My friend Liz and I were having lunch the other day, and we got to talking about how unaware some supermarkets and restaurants are when it comes to providing information about the status of the fish we're buying and ordering -- is it a "red" fish, meaning on a sustainability watch list, or is it green, meaning okay to buy and order? Is it farm-raised or wild? Liz asked her waitress where the salmon she was ordering had come from, and if it was wild or farm-raised, and the woman didn't know, nor could anyone in the restaurant tell her. (Don't chefs do the buying for their establishments, or does that only happen at small, specialty shops featured on food channels?)
Which got me thinking. It's been a while, but the last time I visited Monterey Bay Aquarium, they offered a handout in the form of a bookmark which listed "red" species. I visited that list again today, knowing ultimately it is MY responsibility to know the status of the fish I'm buying. I'm happy (and relieved) to report that my favorites -- Dungeness crab, Pacific halibut, and wild salmon (Alaskan) are all on the "Best Choices" list. I'm less certain about the Australian rock lobster I just ordered online; the aquarium lists Australian spiny lobster as acceptable, but doesn't list rock lobster -- which means I've got some homework to do. (Maybe they're the same? I don't know that, either.)
I also need to check with the chef at our local Macaroni Grill, which serves my favorite grilled halibut, to ensure it's Pacific and not Atlantic, which is on the "Avoid" list.
To find out if the fish you're eating is a "Best Choice," "Good Alternative," or on the "Avoid" list, click here. (You can download a smaller version to stick in your pocket or purse.)
Greenpeace also has some good info. Click here to petition your local supermarket retailers to adopt sustainable seafood policies.
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