Newsobserver.com Gillnets. Bycatch. Longlines. Bottom trawlers. Dredge.

Those words can make anyone’s head spin when trying to become a well-educated seafood consumer. To better navigate what can be confusing waters, we’re offering a quick guide on what you need to know in order to ask your fishmonger, waiter, even chef at a favorite restaurant about the sustainability of the seafood they’re selling.

Chefs and restaurant managers should be expecting these questions. Sustainable seafood and local seafood were among this year’s top 10 culinary trends cited by chefs in a survey conducted by the National Restaurant Association. And more consumers are asking questions about where and how their seafood was caught or raised. Continue