By Roxie Strand, NMD
Eating fish is good for you…butis it good for the environment? A sharp increase in the consumer demand for fish and seafood is rapidly depleting the fish stocks around the world and harming the health of the oceans. Today, nearly 70% of the world’s fisheries are fully fished or over-fished. This over-fishing is causing major habitat destruction and causing certain fish species to become dangerously close to becoming extinct.
It is the cold-water fish that contain high amounts of omega-3 fatty acids, which are good for you and your cardiovascular health. These cold-water fish include salmon, mackerel, herring, cod, tuna, and halibut.
Salmon – Alaska wild caught is great; CA/OR/WA wild caught is ok; Avoid all farmed Salmon as it contains less omega-3 oils and it is extremely damaging to the environment.
Halibut – The better choices are Pacific US/Alaskan Halibut
Cod – Avoid all Atlantic cod, but all others are ok to consume
Tuna – Pacific Albacore tuna (trolled) is the best choice; be cautious with Yellowfin, Tongol and Ahi tuna ; Avoid Bluefin tuna
Approximately 30 million tons of fish, sharks, seabirds, and endangered sea turtles die each year as “wasted catch” – animals caught accidentally and discarded, dead or dying. This, along with the habitat and fish population destruction, is an environmental problem whose solution is in your hands. The wise choices you make when you buy seafood in restaurants and grocery stores can help assure healthy oceans and a clean environment for the future. For more information about recommendations for fish choices and for a free Seafood Watch Pocket Guide, visit the website
Choose wisely and eat with a conscious!