Most people enjoy seafood; some on a regular basis, and others only once in a while. If you fall into the majority, and eat fish or shellfish even on a limited basis, then it’s extremely important that you understand not only which fish are best and worst to consume, but that you gain insight into world fisheries and also gain understanding about the methods used for harvesting fish and shellfish in order to determine which choices are best not only for the world’s oceans, but for your health.
Farmed vs. Wild-Caught
Before we move forward with discussing fisheries, it is important to point out that some fish and shellfish that were traditionally caught in the wild, often using harmful methods for harvest, are now being farmed in a sustainable manner – shrimp and prawns, for example, were on the “bad” list for a very long time; today, responsibly farmed species are a viable option. There are several different methods of fish farming; learn more to make the best choices since some are taking steps in the right direction and others are clearly not sustainable. With this in mind, let’s take a closer look at how wild populations are managed and harvested.
North America: Fisheries in the US and Canada Vary
In North America, the focus on sustainability has greatly increased over the past decade, particularly as some unsustainable methods have proven harmful to the environment and less profitable for commercial fishermen. Today, sustainable aquaculture, intensive monitoring, and well-managed fisheries are proving to be a fantastic alternative to past methods. This being said, not all fish caught or farmed in the US and Canada are on par with one another.
In general, the best are troll or pole caught Albacore Tuna from the US or British Columbia, Freshwater Coho Salmon, Wild-Caught Alaska Salmon, Longfin Squid from the Atlantic, and Dungeness Crab from the Pacific Coast, along with Pacific Cod not caught via bottom trawling. These choices contain low levels of toxins and are fished in a sustainable manner. Farmed oysters, mussels, scallops, and shrimp from the US are also excellent choices.
Central and South America: Chile, Brazil, and Other Fish Producing Nations on the Brink
Central and South America face major challenges in the area of sustainability; boats are often in poor repair and leave oil slicks behind, bycatch is a major problem, and internationally based floating fish factories often cause major environmental damage as they plunder wild fish populations to the point of near collapse. Not only is this troublesome from an ecological standpoint, it is a catastrophe for indigenous people and marginalized populations that rely on clean water and wild fish for survival. Still, there are a few good choices – for example, Patagonian Scallops from Argentina are sustainably harvested and bycatch is returned to the sea within five minutes of capture.
One fish to be on the lookout for is so called Orange Roughy, or Patagonian Toothfish. Usually harvested by unsustainable bottom trawling methods, this species is on the brink of collapse.
Asia: Controversial Methods for the Most Part
Dynamite fishing, gillnetting, bottom trawling, and other unsustainable methods are often used in many Asian countries; wild-caught shrimp from most Asian nations is unsustainable, and often, farmed shrimp is raised in ponds that pollute wild waters. There are several nations which are working hard to turn their fisheries around; and there are some good seafood choices available from Asia’s fisheries. For example, snow crab and flathead flounder from Kyoto, Japan, are great choices; so are tuna caught with pole and line, such as Tosakatsuo Skipjack Tuna from a variety of Asian sources. Hand-gathered clams from Vietnam are fantastic, too.
Europe: Great Choices Abound
Europe is a world leader in sustainable fishing methods; most fish from European waters are safe to eat and fisheries are well managed. Purse seining, mid-water trawling, and hook and line methods are often used; bycatch is kept to a minimum, and regulatory bodies do an excellent job of ensuring fish populations are kept at sustainable levels. Mackerel, Sardines, Plaice, Herring, Haddock, Mussels, Scallops, Cockles, and many others are fantastic choices.
Russia: A Recovering Nation
Russia’s fisheries are beginning to recover from a long period of overfishing and unsustainable environmental practices. While it is still important to avoid consuming most Russian caviar, other fish including Barrents Sea Cod, Haddock, Pollock and Salmon are normally good options. Fish caught in inland rivers and lakes may be good choices as well, particularly in areas where local stock is well managed; it is hoped that Russia will soon join the ranks of the world’s conservation leaders.
Australia and New Zealand: Choosing Fish from Down Under
Absolutely brilliant at handling most fisheries, with tough regulations and ever increasing conservation goals, New Zealand and Australia offer plenty of good local choices with only a few exports. One of the best is Mackerel Icefish; others are Yellow-eyed Mullet and Golden Perch from Australia, as well as troll-caught Albacore Tuna and mid-water trawl caught Hoki from New Zealand.
Additional Choices from Sustainable Fisheries Worldwide
The fish and fisheries we have mentioned are simply a sampling of some of the best and worst the world has to offer; it is important to note that as sustainability is becoming more important to world leaders on every continent, changes may take place as old methods are halted in favor of more environmentally sound fishing practices. Keeping this in mind, here are a few more good choices from different parts of the globe.
- Hake from South Africa, also known as Cape Capensis; this fish is normally caught by mid-water trawling and is abundant.
- Ross Sea Toothfish from Antarctica – Though slow growing, these fish are a good choice when caught with bottomset longlines.
- Broadbill Swordfish caught with Pelagic Longlines, primarily sourced from Florida
- Red Rock Lobsters from Mexico
- American Albacore Tuna from the North and South Pacific
The best way to choose which fish to eat and which to avoid is to keep an eye out for labeling that certifies sustainability. One of the most respected organizations that provides such labeling is the Marine Stewardship Council; their label features a blue background with a white fish. Monterey Bay Aquarium’s Seafood Watch is a good source for timely information, and so are NOAA’s Fish Watch, The New England Aquarium’s FishChoice Program, Ocean Conservancy, and other environmental groups. Restaurants that serve fish have recently come under fire for serving fish they claim to be sustainable, when in fact they’re making cheap substitutions; do your homework before dining out whenever possible, and look for pocket guides and smartphone apps that can help you take the guesswork out of your choices. By making responsible decisions, one purchase at a time, you can vote with your food dollars and help make the practice of commercial fishing more sustainable.