The larger category here is meat based foods, whether animal or fish, or their derivatives like milk-based butters or animal fat oils.
A book on our innate "bioregional diet" as important to resuscitate for our own health is Why Some Like it Hot: Food, Genes, and Cultural Diversity, by Gary Paul Nabhan
From Publishers Weekly
With 21st-century science promising better living through genetic engineering, and myriad diet fads claiming to be the answer to obesity and disease, this exploration of the coevolution of communities and their native foods couldn't be more timely. Ethnobiologist Nabhan (Coming Home to Eat) investigates the intricate web of culture, food and environment to show that even though 99.9% of the genetic makeup of all humans is identical, "each traditional cuisine has evolved to fit the inhabitants of a particular landscape or seascape over the last several millennia." Sardinians are genetically sensitive to fava beans, which can give them anemia but can also protect them from the malaria once epidemic in the region. Navajos are similarly sensitive to sage. [Other cultural regions--of food, genes, and culture over time--thus build animal fats into diets as why people some people are healthy on these diets and others less so.] In both cases, traditional knowledge allows safe interactions with these powerful medicine/poisons through cooking methods or food combinations. Nabhan questions the wisdom of genetic therapy, which "normalizes" the "bad" genes that can cause sickness but also enhance immunity. Most inspiring in this bioethnic detective story are Cretans, maintaining their health for centuries through traditional living, and Native Americans and Hawaiians, whose communities, devastated by diabetes, find an antidote by returning to their traditional foods, customs and agriculture. Mixing hard science with personal anecdotes, Nabhan convincingly argues that health comes from a genetically appropriate diet inextricably entwined with a healthy land and culture.
Ethnobotanist and nutritional ecologist Nabhan continues the paradigm-altering investigation into the matrix of food, place, ethnicity, and well-being that he's been conducting in such influential books as Coming Home to Eat (2002). A leading voice in the slow-food movement and a thoroughly engaging guide, Nabhan now delineates the evolutionary dimension of newly recognized interactions among cuisine, culture, and genetics that inspired him to modify an old adage: "We are what our [recent regional instead of ancient paleolithic!] ancestors ate and drank." He teases out the evolutionary secrets of chili peppers and explains why some folks like them hot and others can't take the heat. Since it's easiest to see the hidden benefits of ethnic cuisines in isolated island societies, he travels to Sardinia, where, for centuries, fava beans have protected the populace from malaria, and to Hawaii, where natives have discovered that traditional yet neglected taro dishes control diabetes [in their genotypes best]. With millions [really the majority of the world, he writes] of people suffering from little-understood food-related maladies, Nabhan's revelations of the complexities of our [regionally] inherited interactions with food, the true significance of the healthful "synergies" of traditional ethnic cuisines, and the essentiality of both biodiversity and cultural diversity are as critical as they are fascinating.
Therefore, beware the industrial pressures that attempt to avoid your 'bioregional diet' of traditional regional foods, many of them (not all!) high in animal fats. Ms. Fallon describes the U.S. as the worst case scenario of powerful industrial destruction of bioregional dietary standards, where diet and scientific knowledge is sculpted or perverted to be advertising for industrial profit instead of for health:
The Oiling of America, by Mary Fallon (of the Weston Price Foundation, discussing Dr. Mary Enig's (Ph.D., medicine) research on animal fats, cholesterol, and industrial food's perversions of scientific studies on health
"Margarine is the bad guy and butter and eggs are the good guys [for certain regional foodways--see Nabhan's book above.] For fifty years, big business, government agencies and medical organizations have campaigned deceptively against animal fats, meat, eggs, butter and other nutritious, traditional foods, leading to huge profits from the sale of toxic margarine, shortenings and liquid vegetable oils, and the foods that contain them [because these have greater profit margin potentials for large scale suppliers than the others]. Scientific data contradicting current anti-animal fat public health policy was suppressed and censored for many years. Dr. Enig and Sally Fallon now tell you the truth about how that happened. The Oiling of America will open your eyes to fraud and deception behind the lipid hypothesis of heart disease. Topics include:
* How scientists cheat in scientific studies
* Why cholesterol is not the cause of heart disease
* The dangers of cholesterol-lowering diets and drugs
* Why trans fatty acids and [the industrial chemical processing techniques of many] liquid vegetable oils are [making them] so dangerous to human health."
With Fallon and Nabhan in mind, let's go to the sea, next:
Dan Barber: How I fell in love with a fish
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
And open-ocean farmed fish is unsustainability incarnate, with a host of dangers to the local communities of people and ecologies where it has been destructive worldwide. Avoid farmed fish. Why? Watch this four part documentary of its effects:
Farmed Salmon Exposed (1/4)
A short documentary by the Pure Salmon Campaign--though what they say applies to the devastating effects of open-ocean farmed fish in general.
In the name of maintaining biodiversity, the Slow Food Movement of institutionalizing biodiversity and varietals is a far more long term and far more sound model for health, ecology, and economy--than cloned cattle.
