“Sustainability” is a popular buzzword when it comes to seafood.
Ideally, it means farming or catching fish and shellfish in such a way that the animals will be able to reproduce in sufficient numbers so that we can continue eating them forever. Their habitats will remain intact and their populations will remain fairly constant.
But as demand for seafood rises, some chefs wonder whether “sustainability” is a realistic term.
“It just doesn’t make any sense. Yo