Lots of people like to eat cod and salmon as their seafood choices. In fact, these two fish are so very popular that they are being fished to death, literally. In fact, as much as 90% of global fish stocks are under threat because of over fishing. Fish farming is becoming more popular but many people complain about the taste of farm-raised versions of these breeds. There are lots of other fish in the sea that are both delicious and sustainable.
American generally eat just four types of fish: shrimp, tuna, salmon and cod. That puts more pressure on those species because fishermen will use more destructive methods of catching the fish and crustaesians. Because of their popularity, those seafoods are more available at your grocery store. That means looking for other types of fish can be a challenge, especially if you live in America’s Midwest. But if you are concerned about sustainable seafood, these other fish are worth seeking out.
This ugly brute is sometimes called the “poor man’s lobster.” In fact, the tail meat of this fish really does taste like lobster tail, sweet and meaty. This Atlantic bottom-feeder is a type of angler fish, meaning it uses a spiny extension from its head to lure other fish, which it swallows whole.
As you can see in the photo on the right, this fish is a type of shark and is sometimes called the Cape Shark or Mud Shark. It likes shallow waters and has two dorsal spines. Its meat is oily and ideal for deep frying. This is the fish you would most likely get in an English fish and chips shop. It is also popular in Germany, Belgium and the Netherlands. Right now, it is so popular in Europe that some conservationists have classified it as “vulnerable.”
Yes, this ugly fish is the one that gives us caviar. There are several varieties, both fresh water and sea-going. They are farmed in British Columbia and make fine steaks. They are one of the oldest of the boney fishes and have been around for at least 400 million years.
Artic Char is considered to be one of the least “at risk,” most sustainable wild fish. This cold water species is related to salmon and lake trout. Some chefs call it “salmon lite.”
There are many more fish you can enjoy instead of cod or salmon. If you are concerned about sustainable seafood, remember that canned and frozen seafood has a smaller carbon footprint than fresh. Sardines, Anchovies and Mackerel fall into the most sustainable of the canning fish. So do oysters and other farmed shellfish.