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    Commentary: How Americans can get more safe, sustainable seafood on their plates

    by Eric Schwaab and Mary Sue Milliken, Los Angeles Times Dec 16, 2022 2 minutes
    Fresh fish is displayed at Fresh Meat Seafood Market on July 28, 2021, in San Francisco.

    There’s a culinary revolution happening in the United States. More than ever before, Americans expect their meals to not only be delicious, but sustainable and local too. They’re increasingly turning to seafood options as a nutritious and more environmentally friendly source of protein. While restaurants and markets that can meet this demand are reaping the benefits, more supply is needed.

    Currently, up to 85% of American seafood is imported, and

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