This is a response to an article in the Times Online, "A modern moral dilemma: ordering fish in a restaurant"
For a number of years the Monterey Bay Aquarium in California has provided a "Seafood Watch" for those of us in the States (mostly) to help choose food from sustainable fisheries (is there such a system?). I volunteer with the Seattle Aquarium to provide natural history interpretation on city beaches, and we have noticed confusion about the environmental costs of fish farms and even suppliers insisting that "Northwest" octopus is sustainable. I think constant discussion is required and agree about the seediness of resorting to foods with traditional cachet as a hallmark of quality. Are we not gatherers after all? Assessing food sources is professionalism.