4 ms·
>"They told us that his was just a small fraction of one day's by-catch. That they were only interested in tuna and to them, everything else was rubbish. It was
by diogenescynic 13y ago
>"They told us that his was just a small fraction of one day's by-catch. That they were only interested in tuna and to them, everything else was rubbish. It was all killed, all dumped. They just trawled that reef day and night and stripped it of every living thing."
This makes me sick. So sad to see such waste and disregard for the ecosystem.
- drone 13y agoIndeed, and not to mention, depending on the by-catch, the stuff they're throwing away more be more valuable than what they're targeting, pound for pound, in different markets. That is to say, just because you're fishing for tuna and pulled up aji doesn't mean you've wasted your time. There is a great market for aji, and to be honest, you'd pay more for it in a sushi restaurant in my town than you would 90% of the meat in a yellow fin. By-catch is becoming a big deal as a general restaurant issue on the gulf coast.[0] A lot of people have been pushing bycatch as delicacies in local restaurants. Just last week, a chef prepared us several courses of bycatch as sashimi or aged, depending on the fish - including scorpionfish and blue runner. I definitely would not have had a better lunch if he brought out tuna and snapper. (And wouldn't have ordered them, either.) [0] - http://www.edibleaustin.com/index.php/food-2/cookingfresh/971-the-total-catch http://www.edibleaustin.com/index.php/food-2/cookingfresh/97...