March 8, 2016 — Eat more locally caught seafood. Many of the fish we eat are at risk of being overfished or harmed because of destructive fishing practices. At the same time, there are plentiful fish in our waters, specifically in the Gulf of Maine, which stretches from Nova Scotia down to Cape Cod. When we expand our tastes and eat more local, underutilized species, such as Acadian redfish, Atlantic pollock, dogfish, whiting, and Atlantic mackerel, we relieve pressure on overfished species, reduce our dependence on imports (about 90 percent of the seafood we eat is imported), and provide living wages to local fishermen.
Specifically ask for local. When buying seafood in the market or ordering it at a restaurant, always inquire if it’s local.