Whether in your kitchen or ordering in a restaurant, doing the right thing -- picking the most-sustainable seafood -- can be a political minefield. And it's more complicated that just finding local, organic produce or grass-fed beef.
Just consider what happened at Sinju Restaurant in Portland, Ore. this summer when it banned a longtime customer who objected to a struggling species of tuna on the menu.
In late July, Guido Rahr, president and chief executive of the Wild Salmon Center, was eating lunch at the sushi bar, right across the street from his office.
