No Small Fish

One of many food-related ecological challenges is the overconsumption of fish. Worldwide, especially in the global south, fish is still a key component of a nutritious and healthy diet. Until we find and are able to produce widely available and sustainable alternatives (which we must) hundreds of millions of people depend on what the oceans provide for them. Overfishing however is threatening the balance in our oceans as we’re struggling to find effective ways for allowing fish stocks to restore. Especially numbers of larger fish species that generally need more time to grow and create enough off-spring.

Marine ecologists argue that rather than eat these large fish like tuna, salmon and halibut it would help to eat smaller fish like herring, mackerel and anchovies. The strategy for survival of small fish is designed by nature to withstand heavy predation and they have the ability to bounce back quickly. They grow faster and have more offspring. As a welcome and healthy side-effect there’s also less time for contaminants like mercury to build up in their fat reserves which makes it a much healthier alternative. And to a smaller person, a small fish is a big fish: A big fish with all the benefits of a small fish.