American fisheries are more than just an important source of food and staple of our culture -; they also contribute billions of dollars to the U.S. economy. Ensuring the oceans’ productivity makes sound financial and environmental sense. And nowhere is this case being made better than in the Gulf of Mexico, an area renowned for its fishing and fisheries that produce seafood sold in markets around the country.

A nationwide, sustainable seafood movement has come into being as a result of declining -; and in cases such as Atlantic bluefin tuna, collapsing -; fisheries. For many species, anglers and fishermen simply took fish from the ocean faster than the fish could reproduce. This was the case with Gulf red snapper, which had been fished down to less than 3 percent of its historical abundance. Traditionally, that would mean discouraging consumers from purchasing that fish. But that is changing.

Mark Powell, vice president of Ocean Conservancy, insists that troubled and declining fisheries need not be abandoned. Through collaboration with partners throughout the seafood business chain -; from fishery to fork -; Ocean Conservancy is improving the quality, quantity and sustainability of seafood.

“Ocean Conservancy envisions a future where seafood lovers such as myself can have their fish and eat it too,” explained Powell. “It’s time for conservationists and fisherman to work together. It is in all of our best interests -; fisherman, distributors, retailers, and consumers -; to get to the point where we no longer have to choose between our favorite fish and a more sustainable option. The days of pitting the fishing industry against the conservation movement are over. We have worked together to change the storyline.”

This unique approach has already born fruit in the Gulf with a science-based rebuilding plan for red snapper. The Gulf’s signature fish is now on a verifiable road to recovery and is setting a new higher standard for fishery management in the Gulf. “We are moving in the right direction. Managers, fishermen, wholesalers, retailers and consumers have all contributed to putting red snapper on the road to recovery,” concluded Powell.

To learn about Ocean Conservancy’s Sustainable Seafood Campaign, visit
www.oceanconservancy.org/seafood.