We talk about the importance of sustainability, the preservation of a food so that it is not depleted. Most often we are in the fish and seafood universe as we have done a wonderful job of depletion; a terrible job in the sustainability column. There have been numerous outreach programs from various chefs that have said NO More: As in no more tuna for fears of overfishing.

The problem is a global one. We can do all this wonderful work domestically from our top-tier US chefs, but the issue does not get resolved if only a few of the world’s major players are on the program. This week we had good news in the sustainability column from Target and Safeway: Target, with help from the Monterey Bay Aquarium’s Seafood Watch guidelines, will no longer buy and sell farm-raised salmon. They plan to sell only wild-caught Alaskan salmon.

By following this road, they hope to contribute to keeping the ocean cleaner, free of pollutants from the myriad of factory fish farms. This is all part of Target’s growing emphasis on the food side of its business. Safeway turned to the marine conservation group, FishWise to have them help set up a stronger sustainability policy. They will no longer sell red snapper, monkfish, or grouper until there is a proven ample supply of these fish. They will also concentrate on providing traceability information. This latter fact is part of a growing food trend that says, tell me everything you can about a product. Give me its roots; its history.

Here’s a little primer of connections that can serve as a fish road map: A new Pocket Guide is available.

As more companies get on board, we are more likely able to sustain our supply and enjoy fresh fish.