5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
One fish, two fish, red fish, green fish.
With the likes of Frankenfish and mercury-ridden tuna looming in the deep end, many chefs like Stephen Barber of Fish Story restaurant in Napa, California, are putting their money where their fishing line is and seeking out eco-friendly, "sustainable" seafood.
In the case of seafood, sustainably sourced refers to the harvesting method and consumption level that won't significantly disturb the surrounding ecosystem and allows the species to uphold a healthy population level.
Five Reasons to Eat Sustainable Fish: Stephen Barber
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In case you missed it, Eatocracy was recently getting our beignet and boudin on in New Orleans for the second edition of our Secret Supper.
Digital Content Producer Jarrett Bellini just happened to be down there with us to man the camera. Along the way, he discovered the Big Easy isn't all about sugar-jacked Hurricanes and projectile vomiting. For the real New Orleans, he says, "get thee to Frenchmen Street."
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