The article covers the problems related to the farming of salmon and the ranching of tuna, issues that every sushi eater should know about. It also discusses tilapia, much of it farmed in China. Farmed tilapia shows up all the time in sushi restaurants now—it’s usually what you get when you order “snapper” or “tai” (see photo at left). 
Compared with real tai, tilapia tastes like a wet paper towel; on the other hand, since it’s an herbivorous fish, it’s a better choice from an environmental and health standpoint than, say, farmed salmon.
Let me suggest something radical. Maybe none of this would be an issue if we treated sushi perhaps as it should be treated—as a rare delicacy of carefully harvested wild fish, to be enjoyed a few times a year, rather than as a weekly indulgence composed of bland, farmed, environmentally questionable Frankenfish.
Read the article in the Chronicle.
