Heather Spence, Marine Biologist
Orchestrating Coastal Marine Ecology Investigation and Outreach

Heather Spence, Marine Biologist

Sustainable seafood?

I’ve been asked, so what SHOULD we be eating? Here’s some of the suggested fish, based on the Smithsonian’s study:

Anchovies, Striped Bass, Bluefish, Channel Catfish, Pacific Cod, Mahi Mahi, Wild Salmon, Tilapia

   

For more info: http://www.mnh.si.edu/seafood/

The Smithsonian book, One fish, two fish, crawfish, bluefish – Sustainable Seafood Cookbook, by Carole C. Baldwin and Julie H. Mounts (2003) has recipes from many famous chefs. The FDA database at http://vm.cfsan.fda.gov/`frf/sea-mehg.html lists mercury levels. Also, check www.environmentaldefense.org/seafood and www.fishwise.org for more information on seafood that is safe and sustainable.

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