I do worry a little about over-fishing and the shrinking cod reserves. A while back I reviewed a good book, Mark Kurlansky's "
Cod: A Biography of the Fish That Changed the World," which covers this issue (and the entire history of the cod industry) in readable detail. Worth a look.[/quote]
Speaking of over fishing, my doctor gave me a credit card sized thing that lists fish mercury levels and notes those fish that are being overfished. I am trying (sigh) to cut out eating too much fish with high mercury levels. Here's the card in a nut shell:
High Mercury Levels:
Grouper, Marlin, Halibut, Tilefish, Shark, Swordfish, Orange Roughy, Saltwater Bass (this group are considered overfished)
Bluefish, Croaker, Sea Trout, King Mackerel, Amberjack, Lobster, Ahi - Fresh Bluefin - White Albacore Tuna
Medium Mercury Levels:
Snapper, Rock Cod, Monkfish, (Overfished)
Carp, Skate, Blue - Snow - Dungeness Crab, Freshwater Perch, Fresh Pacific - Albacore - Chunk Light Tuna
Lowest Levels:
Flounder, Haddock, Shrimp, King Crab (Overfished)
Anchovies, Butterfish, Calamari, Oysters, Catfish, Whitefish, Scallops, Sardines, Sturgeon, Tilapia, Clams, Herring, Shad, Crawfish/Crayfish, Freshwater Trout, Farmed Caviar, Spiny - Rock Lobster and Perch
Interesting, huh?