Editor's note: Last month, we kicked off a partnership with Oceana to help pinpoint sustainable seafoods in major local cities. We love fish, so we definitely want to help get the word out about what's okay to eat and what needs us to stay away. Today's guest post comes from Emily Fisher, Oceana's Online Editor, where she sheds some light on why being choosy about what fish we eat is important.
Hey there, foodspotters! Do you salivate for sushi? Are you crazy for catfish? Head over heels for halibut? You’re in luck, because here at Oceana we just created sustainable seafood guides for New York, Washington, D.C., Los Angeles and San Francisco.
We are collaborating with the Monterey Bay Aquarium’s Seafood Watch program to recommend seafood choices on their “green list,” which means they are healthy and sustainable - for you and for the oceans.
Fish is certainly delicious, but our appetites are taking a toll on some species. A study published in the scientific journal “Nature” in 2003 found that 90 percent of the "big" fish - think tuna, swordfish and marlin - are already gone. And according to a 2010 report from the U.N., 85 percent of the world's fisheries are now either overexploited, fully exploited, significantly depleted or recovering from overexploitation.
Take bluefin tuna, also known as toro in sushi restaurants. Bluefin is not only overfished to the point of near collapse, but it contains unsafe levels of mercury and other contaminants.
Fortunately, there are plenty of fish in the sea - if you choose wisely. The Seafood Watch guides are regularly updated with current research to compile lists of best, acceptable, and worst seafood choices.
Stay tuned as we expand our guides to other U.S. cities soon. Check out our guides and start spotting sustainable seafood!