Anyone who cares about eating fish and seafood that is being sustainably caught needs one of the new pocket guides released by the Monterey Bay Aquarium, the Blue Ocean Institute and the Environmental Defense Fund.
Sushi has gone international, and demand for the classic fish served in this Japanese specialty has soared, in some cases to dangerous levels. Bluefin tuna is the most known case of this. And unsurprisingly, the watchdog groups want us to avoid eating bluefin, which can come as maguro, chu-toro or toro at the sushi bar.
But a look at the list says to avoid many of my favorites: All tuna except for some specific, American-caught varieties (see my Buy American article), red snapper, flounder (this one seems odd -- flounder stocks are not in trouble), and my absolute fav, hamachi, or yellowtail.
My advice? Know what's on the list and order accordingly. As for me, I will do my best to avoid eating bluefin tuna, but I won't give up my hamachi or unagi -- I may just eat a little less of it.
Photo copyright 2008 Monterey Bay Aquarium