In its prime, the Hero sailed through frigid temperatures and ice-strewn waters in the South Pole. But now it's sinking, leaking oil and threatening Washington's oysters.
Molly Solomon/Oregon Public Broadcasting
Raw fresh fish for sale at a supermarket. Using seafood guides to decide which fish is the most environmentally choice can be difficult when different guides make slightly different recommendations.
Anchoveta are processed at a fish meal factory in Lima, Peru in 2009. Peru and Chile have the world's largest anchoveta fishery, making them the world's largest producers of fish for fishmeal.
Ernesto Benavides/Getty Images
Concerns about mercury contamination have led many pregnant women to under-consume seafood. So the FDA issued a new chart explaining what to eat and what to avoid. But critics say it muddles matters.
A vaquita caught as by-catch in Baja California, Mexico. Accidental entanglement in fishing gear is one of the biggest threat to this species, which is down to only 60 animals.
Flip Nicklin/ Minden Pictures/Getty Images
Herring are delicious, with flaky, mild meat and oil that sizzles on their skin when grilled over a flame. Chefs and ocean advocates have been promoting the environmental and health benefits of eating small fish like this. But the case of the San Francisco Bay's herring shows some of the obstacles to spreading that message.
Alastair Bland for NPR
Chef Michael Cimarusti, of Los Angeles' Providence restaurant, is pioneering the West Coast incarnation of Dock to Dish, a program that hooks up local fishermen directly with chefs.
Courtesy of Providence
A traditional fisherman in La Paz, Mexico, who works with SmartFish brings sustainable seafood to market. SmartFish was one of the competitors in last week's Fish 2.0 competition.
Courtesy of Smart Fish
Barbecue head-on shrimp made at Pascal's Manale. It may be hard to find head-on shrimp in cities away from the coast, so Pascal's Manale co-owner and chef Mark DeFelice came up with a shortcut.