MAKING WAVES, August 2003 issue: Table of Contents     

photo of abundant food


Seafood is growing in popularity as consumers turn to it as a healthy source of protein. In the United States, diners consume about 15 pounds of seafood per person per year. Unfortunately, over-fishing, wasteful practices (bycatch), habitat destruction and other harmful activities continue to cause serious problems, putting many fish, including some of the most popular dining choices, at risk.

When choosing which and what fish we eat, it is important to take into consideration the impact our choices have on our environment. Many species of fish, such as Orange Roughy, do not reach their sexual maturity until they are late into their twenties. Moreover, Orange Roughy have a low fecundity rate ­ meaning that they produce a low number of eggs. Other factors include the manner in which the fish is caught; if it can be line caught (preferable) or is harvested using environmentally damaging trawling nets.

Below is a list of popular table fish, and their rating in terms of environmental soundness:

RECOMMENDED

Cod (Pacific)
Halibut (Alaskan)
Mackeral
Mahi-Mahi
Salmon (Alaskan)
Striped Bass
Tuna (Albacore)
Tilapia
Squid
Anchovies
Crab (Dungeness)
Herring (Atlantic)
Mussels (New Zealand)


Source: Seafood Choices Alliance

AVOID

Cod (Atlantic)
Flounder
Halibut (Atlantic)
Chilean Sea Bass
Grouper
Orange Roughy
Red Snapper
Salmon (Pacific/Atlantic)
Shark
Swordish
Tuna (Blue Fin)
Monkfish
Caviar (Imported Sturgeon)
Shrimp/Prawns




Surfrider Foundation's MAKING WAVES, August 2003

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