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
1. To ensure the health of our future fish populations
2. The choices we make as consumers over time will drive the marketplace
3. Your health
5. Longevity of fishing as an industry and tradition
If you have the option, buy local fish or at least from the United States. The U.S. has some of the strictest fishing regulations in the world, plus you're helping to support our fishing industry."
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