The next time you dine on sushi — or sashimi, or swordfish steak, or shrimp cocktail, whatever wildlife you happen to enjoy from the ocean — think of the real cost. For every pound that goes to market, more than 10 pounds, even 100 pounds, may be thrown away as bycatch. This is the consequence of not knowing that there are limits to what we can take out of the sea.

Quote from her 2009 TED talk