Eating Environmentally Safe Seafood
Friday, August 8th, 2008The nutritious protein provided by seafood can be a delicious part of your meal. Before you eat your seafood, take a moment to ask yourself if it is safe to eat for you and for the environment.
You may ask, “How can I tell if my seafood is environmentally safe?”
One must become aware of how the seafood was caught, where it was caught and what health concerns may exist.
Seafood that is farmed is usually better environmentally than wild seafood. The following examples are farm raised or caught in an environmentally sustainable method:[1]
|
Abalone |
Arctic Char |
Barramundi |
Catfish |
|
Sturgeon Caviar (US) |
Clams (Farmed) |
Longnecks (US Wild) |
Steamers (US Wild) |
|
Pacific Cod (Longline) |
Dungeness Crab |
Kona Crab |
Stone Crab |
|
Crayfish (U.S. Farmed) |
Atlantic Croaker |
Alaskan Halibut |
Alaskan Pollock |
|
Pacific Spiny Lobster |
Rock Lobster |
King Mackerel |
Spanish Mackerel |
|
Mahi Mahi (US Atlantic) |
Striped Mullet |
Mussels |
Oysters (Farmed) |
|
Yellow Perch (Lake Erie) |
Pollock (Surimi) |
Black Rockfish |
Sablefish |
|
Alaskan Salmon |
Pacific Sardine |
Big Eye Scad |
Mackerel Scad |
|
Bay Scallops |
Pink Shrimp (Oregon) |
Spot Prawn (BC) |
Longfin Squid |
|
Striped Bass |
Sturgeon (US Farmed) |
Swordfish (Handline) |
Swordfish (Harpoon) |
|
Tilapia (US) |
Rainbow Trout (Farm) |
Albacore Tuna (Troll) |
Skipjack Tuna (Troll) |
|
Yellowfin Tuna (US Atl) |
White Seabass |
Lake Whitefish (Trap) |
Wreckfish |
Many of the other fish are overfished, contaminated by heavy metals, or harvested by means that endanger many species. Many of the species reproduce slowly and are prone to overfishing.
Enjoy seafood, but do your part in protecting the environment. By being aware of where your seafood is obtained and whether it is caught or farmed, you can help to keep the diversity of aquatic life necessary for a healthy ecosystem.
