LE BERNARDIN, a four-star restaurant in Manhattan, USA, serves caviar-topped oysters and salmon with truffle sauce. But what the hotel does not serve is their clients' popular choice the swordfish. A notice on the menu says that the restaurant is supporting a conservation campaign and will not serve swordfish in 1998.
This is not the only restaurant in the us that refuses to serve swordfish, there are about 250 others which have banned swordfish from their menus. Most of
them may resume serving it in 1999, others will wait until the fish, which has been severely depleted in the North Atlantic because of overfishing, is out of danger. Fishermen, however, say the boycott is threatening their livelihood.
Problems started showing up in the 1960s, when harpooning started to be replaced by a swordfishing method called longlining where fishermen unspool long filament dangling hundreds of hooks into the sea. Harpooners tended to catch only a few of the largest adult swordfish. But the new method increased the catches, including many young fish that haven't had a chance to reproduce.
We are a voice to you; you have been a support to us. Together we build journalism that is independent, credible and fearless. You can further help us by making a donation. This will mean a lot for our ability to bring you news, perspectives and analysis from the ground so that we can make change together.
.png)
Comments are moderated and will be published only after the site moderator’s approval. Please use a genuine email ID and provide your name. Selected comments may also be used in the ‘Letters’ section of the Down To Earth print edition.