SEATTLE — Phil Levin knows that for seafood lovers wishing to eat sustainably, there are plenty of meals to avoid: shark, imported swordfish, wild shrimp from Mexico, Chinese abalone.
He is, after all, a Seattle marine scientist, and familiar with the bible of ecologically friendly ocean foods — the Monterey Bay Aquarium Seafood Watch buyer’s guide.
But Levin also recognizes those creatures from another “do not serve” list: the menu of dietary restrictions stemming from kashrut, the body of Jewish law that dictates what is kosher.
So Levin, who works at the Northwest Fisheries Science Center, embarked on an unusual scientific inquiry. He sought to find out if there was a difference in how much kosher and nonkosher eating hurt wild seafood.
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