Fish has been a food source for tens of thousands of years. And well-known saltwater fishlike cod, salmon, tuna, herring, and mackerelhave all played an important role in food culture. In particular, different fish salting traditions can easily be found in coastal regions around the globe. Aside from that, fish is a great source of protein, and humans cooked up myriad fish dishes with unique twists and tweaks according to the characteristics of each region. But around the 2000s, the depletion of fishery resources emerged as an environmental issue, sparking organizations to take the lead in ocean sustainability efforts by creating ethical consumption guides and meal plans that can help protect aquatic ecosystems.
Only a few people benefit from the global fishing industry. The status quo is really unfair considering that the ocean belongs to all of us. The sea emits oxygen, absorbs carbon, and helps us combat climate change. And most of all, our future generations need a bountiful ocean with biodiversity.
Charles Clover, Cofounder of the Blue Marine Foundation
I think that, globally, dried seafood is not consumed much yet. In a sense, dried seafood has a richer flavor than fresh fish because it goes through fermentation and aging. I think it has sufficient commercial value because its preserved state is excellent for exporting.
Fumitoshi Kano, Owner of Dashi Okume
