Remember a few years back when we were all told we had to stop eating Orange Roughy or we might just run out. Permanently. You remember that, right? We all pitched in and started eating farmed salmon and catfish and a few other things to take the pressure off of fishermen and fishmongers to meet our demand.
Now a website is going to offer advice on which fish has a lower "carbon footprint," or perhaps more accurately, less swishy tail.
If someone asked you which fish of two fish, for instance a yellowfin tuna or a barramundi has a smaller carbon footprint could you tell them? Probably not. And neither could most professional chefs or restaurateurs. It's a hard question to answer, but now a Washington, DC based seafood distributor will unveil a rating system to helps chef compare the environmental impacts of various types of edible fish.
The "Carbon Fishprint" rating system is based on how much energy use and any other carbon-footprint factors were involved in producing the fish and getting it on the table.
Think about the possibilities: you are getting ready to go out for a nice, healthy fish dinner, and when you get there, your chef has chosen two or three fresh "catch of the day" fish selections specially selected for their sustainability and prepared to the highest standards possible. Wouldn't you feel better about eating that?
This is of course, just one more example of green marketing and what the color green can draw in. The studies have shown that environmental friendliness is a selling point that consumers are attracted to and that they are willing to pay a higher, premium price for goods that are organic, use less energy, are sustainably produced and otherwise more environmentally friendly.
By the way, the barramundi has the lower "Carbon Fishprint," rated at just 15, while the yellowfish has a "Carbon Fishprint," more than double at 40. You may want to order the yellowfin at your favor sushi bar a little more sparingly. You can visit ProFish's "Carbon Fishprint" on their website.