I became aware of sustainable seafood about five or six years ago. The first real change that I made in the way I cook was to swap out one type of seafood for a more sustainable one. I raise a glass to the late John Bil, a champion of Canada’s sustainable fisheries, who came to our test kitchen four years ago and shared his knowledge with us. Knowledge is the key to our oceans’ future, and to making more informed, responsible seafood choices. Discovering new options that are sustainable and 100 per cent delicious.

Source: thestar May 14, 2019 19:52 UTC