As someone who loves seafood in almost every form – raw, fried, grilled, sautéed, seared, stewed and otherwise – I recently became conscious of the sustainability of certain types of fish. Because of high demand, many species are overfished and a large percentage of their populations are endangered. In addition, polluted waters lead to fish contaminated with mercury, lead, pesticides and industrial chemicals that pose serious health risks.

So how do we choose sustainable species of fish that won’t compromise the marine ecosystem or our own health? The eco-friendly Seafood Selector from the Environmental Defense Fund website is a great resource for making smart choices about eating creatures from the sea. Each fish is defined as Eco-Best, Eco-OK, or Eco-Worst based on its environmental impact.

Eco-Best options include American catfish and Pacific halibut, and seafoods to avoid include Chilean sea bass and grouper. See the EDF’s full Seafood Selector list here.

What should you do if your favorite seafood is an Eco-Worst choice? The site also lists alternatives with similar flavors and textures so you can make a responsible choice while still enjoying a delicious meal.

You can also download a pocket Seafood Selector guide for easy reference when in front of the seafood department at your grocery store. Or, access Monterey Bay Aquarium’s seafood guide from your mobile phone by visiting www.seafoodwatch.org.

Links:

EDF Seafood Selector
http://www.edf.org/page.cfm?tagID=1540

Seafood Selector PDF Pocket Guide

http://www.edf.org/documents/1980_pocket_seafood_selector.pdf

Seafood Watch (For Your Mobile Phone)

http://www.seafoodwatch.org