With the fish numbers at historic lows, scientists, chefs and others are asking whether we should be eating them anymore, and what it means for the future of all wild salmon.

The New York Times


In California, dams constructed along various rivers have disrupted traditional salmon runs and are one reason the species has been in decline for decades. And, as climate change makes everything hotter, including the rivers, salmon spawning sites are at risk.



The report also found that strategically conserving some marine areas would not only safeguard imperiled species but sequester vast amounts planet-warming carbon dioxide, too.

The New York Times


That’s a problem for the climate. But the solution can’t be to tell people to stop eating meat.

MIT Technology Review


A new survey conducted by GFI and Kelton Global showed that, in addition to excellent taste and texture, messaging about alternative seafood products’ environmental, health, and functional benefits can broaden their appeal among U.S. consumers.

Good Food Institute


At OBI Seafoods, a sprawling operation with outposts throughout Alaska, there’s all sorts of extra machinery for workers to master. At Whole Foods Market, there are new guidelines for purchasing salmon from wholesalers.

The Seattle Times


A brand new market report released in the wake of Seaspiracy finds that the global plant-based fish market is projected to surge at an impressive CAGR of around 28% from 2021 to 2031, to top a valuation of US$ 1.3 billion by 2031.



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