Moules marinière à la Michelin-starred Raymond Blanc

Let's face it, even if you're Raymond Blanc, buying the right fish these days is not so simple.

And right now many of our traditional favourites, from cod to tuna, are disappearing rapidly from the seas due to overfishing and the effects of climate change. Bottom-trawling boats are sailing farther and fishing deeper than ever before, hauling in hordes of fish with heavy, weighted nets that tear up the ocean bottom. Read more »

Entries at the Milan Sushi Awards earlier in the year (image by Thomas Lu, licensed under Creative Commons Attribution 2.0)

Working at Greenpeace often means that I find myself in some unusual places - inside a nuclear power station, atop an aeroplane or in a palm oil factory. But I certainly never expected to find myself at an international sushi awards ceremony.

A new report by the Institute of Marine Sciences at the National Research Council in Barcelona links the rapid growth of jellyfish populations throughout the world's oceans to overfishing of their natural predators such as tuna and as a result of global warming.

Colman's in South Shields has been described as "the nearest thing to an eco-chippy you're likely to find", a fish and chip restaurant which only serves wild fish from sustainable grounds, uses additive-free vegetable oil and sends its waste fat to be made into bio-fuel. Noted for its welcoming atmosphere, Colman's has featured regularly for the past few years in the Times' Top 10 UK Fish and Chip Shops, and was voted Best UK Takeaway at the BBC Food and Farming Awards 2007.