6 Sustainable Seafood Picks 

Fish and other seafood is a healthy option because it offers lean protein and has an excellent supply of omega fatty acids, which are important for heart and brain health. For health, fish may be eaten at least once or twice a week, which can eliminate some of the fattier red meats from the diet. However, making smart seafood choices may not be as easy as simply heading out to a local restaurant and ordering a seafood dish.

Seafood that is raised and harvested through sustainable practices is healthy both for one’s body and for the environment. Some types are overharvested, harvested using practices that harm the ocean floor or shipped far away from their original locale using energy-heavy transportation methods. For example, some non-sustainable seafood choices that are best to avoid include bass types, such as grouper, shark, orange roughy, caviar and red snapper.

The following six choices are much better for the environment.

Oysters

Diners should choose farmed oysters rather than wild-caught oysters.

Salmon

A delicious source of fatty acids, salmon are a great dining choice when they are farmed in closed rather than open pens.

Farmed Clams

An amazing addition to soups, stews and chowders, farmed clams are an extremely sustainable choice around the world. Another good choice in the United States is hand-raked clams.

Albacore Tuna

Equally delicious on sandwiches as it is as a fillet in a gourmet dish, albacore tuna caught by pole or troll is a safe choice for the environment, although bluefin and yellowfin tuna, generally, are not.

Sardines

Delicious from a can in flavored oils, sardines are a sustainable choice when they are purse seine caught rather than when they are caught by trawling.

Sablefish

Not as familiar as some other fishes, Alaskan sablefish are a rich, tender and a sustainable choice.

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