduction rates, this fish is less resilient to fishing pressure.

The Ross Sea is a deep bay off Antarctica’s southern coast, an area many scientists consider to be the last ocean ecosystem unaffected by humans. Complex biological networks and species dynamics exist in the region, many of which are tied to the Antarctic Toothfish, the most abundant fish in the region and an important species in the food web, both as a predator and as prey.

Antarctic Toothfish are thought to be the primary food of Ross Sea Killer Whale and scientists have noted that the whales, that were once a common sight in the area, are no longer present.

If the Antarctic Toothfish and Ross Sea Killer Whale were to disappear the ecological impacts could be severe, as they are both at the top of the marine food web. Removing such high level predators will change the food web structure, and we don’t know what that would mean for the ecology of the Ross Sea.

The solution?

Eat less Chilean Seabass – a decreased demand will make fishing trips to the Ross Sea less economically viable. If you do buy Chilean Seabass, buy the MSC certified product from South Georgia. This fishery has taken additional measures to improve the sustainability of their practices and catch.

In addition, support efforts like those lead by Greenpeace, to have the Ross Sea recognized as a marine protected area, of limits to all fishing.

In what hopes to be a vast improvement on current airport dining options, this sophisticated seafood restaurant and raw bar will feature all sustainable and seasonal seafood and pair it with an expansive wine and craft beer list.

When Maine sweet shrimp is in season, the eatery will offer two or three different entrées and sides using shrimp. When wild salmon from Alaska is in season, the restaurant will carry it. Several other varieties of fish will be served, along with oysters from the East and West coasts of the Unites States, roasted razor clams and periwinkles.

Sounds better than a turkey sandwich from the food stand, right?

Hussey, pulls his traps by hand, instead of using a mechanized winch and he rows in place of an engine. He also uses recycled gear -- bait bags, rope, bungee cords - that he's found washed up on shore. Hussey pays less in overhead expenses compared to his modern, engine powered, GPS using competitors – and this is a good thing, as he has only pulled in a few thousand dollars worth of lobster this year.

Still, Hussey seems nonplussed. By fishing this way, subsistence-based and sustainably, and writing about his experience in a blog he’s trying to show that people can live comfortably melding today's technology with the business practices of the past.

NOAA data have shown no oil in the area since July 3, and United States Coast Guard observers flying over the area in the last 30 days have also not observed any oil. These facts support the joint FDA/NOAA/Gulf State protocol for re-opening and fish caught in the area have been declared free of contaminants after sensory and chemical testing.

”We know how important it is to the culture and economy of this region to get back out on the water and be able to once again harvest the seafood that the Gulf is famous for,” Dr. Margaret A. Hamburg, Commissioner of Food and Drugs, said. “But our top priority in the wake of this disaster must be the safety of the fish that makes it to market. We are confident that the proper processes have been followed, and that consumers can feel good once again serving their families seafood from these waters.”

The closed area in the Gulf now covers 22% of federal waters down from 37% at the height of the disaster.

There are three main types of mussel sold in the U.S.: blue mussels, Mediterranean mussels and greenlip mussels (usually from New Zealand).

Most mussels are grown on ropes suspended in the ocean, which results in little habitat impacts. A small proportion is grown on the seafloor, which can damage the bottom when harvested with a dredge.

As filter feeders, mussels help to keep the water clean as they feed on suspended biological matter.

All farmed mussels, regardless of catch location or farming method variation are now ranked a green “Best Choice” by the Monterey Bay Aquarium.

Want to prepare a sustainable feast of mussels this weekend? Download our new mussel recipe card!

This week’s photo shows a bamboo trap, most likely being used to catch spiny lobster. Traps and pots are enclosures that are baited and left on the seafloor to catch various species. Crabs, fish and lobsters can be caught with this method.

The most common trap method is to place a single pot, or trap, on the end of a line that reaches to the surface and is attached to a buoy. In this case, the trap has been anchored to the seafloor with rocks, hopefully in a place where the fishermen know to return!

There is a concern of traps “ghost fishing” which occurs when the trap gets lost at sea and continues to catch fish. Bycatch is low with traps and pots as fish can be released alive when the traps are brought in, and non-target species can generally escape from the traps.

Overall, traps are an environmentally friendly fishing method.

The about face came after a Change.org petition was spread around the web achieving more than 75 signatures in 24 hours via Facebook alone. All petition signers received an email from the Citibank customer correspondence and service representative, Gary Lee, which stated that Citibank would no longer promote shark finning and that they would be “conducting their business in line with corporate social responsibilities”.

This case highlights the ease in which consumers can utilize technology to share information to enforce positive change from their desk, living room or even on the bus home.

Citibank should be applauded for responding in such a timely and positive manner to consumer concerns and for discontinuing support for an unsustainable seafood product.

The Plastic Dining Room is a raft made of pinewood and 1,700 plastic bottles complete with an oval table with room for 12 guests.

The concept is the brainchild of local chef, Robert Clark, who has long touted the gastronomical and ecological benefits of low level feeders like abalone and geoduck.

The operation is a fundraiser for the Vancouver-based School of Fish Foundation, which is dedicated to persuading culinary schools throughout the world to include a comprehensive sustainable seafood course as a requirement prior to graduation.

If you are going to be in Vancouver over the next 2 months and want to get on board (quite literally) visit the School of Fish Foundation website and book yourself a seat!