Perry Chocktoot remembers the last time he ate a C’waam suckerfish. It was 1984. The fish was canned by a Klamath Tribes member and served with Tabasco. After finishing off the meat, Chocktoot was left with a tin of smoky fish oil mixed with hot sauce. “We just tipped it back and drank it,” Chocktoot recalled. “It was so good.”

Just four years later, the C’waam and its cousin the Koptu were put on the endangered species list. Since then, for more than three decades, no member of the Klamath Tribes has legally harvested the species, which are endemic

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Fish sauce is a staple in Southeast Asian cuisine and an important ingredient in a lot of Thai, Vietnamese, and Cambodian dishes. It provides an umami flavor that makes food taste more savory and complex. It combines sweet, salty, fishy, and other flavors.

There are various reasons an individual may need to find an alternative to fish sauce. For example, consuming fish sauce regularly can be unhealthy for some people due to its high sodium content.

Fish sauce may also be unsuitable for vegetarians or vegans, as it often includes anchovies or shrimp, which are both animal byproducts. There are,

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Dakar, Senegal – Every year, European companies contribute to a tragic diversion of fresh fish essential in maintaining food security for over 33 million people in the West African region. This is the conclusion of a new report by Greenpeace Africa and Changing Markets, Feeding a Monster: How European aquaculture and animal feed industries are stealing food from West African communities

The report reveals how more than half a million tonnes of small pelagic fish are extracted every year along the coast of West Africa and converted into feed for aqua- and agriculture farming, dietary supplements, cosmetics and pet

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