In that wild-eyed, socialist rag, The N.Y. Times:
http://tmagazine.blogs.nytimes.com/2011/05/12/safer-sushi/?smid=fb-nytimes
“Hajime Sato, the chef-owner at Mashiko in Seattle, recently revolutionized his menu, removing eel, toro and hamachi. He sources wild sea urchin, albacore and sardines from Oregon, Washington and Canada, and all of his farmed fish come from operations that prevent waste from returning to the ocean.”