CORRECTION: The image caption has been revised to properly identify Chef Ronnie Muñoz. The video in this story has also been updated to properly identify the chefs featured in the story. (June 10, 2024)

LOS ANGELES — According to NOAA, sustainable seafood is fish, shellfish and seaweeds harvested or farmed in a manner that provides for today’s needs while allowing species to reproduce, habitats to flourish, and productive ecosystems to be available for future generations.

And while we often discuss sustainability in produce and meat, seafood sustainability is an increasing problem as well.

According to seafoodwatch.org, “in 1974, 90% of fish stocks were within biologically sustainable levels. Today, that figure has decreased to 66%.”

If a fish population drops to below 10%, that species will collapse.

With an eye toward seafood sustainability, the head chef at Mírate in Los Feliz explains why he’s spreading awareness about the problem of sustainability in seafood to his customers.