Seafood Rules

Seafood Rules

7. You can have guilt-free sushi
Chefs like Rick Moonen of RM in Las Vegas and Tim McKee of Sea Change in Minneapolis feature only sustainable seafood on their menus. Even sushi is taking a turn with sustainable hotspots like Tataki Sushi and Sake Bar in San Francisco and Bamboo Sushi in Portland, Ore. Looking for a sustainable eatery in your ’hood? The website Fish2fork (fish2fork.com) offers 100-plus U.S. restaurant rankings, or look for the MSC label on menus. “Ask your server what he knows about the seafood—where it’s from, or how it was caught or farmed,” adds Sheila Bowman, senior outreach manager of the Monterey Bay Aquarium Seafood Watch program. When in doubt, FishPhone from Blue Ocean Institute can help. Text 30644 and the name of the fish for instant feedback, or download the iPhone app.

8. Expanding your palate will help the planet
Unlike boring old chicken, there are hundreds of varieties of seafood, yet the majority of our consumption comes from only three species: shrimp, salmon and tuna. Instead of walking into a store expecting to walk out with a specific fish, Seaver urges customers to ask what’s best, freshest and most economical. Be adventurous: Your taste buds will thank you.

Healthy you, healthy planet
Finally, a good-for-you and good-for-the-oceans cheat sheet.
Monterey Bay Aquarium’s “Super Green” list (seafoodwatch.org/ health) sums up sustainable species that are low in pollutants and high in omega-3s. It doesn’t get much easier than this. Here are the top six picks:

Albacore tuna (troll- or pole-caught, from the U.S. or British Columbia, Canada)
Freshwater coho salmon (farmed in tank systems, from the U.S.)
Oysters (farmed)
Pacific sardines (wild-caught)
Rainbow trout (farmed)
Salmon (wild-caught, from Alaska)