MosJan Posted October 4, 2008 Report Share Posted October 4, 2008 By Environmental Defense Fund Updated: 9/8/2008 2:52:35 PM We've all got enough stressors in our life -- ordering a piece of fish shouldn't be one of them. Our good friends at Environmental Defense Fund agree. We've long been fans of EDF's online Seafood Selector, and the handy pocket guide version. With their help we've pulled together this short list of the 10 eco-worst fish. Avoid eating these fish for now because of a number of ecological concerns: In most cases, the following come from overfished populations, they have poor (or no) management and have high bycatch or habitat impacts; or, they come from farms that allow widespread pollution, chemical use and escapes. But the story isn't all gloom and doom. For each of the following we also offer good alternatives to eat. (And if you're wondering what the 10 eco-best fish are, we've got that list, too.) Atlantic Cod (a.k.a. Gadus morhua, rock cod, codling, scrod cod) Once super-abundant, the Atlantic cod was an important source of food for North American colonists. This cold-water dweller with its characteristic goatee (or chin barbell) lives in a variety of habitats, ranging from shoreline to deep ocean shelf. Cod grow up to 6 feet (1.8 meters) in length and can live up to 25 years. Commercial Sources Atlantic cod are found in the North Atlantic Ocean. In the eastern Atlantic, they occur from the Barents Sea in northern Europe to the Bay of Biscay off France, and around Iceland. In the western Atlantic, they are distributed from Greenland to Cape Hatteras in North Carolina. The main sources of Atlantic cod are Norway, Iceland and the Russian Federation. Atlantic cod sold in the U.S. market are primarily from Iceland, Canada and Norway. Capture Methods Atlantic cod come from marine fisheries, not fish farms. They are primarily caught with bottom trawls. Additional types of fishing gear include gillnets, seines, hooks-and-lines, traps and pound nets. Eco Details Heavily fished for the last 50 years, U.S. and Canadian cod stocks remain extremely depleted, and European populations have declined as well. Poor management and unreported catches threaten the Atlantic cod's recovery. Atlantic cod are caught with bottom trawls, which damage bottom habitat and result in considerable bycatch of other groundfish species (such as halibut and flounder). Look for cod that has been caught by hook-and-line. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to unknown contaminant levels: Adults and children should eat no more than 4 meals per month. Good Alternatives Alaska pollock (U.S.) Pacific cod caught by longline Pacific halibut Chilean Sea Bass Antarctic toothfish and Patagonian toothfish (covered below), which both go by the market name Chilean sea bass, inhabit the frigid waters of the Atlantic, Pacific and Indian Oceans near Antarctica. Toothfish grow slowly and reproduce late in life, making them highly vulnerable to fishing pressure. About Patagonian Toothfish This long-lived, slow-growing Patagonian toothfish inhabits the deep cold sub-Antarctic waters of the southern ocean. It feeds on plankton and is, in turn, food for whales and seals. The fish can grow up to 6 feet long, or 183 cm. This fish is often given the more appetizing name Chilean sea bass. Commercial Sources Patagonian toothfish are found in the southern Atlantic, Pacific and Indian Oceans. They are common in waters off southern Chile and Argentina, as well as the islands off Antarctica. The main sources of Patagonian toothfish are Chile, Argentina, France and Australia. Patagonian toothfish sold in the U.S. market are primarily from Chile, Argentina and Uruguay. Note: French fishing vessels catch Patagonian toothfish in the South Indian Ocean, off Antarctica. Capture Methods Patagonian toothfish come from marine fisheries, not fish farms. They are primarily caught with bottom trawls. Note: A large percentage of toothfish, also known as Chilean sea bass, are caught illegally. Eco Details These deepwater fish mature slowly and are highly vulnerable to overfishing. Toothfish populations are in severe decline due to illegal pirate fishing spurred by international demand. In addition, Chilean sea bass are caught with longlines, which can kill endangered albatrosses and other sea birds. