Some information is easy to find, while some is harder to uncover and can even be contradictory. Don’t let yourself get discouraged!
In general, we should not be eating large predatory fish. Instead we should be prioritizing fish that is local, adult, seasonal (i.e. not in its reproductive phase) and has a short life cycle.
It can be tricky, especially for non-local products, but if possible you should try to find out how your seafood was caught or farmed, to ensure that the methods used are not destroying ecosystems or depleting stocks. From this point of view, artisanal techniques offer much more of a guarantee than industrial ones, so we should choose artisanal products as much as possible.
Put your curiosity to work to discover the many neglected species that are often even tastier and cheaper than better-known fish.
Many online guides can help us identify the species to be avoided and those to be favored. Look for guides put together by locally active organizations that contain information about local fish. Many species actually have healthy populations in one part of the world, but are struggling elsewhere. Keep handy a pocket-sized guide, which can be ordered online or printed straight from the internet.
Avoid “sophisticated” gourmet delicacies that are incompatible with protecting the marine environment: no to sharkfin soup, no to whitebait, no to bluefin tuna sashimi, no to smoked salmon twice a week!
Let’s stop feeding the vicious cycle of global marketing: highly regarded species – high price – artificially heightened perception of the quality of the fish – increase in price – intensified fishing pressure.