The Specifics of Sustainable Seafood

The Biophilia Effect
Jan 24, 2021
6 min read

Updated: Mar 22, 2021

By Talia Chen

Seafood is a much more eco-friendly source of protein in comparison to meats like beef. The seafood industry is estimated to produce around 0.58% of total carbon emissions, which is much less than the 14.5% that the meat industry is responsible for. However, there are some types of seafood/sources that should be avoided if possible, due to unsustainable fishing practices as well as decreasing population numbers. An unsustainable source often employs fish catching/farming techniques that are not environmentally friendly, such as drift nets, which entangle, injure, and kill all sorts of marine wildlife.

The health of the oceans is important because they help us in a multitude of ways, ranging from phytoplankton producing over 50% of the oxygen we breath, to absorbing heat and carbon emissions. Seafood is a good alternative to meat, but it should be noted that the seafood industry is not always optimal. For this reason, the following species of aquatic animals have been briefly researched in order to compile an extensive list of sustainable seafood and seafood that is a no go. This list features more commonly encountered seafoods, and summarizes different factors that come into play with their levels of environmental friendliness. Check out the links at the bottom for more info!

Key: G = Generally Good S = Somewhat Sustainable N = Not Nice

**categorized taking into account percent of sustainable sources, conservation classification, and significance to ecosystems.

** ASC (Aquaculture Stewardship Council), BAP (Best Aquaculture Practices), MSC (Marine Stewardship Council)

Abalone (S) - The pinto, black, and white abalone species are endangered, and it is illegal to take abalone from the ocean (in contrast to abalone farming). Oftentimes, people along the consumer chain are unaware that their produce was illegally traded, which is why there’s a good chance of eating unsustainably harvested abalone. Other sources of abalone that aren’t endangered are good for protein, but in high demand because they grow slowly.

Anchovy (G) - Anchovy aren’t endangered and are well managed and harvested (within the US).

Barramundi (G) - The only source to avoid for barramundi is Lake Manitoba in Canada. There are no endangered types of Barramundi and it is a good alternative to halibut or snapper.

Carp (G) - There are a lot of US sources for carp, and they’re all eco-friendly. In addition, common carp, silver carp, black carp, big headed carp, and green carp are invasive to North America, Australia, and New Zealand, making their consumption even more beneficial to aquatic ecosystems.

Catfish (S) - Besides sources in China and Vietnam, catfish sources are generally sustainable. Avoid pangasius, imported farmed catfish, unless certified by ASC or BAP. There are several endangered types of catfish, although the most commonly eaten species are not among them.

Caviar (sturgeon eggs) (S) - Recently, the process of harvesting caviar has become much more sustainable for both the sturgeon population and the environment. However, sturgeon species are still critically endangered. Imitation/plant-based caviar also exists, although all caviar is expensive due to the complicated development process. White Sturgeon or Paddlefish caviar is a more environment friendly alternative.

Clams (G) - All sources for clams are sustainable, and besides the giant clam, species that are commonly eaten are not endangered. In addition, clams help clean and remove nitrogen and carbon from the water by using them in the development of their shells/bodies, and harvesting them removes the nitrogen and carbon from the coastal environment.

Crab (S) - There are a lot of endangered species of crab, but the commonly eaten blue crab, snow crab, king crab, dungeness crab, and stone crab are not. Alaska, the West Coast, and certain locations on the East Coast are good sources. Artificial crab is a good alternative for aesthetic/taste purposes, only because it lacks the nutrients that real crab has. Using imitation crab also allows crab populations to grow.

Cod (G) - Stick with cod from Alaska, the West Coast, and British Columbia. Atlantic cod is vulnerable, but cod has the MSC sustainable label and is a good alternative.

Cuttlefish (G) - Avoid cuttlefish from the Northeast Atlantic because the hunting techniques are less environmentally friendly. More sustainable sources for cuttlefish would be those near the Pacific, Indian, Mediterreanea, and Central Eastern Atlantic Oceans. There are no endangered species of cuttlefish.

Dolphinfish (G) - A little over 50% of sources for dolphinfish are sustainable, namely those around the East Pacific Ocean, and the US coast of the Atlantic Ocean. They aren’t endangered and a good source of protein.

Eel/unagi (N) - The majority of sources for eel are not sustainable. In addition, commonly hunted eels like American, European, and Japanese eels are all endangered.

Halibut (S) - Avoid Cortez halibut from Mexico and avoid Atlantic halibut specifically from New England/in general because it is overfished and endangered.

Haddock (S) - Sources for haddock in the US are fairly sustainable, and haddock is considered a vulnerable species. Look for MSC certified haddock.

