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Chapter 5 explores how to eat better with the ocean. Following the advice of marine science, the chapter argues that eating fish low on the trophic scale makes sense. However, these little fish are caught within the massive global fishmeal and fish oil reduction industries, pulped into food for pigs, chickens, and fish. Relating the histories of sardines and anchovies, and the stories of those who are fighting to make industrial fish edible for humans, this chapter revalues the might of little fish as a way of helping humans to eat better with the ocean and her inhabitants.

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