The Lunacy of Global Seafood Supply Chains
Like all global supply chains right now, this one feels unstable and unsustainable. Most of the seafood we eat in America, even in Gloucester, the country’s oldest seaport, comes from overseas. Most of what local fishermen catch is sent elsewhere. “The models aren’t designed to feed local and regional markets,” Tolley says. Those famous fish sticks bearing the logo of a Gloucester fisherman? By the time they reach your frozen foods section, they’ve made an exhausting global journey, exported for processing, then reimported. Nearly 500 commercial boats fished out of Gloucester a decade ago. Today, there are two dozen. This reflects both the decades-long collapse in groundfish stocks—the cod and haddock that once abounded in the cold waters off Cape Ann—and ever-more-aggressive federal measures limiting who can fish and for how much. >click to read< 09:07
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