Sustainably Caught Fish at Restaurant in Laredo

Squid prepared by Alfonso López, chef at restaurant "Plaza" in the city of Laredo, Cantabria, Spain, who has been cooking for many years using fish caught by artisanal fishermen mainly in Laredos's Bay.
For Alfonso López the fish that has been caught in a sustainable way has a higher value, not just because it's fresher but because it contributes to support the local fishermen and the health of the ocean.

Unique identifier: GP0STONBG

Type: Image

Shoot date: 01/10/2014

Locations: Bay of Biscay, Cantabria, Laredo

Credit line: © Juan Manuel Serrano / Greenpeace

Size: 5000px × 3042px 3MB

Ranking: ★★★★ (E)

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Low Impact Fishermen in Spain

Greenpeace has gone fishing and cooking with low impact fishermen to listen to their stories about how overfishing is affecting their lives and work. Global fish stocks are in a deep crisis due to overfishing by large destructive fishing vessels, and the only real solution to the problem is to let low impact fishermen do the fishing instead of large destructive vessels.

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