{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Sustainable seafood from the sea to the table' data-url='/boclips/videos/5c54c440d8eafeecae167606' data-video-url='/boclips/videos/5c54c440d8eafeecae167606' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nSustainable seafood from the sea to the table\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eFraser River, Richmond, British Columbia - August 23, 20111. Mid overhead of fishermen untangling salmon from net on boat2. Close of salmon on floor of boat3. Various of fisherman untangling salmon from net4. Close of salmon on floor of...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eFraser River, Richmond, British Columbia - August 23, 2011\u003cbr/\u003e1. Mid overhead of fishermen untangling salmon from net on boat\u003cbr/\u003e2. Close of salmon on floor of boat\u003cbr/\u003e3. Various of fisherman untangling salmon from net\u003cbr/\u003e4. Close of salmon on floor of boat\u003cbr/\u003eC Restaurant, Vancouver, British Columbia, Canada - August 24, 2011\u003cbr/\u003e5. Mid tilt down from Robert Clark, Executive Chef, C Restaurant, to poached wild spot prawns\u003cbr/\u003e6. Mid of Clark's hand stirring prawns\u003cbr/\u003e7. Mid of Clark's hand pouring sauce on prawns in glass cup\u003cbr/\u003e8. Close of prawns in glass cup\u003cbr/\u003e9. SOUNDBITE (English) Robert Clark, Executive Chef, C Restaurant: \u003cbr/\u003e\"My biggest hope would be is that for a lot of us, or for most of us, we actually get on board before it's actually too late. If we all sourced only sustainable seafood products, it would take that much less time for us to actually get back to where the oceans are truly as healthy as they should be.\"\u003cbr/\u003e10. Wide pan from sailboats in harbour to boardwalk and C Restaurant\u003cbr/\u003e11. Close of C sign on restaurant exterior\u003cbr/\u003e12. Mid of shrimp in glass cup\u003cbr/\u003e13. Close of shrimp in glass cup\u003cbr/\u003e14. Mid pan across fresh oysters on ice\u003cbr/\u003e15. Close of oyster on ice\u003cbr/\u003e16. Mid pan from fresh salmon slice to prawns\u003cbr/\u003e17. Mid tilt down from chef to pieces of fish\u003cbr/\u003e18. Mid pan from bowl to chef placing mussel in bowl\u003cbr/\u003e19. Close of chef placing ingredients in bowl next to mussel\u003cbr/\u003e20. Mid of servers walking to serve dishes\u003cbr/\u003e21. Mid pan across dishes\u003cbr/\u003e22. Close of prepared scallops\u003cbr/\u003e23. Close of fresh salmon cooking in pan\u003cbr/\u003e24. Close of Clark's face as he prepares dishes\u003cbr/\u003e25. Mid of Clark serving salmon\u003cbr/\u003e26. Close of prepared salmon\u003cbr/\u003e27. SOUNDBITE (English) Theadora Geach, Coordinator, Ocean Wise: \u003cbr/\u003e\"There are kind of individual choices are really going to start to make a huge impact. I know we kind of feel a little bit disconnected from that, but ultimately, as we kind of create that consumer demand as a whole, as we get more and more people engaged, that's really going to trickle right down to the fishermen, the farmer, as well as species and the ocean and allow them to kind of thrive.\"\u003cbr/\u003eFraser River, Richmond, British Columbia - August 23, 2011\u003cbr/\u003e28. Wide of fishing boats in harbour\u003cbr/\u003e29. Close of fishing net on boat\u003cbr/\u003e30. SOUNDBITE (English) Marvin Wilson, Fisherman: \u003cbr/\u003e\"Obviously, being a commercial fisherman for so many years, going out in the early 70s with my father, of course you want to have the work that you do be there year after year. And so you know, like, of course I'd like to believe that all of us as fishermen are concerned about sustainability.\"\u003cbr/\u003eSeven Seas Fish Company, Richmond, British Columbia - August 27, 2011\u003cbr/\u003e31. Pan from building to Seven Seas Fish Company sign\u003cbr/\u003e32. Mid pan of workers packing fish inside plant\u003cbr/\u003e33. Close tilt down on salmon packed on ice\u003cbr/\u003e34. Close tilt down from worker to salmon packed on ice\u003cbr/\u003e35. SOUNDBITE (English) George Heras, President, Seven Seas Fish Company: \u003cbr/\u003e\"There's such a big huge challenge out there around the world, you know, in China, in India, in these different places that they need to get as cheap a protein as they can to survive, and don't necessarily think about the impacts that they're having on the environment and the food chains and everything else that these fisheries can impact.