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https://marine-conservation.org/wp-content/uploads/2021/04/Bottom-Trawling-Blog.mp3 From pink nigiri pressed softly atop rice, to buttery seared salmon that melts in the mouth, seafood has long been a culinary pleasure, a lauded source of protein and Omega-3 fatty acids . . . and a problematic indulgence in a world imbalanced by destructive fishing practices, biodiversity loss, and climate change. Fish farms…

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