One of our most esteemed contributors, Carl Safina, examines in this piece the evolution of sushi. He says, “As with all foods, it seems like the more you know about sushi, the more authentic and gentler on the planet your experience can be. But the story of sushi goes back, way back before sushi was served as raw fish.”
Carl’s perspective on fish is the result of a lifetime of study at the Blue Ocean Institute, which resulted in a sushi guide that you can print out and take with you to a sushi bar.
To read the rest of the story, click here.