Considering that halibut, which looks absolutely beautiful, is $29.95/ pound- I'm not sure that I want 20% of my food budget going to just one source of protein- sustainable and organic. I'm sure I can have large organic salads for a week, and will wait till prices are more reasonable for me to justify a purchase of that "size".
I think many people who can afford to pay more for sustainable do so.
And those who can not afford to simply can not afford to so do not do so. (Those last seven words can be sung in a pleasant though morose rhythm if you care to, just to pass the time.)
But it's the great middle-class crunch where the choice will lay. And in that category, people are paying more for child-care, for gas, for housing, for education. And in that category debt tends to be high, particularly for student loans among other things.
Crunch crunch. What will get bitten on and what will remain behind?
Regarding the pricing of things like sashimi fish or high grade beef I think people really have no idea what it actually costs the restaurant or butcher to buy it in the first place. For example: the current wholesale price for high-grade ranched Hamachi from Japan is $12.95/pound add about 20 percent waste and the price works out to about $1/ounce. For imported frozen 100% real wasabi paste the price is about $22/pound. Aged Japanese shoyu $38 for 900ml or $.04/ml. So here is your 3 or 4 ounces of hamachi, 1/3 ounce of wasabi, and 15 ml of dip costing the sushi bar 4-5 dollars. Cost x3=$15. Sound about right?
I think sustainability is the most noble goal of all eaters. This is particularly important when one thinks of fish because we are rapidly destroying the populations. I seek out and buy fish that have the least enviromental impact.
US policy is not protecting anyone but the farm lobby.
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