SalmonI recently learned a lot about the sustainability of fish, both farmed and wild, from the Norwegian Seafood Council. What I learned more than anything else is that there's so much more to learn. It's incredibly difficult to know and evaluate which fish are okay to eat. Here's a simple way of figuring it all out:
Whole Foods Market has made it really easy. Starting on Earth Day 2012, they will no longer sell any red-rated fish, which the Monterey Bay Aquarium and Blue Ocean Institute consider overfished or fished in ways damaging to the environment. Even better, the Whole Foods fish counters label the seafood that they do sell green and yellow, with the former being a better choice than the latter.
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If you don't shop at Whole Foods Market, you can do what I do. Download the Monterey Bay Aquarium Seafood Watch app on your phone or check it out online. It's updated regularly and will help you make good choices.
Last but not least, you can be flexible in the fish you choose. Even if you're making one of our fish recipes and we call for a specific type of fish, you can always try another species. Simply match flavors and textures. Fish tend to be white, mild, and flaky; white, firmer, and richer; white, meaty, and toothsome; orange-red, oily, and rich.
If you're overwhelmed by all of this information, you can also celebrate Earth Month by simply going meatless for a day. Eating locally and sustainably grown vegetables is one of the easiest ways to be good to the environment. As a bonus, spring vegetables are delicious!
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