Photo via casers jean

How do we keep fish on the menu? Chef Dan Barber asked this question at the recent TED 2010 event. Farmed fish is a problematic issue – sustainable fish farming is even more so. What’s sustainable, and is farmed fish ever really sustainable? Are there any fish that we can keep on the menu and feel confident that we aren’t eating our way towards a filthy ocean devoid of life? Barber gives a hilarious talk as he describes is journey to find out exactly how we can keep fish on restaurant menus, and cites a particularly perfect fish being raised through a …Read the full story on TreeHugger