\"\u003cbr/\u003e36. Worker walking and placing halibut in packing box\u003cbr/\u003e37. Close of halibut in packing box\u003cbr/\u003e38. Close tilt down on halibut in packing box\u003cbr/\u003e39. Close tilt down from worker to lobster in packing box\u003cbr/\u003e40. Close of lobster in packing box\u003cbr/\u003eWith the world's population reaching the 7 (b) billion mark, pressure on the world's food supplies is greater than ever.\u003cbr/\u003eFishing stocks are severely depleted in once plentiful oceans forcing one Canadian community to put sustainable seafood back on the menu.\u003cbr/\u003eThe world's most popular seafood may soon be a thing of the past. Overfishing, climate change and pollution are putting unprecedented pressures on marine species, scientists say. \u003cbr/\u003eOn Canada's west coast, hundreds of fishermen, restaurants and seafood distributors have adopted sustainable practices, hoping to keep seafood on the menu for years to come. \u003cbr/\u003eFor these fishermen, the salmon harvest off the the coast of British Colombia is nothing like it used to be.\u003cbr/\u003eSalmon was once plentiful here, but fish stocks have suffered.\u003cbr/\u003eThe problem is the appetite for seafood has increased just as stocks have diminished.\u003cbr/\u003eOverfishing is one of the most serious threats to the world's oceans, according to Ocean Wild. \u003cbr/\u003eMarine species are being rapidly depleted. It's estimated that 90 percent of all large, predatory fish have already been wiped out. \u003cbr/\u003eCanadian scientists at Dalhousie University in Halifax recently predicted a worldwide collapse of the fisheries industry within 40 years. Their findings were published in the journal Science.\u003cbr/\u003eRobert Clark is passionate about one thing: cooking some of the finest and most sustainable seafood on the planet. \u003cbr/\u003eHe's executive chef at Vancouver's exclusive C Restaurant, and today he is poaching wild British Columbia spot prawns. He will serve them in a chilled, Japanese, tsunomono-style salad. \u003cbr/\u003eC was one of the first restaurants in Canada to begin serving sustainable seafood. Clark hopes he's been able to spark something of a movement.\u003cbr/\u003e\"The leadership role that C has demonstrated over the years started out about us, and it's evolved into what we all can do,\" says Clark. \"I think that my, biggest hope is that for a lot of us, for most of us, we actually get on board before it's actually too late. If we all sourced only sustainable seafood products, it would take that much less time for us to actually get back to where the oceans are truly as healthy as they should be.\"\u003cbr/\u003eGuests at C have long enjoyed the view of Vancouver's False Creek, but more importantly, it's delectable, sustainable seafood. \u003cbr/\u003eClark and his team of chefs serve an exquisite shrimp cocktail. \u003cbr/\u003eOysters are farmed in a sustainable fashion in the waters of Saltspring Island. \u003cbr/\u003eSustainable wild sockeye salmon, prawns, halibut and scallops are also favourites on the menu. \u003cbr/\u003eClark pan sears salmon with butter and serves it with beans, new potatoes and baby beets.\u003cbr/\u003eAfter 30 years as a professional chef, Clark says he's seen how a lot of seafood species have become smaller, because the largest animals have been overfished. \u003cbr/\u003eC is a member of Ocean Wise, a program initiated by the Vancouver Aquarium in 2009 that promotes sustainable seafood production across Canada. \u003cbr/\u003eThe organisation collaborates with over 300 restaurants and seafood distributors, and its organisers say everyday people can play a important role in saving the oceans.\u003cbr/\u003e\"Their kind of individual choices are really going to start to make a huge impact,\" says Theadora Geach, Coordinator of Ocean Wise. \"I know we kind of feel a little bit disconnected from that, but ultimately, as we kind of create that consumer demand as a whole, as we get more and more people engaged, that's really going to trickle right down to the fishermen, the farmer, as well as species and the ocean and allow them to kind of thrive.