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Eating small fish can be a big deal. This week twenty of the world’s top chefs made a commitment to Oceana’s efforts aimed at saving the ocean and feeding the world by pledging to serve small fish like anchovies, sardines, and herring on World Oceans Day on June 8, 2015. Right now millions of tons of these forage fish are ground up or ‘reduced’ to create fishmeal and fish oil which are used as feed for farmed salmon, pigs, chicken, and other livestock.

This column, which is regularly published in Oceana magazine, spotlights a recovering fishery. Oceana’s winter 2015 magazine focused on Chesapeake Bay Striped Bass, which faced near-collapse in the 1980s but recovered from effective fisheries management Click here to view the original article in Oceana magazine.  

Chesapeake Bay Striped Bass

Species: Morone saxatilis

Last year, I announced that Bloomberg Philanthropies Vibrant Ocean Initiative paved the way for Oceana to rebuild ocean abundance in the Philippines, Brazil and Chile. Now, I am pleased to report that Oceana is making progress in the Philippines on restoring the nation’s fisheries and supporting Oceana’s initiative to save the oceans and feed the world.