How to: Choose your Fish Wisely


We covered this here and Tim covered it here well over a year ago, but the New York Times just covered the waterfront again, discussing what fish you can eat without worrying, except about those who will comment that we should not eat any fish at all. For those who do, the worry is about whether the fish is caught sustainably, and health- whether is is contaminated with toxins like mercury and PCB's. Chilean Sea Bass comes off as an eco-worst; Mackerel, which a couple of decades ago nobody touched, is now an acceptable delicacy. The Times refers to the great sites at the Monterey Aquarium and Oceans Alive, but prepares their own list, available below the fold. ::New York Times


the Times also has some interesting recipes, like this for "Broiled Boston Mackerel with Spring Herb Salad and Sugar Snap Peas" here

These fish can be eaten once a week by adults, according to an assessment of contaminant levels by Environmental Defense. Those marked with an asterisk can be eaten more than once a week.


ARCTIC CHAR, color added
*BLACK COD (Sable, Butterfish on West Coast)
*BLACK SEA BASS Younger children no more than four times a month
*HAKE (white, silver and red)
HAKE (Chilean, Cape and Argentine)
*HALIBUT (Pacific only) Older children 3 times a month, younger children twice
*MACKEREL (Atlantic or Boston only)
MAHI-MAHI Younger children 3 times a month
*PACIFIC SAND DAB (yellowtail flounder)
*SALMON (Pacific)
*SOLE (gray, petrale, rex, yellowfin)
SOLE (Dover; English or lemon, older children 3 times a month, younger children twice)


CATFISH (domestic)
STRIPED BASS (rockfish)
*TROUT (rainbow); TROUT (steelhead)


*CLAMS (northern quahogs)
CLAMS (Atlantic surf, butter, Manila, ocean quahog, Pacific geoduck, Pacific littleneck and soft-shell)
*CRAB (Dungeness, snow) Dungeness: younger children once a week
CRAB (Florida stone, Jonah, king)
*CRAYFISH (United States)
*LOBSTER (American) Children 2 to 4 times a month
*MUSSELS (farmed blue; wild blue, children 2 to 3 times a month)
MUSSELS (New Zealand green, Mediterranean)
OYSTERS (farmed Eastern and Pacific)
*SCALLOPS (bay; Northeast, Canadian sea)
*SHRIMP (wild American pink, white, brown)
SHRIMP (spot prawns and northern shrimp)
*SPINY LOBSTER (Caribbean, United States, and Australia)