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury levels: Adults should eat no more than 2 meals per month. Kids up to age 12 should eat no more than 1 meal per month. Good Alternatives Sablefish from Alaska or Canada Farmed striped bass Monkfish Monkfish and goosefish (covered below), two species of deepwater fish related to anglerfish, were once considered nothing more than bycatch. As catches of other groundfish like cod and halibut declined, more and more fishers began to go after monkfish in the mid-Atlantic and New England and now populations are severely overfished. These fish are taken primarily with bottom trawls and dredges, which result in high levels of bycatch and habitat damage. Goosefish is the more common species sold in the U.S., but it is sold under the general name "monkfish". About Goosefish The "American angler" uses a false lure to fish for its food. This fish grows to over 3 feet (0.9 meter) in length and hovers on the ocean bottom. Commercial Sources Goosefish are found in the western North Atlantic, from the Grand Banks of Newfoundland and the northern Gulf of St. Lawrence to Florida. However, they are rare south of Cape Hatteras in North Carolina. The main source of goosefish is the United States. Capture Methods Goosefish come from marine fisheries, not fish farms. They are primarily caught with bottom trawls and gillnets. Additional types of fishing gear include dredges, pots, traps and seines. Eco Details This Atlantic bottomfish was once considered worthless. But rising prices for goosefish livers, sought after in Asian markets, have led to rapid overfishing and crashing populations. Goosefish are caught in dredges and trawls that damage the ocean floor. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to moderate mercury levels: Kids age 6-12 should eat no more than 3 meals per month. Kids up to age 6 should eat no more than 2 meals per month. Good Alternatives Catfish from U.S. Sablefish from Alaska or Canada Farmed striped bass Orange Roughy Also called the slimehead in its native New Zealand, the orange roughy is actually bright brick-red (which pales to orange after it dies) with a blue belly. A sedentary fish that dwells in deep cold waters, it is the longest-living fish (up to 149 years) but grows very slowly, to about 2 feet (61 cm) in length. Commercial Sources Orange roughy are found in the Atlantic and Indo-Pacific Oceans. In the eastern Atlantic, they range from Iceland to South Africa. In the Indo-Pacific, they are distributed around New Zealand and off Chile. The main sources of orange roughy are New Zealand and Namibia. Orange roughy sold in the U.S. market are primarily from New Zealand, China, Namibia and Australia. Capture Methods Orange roughy come from marine fisheries, not fish farms. They are primarily caught with bottom trawls. Eco Details Orange roughy mature at a very slow rate and live extremely long lives. Intensive exploitation in past decades has greatly decreased populations. Management in New Zealand and Australia is good, but unregulated landings by other countries continue. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury levels: Women should eat no more than 2 meals per month. Men should eat no more than 1 meal per month. Kids age 6-12 should eat no more than 1 meal per month. Kids up to age 6 should eat no more than ½ meals per month. Good Alternatives Catfish from U.S. Farmed striped bass Farmed Atlantic Salmon The Atlantic salmon is a popular aquaculture species. Struggling with habitat loss and other problems, the few remaining wild Atlantic salmon hatch in freshwater streams, then travel to sea but return to freshwater to spawn. Although farm-raised specimens tend to be smaller when harvested, wild salmon can grow to up to 5 feet (152 cm) long. Commercial Sources Atlantic salmon are native to the North Atlantic Ocean. In Europe, they occur from the Arctic Circle to Portugal. In North America, they range from Quebec to Connecticut. Landlocked populations are distributed in Russia, North America and northern Europe. In addition, Atlantic salmon have been extensively introduced around the world. Although a small number of wild Atlantic salmon are caught in northern Europe, farmed fish are predominant. The main sources of farmed salmon are Norway, the United Kingdom and Chile. Atlantic salmon sold in the U.S. market are primarily farmed fish from Chile and Canada. Note: In the United States, wild Atlantic salmon are on the Endangered Species List. Capture Methods Atlantic salmon come primarily from fish farms, where they are raised in netpens. Wild fish are caught with seines. Additional types of fishing gear include gillnets, traps and hooks-and-lines. Eco Details Atlantic salmon are usually farmed in large-scale, densely stocked netpens that pollute surrounding waters with waste and chemicals. Fish can escape and compete for resources, breed with or spread parasites to wild fish. