As the earth's human population grows and the popularity of seafood booms, the planet's oceans struggle. Add to the issue unsound commercial fishing practices such as longlining and trawling, which lead to the demise of thousands of untargeted creatures every time they are used, and we may well be facing empty oceans in just a few generations. Many people who care about the oceans have chosen a vegetarian diet to benefit the environment. But what's a diehard seafood lover to do? As consumers, the choices we make daily can make all the difference.
Overfishing
When a particular seafood obtains popularity, demand increases and the fishing industry responds. Unfortunately, government protection often comes too little or too late, and the fisheries can take several generations to replenish. According to the Food and Agricultural Organization, nearly 75% of the world's fisheries are being exploited at an unsustainable level. Today, species that are struggling due to overfishing include monkfish, Chilean seabass (toothfish), grouper, red snapper, cod, halibut, sturgeon, orange roughy, swordfish, and queen conch. Avoiding these seafood will go a long way in easing pressure on the fisheries.
Trawling and Longlining
No single fishing practice causes more damage to the ocean than that of bottom trawling, which scoops up and kills every creature in the nets' path. Shrimp, prawns, and scallops are species targeted by trawlers, so these should be avoided. Diver scallops, collected by hand, taste less gritty and are caught in a sustainable manner. Or, opt for flavorful farmed crawfish instead of shrimp. Flatfish, cod, rockfish, and halibut are other species targeted by trawlers which should be avoided. Longlining is fishing technique that kills not only targeted species, but creates tons of bycatch and is a killer of seabirds, sea turtles, and marine mammals. Swordfish, tuna, halibut, mahi mahi, and sablefish are common targets of longlining. Sharks are frequent victims of these catching methods, and are also seriously overfished for Asian cuisine.
Fish Farming
While inland farming of omnivorous, freshwater species such as catfish, trout, tilapia, and crawfish can be environmentally sound, the offshore farming of carnivorous species such as salmon, tuna, and shrimp have had disastrous consequences. First of all, it takes copious amounts of wild-caught fish to feed carnivorous farmed fish. Secondly, the dangers to the environment from offshore fish farms include pollution, disease, and escaping captive fish decimating wild populations. On the other hand, farming clams and oysters may actually benefit the environment, as these creatures filter toxins out of the water.
The fish and shellfish farming industry is Asia is largely unregulated and intensive, and use of antibiotics and feed from wild fish stocks are more common. Stick to seafood farmed in the U.S. whenever possible.
The Best Seafood Choices
In short, the most environmentally friendly seafood choices are non-carnivorous species not obtained through trawling or longlining. Remember that the lower on the foodchain, the least effect your dinner will have on the environment. Most crabs, and U.S Maine or spiny lobster are decent choices in moderation. The best, most sustainable seafood choices are the following: farmed mussels, scallops, and clams, as well as U.S. farmed freshwater catfish, tilapia, crawfish, and trout. For wild caught fish, choose king and Spanish mackerel, mullet, sardines, and Alaskan pollock. Pole-caught wahoo, mahi mahi, and tuna are fine, but it can be difficult to ascertain if these fish were caught by pole or by longline.
Here are two comprehensive lists of seafood to choose or avoid. They can be printed out and carried with you to restaurants or the market:
Eartheasy Guide to Sustainable Seafood
NRDC Sustainable Seafood Guide
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