In conjunction with a new report called State of Seafood, Monterey Bay Aquarium has issued a new “Super Green List” of seafood options that are good for both environmental and human health.

The “Super Eight”, as I’m calling them, are low in environmental toxins, high in Omega -3s and farmed or caught in ways that have a low impact on the environment.

Not long ago, here at EcoSalon, I listed my own personal list of 11 sustainable seafood options. It’s interesting to see the …

Tags: buying seafood , cooking seafood , finding sustainable seafood , healthy seafood , how to cook seafood , how to find sustainable seafood , ocean-friendly seafood , seafood recipes , super green list , sustainable seafood

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The more I read about seafood, from overfishing to mercury contamination, the less comfortable I feel about eating it. This is sad because seafood used to be my protein of choice. Lately, I’ve been leaning toward nut butter and eggs and have made fish a special occasion food. I’m choosing to give most fish a break, in hopes that others will, too, and there will be enough for us to continue to eat fish and support healthy ocean ecosystems.

That means that many items are …

Tags: abundant seafood , low mercury tuna , Recipe , safe tuna , sustainable seafood

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We need to save our oceans, and quickly. The most recent and widely cited report on fisheries predicts a complete global fisheries collapse by 2048 and asserts that ninety percent of large fish such as tuna and swordfish are already gone.

Other than the people using seafood wallet cards and reading eco-blogs, does anyone care?

In a 2008 report on the US Marketplace by Seafood Choices Alliance, chain restaurant operators report that only 22% of their customers are concerned about the environmental condition of the …

Tags: alternatives , fisheries , oceans , overfishing , salmon , shrimp , sustainable seafood , threatened fish species , tuna

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Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe opens with a horrifyingly poetic description of a monkfish as the “Quasimodo of the Atlantic” whose “uncooked flesh, especially the liver can be virtually ambulant with marine worms”.

The book goes on in squirm-inducing detail to educate readers about why we shouldn’t be eating the fish we are eating and how, if we want to save our oceans, we’d all be well-advised to become bottomfeeders.

Expertly written, enthralling and suspenseful, this book goes deep into the …

Tags: book review , Bottomfeeder , farmed fish , low on the food chain , mercury contamination , sustainable seafood , Taras Grescoe

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