One fish two fish
By Pam on March 02, 2006
BlogHer Original Post
Yesterday was Ash Wednesday, the opening of Lent. It's time for practicing Catholics to give something up for the 40 day run up to Easter. For a lot of folks, it's meat. Fish Friday is now every day! That's why this editor is spending the day trawling for posts about our (European) planetary neighbors in the water.
First, in terms even a sixth grader can understand, what's overfishing?
...if fish are caught at a faster rate than they can breed, the population decreases. This situation is known as overfishing.
According to the Anchoress, "...officials are already talking about introducing EU crimes for overfishing, deliberate polluting, money laundering and price fixing." This quote is from a post about UK vs EU sovereignty. The Anchoress stands well to the right of me, but she keeps a thoughtful blog. Her most recent post is a reading list for Lent that includes "...you know, anything by Lewis."
Another blog from Britain, Organic-Ally, has an interesting post that asks, among other things, whether current fishing policies in the North Atlantic are sustainable.
Humble though it may be, and about as glamorous as a galosh, it is a fish that has shaped the political and social history of Europe like no other, with the possible exception of cod. The Hanseatic League, the medieval economic guild, came into being because the Germans had the salt that the Scandinavians coveted as a preservative for their herrings, and British and Dutch sea power was built on the back of the herring trade. Herrings remain a staple in the diets of northern Europeans - not only the Scandinavians but also the Dutch, British, Germans and others. The French grill them and serve them with mustard sauce. The British cool-smoke them, turning them into breakfast kippers. The Germans fillet them, cure them and wrap them around onions or pickles to make rollmops.
For more than you want to know about herring, you can check out this post on the Women for Environmental Sustainability blog.
Bleh. Herring. I can't stand the stuff myself. But if you will insist on eating it, here's some advice on how to get through it.