If you love seafood as much as I do, you should know that there is less of a reason to fear for your health or that of the ocean’s when you are armed with the knowledge to make educated choices about the type of fish that you buy (where it comes from and what species it is) as well as how you prepare it. You can stop avoiding the fish market or the fish entrée served at your local restaurant if you follow a few easy guidelines in making your selections:
Sustainable Fishing Certification: One of the keys to making smarter choices when purchasing fish has been simplified through the sustainable seafood certification methods implemented by the Marine Stewardship Council. This non-profit organization works with independent, accredited certifiers to ascertain whether or not various fishery practices meet the following standards of sustainable fishing methods.
Every fishery must demonstrate that it meets 3 core principles:
Principle 1: Sustainable fish stocks
The fishing activity must be at a level, which is sustainable for the fish population. Any certified fishery must operate so that fishing can continue indefinitely and is not overexploiting the resources.
Principle 2: Minimizing environmental impact
Fishing operations should be managed to maintain the structure, productivity, function and diversity of the ecosystem on which the fishery depends.
Principle 3: Effective management
The fishery must meet all local, national and international laws and must have a management system in place to respond to changing circumstances and maintain sustainability.
The blue MSC ecolabel can be found on seafood products at fish markets and retailers throughout the world. Check out their website (http://www.msc.org/) to see which retailers in your area are carrying MSC certified products. You may be surprised to find retailers, such as Target and Walmart listed among the likes of Whole Foods.
Choosing Safe Fish: Different types of fish are known to be more harmful than others, depending on the general preferred fishing practices for each species. There are a handful of downloadable pocket guides that you can keep in your wallet and reference the next time you are out shopping for seafood.
Some safer seafood to purchase include:
Anchovies
Catfish (farmed)
Mussels (farmed)
Oysters (farmed)
Salmon (Alaska, wild-caught)
Scallops, Bay (farmed)
Striped Bass (farmed)
Tilapia (U.S. farmed)
Tuna: Ahi, Yellowfin, Bigeye, Albacore (pole/troll-caught)
White Seabass
Some seafood to avoid:
Cod (Atlantic)
Crab, King (imported)
Chilean Seabass (Toothfish)
Halibut (Atlantic)
Monkfish
Orange Roughy
Shrimp (imported)
Snapper (imported)
Swordfish (imported)
Tuna: Bluefin
For complete downloadable pocket guides, visit one of the following websites:
http://www.audubon.org/campaign/lo/seafood/
http://www.montereybayaquarium.org/
http://www.edf.org/page.cfm?tagID=1521&redirect=seafood
Cooking Your Fish:
Since seafood can be contaminated with toxins, including mercury and PCBs, the way you cook your fish is another factor to consider since these toxins tend to build up in the fat of the fish:
- Before cooking, remove the skin, fat (found along the back, sides and belly), internal organs, tomalley of lobster and the mustard of crabs, where toxins are likely to accumulate.
- When cooking, be sure to let the fat drain away avoid or reduce fish drippings as much as possible.
- Grilling or broiling fish is much better than frying fish in order to avoid sealing in chemical pollutants that might be stored in the fish’s fat.
Additional Resources
Environmental Defense Fund:
http://www.edf.org/page.cfm?tagID=79
WWF:
http://www.panda.org/about_wwf/what_we_do/marine/our_solutions/sustainable_fishing/sustainable_seafood/index.cfm
