A review of Taras Grescoe’s new book on how to "how to eat ethically in a world of vanishing seafood":
After detailing the myriad and often complex problems with seafood, Grescoe then goes on to suggest how we can do something beneficial for the world’s oceans without giving up seafood entirely. As suggested by the title of his book, the author advises us to become bottomfeeders ourselves, to eat pelagic fishes, such as blue whiting and Atlantic herring; schooling fishes, such as sardines, pollock and mackerel; shellfish such as crabs, lobsters, oysters and mussels; and he points out that we will be doing the oceans a big favor if we especially focus our culinary energies upon jellyfish. (He even mentions peanut butter and jellyfish sandwiches at one point.)
The Dish 