Seafood Sustainability panel report

Playing to a packed house at the Smithsonian Institution's Bard Theatre, Alton Brown served as master of ceremony for the "Understanding Sustainability" program at the Natural History Museum on March 21.

Dubbed "Master of Seafood" by the hostess from the Smithsonian Associates, AB told those in attendance it was appropriate for him being there since his "TV parents" were Julia Child and Jacques Cousteau.

The purpose of the event was to inform consumers of the goals and increase awareness to the sustainability movement in seafood. Alton made note as consumers, "we vote with our dollars" and we must take responsibility to be more educated buyers. He hoped everyone attending would ask better questions and pass on the word about sustainability in seafood. And while he rarely attaches his name to causes, promoting the health and future of the world's seafood stock is a something he believes in greatly.

From fishermen to farmers to restaurateurs and to the consumers maintaining a viable and health system is a joint effort. The first panel of the morning, Keeping Seafood in Our Future, addressed issues relating to marine biology, aquaculture, commercial fishing and conservation.

Micheal Sutton of Monterey Bay Aquarium reiterated Alton's opening remarks about the role of the consumer. Sutton said the power of commerce is greater than the power of government. Both AB and Sutton told the audience about Monterey Bay Aquarium's Seafood Watch program and its guide designed to assist consumers in selecting the best seafood at the market or when eating out. The guides are available for download on the iPhone and for printing.

Efforts to revitalize and restore sea creatures have obtained notable successes. Dr. Steve Murawski, chief science advisor at the National Oceanic and Atmospheric Administration, explained ten years ago large, U-10 scallops (U-10 designation means under ten scallops per pound) were virtually unheard of as a purchasing option. But now, after allowing the scallops to grow for years rather than harvesting at a younger state, the scallops are much larger resulting the increase of larger U-10 scallop. Thus, creating a new market for such item.

Market forces create demands and agencies, aquaculture and fisheries must meet these demands with responsibility. Murawski informed the audience 84 percent of the seafood sold in the United States is imported. That makes regulating more difficult. Sutton, however, pointed out with the right incentive programs much success can be achieved.

Alton's philosophy on seafood sustainability is taken from Teddy Roosevelt, who believed in hunting and conservation at the same time. AB said good stewardship of seafood lies in finding that balance. It is vital to maintain wild stocks and also having responsible farming.

Beatrice Taylor, owner of Payne's Crab House in Urbana, Va., discussed the regulations on Chesapeake Bay watermen. Alton asked if the watermen thought the government were out to get them. Taylor replied most crabbers understand in order to make their livelihood last, the regulations are important. Sally Eason of Sunburst Trout Farm believes sustainability is a joint effort from both sides: the farmers, fishermen and scientists working to develop methods to have long lasting and thoughtful ways to harvest and the public to be more informed about what is being purchased.

The overarching theme of the panel was best summed up by Sutton, "we must fish in more thoughtful ways and farm more carefully."

And yes, both fishing and farming are needed to create sustainable seafood.