If we continue, at our present rate, to strip-mine the sea of its living resources, 25 years from now we'll be lucky to find a seafood menu that offers a rock sandwich with a side order of kelp. Consider the swordfish: angler's prize, gourmet's delight, fisherman's livelihood. In the mid-'60s, when I was in my mid-20s, I caught a swordfish off Long Island. I wasn't trying to; it took bait meant for sharks. The fish was weirdly, atypically lethargic. It didn't struggle much, didn't leap at all, just tugged for a while, then gave up.
It died quietly, and I watched...
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