Part three of a three-part series by Daniel Zwerdling and Margot Williams. The long, clunky-looking fishing boat pulls up to Day Boat Seafood's dock near Fort Pierce, Fla., after 10 days out in the Atlantic. The crew lowers a thick rope into the hold, and begins hoisting 300-pound swordfish off their bed of ice and onto a slippery metal scale. As the staff weighs them, a computer printer churns out packing slips signifying these fish are superior to more than 90 percent of the seafood caught around the world — at least, that's what an international nonprofit organization would tell you. Every swordfish that Day Boat catches can carry a special label when it shows up at the supermarket that says "certified sustainable seafood." The seal of approval comes from the Marine Stewardship Council, which has pledged to promote fisheries that protect the oceans, not plunder them. The MSC says its system has certified more than $3 billion worth of seafood, representing at least 8 percent of the
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