Herring (S) - All North American sources for herring are sustainable, and there are some endangered species of herring, all native to Europe/Russia. Look for MSC certified herring.

Pollock (S) - Generally, look for pollock from the US and Canada, or pollock certified by the MSC. As of 2019, Pollock is not considered overfished.

Lobster (S) - Almost all US lobster sources are sustainable, but avoid American lobster from Southern New England as well as lobster from Belize, Brazil, Honduras, Nicaragua, Mexico’s Yucatan, and Northern Quintana Roo waters. There are no endangered species of lobster.

Mackerel (S) - Most sources of mackerel are sustainable, but avoid mackerel from the US and Canadian Northwest Atlantic Ocean. The Monterey Spanish mackerel is vulnerable and Atlantic mackerel are subject to overfishing.

Mussels (S) - Farmed mussels are one of the most sustainable types of seafood, and all sources for mussels are pretty sustainable. Out of the 17 species of edible mussels, freshwater mussels are endangered. Freshwater mussels are important because they make aquatic habitats more liveable and clean, and are often a sign of good water quality.

Octopus (S) - Stick with octopus from sources in the US, Portugal, Canada, and Spain because those sources tend to be less harmful to the environment than others. There are three species of endangered octopus, all native to New Zealand, and none of which are commonly eaten.

Roe (other types besides caviar) (S) - Tobiko, Masago, and Ikura are common types of roe and good meat alternatives. Masago (roe from a capelin) is less sustainable because capelins are an important part of the food chain, so they can’t be overfished. More fish-friendly methods have recently been implemented for ikura, and tobiko doesn’t involve taking eggs out of the female’s body since flying fish lay their eggs on objects like seaweed.

Salmon (G) - Most sources of salmon are sustainable, and the only endangered species is the Lake Salmon, native to East Africa. Generally avoid salmon from Chile, Norway, Scotland, and Canada’s Atlantic.

Sardines (N) - Basically all sources for sardines are unsustainable. Currently, US sardine fisheries have closed in hopes of helping the population recover. Otherwise, sardines are a good alternative to meat, and can be caught without much disturbance of the environment.

Scallops (G) - Almost all the sources for scallops are very agreeable with the environment. In addition, there are no endangered species of scallops.

Sea cucumber (N) - There are several endangered species of sea cucumber, and harvesting sea cucumbers is only permitted at a specific season in addition to a limit meant to protect the sea cucumber population. Partly due to their popularity in China, the sea cucumber population is over exploited by about 70%. When buying/eating sea cucumber, avoid those sourced from New Brunswick and Nova Scotia.

Shrimp (S) - US shrimp is strictly regulated and eco-friendly, but a lot of shrimp are imported, and a lot of imported shrimp are unsustainable. Locally farmed shrimp is recommended and look for shrimp eco-certified by the MSC, ASC, and NBAP. Avoid Florida, Texas, and Alabama Cave shrimp.

Snappers (G) - Most sources for snapper are sustainable, and those that aren’t are located around the Southwest Atlantic near Brazil, the Gulf of Mexico, and the Southwest Pacific near New Zealand. There are no endangered species of snapper.

Squid (S) - The majority of squid aren’t endangered and are a very good source of protein. Some international sources aren’t super great, so lean towards squid near California and the Southeast Pacific.

Swordfish (G) - Swordfish from the US, North, South, and East Pacific Ocean, and the North Atlantic Ocean near Canada are preferable. There is one critically endangered species, the Chinese Paddlefish, but it is assumed to be extinct as of January 2020. Otherwise, the North American Swordfish is one of the most sustainable seafoods.

Tilapia (G) - Almost all sources for Tilapia are sustainable, however those in China should be avoided. There are a few endangered species of Tilapia, but they aren’t commonly eaten.

Trout (S) - Although most sources for trout are sustainable, avoid trout from Lake Superior, Columbia, the Chehalis River, and the Hoh River. There are many types of endangered and critically endangered trout, with the exception of the commonly eaten rainbow trout.

Tuna (S) - There’s a relatively even split of sustainable and unsustainable sources for the many species of tuna. 13% of tuna is overfished, but watch out especially for bluefin tuna (Atlantic, Southern, and Pacific) because they’re endangered (critically endangered depending on species) and decreasing in population.

Urchins (G) - Eating urchins actually helps the marine habitat because urchins eat kelp forests and create urchin barrens, which are unlivable areas for other marine wildlife. Avoid urchins from sources in the Atlantic Ocean near Maine and New Brunswick. There are currently no endangered species of sea urchin.

Links to look into:

Sources:

Written by Talia Chen

The Specifics of Sustainable Seafood

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