The study led by Nova Scotia scientist Boris Worm was first reported on in the November 3 issue of the journal Science. Newspapers across the country picked up the story immediately.

The present pace of fishing will likely result in a “global collapse” of all fish species that we now eat by as soon as 2050, according to the study. Currently, 29% of fish species have already collapsed, or fallen to below 10% of previous population levels. Ecologists and fishing experts predict that this is just the beginning of a trend that could lead to a total collapse of fish populations if action is not taken.

Probably like many of you, I was blown away by this news. I did some digging though, and I’m glad to report that we as consumers can still make a difference. Of course, you can simply stop eating fish or just eat less. But if going cold turkey on your fish eating isn’t an option for you, there’s still much that you can do:

• The Monterey Bay Aquarium Foundation’s Seafood Watch Program has an online seafood guide and printable pocket-size guides that place fish into three categories: Best Choices, Good Alternatives, and Avoid.

• You can also pledge to make a difference and join the Seafood Watch Advocates Program. Leaving “Become Aware” cards and Thank You cards at businesses are amongst a few of the actions Advocates pledge to perform. I signed up!

• Teachers and parents can find fun, educational resources for their children at the Marine Stewardship Council’s Fish & Kids site
  

• Check out the Sustainable Kitchen, an award winning cookbook by chef Stu Stein.

• Retailers can display FishWise cards, a program developed by the Sustainable Fishery Advocates. Retailers and restaurants can also buy sustainable, top quality seafood from CleanFish and their alliance of artisan producers.

• Fans of boating, diving, fishing and even regular beach goers can find 5 simple tips to protect oceans at Environmental Defense’s Oceans Alive site. Oceans Alive also has healthy seafood guides with information about avoiding PCBs, mercury and other contaminants in fish.