Sustain This

It used to be that restaurants (and customers) didn’t care much about where the fish that went into their Friday fries came from; as long as the fish was tasty and the customers kept buying it, all was beer-battered and well. But one of the things that’s apparent in our latest swing through Madison-area eateries is that the issue of sustainability is becoming more prominent. Whether it’s local taverns like Dexter’s choosing to pay a little more for cod that’s been caught in waters where fish populations are regulated, or sustainable fish options like pollock and walleye showing up as alternatives to less-sustainable fry standbys like perch and Atlantic cod, it’s clear this is an issue that’s going to continue to gain steam. Meanwhile, there are reasons for Wisconsinites to feel good: Urban aquaculture operations are taking root in the Badger state, providing a renewable source of key fry staples like yellow perch. 

Aaron R. Conklin is a Madison-based freelance writer and a science communicator at the UW Aquatic Sciences Center.

Back to main page

Bookmark and Share Email this page Email Print this page Print
Bookmark and Share Email this page Email Print this page Print
Advertisement

Subscribe

Madison Magazine April 2014 - April 2014 $19.95 for one year - Subscribe today