About the Author

From saving the whales of the Antarctic to studying the salmon of Alaska, Casson Trenor has worked to support stewardship of our marine resources in all five oceans and countless seas. Trenor has extensive experience and expertise: he has stalked the fetid warehouses of Tsukiji fish market in Tokyo, spent two months journeying by ship along the Antarctic coast, berthed on leaking wrecks off Central Pacific islands, and gone octopus fishing with holy men on the Island of Yap. In thousands of conversations with fishermen around the world, he has heard one statement repeated: “The fish are gone.”

Trenor currently holds the position of Senior Markets Campaigner with Greenpeace USA, where he spearheads the organization’s efforts to hold restaurants and supermarkets accountable for their seafood sustainability practices and to help educate the public about the global fisheries crisis. He is a frequent commentator on sustainable seafood issues and has appeared in regional and national publications, including NPR, the New York Times, Christian Science Monitor, San Francisco Chronicle, Los Angeles Times, Seattle Times, Tampa Tribune, the UTNE Reader, Hemispheres, Tokyo Weekender, and Edible San Francisco. He is also the subject of an extensive multi-part feature story in the Japanese newspaper Kochi Shimbun. In October 2009, Trenor was awarded the title “Hero of the Environment” by TIME Magazine.

In his recent book The Whale Warriors, author Peter Heller, a contributing editor to National Geographic Adventure and Outside magazines, captures Trenor’s dedication to ocean conservation through his efforts to end illegal whaling. Trenor is a main character in Heller’s factual account of the exploits of one small, rusty ship determined to take on the entire Japanese whaling fleet in the Southern Ocean in 2005 and 2006.

Born in Washington State and living in San Francisco, Trenor speaks five languages, has traveled to over forty countries, and holds an MA in International Environmental Policy from the prestigious Monterey Institute of International Studies.

Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time is Trenor’s first book.

Get the Book
Virtual Sushi Menu
Virtual Sushi Menu
The Fish

What I’m Up To
Maine is lovely in the Fall. 2010-10-21
Two canceled flights in one day. Stuck somewhere I was nnever supposed to be. Fun times. 2010-10-19
Making veggie gumbo according to @kimodonnel (its not winter yet but I have all these dandelions in the yard… @langdoncook would approve) 2010-10-15
More updates…
Recent Entries
4 Lame Excuses for Shark Finning and Why it Must End
4 Surprising Places You Can Buy Sustainable Fish
Guest post – Denis Faye: “Sushi: The Ultimate Sports Supplement?”
Why I went to Safeway for my birthday
4 Fish We Just Shouldn’t Eat
Sustainable Sushi Dinner at Nat Geo: March 30, 2011
4 Ocean Wonders You’ve Never Heard of that Desperately Need Your Protection
Coming up for air
Mysteries of the deep
A royal pardon
Update: Mackerel (Saba)
It’s about responsibility, jerk
Guest post – Mark Bittman: “One Way to Buy Supermarket Fish – Frozen”
License to krill
The 4-S Rule
A tough week
Death knell
Red, white, and bluefin
A bad, bad, bad, bad plan
A ray of light
The 2010 Seafood Summit
Reclaiming our legacy
Little “s” meets the Big “O”
The Vanguard – Part 3: Mashiko
The year in review: 2009
The question of certification
The usual suspects
Sustainable sushi in the news, Autumn 2009
Skipjack, seiners, and the sea – Week 4: Blood in the water
Blubbering and wailing
Skipjack, seiners, and the sea – Week 3: Signs of life
Skipjack, seiners, and the sea – Week 2: A painted ship
ICCAT delenda est
Skipjack, seiners, and the sea – Week 1: The search
The Art of Sushi – Part 4: Going beyond the limit with Chris Jordan
Skipjack, seiners, and the sea – Intro
October 24th
No finners… only losers
America half-steps up
Sustainable sushi in the news, Summer 2009
The Vanguard – Part 2: Tataki Sushi and Sake Bar
… to spite their faces
The Vanguard – Part 1: Introduction
Back in action
Thank you & vacation notice
Seeking input
The Curse of the Black Box
The Cove
One whisker closer to success
Mekong delta blues
The Bad, the ugly, and really really really ugly
Sustainable sushi in the news, Spring 2009
The Art of Sushi – Part 3: Adeleine Daysor and the art inside your head
Times of darkness
Announcement: Blog posts increasing to twice a week
It takes a village
Respect for the sushi experience – Part 1: Eye-to-Eye
Update: Alaska Pollock (Imitation crab / Kanikama)
Contest results: And the winner is…
Contest update — no snakes to be found
The End of the Line
National solutions, International problems
Why Nobu must evolve
The Art of Sushi – Part 2: The Plastic World of Alicia Escott
From tigers to lions
The not-so-Pacific Ocean
Contest is closed!
TV Spot — “10Connects”, Tampa Bay area, 5/7
Update: Freshwater Eel / Unagi (CONTEST)
The Art of Sushi – Part 1: Fish, Life, and Gayle Wheatley
The kitchen is open (finally)
The Art of Sushi – Introduction
Update: Sea bass / Suzuki
Tour update – Apr 25, Vancouver Aquarium
A Zen experience
Tour update – SeaChoice sushi card launch, West Vancouver, Apr 22
Tour update – Seattle Aquarium, Apr 21
Tour update – Inner Chapters, Apr 17
Tour update – Boulder Bookstore, Apr 13
Article in the Tampa Tribune
Tour update: Colorado, Apr 9-13
MSC certification coming for Canadian swordfish… but not just the good kind
Obama yo’self
Smithsonian signing
A few notes
“View From the Bay” today!
Sustainable Sushi on NPR (redux)
Sardines, the MSC, and the future
Radio Spot: The California Report
A temporary setback in the Arctic Char Revolution
Review on Gourmet101
Introducing guest postings
TV spot: “View from the Bay”, Feb 17th
Sustainable seafood in Japan
The 2009 Sustainable Seafood Summit
Book Signing: Red Hill Books in San Francisco, Feb 16
Sustainable Sushi released!
Update: Amberjack (Hamachi, Kanpachi, and Hiramasa)
Restaurant Reviews: The Rules
Photos: Tataki Sushi and Sake Bar, January 13 2009
Restaurant Reviews: Overview
Understanding the rankings: Aquaculture
Seafood Watch and Sustainable Sushi
Understanding the rankings: Wild fisheries
Farmed vs. Wild: Which is better?
What’s this all about?
Learn More
About the Author
About the Book
Contact Us
What is Sustainability?
Seafood and Health
Mercury
PCBs
Omega-3s
Search
Go