The Problem
While the old adage says there are “plenty more fish in the sea,” this is not as true as it once was. Overfishing and other poor fishing practices have brought levels of wild fish to extreme lows and destroyed crucial ocean habitats. According to Monterey Bay Aquarium, humans have removed “as much as 90 percent of the large predatory fish such as shark, swordfish and cod from the world's oceans.” Practices such as trawling the ocean floor by dragging nets across the bottom destroy delicate marine ecosystems and also result in “bycatch,” unwanted species of fish, turtles, and marine mammals and birds that are thrown, dead or dying, back into the ocean. Better management and fishing practices are needed to reduce these damages.
Farming fish can be harmful as well. Industrial-scale aquaculture often results in pollution and the destruction of natural habitats, as well as the escape of farmed fish and diseases into wild fish populations. Industrial aquaculture usually concentrates on raising large, predatory fish species, which are fed smaller, wild-caught fish, intensifying the impact. However, some fish farmers are coming up with ways to minimize these negative outcomes and even contribute positively to habitat restoration and city water treatment. For more information on innovative and ecologically sound aquaculture practices, see Senior Researcher Brian Halweil’s Worldwatch Report on Farming Fish for the Future.
Eating seafood raises concerns not only about the environment but also about human health. Fish is usually viewed as a healthy food because it is a valuable source of omega-3 fatty acids, which are good for heart health. However, many fish, especially predatory species, have high concentrations of mercury and other toxins. Fish can ingest mercury, industrial chemicals, and pesticides from contaminated water; fish that eat other fish end up with much higher levels of these toxins in their bodies. Ingesting mercury and other toxins can be harmful to human health, especially for more vulnerable people and pregnant women.
What You Can Do
As an ethivore, how can you minimize negative impacts on your health and the natural environment if you want to eat seafood? It is hard to speak in generalities since so much depends on the practices of the particular fishery or farm supplying the seafood. However, it is usually better, both for the environment and your health, to eat smaller, non-predatory species that do not require many other fish to support them and do not concentrate toxins as much. Try to choose seafood like tilapia, carp, and shellfish over tuna, salmon, or shrimp.
The best way to find out about a particular species and fishing/ farming practice is to consult a consumer guide before going to a grocery store or restaurant. Monterey Bay Aquarium’s “Seafood Watch” and the Environmental Defense Fund’s “Seafood Selector” are both excellent, well-researched guides. Both organizations have searchable databases online, printable quick guides, and downloadable guides for your mobile device. They also have specific guides for choosing sushi. Monterey Bay Aquarium’s pocket guides are region-specific, making it easier to identify sustainable local choices. That organization also has a new “Super Green List” of fish that’s good for your health and the ocean. Environmental Defense Fund has a useful Fish Substitutions page with suggested alternatives to the “Eco-Worst” choices that are similar in texture and flavor.
Another way to identify sustainable seafood is by looking for the Marine Stewardship Council label at the store or on your restaurant menu. MSC certifies fish from wild fisheries that meet its standards for maintaining sustainable fish stocks, minimizing environmental impact, and effective management. You can also check which products are certified on the website.
All of this may seem like a lot to think about, but these organizations are making choosing sustainable seafood as effortless as possible. Download a guide today and carry it with you. It will come in handy the next time you're out to eat or standing at the seafood counter in the grocery store!
If you found this guide helpful, be sure to check out last month's “Quick Guide to Consumer Food Labels for Meat, Dairy, and Eggs.”
While the old adage says there are “plenty more fish in the sea,” this is not as true as it once was. Overfishing and other poor fishing practices have brought levels of wild fish to extreme lows and destroyed crucial ocean habitats. According to Monterey Bay Aquarium, humans have removed “as much as 90 percent of the large predatory fish such as shark, swordfish and cod from the world's oceans.” Practices such as trawling the ocean floor by dragging nets across the bottom destroy delicate marine ecosystems and also result in “bycatch,” unwanted species of fish, turtles, and marine mammals and birds that are thrown, dead or dying, back into the ocean. Better management and fishing practices are needed to reduce these damages.
Farming fish can be harmful as well. Industrial-scale aquaculture often results in pollution and the destruction of natural habitats, as well as the escape of farmed fish and diseases into wild fish populations. Industrial aquaculture usually concentrates on raising large, predatory fish species, which are fed smaller, wild-caught fish, intensifying the impact. However, some fish farmers are coming up with ways to minimize these negative outcomes and even contribute positively to habitat restoration and city water treatment. For more information on innovative and ecologically sound aquaculture practices, see Senior Researcher Brian Halweil’s Worldwatch Report on Farming Fish for the Future.
Eating seafood raises concerns not only about the environment but also about human health. Fish is usually viewed as a healthy food because it is a valuable source of omega-3 fatty acids, which are good for heart health. However, many fish, especially predatory species, have high concentrations of mercury and other toxins. Fish can ingest mercury, industrial chemicals, and pesticides from contaminated water; fish that eat other fish end up with much higher levels of these toxins in their bodies. Ingesting mercury and other toxins can be harmful to human health, especially for more vulnerable people and pregnant women.
What You Can Do
As an ethivore, how can you minimize negative impacts on your health and the natural environment if you want to eat seafood? It is hard to speak in generalities since so much depends on the practices of the particular fishery or farm supplying the seafood. However, it is usually better, both for the environment and your health, to eat smaller, non-predatory species that do not require many other fish to support them and do not concentrate toxins as much. Try to choose seafood like tilapia, carp, and shellfish over tuna, salmon, or shrimp.
The best way to find out about a particular species and fishing/ farming practice is to consult a consumer guide before going to a grocery store or restaurant. Monterey Bay Aquarium’s “Seafood Watch” and the Environmental Defense Fund’s “Seafood Selector” are both excellent, well-researched guides. Both organizations have searchable databases online, printable quick guides, and downloadable guides for your mobile device. They also have specific guides for choosing sushi. Monterey Bay Aquarium’s pocket guides are region-specific, making it easier to identify sustainable local choices. That organization also has a new “Super Green List” of fish that’s good for your health and the ocean. Environmental Defense Fund has a useful Fish Substitutions page with suggested alternatives to the “Eco-Worst” choices that are similar in texture and flavor.
Another way to identify sustainable seafood is by looking for the Marine Stewardship Council label at the store or on your restaurant menu. MSC certifies fish from wild fisheries that meet its standards for maintaining sustainable fish stocks, minimizing environmental impact, and effective management. You can also check which products are certified on the website.
All of this may seem like a lot to think about, but these organizations are making choosing sustainable seafood as effortless as possible. Download a guide today and carry it with you. It will come in handy the next time you're out to eat or standing at the seafood counter in the grocery store!
If you found this guide helpful, be sure to check out last month's “Quick Guide to Consumer Food Labels for Meat, Dairy, and Eggs.”
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