I love sushi. All you can eat sushi might be one of the greatest inventions of all time. However, after recently learning about how bad sushi is for the environment it pretty much took the fun out of it. It’s not fun to eat things once you know that those animals you’re eating are slowly moving towards extinction because they’re being over-fished. It feels like you’re doing a dirty thing when it’s supposed to be fun.
After researching the topic more I found that the most over-fished sushi is the Bluefin tuna (I’m sure some of you already know that). The Pacific Bluefin population and other species of tuna have actually decreased by 33% within the past two decades because of the demand for sushi in Western cultures. Even other populations of sea animals like shrimp, crab, and eel are now being over-fished. There are some researchers currently working on trying to raise farm-raised tuna so we can “have our fish and eat it too”. However, other scientists that have looked into the project say it’s unethical to raise tuna in small tanks because in the wild they swim up to 80km an hour. To be frank, isn’t that what we already do to chickens?
All in all, the demand for sushi is extremely high today even though it ruins our ocean ecosystems and habitats. By over-fishing tuna, we leave gaps in the food chain because we deprive the animals that eat tuna of food. This topic reminds me of what we talked about in class in terms of the environmental effects of meat. We also need to look at the environmental effects of fish (as well as other things we consume). Like the book and professor Macleod says, it’s not just about what we put in our bodies but it’s also about the environments in which we live and love. In order to do what’s right for the fish populations and for our bodies, we need to look at not only the environmental factors but also the humane ethical concerns that come with it. So I leave you with a few questions that need to be answered in order to make any progression on the topic: If tuna swim 80km an hour, should we still farm raise them? Is there a way to lower the demand for sushi? As hard as it would be to get approved, should certain fish not be on the menu?