These questions are meant to be a roadmap and a guide, not a set of rules, for as chefs we need to balance a sustainable restaurant and bottom line with our beliefs in a sustainable environment and resource. Are the fisheries there well managed or are the stocks of the fish depleted. The Audubon Seafood Lovers Almanac and the Chefs Collaborative Seafood Solutions, both have this type of information. Many fish, such as cod, Pollock, flounders, halibut, sole and plaice, are relatively abundant in the pacific, but depleted in the Atlantic. Additionally, gill nets, purse seines and bottom trawling can all result in high bycatch.
Hydraulic dredges can seriously degrade ocean floor habitats, as can bottom-scraping trawl gear.
These types of systems may discharge large amounts of untreated wastewater that often pollutes the waterways. Is it carnivorous or mostly vegetarian . It takes approximately three pounds of wild caught fish to grow one pound of shrimp or salmon. Mostly vegetarian species include Catfish, Tilapia, and mollusks. Hook and Line caught Atlantic Cod 2.