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated PCB levels: Adults should eat no more than 1 meal per month. Kids age 6-12 should eat no more than 1 meal per month. Kids up to age 6 should eat no more than ½ meals per month. Good Alternatives Farmed rainbow trout Wild salmon from Alaska Canned salmon Farmed Arctic char Shark - (Carcarhinus limbatus) or shortfin mako (Isurus oxyrinchus) Sharks come in a variety of shapes and sizes, and can be found in the open ocean, freshwater rivers and everywhere in between. Most types are extremely vulnerable to overfishing because they mature slowly and have few offspring. Some species, such as the spiny dogfish, are relatively small (growing to only 4 feet) but can live 100 years. Others, such as the thresher shark, grow more quickly and can reach lengths of 20 feet with their whip-like tail. Most shark populations have declined by 90 percent or more since the advent of industrial fishing. Commercial Sources Sharks are found throughout the world's oceans and coastal areas. Most shark meat in the U.S. is domestically caught or imported from Canada. Capture Methods Sharks come from marine fisheries, not fish farms. They are caught with longlines, gillnets, bottom trawls and seines. Eco Details Most shark species are severely depleted. The main reasons for their precipitous decline are: They are caught accidentally by the thousands and discarded as waste by tuna and swordfish longline fishers. There is strong demand for their fins in Asia. Most sharks mature slowly and have few offspring. At two years, spiny dogfish have the longest gestation time of any vertebrate. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury levels: Women should not eat at all. Men should eat no more than 1 meal per month. Kids up to age 12 should not eat at all. More Detailed Species Information Blacktip sharkCommon thresher shark Shortfin mako Spiny dogfish Longfin mako Good Alternatives Catfish from U.S. Mahimahi from U.S. caught by troll/pole Farmed striped bass Imported Shrimps and Prawns Most shrimp sold in the U.S. is imported from countries in Latin America and Southeast Asia, where environmental regulations are often lax or not enforced. The most common shrimp species are Chinese white shrimp, whiteleg shrimp, giant freshwater prawn, blue shrimp and giant tiger prawns, which we cover here. About Giant Tiger Prawns Also known as the black tiger shrimp, the shrimp is easily recognizable by the dark stripes on its shell. Of all shrimp, these are among the most widely distributed and marketed shrimp in the world. Most black tigers on the market are farmed in Asia, where rapid growth of shrimp farms has resulted in the loss of coastal wetlands and other environmental problems. Tiger shrimp can grow as long as 13 inches (33 cm). Commercial Sources Giant tiger prawns are native to the Indian and western Pacific Ocean. They occur from the east coast of Africa to Japan and western Australia. They have been introduced into North America and Europe. The main sources of giant tiger prawns are Thailand, India, Indonesia and Vietnam. Giant tiger prawns sold in the U.S. market are primarily from Thailand, India and Indonesia. Capture Methods Giant tiger prawns come from marine fisheries as well as shrimp farms. Wild shrimp are primarily caught with bottom trawls. Farmed shrimp are raised in ponds. Eco Details Wild shrimp fisheries abroad have large amounts of bycatch, including endangered sea turtles. Outside the U.S., the construction of many shrimp farms has destroyed mangrove forests and other coastal wetlands. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to unknown contaminant levels: Adults and children should eat no more than 4 meals per month. Good Alternatives >Farmed shrimp from U.S. Spot prawn from Canada Pink shrimp from Oregon Imported Swordfish A voracious predator, the swordfish uses its 2-to-3-foot sword nose to spear prey. Popular with diners, it has been severely overfished, particularly in Atlantic waters. It lives a short, fast life, growing quickly to as long as 14 feet, or 4.3 meters. Commercial Sources Swordfish are found in the Atlantic, Indian and Pacific Oceans, including the Mediterranean Sea, the Sea of Marmara, the Black Sea and the Sea of Azov. They occur in tropical, temperate and sometimes cold waters. The main sources of swordfish are Taiwan, Japan and Spain. Swordfish sold in the U.S. market are primarily from Singapore, Mexico, Brazil and Chile. Capture Methods Swordfish come from marine fisheries, not fish farms. They are primarily caught with longlines. Additional types of fishing gear include harpoons, gillnets and trawls. Eco Details Most swordfish are caught with longlines, which have high bycatch of juvenile billfish, sea turtles, seabirds and sharks. Although the U.S. has imposed strict regulations in the Pacific to reduce bycatch of endangered sea turtles, foreign fleets are not subject to these restrictions, and there is no international management for swordfish in the Pacific. U.S. swordfish populations are almost fully recovered in the North Atlantic. