You’ve heard of “farm to table,” but what about “pole to plate”?

You may want to get used to hearing the phrase. Sustainable seafood is a growing trend, both within the restaurant and CPG industries, and as an environmental movement. Seafood labeled “sustainable” means that it has been either farmed or caught in a manner that takes the long-term ecological repercussions, ocean/marine conservation and the future of the harvested species all into account.

The issue is an important one. One commonly cited statistic states that 85% of the world’s fisheries are fished to or past the maximum sustainable limit.