Sure, they throw stuff back in, but by then it is usually dead. Also, he adds, trawler catches are so large that freshness suffers. Fish stay too long on ice or have to be frozen before reaching the consumer. Trawlermen acknowledge some damage to undersea environment, but they argue this corrects itself. Their advantage is efficiency, they say.
Fewer workers can feed more people, even if that means some frozen fish.
If too many people do it wrong, we all pay the price. Already, it's getting much harder. At the wheel, Sebastien made the same point. He barely glanced at the green radar screen, the colour-coded sonar readings, or the computer maps that displayed every rock and sandbar from Molene to Madagascar. Much more important is instinct, the mental map of generations of secret places.