經過上個世紀的濫捕，全球的海洋生物普遍減少，許多物種都在瀕臨絕種的邊緣。如今全球有越來越多的漁夫努力尋找更環保的方式來利用海洋，以確保我們最寶貴－－也最美味－－的食物永續存在。艾斯卡的名廚大衛的餐廳裏有來自全球各地的魚，但他也採用在地食材，當天的漁獲可能就是他親手釣上來的。接著我們到紐西蘭外海尋找一種大自然的奇跡：紐西蘭鮑魚。在托斯卡尼捕了一輩子魚的保羅，親身示範了永續性捕魚的好處。塞吉歐則開了恩瑟納達第一家環保商業貽貝養殖場。
During the last century, over-fishing has caused a widespread decline in sea life, with many species poised on the brink of extinction. Today, a growing movement of fishermen worldwide commit themselves to finding eco-friendly solutions for harnessing the sea, ensuring the survival of one of our most valuable--and most delicious--foods. At Esca, celebrated chef David Pasternak serves fish from around the world, but also commits himself to sourcing locally and the catch of the day might have been reeled in by his own hands. Then were off to New Zealand to look for one of natures marvels: paua a unique species of abalone. In Tuscany, lifelong fisherman Paolo Fanciulli uses pescaturismo to demonstrate first-hand the benefits of sustainable fishing practices. Meet Sergio Guevara, who started Ensenadas first eco-friendly commercial mussel farm.
thanks for sharing!!