Eco-Friendly Seafood Choices vs. Eco-Poor Seafood Choices version 2

Back last December, I posted about the Environmental Defense’s list of good fish choices, vs. bad fish choices.

I received a nice e-mail from Leslie Valentine from Environment Defense, letting me know that the list has been updated. I’ll give the list below, but I invite you to take a look at their new site Oceans Alive to get the full picture on why one should be aware of the seafood choices that we make.

Good:

  • Abalone – U.S. farmed
  • Anchovies
  • Arctic char – U.S. and Canadian farmed
  • Catfish – U.S. farmed
  • Caviar – farmed paddlefish and sturgeon eggs
  • Clams – butter, geoducks, hard, littlenecks, Manila
  • Crab – Dungeness, snow from Canada, stone
  • Crawfish – U.S.
  • Halibut – from Alaska
  • Herring – Atlantic sea herring
  • Mackerel – Atlantic, Spanish
  • Mahimahi/dolphinfish – U.S., from the Atlantic
  • Mussels – farmed blue, New Zealand green
  • Oysters – farmed Eastern, European, Pacific
  • Sablefish/black cod – from Alaska
  • Salmon – wild from Alaska: chinook, chum, coho, pink, sockeye
  • Sardines
  • Scallops – farmed bay
  • Shrimp – Northern from Newfoundland, U.S. farmed
  • Spot prawns
  • Striped bass/Atlantic rockfish – farmed and wild
  • Sturgeon – farmed
  • Tilapia – U.S

Bad

  • Caviar – wild sturgeon and paddlefish eggs
  • Chilean seabass/toothfish
  • Cod – Atlantic
  • Grouper
  • Halibut – Atlantic
  • Marlin
  • Monkfish/goosefish
  • Orange roughy
  • Rockfish – Pacific (rock cod/boccacio)
  • Salmon – farmed or Atlantic
  • Shark
  • Shrimp/prawns – imported
  • Skate
  • Snapper
  • Sturgeon – wild
  • Swordfish – imported
  • Tilefish
  • Tuna – bluefin


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