Monday, May 11, 2009


In no particular order, but with some leaning towards the northeast. All products should be consistently available fresh this spring and early summer.
  • barramundi, farm raised, United States
  • pollack, wild, mid-trawled, Atlantic and Pacific
  • wild salmon, wild, seine net and line caught.
  • catfish, farmed, United States
  • pacific halibut, wild, line caught, United States and Canada
  • mackerel, wild, net and line caught, Atlantic
  • oysters, all varieties farmed and wild
  • bay scallops, look for Taylor Bays and fresh Mexican bays
  • Squid, wild, Worldwide
  • clams and mussels, especially hand dug, or suspended, United States and Canada
  • crayfish, wild and farmed, United States
  • Arctic Char, farmed Canada and Iceland.
This list should provide any creative chef or home cook a season of recipes. Your comments and questions are welcome. I have provided links above to help answer some questions you may have. For more about sustainable seafood choices please visit one or more of these sites:


Cinadiane said...

Also check out:

It takes in to account not only the sustainability of the fishery, but consumer health as well - such as what fish have high levels of mercury or pcbs.

Anthony Pickles said...

If you are concerned about the state of the world's fish stocks, and want to know about what fish we should, and should not, be eating check out The End of the Line website -

It's a new documentary about the problem of overfishing and is currently showing at film festivals in the US. See the screenings page for more details.