"I've known a lot of fish in my life. I've loved only two." So chef/scholar Dan Barber begins a talk about fish sustainability, fish farming, and how we can keep fish on the menu. It's actually a really funny talk for such a serious issue -- Barber relates a series of stories about his search for a sustainable fish. It's smart, it's funny, and Barber knows his fish.
Discussed: fishing as "clear-cutting" the ocean, many fish farms pollute and are inefficient (15:1 ratio of fish food to tuna by weight), "sustainable proteins," feeding chicken to fish, falling out of love with a fish, romantic love with a new fish, Spanish fish farming, phytoplankton, zooplankton, a farm that doesn't feed its animals, a 300-mile roundtrip commute for birds, delicious fish skin, and how to feed the world.