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The Fisheye Lens

Catching Up With… Crystal Sanders

June 20, 2016
How a lifelong love of fishing became a mission to save the ocean by eating its inhabitants. On a recent Thursday night in San Francisco, a group of guests gathered at Fine & Rare for a dinner to celebrate “little” fish. This Seafood Stories dinner featured chef Douglas Bernstein, executive chef at Sausalito, California’s Fish, a restaurant dedicated to sustainable seafood and storytelling. Over Fort Bragg Sea Urchin, San Francisco Bay Anchovies, and Oregon Butter Clam Ceviche, guests learned the importance of eating lower on the food chain by enjoying the smaller fish.

Press Release: Announcing The Traceability 101 Toolkit

June 9, 2016
June 8, 2016 -- There’s a new buzzword in the sustainable seafood movement: traceability. Like “sustainability,” “traceability” can mean different things to different people. To advance progress for greater seafood traceability, a shared understanding of traceability concepts and technology is needed.

To help move the conversation forward, Future of Fish, with the assistance of FishWise, and the Global Food Traceability Center (GFTC) is pleased to announce a brand new resource, the Traceability 101 Toolkit.

World Oceans Day Recap: #SexFriendlySeafood and more

June 8, 2016

Happy World Oceans Day!

As you may have heard, today is a big day for ocean lovers, conservationists, and seafood people everywhere. Check out highlights from today including some tips, facts, and recipes for preparing sustainable seafood yourself.


Tweets from the sea. #sexfriendlyseafood

Marah Hardt, our Director of Research and author of Sex in the Sea hosted a twitter chat alongside Fish Revolution’s Crystal Sanders and Future of Fish. We heard from a whole array of guests including Conservation International Hawai’i, Steve Vilnit, Fine & Rare, and Sea to Table.