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Frequently Asked Questions

Sustainable Seafood

Safe Fish Eating Recommendations

The information about safe, ecological seafood choices are regional and change all the time depending on the conditions in your area as well as climate, political and industry changes. Please update your own lists of select seafood regularly by checking online regularly.

Seafood Watch Regional Sustainable Fish Guide

Sustainable Seafood Guides from Blue Ocean Institute

Greenpeace sustainable seafood guide

Greenpeace mercury consumption guide (also copied below)


Here is a list considered relatively low in mercury (as of September 2009) that are recommended for moderate consumption. This does not mean they are GMO free fish. They may be low mercury but fish that are farmed, consume processed food which is very likely to contain corn or soy as well as anti-biotics.

Low - TLC recommends less then once per week for any fish

Abalone (farmed), Anchovies, Butterfish, Calamari (squid), Catfish, Caviar (farmed), Clams, Crab (king), Crawfish/crayfish, Flounder, Haddock, Hake, Herring, Lobster (spiny/rock), Mackerel (Atlantic), Mussels (farmed), Oysters, Perch (ocean), Salmon (wild, from Alaska), Sardines, Scallops, Shad, Sole, Sturgeon (farmed), Trout, Whitefish

Moderate- Greenpeace recommends- Eat sparingly (less than six 6 oz servings a month):

Carp, Cod, Crab (dungeness), Crab (blue), Crab (snow), Mahi Mahi, Perch (freshwater), Pollock*, Snapper, Tilapia*

Greenpeace recommends- Avoid (less than three 6 oz servings a month):

Bluefish, Croaker, Halibut, Lobster (American/Maine), Rockfish, Sea Bass (excluding Chilean Sea Bass, which should be completely avoided), Salmon (wild, Atlantic), Sea Trout (Weakfish)

High in mercury

Chilean Sea Bass*, Grouper, Mackerel (king), Marlin, Monkfish*, Orange Roughy*, Shark*, Shrimp*, Swordfish*, Tilefish, Tuna* (including fresh tuna, canned white albacore and canned chunk light)

*Species in which fishing methods are particularly unsustainable