More Restaurants Give Up Bluefin Tuna

Last November, Greenpeace activists dumped tuna heads in front of French Agriculture ministry calling for a ban of tuna fishing and the protection of the species. This November has seen top French chefs make the pledge to keep bluefin tuna and other threatened fish species off the menu. One of the country's greatest chefs, Olivier Roellinger took bluefin tuna off his menus five years ago. He is the deputy president of the flobal luxury hotel network Relais and Chateaux and 60 percent of its members have agreed to stop serving bluefin tuna. Many French restaurants have agreed to stop serving bluefin tuna.

Bluefin tuna faces the threat of extinction because of zealous overfishing. Over the past few years there has been more and more attention paid to the subject. An international commission met early this month in Brazil and agreed to cut the allowable bluefin tuna catch in the Eastern Atlantic and Mediterranean by 40 percent next year, a move that some said was not enough. Japan remains the biggest consumer of the tuna which is used in sushi and is considered a delicacy.

Greenpeace publishes a "red list" which lists fish that have a very high risk of being sourced from unsustainable fisheries or unsustainable aquaculture operations. To look at what fish you should eat check out the Monterey Bay Aquarium's regularly updated Super Green list.