Making Seafood Sustainable

Making Seafood Sustainable shows how and why sustainable fishing and seafood management can work by looking at past success stories in dealing with the global overfishing crisis, especially in American waters.

Making Seafood Sustainable
American Experiences in Global Perspective

Mansel G. Blackford

2012 | 296 pages | Cloth $45.00
American History | Public Policy | Business
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Table of Contents

Preface
Introduction

PART I. GOVERNMENT REGULATION
1. Global Over-Fishing and New Regulatory Regimes
2. Successes and Failures in the Regulation of American Fisheries

PART II. THE INDUSTRY
3. Salmon Fishing: From Open Access to Limited Entry
4. King Crabbing: Catch Limits and Price Setting
5. Bottom Fishing: Quotas and Sustainability

PART III. CHANGING THE FOOD CHAIN
6. The Companies: Controlling Food Chains
7. Reaching Consumers: From Processing to Retailing
Conclusion

Appendix: The Top-Ten U.S. Seafood Suppliers, 1999-2006, with Sales
List of Abbreviations
Notes
Bibliographic Essay
Index
Acknowledgments