Fish To Eat Always, Never, and Sometimes

Eating fish and seafood means staying informed. This guide allows people to understand what kinds of fish to eat always, sometimes, and never.

| September-October 2008

  • Bottomfeeder Jacket (Sized)


  • Bottomfeeder Jacket (Sized)

This article is part of a package on ethical seafood. For mouth-watering recipes, sustainable seafood news, and myriad resources to help readers stay informed and eat sustainably visit Sustainable Seafood.

The following seafood suggestions are adapted from the ultra-informative appendix to Bottomfeeder, in which Taras Grescoe shares his personal recommendations for sustainable fare. Grescoe's experience, drawn from "a decade of fish eating, and a year and a half of visiting markets and reading menus worldwide," is extremely helpful in explaining the sustainable way to enjoy those "sometimes" seafoods: the fickle favorites we can still enjoy eating, but under the proper circumstances.--The Editors

Absolutely, Always: Artic char, Halibut (Pacific), Herring, Jellyfish, Mackerel, Mullet, Mussels, Oysters, Pollock, Sablefish, Sardines, Squid, Trout 

No, Never: Bluefin tuna, Chilean sea bass, Cod (Atlantic), Dogfish, Flounder, Grouper, Halibut (Atlantic), Monkfish, Orange Roughy, Sharks, Skates, Sole (Atlantic), Tilefish



Sometimes, Depends…

Anchovy. Low in mercury, high in omega-3s. Available canned, salted, pickled in vinegar, and fermented in Asian sauces. Though flavorful and good for you, anchovy numbers in the North Atlantic and Mediterranean are at an all-time low. Until the fishery in the Bay of Biscay is reopened, avoid.

JudyR
4/19/2019 9:18:33 AM

I don't think it is always easy to find the sources of the fish in my grocer's seafood case..or how the fish was caught. The signs often don't give much information. We need this information to make good choices.





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