Americans are hooked on swordfish! But last month 27 top restaurant chefs took them off the menu.
Why? The number of swordfish is shrinking fast, and chefs want to save the tasty fish. During the 1960s, fishermen switched from using harpoons to using long lines with hundreds of hooks. Result: many more small swordfish are caught. The small fish never get a chance to grow and produce more fish.
Lisa Speer, an environmentalist, says it's time to give swordfish a break "so future generations can enjoy them."
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