National Smart Seafood Guide 2010

Food & Water Watch

There are several online and printable guides to safer and sustainable seafood, but this new one from Food & Water Watch looks particularly comprehensive and useful. In addition to factoring in the complex environmental, health, and socio-economic aspects of seafood, the guide is organized by flavor profile, so you can choose whether you want mild, white fish; thicker, more flavorful fish; steak-like fish; or shellfish and other seafood.

To compile the guide, Food & Water Watch evaluated over 100 types of seafood and considered questions such as:

• Where is this seafood from?

• Is it caught or farmed locally?

• How is this fish caught?

• How is this fish farmed?

• Is this seafood associated with any contaminants?

They also considered its importance for the survival of other wildlife, and human factors like economic, social, and cultural significance.

Users can navigate the online and pocket guides by the type of seafood they like. For example, it suggests that if you like shrimp, you might try "U.S. wild-caught shrimp, especially South Atlantic white, Pacific ('Oregon') pinks and Florida ('Key West' or 'Tortugas') pinks." The online version also has regional guides and a summary of the major positive and negative points of each species.

National Smart Seafood Guide (Food & Water Watch)

Related:
Monkfish and the Minimalist: Choosing Ocean Friendly Seafood
Greenpeace's Supermarket Seafood Scorecard
Trader Joe's Adopts Sustainable Seafood Policy

(Image: Food & Water Watch)

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Emily Ho is a Los Angeles-based writer, recipe developer, and educator on topics such as food preservation, wild food, and herbalism. She is a Master Food Preserver and founder of LA Food Swap and Food Swap Network. Learn more at Roots & Marvel

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