Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood

by Taras Grescoe

This is the type of book that you will keep quoting from to share with your friends and families, as you discover one nugget of fascinating information after another. You are, however, most likely told to shut up as you would totally ruin their appetite, and most people prefer to enjoy life with a conveniently ignorant but easier conscious.

Wanting to enjoy seafood with a good conscious, Taras Grescoe set out on a nine-month, worldwide search for a delicious—and humane—plate of seafood. From North American Red Lobsters to fish farms and research centers in China, Bottomfeeder takes readers on an illuminating tour through the $55-billion-dollar-a-year seafood industry. Grescoe examines how out-of-control pollution, unregulated fishing practices, and climate change affect what ends up on our plate.

For those who are interested in the subject of how man’s action affect the ocean, and the world at large, this is a book not to miss. It makes me shameful how men treats the environment, the lives of other animals and even the lives of other human beings. Needless to say, it makes me view a plate of seafood with new eyes and understanding. This is an eye-opening look at aquaculture that does for seafood what Fast Food Nation did for beef.

If a restaurant puts out a menu with dishes prepared from the meat of panda, jaguar, chimpanzee and grey wolf, most of us will feel indignant and a picket line will form outside th establishment. However, hardly anybody protests when a restaurant offers the seafood equivalent of such menu. In fact, diners may be delighted and considered this an indicator that this is a high calibre restaurant capable of offering such rare delicacies.

Maybe it’s because everything is hidden under the ocean, and what’s out of sight is out of mind? Just as most people can comfortably push out of their mind the question of how their meat comes onto their plate? Or maybe fish doesn’t look as cute as pandas and seal pups so it’s harder to stir up our urge to save it from distinction? Maybe the ocean is so vast that we fail to contemplate it could have a limited supply?

With farmed salmons, we create a system where we input more protein than the output. We are taking food away from fishermen living along seacoasts worldwide. We weaken the wild salmon stock. With farmed shrimps, we create a toxic environment that poisons water supplies in villages, causes lesions and sicknesses in villagers, turns marsh and rice fields into wastelands. Does all that help with ending world hunger? No. It just allows the greedy consumers in developed countries cheap salmon sashimi and cocktail shrimps at buffets. Cheap and very unhealthy. For the farmed salmons, due to lack of exercise and a diet of vegetable oil and soy, their flesh is an unappertizing grey, which has to be colored up… with addictives offered in a convenient chart of colors ranging from salmon pink to neon orange. And farmed shrimps are likely the most chemical laden seafood you can find.

I consider this book excellent, as it does not just scare the reader, but rather offer something practical. The author shows what we could do: from being a more conscience consumer and pay attention to what we eat, to fishermen adopting a more conversing approach to fishing.

If you can’t go vegetarian, if you want to continue eating seafood, at least do yourself a favor: read this book and know better what to avoid.

ETA April 11, 2010: I came across an article about Shark Fin Soup, and here’s my blog post about it:
http://tinyurl.com/y9gjedf
You can also sign the petition at http://www.thepetitionsite.com/11/save-the-sharks

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Published in: on April 9, 2010 at 7:01 pm  Leave a Comment  

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