1/2 billion pounds of sea creatures are harvested every day and many fish populations are 10% of what they were 100 years ago, including salmon, tuna, and shrimp. Mariah Kmitta of Mashiko Restaurant gave us a clearer sense of what to buy and what to avoid as she tells us about traceability and transparency in the seafood supply chain. We praise the oyster, clam, and mussel--hands down our most sustainable seafood, filtering up to fifty gallons of water per day(!)