"The Slow Food movement was created to combat fast food and claims to preserve the cultural cuisine and the associated food plants and seeds, domestic animals, and farming within an ecoregion. It was the first established part of the broader Slow movement. The Slow Food movement was founded by Carlo Petrini in Italy as a resistance movement to fast food. It has since expanded globally to 100 countries and now has 83,000 members."
Since in the bioregional state the local jurisdictional autonomy on economic developmental path decisions is the primary jurisdiction, decisions like this along the model of 'does it fit where we live?' will be far more instrumental for setting commodity policy in a watershed. This is already seen in the many county level governments and states that have institutionalized much higher local levels of human health-ecological health protection concerning commodities, than federal baselines.
Thus, decisions on all commodities will be up to particular local watersheds, a model of state more akin to modeling biodiversity and ecological variegation as the purpose of the state to protect and maintain, instead of destroy. However, this fails to mean that large scale baseline standards laws (or laws to outlaw) certain commodity uses and merely supply-side uses will disappear from larger jurisdictions. These will only be baselines of human health, ecological, and economic sustainability local protection though, in all cases, instead of attempts to make multiple local areas suffer under larger federal 'glass ceilings laws' attempting to stop local health, ecological, and economic protection from going higher, when the public in that area wants it.
In this movement toward material sustainability, I can think of nothing more appropriate than  to demote supply-side biased agricultural monocropping and its recent budded-off twin,  to demote supply-side biased cloned animal strategies. Both have always been short term evil twins against local long term ecological, health, and economic durability. They are evil twins organizationally speaking because they are interwoven in massive pollution/externality streams connected via monocropping feedstocks for such 'animal monocropping.'
In this category of 'animal based food,' the Slow Food Movement encouraging local varietal use and maintenance is far more important to institute with commodity ecology interactions.
Seven Arguments Against Cloned Animals
Arguments against cloned animal monocropping are very numerous and interrelated to health, biodiversity/ecological, and economic sustainability issues:
 Clones cannot be perfect copies.
"...clones are far from perfect copies. All clones are defective, in one way or another, with multiple flaws embedded in their genomes. Rudolf Jaenisch, a geneticist at the Massachusetts Institute of Technology, estimates that something like 4-5% of the genes in a cloned animal's genome are expressed incorrectly.
 Clone and human health difficulties arising from clones get transferred into the food chain: you.
"These often subtle genetic defects can have tangible consequences. Cloning produces an extraordinarily high number of deaths and deformed animals. Some clones have been born with incomplete body walls or with abnormalities in their hearts, kidneys or brain function, or have suffered problems like "adult clone sudden death syndrome" and premature ageing."
 Without the data on its safety at all, it is only another open air experiment on your health, thanks to the corrupt FDA--just like their corrupt open air experiment without notification concerning GMOs.
"...who knows how this is transferred to YOU. Nothing has been done in research on these issues of long term exposure.
 Cloned animals demote biodiversity.
 Cloned animals encourage agricultural 'shakeout' or agricultural/stock consolidation land tenures, which become more prone to externalities (like factory farming large scale arrangements).
 In practice, cloned animals would yield more health dangers to you from wider 'monocropped animals' in factory farm conditions, with more loads of crowd diseases risk, stress, and antibiotics given to them all the while, which gets transferred to you as well, as well as leads to pathogens becoming immune to antibiotic treatment.
 It's against the animals themselves.
In general, the added risks and lack of similarity in cloned meat is anti-consumer and anti-animal on every level.
As mentioned in the Commodity Ecology title page, institutions on the watershed level (CDIs and commodity ecology) help facilitate this changeover, equitably and sustainably, for the iterative long term. It is very similar to the goals of the Slow Food Movement.
[Slow Food Snail with Green Phrygian Cap]
The bioregional state in many ways, from the point of view of animal/vegetable varitals, the state formation implications or component of the Slow Food Movement:
The Slow Food movement incorporates a series of objectives within its mission, including:
* forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
* developing an "ark of taste" for each ecoregion, where local culinary traditions and foods are celebrated
* the preservation and promotion of local and traditional food products, along with their lore and preparation
* the organization of small-scale processing (including facilities for slaughtering and short run products)
* the organization of celebrations of local cuisine within regions (e.g. the Feast of Fields held in some cities in Canada)
* Taste Education
* educating consumers about the risks of fast food
* educating citizens about the drawbacks of commercial agribusiness and factory farms
* educating citizens about the risks of monoculture and reliance on too few genomes or varieties
* Various political programs to preserve family farms
* Lobbying for the inclusion of organic farming concerns within agricultural policy
* Lobbying against government funding of genetic engineering
* Lobbying against the use of pesticides
* Teaching gardening skills to students and prisoners
* Encouraging ethical buying in local marketplaces
Building those two institutions of commodity ecology and CDI in all watersheds will aid in making commodity uses streamlined and optimized in particular watershed areas as well as encourage local democratization--instead of merely watching corrupt governments institutionalize biased commodity uses against local health, the ecology, and against the sustainability of the economy itself.