Hooked on fish, Baltimore native and executive chef Rob Klink of The Oceanaire Seafood Room has become something of a seafood activist, showcasing sustainable choices on his restaurant menu. Inspired by Smithsonian sustainable seafood cookbook author Carole Baldwin, who wrote “One Fish, Two Fish, Crawfish, Bluefish: The Smithsonian Sustainable Seafood Cookbook” in 2003, Klink now educates staff about how to protect our deep-sea environs.

“The more I read and learn,” he says, “I start to realize if you don’t do something quickly, there won’t be anything left. There is not the seafood abundance we once thought there was.

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