Quote by Ruby Parker Puckett

A problem not so well understood is the growing presence of plastics in the marine food chain. If we don't make big changes fast,…

— Tim Winton

I have trouble with seafood because it tastes like a dock.

— Douglas Coupland

“Specification for Fish and Shellfish When developing specifications for fresh or frozen fish and shellfish, the following information should be included:Δ Species (kind) of…

— Ruby Parker Puckett

Most seafoods should be simply threatened with heat and then celebrated with joy.

— Jeff Smith

The industrial way we fish for seafood is harming the marine habitats that all ocean life depends upon. Indiscriminate commercial fishing practices that include…

— Ted Danson

You need to identify the steps at which contamination can occur - those are the critical control points. You take steps to make sure…

— Marion Nestle

To save the seas, we can eat sustainably and be conscious of the seafood we eat.

— Carl Safina

Every fish in the ocean is in danger.

— Paul Watson

The biggest danger we face is overfishing. We literally could fish out our oceans, some scientists believe, in the next 40, 50, 60 years.…

— Ted Danson

Several groups have information evaluating seafood sustainability. I wrote the first such guide, and seafood pocket-guides and detailed evaluations of different seafoods are available…

— Carl Safina

“high-end consumers of commercially available predatory fish (10 or more meals per week) have been found to have blood and/or hair mercury concentrations in…

— Keith Owen Yeates

“The objectives of food production are to destroy harmful bacteria (food safety); increase digestibility; change and enhance flavor, form, texture, aroma, and color; and…

— Ruby Parker Puckett