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury levels: Women should not eat at all. Men should eat no more than 1 meal per month. Kids up to age 12 should not eat at all. Good Alternatives Mahimahi from U.S. caught by troll/pole Farmed striped bass Bigeye/Yellowfin Tuna (Imported Longline) Yellowfin tuna, also known as ahi, is usually sold as fresh or frozen steaks. It may also be canned, as light tuna often labeled 'gourmet' or 'tonno.' Yellowfin tuna is a popular, widespread commercial fish. Among the fastest fish in the sea, tunas migrate widely in mixed schools; larger fish may school with porpoises. In its short life (8 years), yellowfin grows to nearly 9 feet (2.7 meters) in length and up to 200 kg. Bigeye tuna, also known as ahi, is usually sold as fresh or frozen steaks. This tuna is also a popular fish for sushi/sashimi. Among the fastest fish in the sea, tunas migrate widely. In its short life span (about 11 years), the bigeye grows to up to 8 feet (2.4 meters) and can weigh up to 210 kg. Commercial Sources Yellowfin tuna are found in the tropical and subtropical waters of all oceans; however they are absent from the Mediterranean Sea. Capture Methods Yellowfin tuna come from marine fisheries, not fish farms. Tuna found in surface waters are mainly caught with purse seines and poles-and-lines. Fish in deeper waters are primarily caught with longlines. Additional types of fishing gear include troll lines and gillnets. Commercial Sources Bigeye tuna are found in the tropical and subtropical waters of the Atlantic, Indian and Pacific Oceans. However, they are absent in the Mediterranean Sea. The main sources of bigeye tuna are Japan and Taiwan, followed by Spain and Korea. Bigeye tuna sold in the U.S. market are primarily from the United States, supplemented with imports from Trinidad and Tobago, Costa Rica and Brazil. Capture Methods Bigeye tuna come from marine fisheries, not fish farms. They are primarily caught with longlines. Additional types of fishing gear include troll lines, poles-and-lines, purse seines and gillnets. Eco Details Most yellowfin and bigeye are caught with longlines, which often also catch threatened sea turtles, seabirds and sharks. Look for fish that have been caught by trolling or pole-and-line gear (especially from the U.S. Atlantic), as they result in almost no bycatch. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury levels: Women should eat no more than 3 meals per month. Men should eat no more than 2 meals per month. Kids age 6-12 should eat no more than 2 meals per month. Kids up to age 6 should eat no more than 1 meal per month. More Detailed Species Information Yellowfin tuna Bigeye tuna Good Alternatives Yellowfin from the U.S. Atlantic caught by troll/pole Albacore from U.S. or Canada Bluefin Tuna Bluefin tuna, highly prized for its flesh, is popular for sushi and sashimi. One of the fastest fish in the sea, the bluefin migrates widely. It is known to reach over 12 feet (3.8 meters) in length and weigh up to 680 kg. Commercial Sources Bluefin tuna are found in the Atlantic and Pacific Oceans. In the eastern Atlantic, they occur from Norway to the Canary Islands, including the Mediterranean and Black Seas. In the western Atlantic, they range from Labrador and Newfoundland to the Gulf of Mexico and the Caribbean Sea. In addition, there is a southern population off Venezuela and Brazil. In the Pacific, they range from the Gulf of Alaska to Baja California, Mexico, and from the southern Sea of Okhotsk to the northern Philippines. They have also been reported off South Africa. Capture Methods Bluefin tuna come from marine fisheries, not fish farms. They are primarily caught with purse seines, longlines, troll lines and trap nets. Additional types of fishing gear include harpoons, handlines, pole-and-line and nets. Eco Details Because of the lucrative market for bluefin, catches often exceed international quotas and populations have been severely depleted. Unlike most tunas, bluefin are slow growing and late to mature and thus less resilient to fishing pressure. Underreporting of juvenile catches and pirate fishing are other factors contributing to the decline of bluefin populations. This highly migratory species is managed by international organizations. Health Details This is an Eco-Worst choice. If you decide to eat it, we recommend the following due to elevated mercury and PCB levels: Adults and children should not eat at all. Good Alternatives Yellowfin from the U.S. Atlantic caught by troll/pole Albacore from U.S. or Canada Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 The 10 Eco-Best Fish Let’s face it: It’s hard to keep track of the right things to eat, especially when it comes