Trawling vs. trolling
What's the difference?
Trawling — A large fishing net is pulled through the water behind a boat.
Midwater trawling limits selectivity, which results in a lot of bycatch — unwanted fish and other sea life that cannot be used and therefore is often killed. Sea turtles frequently get caught in the nets as well.
Bottom trawling uses heavy gear, which can cause major damage to the seabed and destroy coral reefs. It also stirs up thick sediments, leading to water pollution.
Trolling — One or more baited or lured fishing lines are pulled through the water behind or alongside a boat.
Trollers catch fish that will follow a moving lure or bait, such as salmon, mahi mahi and albacore tuna.
Trolling is an environmentally responsible fishing method because fishermen can quickly release unwanted catch from the hooks since lines are reeled in soon after a fish takes the bait.
[ Sustainable Seafood ]
According to the Monterey Bay Aquarium, nearly 70 percent of the world's fisheries are fully fished or overfished. This depletion has inevitably harmed our oceans — by destroying habitat along the ocean floor as well as harming other wildlife through bycatch. As a result, the health of our oceans is closely tied to responsible, sustainable fishing practices.
As the first retailer to become a full partner in the Monterey Bay Aquarium’s Seafood Watch Program, PCC believes that buying seafood from trusted, well-managed sources helps to lessen the impact on our environment. We work closely with our local seafood suppliers to ensure all of our seafood is top quality and harvested in environmentally friendly ways. So when you're shopping for seafood at PCC, you can rest assured that whatever you purchase is sustainable, helping to prevent further degradation of the oceans.
Wasabi Grilled Salmon
Wild Alaskan salmon ranks as one of the most sustainable seafoods available. Try this recipe for a great marinade next time you're looking for a fresh way to spice up dinner.
Serves 4 to 6
- 1 side fresh, wild salmon, 2 to 3 pounds, skin on
- 6 cloves garlic, minced
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1/4 cup brown sugar
- 3 green onions, finely chopped
- 1 teaspoon (or more to taste!) wasabi paste
Remove the pin bones from the salmon. (A pair of small needle-nosed pliers works well for this.)
Combine the garlic, soy sauce, sesame oil, sesame seeds, brown sugar, green onions and wasabi paste. Spread this mixture generously on top of the salmon fillet. (At this point you may refrigerate the salmon for up to 6 hours.)
Preheat your grill to high and place the salmon, skin side down, on the grate. Cover the grill and cook the salmon until it is just done, about 12 to 15 minutes. To check for doneness, slip a small knife into the center and pull apart the layers. If the flesh has become mostly opaque, the fish is done.
To serve: Scoop the fillet from the skin and transfer to a serving platter. Discard the skin. Garnish with limes and basil or cilantro sprigs.
Recipe developed by PCC Chef Lynne Vea.
August 2008
To help you make the most informed, eco-friendly seafood choices, we've also developed an easy-to-use guide — with expert input from the Seattle Aquarium and the Seafood Watch program. You'll find this helpful guide in the meat and seafood department of every PCC store.
Traveling outside of the Puget Sound area?
An international seafood guide, which offers advice on ecologically sustainable seafood by country or seafood, is available at www.incofish.org/ISFG.php.
Environmental conditions and therefore risks associated with individual seafood species are subject to change. So whether you're at your neighborhood PCC or a fish market halfway around the world, it's best to ask local experts about current seafood risks. Users of this international guide should be aware that the organizations contributing to this resource use various criteria to evaluate seafood safety, resulting in some inconsistencies in advice.