Word: betterness
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...eastern Atlantic has plunged over 74% since the late 1950s, with the steepest drop occurring in the past 10 years, while the western population dropped over 82% between 1970 and 2007. The Pacific bluefin, whose habitat spans from the West Coast of the U.S. to Japan, is officially in better shape, but one Tsukiji auctioneer estimates the number of tuna coming in these days is down 60% to 70% from what it used to be. Japan's Fisheries Agency does not believe its local tuna are overfished and has steadfastly refused to impose a quota on its tuna fishermen...
...ports like it, when the fish start to go, everyone loses: the boat owners, the cannery workers, the exporters, the porters, the truck drivers. As the day winds down at the port, John Heitz walks between rows of small, unsold yellowfin that look, and smell, like they have seen better days. After the good ones go early in the morning, thousands of fish like these are left over, caught too young to have been given a chance to spawn and too far away to get back to dock in time to sell for a good price. To Heitz...
...down the fisheries, and we want to show them that the quotas and enforcement are working." Cañabate acknowledges there is too much illegal fishing, but believes rogue players can still be controlled. A ban, he argues, would come at too high a price. "Wouldn't it be better to still have the industry?" he asks. "To keep the jobs?" (See the top 10 food trends...
...Even so, the fishing companies know better than anyone that the only way to save the business is to save the species. The Spanish company has invested in the global quest to get bluefin to reproduce and grow in captivity - a task that has eluded all but a few scientists. In a trial run by the Spanish Institute of Oceanography, scientists funded by Ricardo Fuentes have injected Atlantic bluefin females with synthetic hormones to trigger the fish's egg-laying response. This year, the team helped create some 150 million bluefin eggs, of which they took about 3 million...
...menus designed around plentiful, local ingredients. "In the U.S., people think of sushi as being five or six fish that you eat in a particular way," says Casson Trenor, a former chef who opened San Francisco's Tataki in 2008 and later helped Seattle's Mashiko transition into serving better-sourced seafood. In the modern sushi restaurant, says Casson, "we're not respecting these animals...