to seafood. That salmon on the menu is tempting, but is it line-caught or farmed? Imported or domestic? Atlantic, King, Pink, Silver or Sockeye? More importantly, was it caught in a way that’s sustainable, and is it safe to eat? Ordering a piece of fish shouldn’t be this stressful. Our good friends at Environmental Defense Fund agree. We’ve long been fans of EDF’s online Seafood Selector, and the handy pocket guide version. With their help we’ve pulled together this short list of the 10 eco-best fish. Enjoy them often -- the fish below are either wild fish caught from healthy, well-managed populations using low-impact fishing gear, or they’re farmed fish raised in systems that control pollution, chemical use and escapes. Anchovies Since anchovies regenerate their numbers so rapidly, they are more resilient to intense fishing pressure than slower-maturing fish. The most common anchovies are the Japanese anchovy, the Northern anchovy and the European anchovy. The silvery European anchovy travels in large schools, which help confuse predators. These small fish (reaching only 5-6 inches or 15 cm maximum length) normally hug the coastline in shallow waters. Besides showing up at dinner tables, anchovies are used in fishmeal to feed livestock and other fish. Commercial Sources European anchovies are found in the eastern Atlantic and western Indian Oceans. In the Atlantic, they range from Norway to South Africa, including the Mediterranean, Black and Azov Seas. In the Indian Ocean, they occur around Mauritius and Seychelles and off Somalia. Most anchovies sold in the U.S. market are canned European anchovies. The main source of European anchovies is Turkey. However, the major suppliers to the U.S. are Morocco and, to a lesser degree, Italy. Note: Morocco, Spain and Italy are the world's leading producers of canned anchovies. Capture Methods European anchovies come from marine fisheries, not fish farms. They are primarily caught with purse seines and midwater trawls. Additional types of fishing gear include lampara nets and beach seines. Eco Details Only a fraction of the world's anchovy catch is destined for your dinner plate -- most are processed into fishmeal and fish oil for use in animal feeds, food additives, fertilizers and dietary supplements. Anchovies have short life spans and reproduce quickly, and are resilient to fishing pressure and remain plentiful. Most edible anchovies sold in the U.S. are European anchovies (although small amounts of other species are also canned). Health Details Adults and children can safely eat more than 4 meals per month. Anchovies contain low to no contaminant levels. Anchovies are high in heart-healthy omega-3s. Flavor and Texture The anchovy has a salty taste, often used to flavor other sauces. Flesh can be soaked in cool water to make it less salty. Buying Tips The anchovy is generally fresh-filleted, salt-cured and canned in oil. It is sold flat and rolled. It can be stored at room temperature for at least a year when canned; once opened, it should be refrigerated. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Char, Arctic (farmed) (a.k.a. Salvelinus alpinus, alpine char, lake) Arctic char are closely related to salmon and trout. They have a circumpolar distribution around the Arctic Ocean, and many landlocked populations exist in lakes in the higher latitudes of the northern hemisphere. Commercial Sources Most char on the U.S. market is from farms in Canada, Iceland and the U.S. Some char is caught wild in Canada during the summer. Capture Methods Farmed char are predominantly grown in land-based systems that utilize tanks or raceways. Wild char is caught in stationary nets. Eco Details * This member of the salmon family is an environmentally friendly alternative to farmed salmon. * Char are mostly raised in tanks and raceways onshore, unlike salmon, which are generally raised in open netpens in coastal waters. Onshore systems discharge less pollution and are much less likely to let fish and parasites escape than netpens. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Mackerel, Atlantic (a.k.a. Scomber scombrus, common mackerel, Boston mackerel, caballa) A relative of the tuna, the Atlantic mackerel is found in the Atlantic's cold temperate waters. It forms large schools and can live up to 17 years. It grows to a maximum of 2 feet (61 cm) in length. Commercial Sources Atlantic mackerel are found in the North Atlantic Ocean. In the eastern Atlantic, they range from the southern Baltic Sea and Iceland to northern Africa, including the Mediterranean and Black Seas. In the western Atlantic, they range from Labrador to Cape Lookout in North Carolina. Capture Methods Atlantic mackerel come from marine fisheries, not fish farms. They are primarily caught