The Fisheye

We know them from grocery store checkouts—barcodes and QR codes are ubiquitous on retail shelves. What if that same technology could help us trace our fish? From seafood suppliers and producers to retailers and chefs, the power of technology to promote traceability and storytelling is catching on.

In part 2 of our 4-part series on how technology can help save the seas (with a little help), we turn our attention to innovations in regulation and enforcement. It might not sound exciting, but these companies are using satellites, aerial mapping, and drones to help fight overfishing and exploitation of the oceans.

Snapchat, instagram, remote-controlled drones. Technology is speeding along faster than we can install the latest iPhone update. And with so much time, energy, and money pouring into tech, we’re excited to see new innovations that can help our oceans as well.

How a lifelong love of fishing became a mission to save the ocean by eating its inhabitants. On a recent Thursday night in San Francisco, a group of guests gathered at Fine & Rare for a dinner to celebrate “little” fish. This Seafood Stories dinner featured chef Douglas Bernstein, executive chef at Sausalito, California’s Fish, a restaurant dedicated to sustainable seafood and storytelling. Over Fort Bragg Sea Urchin, San Francisco Bay Anchovies, and Oregon Butter Clam Ceviche, guests learned the importance of eating lower on the food chain by enjoying the smaller fish.