\"\u003cbr/\u003eToday, Canada's Department of Fisheries and Oceans allows fishermen to catch salmon for a limited number of hours every season.\u003cbr/\u003eMarvin Wilson and Michael Greenway have been fishing salmon for decades. Although they would like to be able to fish more often and don't like having their revenue capped, they say they are keen to do their part to protect salmon species.\u003cbr/\u003e\"Obviously, being a commercial fisherman for so many years, going out in the early 70s with my father, of course you want the work that you do be there year after year,\" says Wilson. \"And so you know, like, of course I'd like to believe that all of us as fishermen are concerned about sustainability.\"\u003cbr/\u003eThese fishermen have also partnered with the Ocean Wise program. Its organisers encourage seafood producers to harvest species that are abundant, resilient, and reproduce relatively quickly. \u003cbr/\u003eIt also stresses the importance of limiting the overall number of fish that can be caught every season. Fishing methods that involve catching a lot of bycatch, such as those that use trawl nets that destroy the sea floor, are discouraged. \u003cbr/\u003eOcean Wise also asks its partners to remove and replace at least one unsustainable seafood item from their menu to begin with. One of its largest partners, Compass Group Canada, one of the Canada's largest seafood suppliers, recently began distributing wild Pacific salmon instead of farmed Atlantic salmon. The decision means 250,000 lbs of farmed salmon are not produced every year. Ocean Wise says the Atlantic salmon farming industry produces large amounts of waste, parasites and diseases. Chemicals and antibiotics used by fish farming also pose risks to wild stocks.\u003cbr/\u003eSeven Seas Fish Company in Richmond, British Columbia, is another major seafood supplier, and it has also partnered with Ocean Wise. \u003cbr/\u003eThe company says it tries to source and promote the most sustainable seafood from around the world, such as salmon, halibut and lobster.\u003cbr/\u003eIn spite of its commitment to sustainable practices, the company's president, George Heras, says he sometimes questions its impact. \u003cbr/\u003e\"There's such a big huge challenge out there around the world, you know, in China, in India, in these different places that they need to get as cheap a protein as they can to survive, and don't necessarily think about the impacts that they're having on the environment and the food chains and everything else that these fisheries can impact,\" says Heras. \"And that's sort of sometimes where you get a little bit frustrated, saying you now, this is an overwhelming problem. Is there a way to act locally but stop it kind of globally, or help educate globally? And that's the frustration or the sort of the million- dollar question. Can we make an impact?\"\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" aria-hidden=\"true\"\u003e\u003c/i\u003e\u003ci 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class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eDate\u003c/dt\u003e\n\u003cdd\u003e2011\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003ci aria-hidden='true' class='fai fa-solid fa-language'\u003e\u003c/i\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eAudiences\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?audience_ids%5B%5D=371079\u0026amp;grade_ids%5B%5D=259\u0026amp;search_tab_id=1\"\u003eFor Teacher Use\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\u003cdd class=\"text-muted\"\u003e\u003ci class=\"fa-solid fa-lock mr5\"\u003e\u003c/i\u003e2 more...\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='concepts-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003ewildlife, british columbia, restaurants, overfishing, canada, business, north america, living things, fish, oceans, colombia, animals, vancouver, south america\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv 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