Fishing in Chile it was going to “promote the sustainability of fishing resources,” but, upon examination, this is not the case. “The government’s motive is to reinforce the economic model in place; there is a political interest in making fishery resources belong to someone,” says Cosme Caracciolo, an artisanal fisherman and a member of the National Council for the Defense of Artisanal Fishing (CONDEPP). “Under this fisheries law, 20-year renewable concessions have been awarded, creating ownership over fish that have not yet been born. It’s absurd! It’s applying capitalism to living resources”. “They now want to increase the quota for jack mackerel, which
Icelandic cuisine before World War I. Fresh fish became a cheap commodity in Iceland and a staple in the cuisine of fishing villages around the country. Until around 1990, studies showed that Icelanders were consuming much more fish per capita than any other European nation. Since then, however, steeply rising fish prices have caused a decline in consumption. Icelanders consume fish caught in the waters of the North Atlantic Ocean. Fresh fish can be had all the year round. Icelanders eat mostly haddock, plaice, halibut, herring, and shrimp. Hákarl (meaning 'shark' in Icelandic) is putrescent shark meat, which has been preserved. It