This is a Vintage episode from 2005.

Why You Should Listen

An early, still-relevant look at sustainable seafood
What “dirty fishing” and bycatch really mean
Practical advice for diners and restaurateurs
A snapshot of the 2005 Endangered Species Act debate

The Banter

Mark Pascal and Francis Schott react to a “health study” revealing that water is still king. The Guys spiral into soda culture, marketing myths, and one of the strangest beverage ideas of the era: nicotine beer.

The Conversation

Beth Lowell of Oceana joins The Restaurant Guys to ask the big question: can we keep eating fish the way we do now? She breaks down bycatch, sea turtles, and the hidden cost of industrial fishing — and explains how simple gear changes can reduce harm without shutting fishermen down. The Guys bring a restaurateur’s perspective to overfishing, mercury contamination, and the future of seafood.

The Inside Track

The Guys argue for common-sense conservation: not less seafood — smarter sourcing so there’s still fish worth serving years from now.

Time Stamps

3:00 Water vs. soda
6:00 Nicotine beer
8:00 Beth Lowell joins
9:20 Bycatch explained
18:09 How Oceana helps
25:41 What fish to eat or avoid
28:28 Endangered Species Act (2005)
34:05 Wrap-up

Guest Bio

Beth Lowell is an Ocean Wildlife Advocate with Oceana, an international organization focused on science-based ocean conservation and sustainable fishing practices.

From the Show

Oceana – oceana.org
Monterey Bay Aquarium Seafood Watch guides – seafoodwatch.org

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Save the Fish (So We Can Eat Them): Beth Lowell of Oceana

The Restaurant Guys