Trevor Corson, author of The Zen of Fish, has some concerns:
It's entirely possible that we may be living in an unusual historical moment that might not last. That's the case for seafood across the board. You've got some scientists saying that we're basically going to run out of fish by the year 2050 and squid may be the only thing left. To me, sushi's really a treat, and I eat it maybe once a month—once every two months at most. I'm happy to go to the sushi bar and have just five or six nigiri that are very unusual and special. These fish are—and should be—luxury items because we're running out of them. It's turning into this globalized fast food everywhere. There's enormous pressure on these fish, and I think it cheapens the experience for all of us.
