The 10 Eco-Best Fish

 

The 10 Eco-Best Fish
When you’re ordering seafood, choose fish that are good for you and the ocean. 

By
Environmental Defense Fund

Updated: 9/8/2008 2:22:54 PM

 

 

 

 

 

 Let’s face it: It’s hard to keep track of the right things to eat, especially when it comes to seafood. That salmon on the menu is tempting, but is it line-caught or farmed? Imported or domestic? Atlantic, King, Pink, Silver or Sockeye? More importantly, was it caught in a way that’s sustainable, and is it safe to eat?

Ordering a piece of fish shouldn’t be this stressful. Our good friends at Environmental Defense Fund agree. We’ve long been fans of EDF’s online Seafood Selector, and the handy pocket guide version. With their help we’ve pulled together this short list of the 10 eco-best fish. Enjoy them often -- the fish below are either wild fish caught from healthy, well-managed populations using low-impact fishing gear, or they’re farmed fish raised in systems that control pollution, chemical use and escapes.

 

 

 

 

Anchovies

Since anchovies regenerate their numbers so rapidly, they are more resilient to intense fishing pressure than slower-maturing fish.

The most common anchovies are the Japanese anchovy, the Northern anchovy and the European anchovy.

The silvery European anchovy travels in large schools, which help confuse predators. These small fish (reaching only 5-6 inches or 15 cm maximum length) normally hug the coastline in shallow waters. Besides showing up at dinner tables, anchovies are used in fishmeal to feed livestock and other fish.

Commercial Sources

European anchovies are found in the eastern Atlantic and western Indian Oceans. In the Atlantic, they range from Norway to South Africa, including the Mediterranean, Black and Azov Seas. In the Indian Ocean, they occur around Mauritius and Seychelles and off Somalia.

Most anchovies sold in the U.S. market are canned European anchovies. The main source of European anchovies is Turkey. However, the major suppliers to the U.S. are Morocco and, to a lesser degree, Italy.

Note: Morocco, Spain and Italy are the world's leading producers of canned anchovies.

Capture Methods

European anchovies come from marine fisheries, not fish farms. They are primarily caught with purse seines and midwater trawls. Additional types of fishing gear include lampara nets and beach seines.

Eco Details

• Only a fraction of the world's anchovy catch is destined for your dinner plate -- most are processed into fishmeal and fish oil for use in animal feeds, food additives, fertilizers and dietary supplements.
• Anchovies have short life spans and reproduce quickly, and are resilient to fishing pressure and remain plentiful.
• Most edible anchovies sold in the U.S. are European anchovies (although small amounts of other species are also canned).

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Anchovies contain low to no contaminant levels.
• Anchovies are high in heart-healthy omega-3s.

Flavor and Texture

The anchovy has a salty taste, often used to flavor other sauces. Flesh can be soaked in cool water to make it less salty.

Buying Tips

The anchovy is generally fresh-filleted, salt-cured and canned in oil. It is sold flat and rolled. It can be stored at room temperature for at least a year when canned; once opened, it should be refrigerated.

 

 

 

 

 

Char, Arctic (farmed)

(a.k.a. Salvelinus alpinus, alpine char, lake)

Arctic char are closely related to salmon and trout. They have a circumpolar distribution around the Arctic Ocean, and many landlocked populations exist in lakes in the higher latitudes of the northern hemisphere.

Commercial Sources

Most char on the U.S. market is from farms in Canada, Iceland and the U.S. Some char is caught wild in Canada during the summer.

Capture Methods

Farmed char are predominantly grown in land-based systems that utilize tanks or raceways. Wild char is caught in stationary nets.

Eco Details

• This member of the salmon family is an environmentally friendly alternative to farmed salmon.
• Char are mostly raised in tanks and raceways onshore, unlike salmon, which are generally raised in open netpens in coastal waters. onshore systems discharge less pollution and are much less likely to let fish and parasites escape than netpens.

 

 

 

 

Mackerel, Atlantic

(a.k.a. Scomber scombrus, common mackerel, Boston mackerel, caballa)

A relative of the tuna, the Atlantic mackerel is found in the Atlantic's cold temperate waters. It forms large schools and can live up to 17 years. It grows to a maximum of 2 feet (61 cm) in length.

