"What Can Old Menus From Hawaii Tell Us About Changing Ocean Health?"
The basic premise is this–if a species of fish can be readily found in large enough numbers, then it’s likely to make it on restaurant menus. Van Houtan and colleagues tracked down 376 such menus from 154 different restaurants in Hawaii, most of which were supplied by private menu collectors.
The team compared the menus, printed between 1928 and 1974, to market surveys of fishermen’s catches in the early 20th century, and also to governmental data collected from around 1950 onward. This allowed the researchers to compare how well the menus reflected the kinds of fishes actually being pulled from the sea.
The menus, their comparative analyses revealed, did indeed closely reflect the varieties and amounts of fish that fishermen were catching during the years that data were available, indicating that the restaurants’ offerings could provide a rough idea of what Hawaii’s fisheries looked like between 1905 and 1950–a period that experienced no official data collection.