In order to answer that question, we should first define sustainability. The term ‘sustainable’ is commonly and loosely used to define practices that don’t degrade the physical and natural environment to the point that it diminishes its longevity.
In the seafood industry, tendering is carrying the catch from where it is caught to a processing facility. This way the fishermen can stay on the fishing grounds and keep catching. I work on a salmon tender in Prince William Sound, Alaska, USA.
Gordy McLellan Jr. can talk oysters all day.
He’s been working on his family’s shellfish farm, Mac’s Oysters, since he was twelve years old. Now he’s a third-generation shellfish farmer, working beaches and deep water lines off the coast of Vancouver Island in British Columbia.