Commercial Sources

Atlantic mackerel are found in the North Atlantic Ocean. In the eastern Atlantic, they range from the southern Baltic Sea and Iceland to northern Africa, including the Mediterranean and Black Seas. In the western Atlantic, they range from Labrador to Cape Lookout in North Carolina.

Capture Methods

Atlantic mackerel come from marine fisheries, not fish farms. They are primarily caught with purse seines and trawls. Additional types of fishing gear include gillnets, pound nets, beach seines, traps and hooks-and-lines.

Eco Details

• Mackerel are fast growing and highly migratory. These traits help them withstand fishing pressure.
• Strong management helped Atlantic mackerel populations rebound after they collapsed in the late 1970s.
• U.S. fleets primarily use purse seines, a type of net that results in relatively low bycatch.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Low to no contaminant levels.
• High in heart-healthy omega-3s.

Flavor and Texture

Mackerel has high-fat, firm flesh with a savory, strong flavor.

Buying Tips

Atlantic mackerel is sold whole, or cut into fillets or steaks; it's available fresh, frozen, smoked or salted. 

 

 

 

 

Oysters (Farmed)

Three species -- Eastern or American oyster, edible oyster and Pacific oysters (covered here) -- are farmed in the U.S.

Originally from Japan, the Pacific or Japanese oyster (a.k.a. Crassostrea gigas, Japanese oyster, Pacific giant oyster) was first introduced on the West Coast from larval seed oysters brought from Japan to British Columbia, where fisheries based on the slow-growing Olympia oyster were in decline. The Pacific oyster is now the most commonly farmed shellfish both in the United States and worldwide. This fast-growing oyster may reach 12 inches (30 cm) long.

Commercial Sources

Pacific oysters are native to northeastern Asia. However, they have been introduced into Europe, North America, East Asia and Oceania.

The main sources of Pacific oysters are China, Japan, South Korea and France. Oysters sold in the U.S. market are primarily from the United States, South Korea, Japan and China.

Capture Methods

Pacific oysters come from shellfish farms. Farmed oysters are raised with suspended systems.

Eco Details

Pacific oysters are not native to North America, but are commonly found in the wild. As filter feeders, they feed on suspended biological matter, helping to keep the water clean. Pacific oysters are raised on suspended ropes, trays, or the ocean floor.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Oysters contain low to no contaminant levels.
• Oysters are high in heart-healthy omega-3s.

Flavor and Texture

Cook oysters very lightly, only until the mantle curls. Oyster meat has a mild flavor, but the texture can be rubbery.

Buying Tips

Be sure you buy (and cook) them live! Tap on shells to see whether they close; the smell should be natural sea smell, not sulfurous. Store at 34-38 degrees F, in a breathable container. Don't put them in fresh water; it will kill them. 

 

 

 

 

Sablefish (Alaska, Canada)

(a.k.a. Anoplopoma fimbria, black cod, butterfish, skil, skilfish, beshow, coalfish)

Although sometimes called a black cod, the sablefish is not a cod species. The wide-ranging, long-lived sablefish is popular in Japan, where most of the catch is marketed. This fish produces oil rich in vitamins A and D. It can live as long as 62 years and grow to a record of 4 feet (122 cm) in length.

Commercial Sources

Sablefish are found in the North Pacific Ocean. In the eastern Pacific, they occur from the Bering Sea to central Baja California in Mexico. In the western Pacific, they are distributed from the coasts of Kamchatka in Russia to southern Japan.

The main source of sablefish is the United States, followed by Canada.

Capture Methods

Sablefish come from marine fisheries, not fish farms. They are primarily caught with longlines and handlines. Additional types of fishing gear include trawls, pots and traps.

Eco Details

• Sablefish populations are healthy, and the fishing method (bottom longlines) produces little bycatch or harm to bottom habitat.
• The Alaskan sablefish fishery is operated under an Individual Fishing Quota system, which allows fishermen to work under safer conditions and get better prices for their catch while conserving stocks.