with purse seines and trawls. Additional types of fishing gear include gillnets, pound nets, beach seines, traps and hooks-and-lines. Eco Details * Mackerel are fast growing and highly migratory. These traits help them withstand fishing pressure. * Strong management helped Atlantic mackerel populations rebound after they collapsed in the late 1970s. * U.S. fleets primarily use purse seines, a type of net that results in relatively low bycatch. Health Details * Adults and children can safely eat more than 4 meals per month. * Low to no contaminant levels. * High in heart-healthy omega-3s. Flavor and Texture Mackerel has high-fat, firm flesh with a savory, strong flavor. Buying Tips Atlantic mackerel is sold whole, or cut into fillets or steaks; it's available fresh, frozen, smoked or salted. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Oysters (Farmed) Three species -- Eastern or American oyster, edible oyster and Pacific oysters (covered here) -- are farmed in the U.S. Originally from Japan, the Pacific or Japanese oyster (a.k.a. Crassostrea gigas, Japanese oyster, Pacific giant oyster) was first introduced on the West Coast from larval seed oysters brought from Japan to British Columbia, where fisheries based on the slow-growing Olympia oyster were in decline. The Pacific oyster is now the most commonly farmed shellfish both in the United States and worldwide. This fast-growing oyster may reach 12 inches (30 cm) long. Commercial Sources Pacific oysters are native to northeastern Asia. However, they have been introduced into Europe, North America, East Asia and Oceania. The main sources of Pacific oysters are China, Japan, South Korea and France. Oysters sold in the U.S. market are primarily from the United States, South Korea, Japan and China. Capture Methods Pacific oysters come from shellfish farms. Farmed oysters are raised with suspended systems. Eco Details Pacific oysters are not native to North America, but are commonly found in the wild. As filter feeders, they feed on suspended biological matter, helping to keep the water clean. Pacific oysters are raised on suspended ropes, trays, or the ocean floor. Health Details * Adults and children can safely eat more than 4 meals per month. * Oysters contain low to no contaminant levels. * Oysters are high in heart-healthy omega-3s. Flavor and Texture Cook oysters very lightly, only until the mantle curls. Oyster meat has a mild flavor, but the texture can be rubbery. Buying Tips Be sure you buy (and cook) them live! Tap on shells to see whether they close; the smell should be natural sea smell, not sulfurous. Store at 34-38 degrees F, in a breathable container. Don't put them in fresh water; it will kill them. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Sablefish (Alaska, Canada) (a.k.a. Anoplopoma fimbria, black cod, butterfish, skil, skilfish, beshow, coalfish) Although sometimes called a black cod, the sablefish is not a cod species. The wide-ranging, long-lived sablefish is popular in Japan, where most of the catch is marketed. This fish produces oil rich in vitamins A and D. It can live as long as 62 years and grow to a record of 4 feet (122 cm) in length. Commercial Sources Sablefish are found in the North Pacific Ocean. In the eastern Pacific, they occur from the Bering Sea to central Baja California in Mexico. In the western Pacific, they are distributed from the coasts of Kamchatka in Russia to southern Japan. The main source of sablefish is the United States, followed by Canada. Capture Methods Sablefish come from marine fisheries, not fish farms. They are primarily caught with longlines and handlines. Additional types of fishing gear include trawls, pots and traps. Eco Details Sablefish populations are healthy, and the fishing method (bottom longlines) produces little bycatch or harm to bottom habitat. The Alaskan sablefish fishery is operated under an Individual Fishing Quota system, which allows fishermen to work under safer conditions and get better prices for their catch while conserving stocks. Health Details Adults can safely eat more than 4 meals per month. But due to moderate mercury levels we recommend: - Kids age 6-12 should eat no more than 3 meals per month. - Kids up to age 6 should eat no more than 2 meals per month. Sablefish are high in heart-healthy omega-3s. Flavor and Texture Sablefish has mild, soft-textured white flesh with a high fat content. Buying Tips Sablefish is sold whole, in fillets or steaks, and fresh or smoked. It is sometimes marketed as smoked black cod. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Salmon, Wild (Alaska) Salmon caught in Alaska (chinook/king [covered below], coho, chum, pink and sockeye) are among the better-managed fish stocks in the U.S. They are also low in contaminants. Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment. About chinook salmon Also called king salmon, the steely gray-blue chinook is born in freshwater streams and marine inlets, then travels to sea, where it lives most of its life, until it travels back upstream to its origin to spawn and die. During spawning time, the fish changes to a bright red on its sides. Chinook salmon can grow to nearly 5 feet (1.5 meters) in length. Commercial Sources Chinook salmon are native to the Arctic and North Pacific Oceans. In the eastern Pacific, they range from Alaska to California. In the western Pacific, they occur from the Bering Sea to Japan. Chinook salmon have been introduced into Europe, Central and South America and Oceania. The main sources of chinook salmon are the United States (for wild caught fish) and Canada and New Zealand (for farmed fish). Wild chinook sold in the U.S. market are primarily from the United States, while farmed chinook are mostly from Canada. Capture Methods Chinook salmon come from marine fisheries and fish farms. Wild fish are primarily caught with troll lines, gillnets and purse seines. Additional types of fishing gear include hooks-and-lines, weirs, pots and traps. Farmed fish are raised in net pens. Note: Most chinook salmon is wild caught. Eco Details Salmon caught in Alaska (chinook/king, chum, coho, pink, sockeye) are among the better-managed fish stocks in the United States. Most Alaskan salmon populations are healthy, and fish are caught with gear that does little damage to the environment.Some wild salmon are caught off California, Oregon and Washington. Management there is stringent, but several populations are threatened by overfishing and habitat damage from dam construction, deforestation and urban development. Health Details Adults and children can safely eat more than 4 meals per month. Wild salmon contain low to no contaminant levels. Wild salmon are high in heart-healthy omega-3s. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Sardines, Pacific (U.S.) (a.k.a. Sardinops sagax, Pacific pilchard, South American pilchard) The silvery Pacific sardine is a coastal fish that lives in large schools, grows to just over 1 foot (30 cm) in length and may live up to 25 years. It is used mainly for fishmeal. Commercial Sources Pacific sardines are found in the eastern South Pacific, from Peru to Chile, and around the Galapagos Islands. The main sources of Pacific sardines are Chile and Peru. Capture Methods Pacific sardines come from marine fisheries, not fish farms. They are primarily caught with purse seines. Additional types of fishing gear include hooks-and-lines and trawls. Eco Details Sardines are prolific breeders -- maturing quickly and spawning several times a year. They are abundant, but their numbers often fluctuate depending on ocean conditions. Sardines are primarily caught with purse seines, which can have some bycatch. Health Details Adults and children can safely eat more than 4 meals per month. Sardines contain low to no contaminant levels. Sardines are high in heart-healthy omega-3s. Flavor and Texture Pacific sardine has fatty flesh with a strong flavor, often salted, smoked or canned. It can also be grilled or fried. Buying Tips Pacific sardines are used mainly for fishmeal, but also may be marketed fresh or frozen. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Trout, Rainbow (Farmed) (a.k.a. Oncorhynchus mykiss, steelhead, coastal rainbow trout, silver trout) Rainbow trout live in cold, flowing freshwater, although some populations of rainbows, known as steelhead, have ocean-going runs. Rainbow trout is a popular sport fish that is often stocked into rivers and lakes. They are also frequently farmed. It can grow to a record 3 feet (91 cm) in length. Commercial Sources Rainbow trout or steelhead are native to the eastern North Pacific, from Alaska to Baja California in Mexico. However, they have been widely introduced around the world, and their present distribution may be considered global. The main sources of rainbow trout are Chile, Italy, France and Denmark. Rainbow trout sold in the U.S. market are primarily a domestic product. Capture Methods Rainbow trout or steelhead come from fish farms. Rainbow trout are primarily raised in raceways, while steelhead are farmed in net pens. Eco Details Although trout consume considerable amounts of wild fish in their feed, recent improvements have made them less reliant on this finite natural resource. Industry practices and stringent government regulations also prevent pollution and fish escapes. Health Details Adults and children can safely eat more than 4 meals per month. Rainbow trout contain low to no contaminant levels. Rainbow trout are high in heart-healthy omega-3s. Flavor and Texture Rainbow trout has firm-textured flesh with a medium to high fat content. Buying Tips Rainbow trout is marketed fresh or frozen, either whole or in fillets. It can also be found smoked or canned. