There is a certain romanticism about fishing, an ancient practice that brings to mind the Biblical Saint Peter, famously a fisherman, or perhaps the titular protagonist of Ernest Hemingway's "The Old Man and the Sea." Behind every fish, crustacean and other form of seafood we eat is a story, or how that food landed on our plates.
In an ideal world, the process would be simple and direct. A lone fisher or group of happy fishers would go to the ocean, a river or lake, then haul in endless bounties of aquatic creatures. The workers would be treated with respect, the environment would be respected and the seafood would be carefully handled.
