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Mike Isabella, Chef and Owner of Graffiato restaurant in Washington, DC. Chef Isabella is joined by some of Washington's and the Gulf states' finest chefs in preparing sustainable seafood dishes for a special event held at the Smithsonian's National Museu
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Chef Mike Isabella

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Regulated fish waste dump sites can attract predators, such as these seagulls, fish, and even small sharks, which feed on the scraps.
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Seagulls at a Seafood Waste Site

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Unloading the Day’s Catch in Senegal
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Unloading the Day’s Catch

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In the early 1990s, the annual commercial harvest of Atlantic Bluefin tuna doubled.
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Commercial Catch of Atlantic Tuna

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Sablefish are among the many delicious and sustainable seafood choices.
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Sablefish: A Sustainable Alternative

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A pipe on the seaflood discharges fish waste, such as bones and scraps, from processing factories that turn whole caught fish into filets that you buy in the supermarket.
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Seafood Outfall Pipe in Alaska

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a succulent plant with small purple flowers in sand
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Sea Purslane

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a young woman stands by a fish equal to her size
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Historical Fishing

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A graph of fisheries and aquaculture
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FAO State of the World Fisheries and Aquaculture Production

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A fisherman in Papua New Guinea shows his catch for a ceremonial feast. Communities there are successfully managing their local reefs by observing temporary fishing closures that end in time to celebrate the traditional feast.
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Celebratory Harvest in Papua New Guinea

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Alaskan king crab fisheries are on the rebound after years of unsustainable exploitation. New regulations mean that immediately after a haul is brought on board, the crabs are sorted and all females and under-sized crabs are released.
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King Crab Fishing in Alaska

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A skate is among the many bycatch species caught in this shrimp trawl net.
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Bycatch in Shrimp Net

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