Some fish are caught or farmed in ways that harm other marine life or the environment.

Most of us know about the “dolphin safe tuna” labeling on tuna cans. Because of consumer pressure and activism in the 80s, it’s now hard to find tuna that isn’t dolphin safe. Way to go, us! However, many marine species that aren’t quite as cute as dolphins are in perpetual danger. Common “bycatch,” a term used for fish and animals that are caught and wasted/killed, includes endangered albatrosses, sea turtles, seals and whales. Fish farming, in an effort to meet the world’s demand for seafood, can generate its own problems, like depleting supplies of smaller feed fish used to cultivate marketable fish varieties as well as serious waste management issues.

Seafood can be hazardous to your health because of contaminants like mercury.

Many of the seafood varieties we commonly eat like clams, oysters, salmon (farmed and WA wild), orange roughy, striped bass, and tuna, contain mercury or other contaminants. Harmful substances get deposited in water from agricultural, industrial, and storm water runoff. Fish absorb these contaminants from the water and the food they eat.

Overfishing will soon leave many people around the world without their main source of protein – along with their way of life in fishing communities.

Dr. Neil Hamilton, Director of World Wildlife Fund International’s Arctic Programme says that “Cheats are putting short-term profits ahead of the long-term survival of Arctic fisheries. Arctic fisheries comprise 70% of the world’s white fish supply.”

You have to admit these are some compelling reasons to change our habits.

Identify the Best Fish For You:

Yes, eating fish is, in general, a health-conscious choice. A few guidelines can help keep you healthy while keeping the fishies swimming. From the Environmental Defense Fund:

The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Fish that are high in omega-3s, low in environmental contaminants, and eco-friendly include:

• wild salmon from Alaska (fresh, frozen and canned),
• Arctic char,
• Atlantic mackerel,
• sardines,
• sablefish,
• anchovies
• farmed oysters
• farmed rainbow trout and
• albacore tuna from the U.S. and Canada.

Fish is generally healthy to eat, but there are some types you should eat infrequently, if at all.

Consider the following:

• For young children and women of childbearing age, consumption of mercury-contaminated fish can severely impact a child’s development.

• Older women and men may find it an acceptable trade-off to exceed recommended seafood meal limits to increase their omega-3 intake.

• People at high risk of cardiovascular disease must weigh the cancer risk of eating fish high in PCBs with the benefits of eating fish high in omega-3s, in which case the benefits of omega-3s may outweigh the cancer risk (1 in 100,000 – the level recommended by the EPA). However, these chemicals are known to cause serious health problems besides cancer, so the trade-offs are not simple.

• The good news is that there are several low-contaminant, high-omega-3 seafood options available (see list above), so there’s no reason to take the risk of eating contaminated fish.

Use Best Practices at the Grocery Store

Memorizing the best seafood choices can be a bit difficult; it’s not as simple as selecting a type of fish in some cases. For example, you should avoid eating salmon that is farmed, including Atlantic. It’s an O.K. alternative to eat Washington wild salmon, but it’s best to choose Alaska wild-caught salmon. The rules aren’t clear-cut. Thankfully, Monterey Bay Aquarium has a simplified, free, pocket-sized Sustainable Seafood Guide, customized to 5 U.S. regions plus Hawaii. You can order large quantities of the printed version, download it as a PDF, or get an iPhone App.

They also made it super easy to figure out what is most healthy and most environmentally friendly with their Super Green List (which does include that wild-caught salmon from Alaska).

Shopping is much easier when you can refer to this pocket-sized reference guide. I was happy to find out that some of my easy-to-find favorites are on the “best choices” list, including: catfish, Pacific halibut, Oregon pink shrimp, and farm-raised rainbow trout. I was a little bummed that imported mahi mahi is on the “avoid” list, but I can still make my favorite fish tacos with the “good alternative” of mahi mahi from the U.S.

If your sustainable seafood guide falls out of your wallet, look for the Marine Stewardship Council’s blue eco label where you shop and dine. Many stores around the world carry products with the certified label, including Costco, Kroger, Safeway, Target, Wal-Mart and Whole Foods.

Dine Out, the Best Way Possible

Hooray for the Sushi Pocket Guide! I can still order my guilt-free favorites like sake/salmon (Alaska wild), shiro maguro/albacore tuna (Canada/US), and hirami/Pacific halibut. As a bonus, if you’re like me and not too fond of the slippery slimy varieties of sushi, you no longer have to admit your lack of bravery when dared to try ankimo/monkfish liver, tako/octopus, or unagi/freshwater eel – they’re on the “avoid” list. (Your well-informed friends could still get you with uni/sea urchin roe, but only if it’s from Canada.)

If you’re in a really authentic place and not sure how to ask “Is this from Alaska?” in Japanese, you can also play it safe at some sustainable sushi restaurants such as Bamboo Sushi in Portland, Tataki Sushi & Sake Bar in San Francisco, or Makisho in Seattle. These are actually the only three known U.S. sustainable sushi restaurants, according to the experts. Hardcore sushi lovers can check out this book by Casson Trenor, Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time.

Find Recipes For Unpronounceable But Sustainable Fish Like Barramundi:

I like my simple albacore tuna, cranberry, and vinaigrette salad, but since canned tuna is only on the “good alternatives” list, I need more ideas. The Environmental Defense Fund has a good list of free recipes online to satisfy your new culinary adventures in sustainable seafood. A few I’m planning to try: the Caribbean Grilled Mahimahi with Tropical Fruit Salsa, the Grilled Rainbow Trout with Hoisin Glaze, and the Pan-Seared Alaskan Halibut with Fresh Asparagus and Garlic and Chevre-Mashed Potatoes.

If you like good ol’ fashion cookbooks, A Good Catch: Sustainable Seafood Recipes from Canada’s Top Chefs will be a worthy addition to your kitchen bookshelf. (BTW, Barramundi is also known as seabass and is quite common in Indian and Thai dishes—yum!)

reference link: http://www.causecast.org/news_items/9120-how-to-eat-sustainable-sea...

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