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.
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
Carp, Cod, Crab (dungeness), Crab (blue), Crab (snow), Mahi Mahi, Perch (freshwater), Pollock*, Snapper, Tilapia*
Bluefish, Croaker, Halibut, Lobster (American/Maine), Rockfish, Sea Bass (excluding Chilean Sea Bass, which should be completely avoided), Salmon (wild, Atlantic), Sea Trout (Weakfish)
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