The other problem with this category-based logic is that, much of the time, a seafood diet includes a whole lot more than fish, prawns and anything else in the pesce category. Much fishery by-catch involves marine birds, turtles, porpoises, and dolphins. These animals may not be on our plate, but they’re sure as hell part of the meal.
All food production and harvesting, to be sure, creates collateral damage to a greater or lesser degree. But in the case of seafood, it’s especially hard to trace the story behind your meal. Truly sustainable marine meat choices? In mindful moderation? Fine. Truly sustainable land-animal meat choices? In similarly mindful moderation? Just as good. It’s more about how, and less about what.
A BETTER PROTEIN?
Another popular reason for making fish the only things with eyes that one eats, is that red meat apparently causes cancer, and a whole lot of very vague other stuff besides. Yes, this is the talk at the gym juice bar, in many “fitness” magazines, and even in dieticians’ rooms . There’s just not enough space here to sift through the pathetically flawed research from which this notion sprang. And are you sure the red-meat issues around beef don’t apply to that crimson, iron-rich piece of tuna sashimi?
- Burgener is chef at The Leopard at 44 Stanley Avenue, Milpark