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Tuna, Albacore (U.S., Canada) (a.k.a. Thunnus alalunga, germon, longfinned tuna, albecor, t. gero) Albacore, used for canned white tuna, is a popular, widespread commercial fish. Among the fastest fish in the sea, tuna migrate thousands of miles in mixed schools. Albacore grows to a record 5 feet, or 1.5 meters in length. Commercial Sources Albacore tuna are found in the tropical and temperate waters of all oceans, including the Mediterranean Sea. The main sources of albacore tuna are Japan and Taiwan, followed by Spain and the United States. Albacore tuna sold in the U.S. market are primarily from Taiwan. Canned tuna, however, comes mainly from Thailand, Indonesia and Ecuador. Capture Methods Albacore tuna come from marine fisheries, not fish farms. In general, juvenile albacore are caught with troll lines, pole-and-line, purse seines and drift gillnets in surface waters. Adult albacore are primarily caught with longlines in deeper waters. Eco Details Albacore fisheries in the U.S. and British Columbia are well managed, using pole-and-line gear that results in almost no bycatch. Most other fisheries for albacore, including those for the major canned white tuna brands, use longlines, which often catch sea turtles, seabirds and sharks. Health Details Adults and kids age 6-12 can safely eat more than 4 meals per month. But due to moderate mercury levels we recommend: - Kids up to age 6 should eat no more than 3 meals per month. Albacore tuna is high in heart-healthy omega-3s. Flavor and Texture Albacore is the lightest-fleshed tuna, with white to pink flesh, and a mild flavor. Buying Tips Look for steaks with a deep red color, firm flesh and some translucence. Albacore tuna is sold fresh or frozen, in steaks and fillets, and canned in oil or water. Quote Link to comment Share on other sites More sharing options...
MosJan Posted October 4, 2008 Author Report Share Posted October 4, 2008 Mussels (a.k.a. Mytilus edulis, bay mussel) Mussels are found the world over and attach themselves by byssal threads to surfaces like gravel, rocks and piers. Mussels have been farmed since the 13th century, and the blue or edible mussel has been a popular food in Europe for hundreds of years. The blue mussel is the main species farmed in the United States. Commercial Sources Blue mussels have a wide distribution, occurring in the Arctic, the North Atlantic and the North Pacific Oceans. The main sources of blue mussels are Spain, the Netherlands and Denmark. Blue mussels sold in the U.S. market are primarily from the United States and Canada. Capture Methods Blue mussels come from coastal fisheries and shellfish farms. Wild mussels are harvested with dredges. Additional types of fishing gear include rakes and tongs; they are also handpicked. Farmed mussels are grown with suspended systems and in bottom cultures. Eco Details Blue mussels are native to North America and filter-feed biological matter from the water, helping to keep it clean. Most blue mussels are raised on ropes hung in the ocean, which is an environmentally benign practice. Some mussels are grown on the seafloor, which can damage the bottom during dredging. Health Details Adults and children can safely eat more than 4 meals per month. Mussels contain low to no contaminant levels. Flavor and Texture Mussels have a distinctive flavor, somewhere between clams and oysters. Mussels cook easily; they are finished when open. Buying Tips Cultivated mussels are thin, with light black-to-brown shells; they have higher meat content than wild mussels. Be sure that shells are closed, which indicates that the animal is still alive. Cook live shells and only eat the ones that open during cooking. Quote Link to comment Share on other sites More sharing options...
Sip Posted October 5, 2008 Report Share Posted October 5, 2008 Lav hima dzuk el chutenk? Quote Link to comment Share on other sites More sharing options...
Nané Posted October 5, 2008 Report Share Posted October 5, 2008 Lav hima dzuk el chutenk? Iskapes vor!!! Speaking of mussels, I made a really yummy saffron-mussel soup today. Quote Link to comment Share on other sites More sharing options...
ED Posted October 5, 2008 Report Share Posted October 5, 2008 Lav hima dzuk el chutenk? che! mi kereq, dzuke vnasa Quote Link to comment Share on other sites More sharing options...
Yervant1 Posted October 5, 2008 Report Share Posted October 5, 2008 che! mi kereq, dzuke vnasa Vorqan urishner qicth uten, shate mez k@mena. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.