Getting consumers to care about the environmental impact of their seafood choices is a huge challenge for fishermen, retailers and scientists who want to make fisheries more sustainable.
Bigger considerations for shoppers are often quality, convenience and cost, they say.
Once shoppers care about keeping seafood sustainable, however, those people can watch for logos from programs such as Ocean Wise, SeaChoice and the Marine Stewardship Council for assurance that the fish they are buying is not from an endangered species or caught in a way that destroys habitat.
They could also shop at places such as the Fish Counter on Main Street, which carries only sustainably caught fish and uses all parts of fish that are not sold directly to customers by having a secondary commissary business that makes chowders and sauces with fish tails and heads.
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