Sustainable Fish: How to Make Sustainable Seafood Choices

The truth about ecological seafood choices.

Chef Rick Bayless of Frontera Grill/Topolobampo in Chicago holds a bunch of fresh cilantro during a cooking demonstration at the Monterey Bay Aquarium. Bayless served Classic Ceviche with Striped Bass. Chef and author Alice Waters of Berkeley’s Chez Panisse was the honored chef for the aquarium’s inaugural Cooking for Solutions event. Monterey Bay Aquarium/Randy Wilder