Health Details

• Adults can safely eat more than 4 meals per month.
• But due to moderate mercury levels we recommend:
  - Kids age 6-12 should eat no more than 3 meals per month.
  - Kids up to age 6 should eat no more than 2 meals per month.
• Sablefish are high in heart-healthy omega-3s.

Flavor and Texture

Sablefish has mild, soft-textured white flesh with a high fat content.

Buying Tips

Sablefish is sold whole, in fillets or steaks, and fresh or smoked. It is sometimes marketed as smoked black cod. 

 

 

 

 

Salmon, Wild (Alaska)

Salmon caught in Alaska (chinook/king [covered below], coho, chum, pink and sockeye) are among the better-managed fish stocks in the U.S. They are also low in contaminants.

Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment.

About chinook salmon

Also called king salmon, the steely gray-blue chinook is born in freshwater streams and marine inlets, then travels to sea, where it lives most of its life, until it travels back upstream to its origin to spawn and die. During spawning time, the fish changes to a bright red on its sides. Chinook salmon can grow to nearly 5 feet (1.5 meters) in length.

Commercial Sources

Chinook salmon are native to the Arctic and North Pacific Oceans. In the eastern Pacific, they range from Alaska to California. In the western Pacific, they occur from the Bering Sea to Japan. Chinook salmon have been introduced into Europe, Central and South America and Oceania.

The main sources of chinook salmon are the United States (for wild caught fish) and Canada and New Zealand (for farmed fish). Wild chinook sold in the U.S. market are primarily from the United States, while farmed chinook are mostly from Canada.

Capture Methods

Chinook salmon come from marine fisheries and fish farms. Wild fish are primarily caught with troll lines, gillnets and purse seines. Additional types of fishing gear include hooks-and-lines, weirs, pots and traps. Farmed fish are raised in net pens.

Note: Most chinook salmon is wild caught.

Eco Details

• Salmon caught in Alaska (chinook/king, chum, coho, pink, sockeye) are among the better-managed fish stocks in the United States. Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment.
• Some wild salmon are caught off California, Oregon and Washington. Management there is stringent, but several populations are threatened by overfishing and habitat damage from dam construction, deforestation and urban development.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Wild salmon contain low to no contaminant levels.
• Wild salmon are high in heart-healthy omega-3s.

 

 

 

Sardines, Pacific (U.S.)

(a.k.a. Sardinops sagax, Pacific pilchard, South American pilchard)

The silvery Pacific sardine is a coastal fish that lives in large schools, grows to just over 1 foot (30 cm) in length and may live up to 25 years. It is used mainly for fishmeal.

Commercial Sources

Pacific sardines are found in the eastern South Pacific, from Peru to Chile, and around the Galapagos Islands.

The main sources of Pacific sardines are Chile and Peru.

Capture Methods

Pacific sardines come from marine fisheries, not fish farms. They are primarily caught with purse seines. Additional types of fishing gear include hooks-and-lines and trawls.

Eco Details

Sardines are prolific breeders -- maturing quickly and spawning several times a year. They are abundant, but their numbers often fluctuate depending on ocean conditions. Sardines are primarily caught with purse seines, which can have some bycatch.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Sardines contain low to no contaminant levels.
• Sardines are high in heart-healthy omega-3s.

Flavor and Texture

Pacific sardine has fatty flesh with a strong flavor, often salted, smoked or canned. It can also be grilled or fried.

Buying Tips

Pacific sardines are used mainly for fishmeal, but also may be marketed fresh or frozen. 

 

 

 

 

Trout, Rainbow (Farmed)

(a.k.a. oncorhynchus mykiss, steelhead, coastal rainbow trout, silver trout)

Rainbow trout live in cold, flowing freshwater, although some populations of rainbows, known as steelhead, have ocean-going runs. Rainbow trout is a popular sport fish that is often stocked into rivers and lakes. They are also frequently farmed. It can grow to a record 3 feet (91 cm) in length.

Commercial Sources

Rainbow trout or steelhead are native to the eastern North Pacific, from Alaska to Baja California in Mexico. However, they have been widely introduced around the world, and their present distribution may be considered global.

The main sources of rainbow trout are Chile, Italy, France and Denmark. Rainbow trout sold in the U.S. market are primarily a domestic product.

Capture Methods

Rainbow trout or steelhead come from fish farms. Rainbow trout are primarily raised in raceways, while steelhead are farmed in net pens.

Eco Details

• Although trout consume considerable amounts of wild fish in their feed, recent improvements have made them less reliant on this finite natural resource.
• Industry practices and stringent government regulations also prevent pollution and fish escapes.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Rainbow trout contain low to no contaminant levels.
• Rainbow trout are high in heart-healthy omega-3s.

Flavor and Texture

Rainbow trout has firm-textured flesh with a medium to high fat content.

Buying Tips

Rainbow trout is marketed fresh or frozen, either whole or in fillets. It can also be found smoked or canned. 

 

 

 

 

Tuna, Albacore (U.S., Canada)

(a.k.a. Thunnus alalunga, germon, longfinned tuna, albecor, t. gero)

Albacore, used for canned white tuna, is a popular, widespread commercial fish. Among the fastest fish in the sea, tuna migrate thousands of miles in mixed schools. Albacore grows to a record 5 feet, or 1.5 meters in length.

Commercial Sources

Albacore tuna are found in the tropical and temperate waters of all oceans, including the Mediterranean Sea.

The main sources of albacore tuna are Japan and Taiwan, followed by Spain and the United States. Albacore tuna sold in the U.S. market are primarily from Taiwan. Canned tuna, however, comes mainly from Thailand, Indonesia and Ecuador.

Capture Methods

Albacore tuna come from marine fisheries, not fish farms. In general, juvenile albacore are caught with troll lines, pole-and-line, purse seines and drift gillnets in surface waters.

Adult albacore are primarily caught with longlines in deeper waters.

Eco Details

• Albacore fisheries in the U.S. and British Columbia are well managed, using pole-and-line gear that results in almost no bycatch.
• Most other fisheries for albacore, including those for the major canned white tuna brands, use longlines, which often catch sea turtles, seabirds and sharks.

Health Details

• Adults and kids age 6-12 can safely eat more than 4 meals per month.
• But due to moderate mercury levels we recommend:
  - Kids up to age 6 should eat no more than 3 meals per month.
• Albacore tuna is high in heart-healthy omega-3s.

Flavor and Texture

Albacore is the lightest-fleshed tuna, with white to pink flesh, and a mild flavor.

Buying Tips

Look for steaks with a deep red color, firm flesh and some translucence. Albacore tuna is sold fresh or frozen, in steaks and fillets, and canned in oil or water. 

 

 

 

 

Mussels

(a.k.a. Mytilus edulis, bay mussel)

Mussels are found the world over and attach themselves by byssal threads to surfaces like gravel, rocks and piers. Mussels have been farmed since the 13th century, and the blue or edible mussel has been a popular food in Europe for hundreds of years. The blue mussel is the main species farmed in the United States.

Commercial Sources

Blue mussels have a wide distribution, occurring in the Arctic, the North Atlantic and the North Pacific Oceans.

The main sources of blue mussels are Spain, the Netherlands and Denmark. Blue mussels sold in the U.S. market are primarily from the United States and Canada.

Capture Methods

Blue mussels come from coastal fisheries and shellfish farms. Wild mussels are harvested with dredges. Additional types of fishing gear include rakes and tongs; they are also handpicked. Farmed mussels are grown with suspended systems and in bottom cultures.

Eco Details

Blue mussels are native to North America and filter-feed biological matter from the water, helping to keep it clean. Most blue mussels are raised on ropes hung in the ocean, which is an environmentally benign practice. Some mussels are grown on the seafloor, which can damage the bottom during dredging.

Health Details

• Adults and children can safely eat more than 4 meals per month.
• Mussels contain low to no contaminant levels.

Flavor and Texture

Mussels have a distinctive flavor, somewhere between clams and oysters. Mussels cook easily; they are finished when open.

Buying Tips

Cultivated mussels are thin, with light black-to-brown shells; they have higher meat content than wild mussels. Be sure that shells are closed, which indicates that the animal is still alive. Cook live shells and only eat the ones that open during cooking.

 

 

 

 

 

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