- GO Fish!
- FISH FACTS
October is National Seafood Month—
and this year we’re challenging you to make it the most sustainable yet.
Whether taking a break from over-fished species, or sharing a sustainable seafood dinner with your friends, there are simple actions you can take to celebrate seafood in a way that’s healthy for the ocean.
Get to Know Your Seafood
The first step is getting to know your seafood. By choosing your seafood more wisely, you can help stop overfishing. These guides will help you find great-tasting seafood without getting an endangered species on your plate. Download the guides, or get the apps, and bring them with you when you shop or eat out.
Get Monterey Bay Aquarium's Seafood Watch App to help make sustainable choices at the grocery store and restaurants. GET APP
Use Fish2Fork.com to find restaurants with sustainable seafood. VISIT FISH2FORK.COM
Spread the Word
The sustainable seafood movement is growing, and we’ve got tools you can use to spread the word. Share our videos, infographics, recipes, and blogs with your friends so they can join the community too.
DOWNLOAD PDF (8MB)
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Sustainable Seafood Guides
Get Monterey Bay Aquarium's Seafood Watch App to help make sustainable choices at the grocery store and restaurants. GET APP>
Use Fish2Fork.com to find restaurants with sustainable seafood.
Use Seafood For The Future to dive deep on a specific species.
We want to change the way people choose their seafood, and we're starting today.
Getting Seafood Right: Nirvana Grille
Local Laguna Beach restaurant, Nirvana Grille, serves up decadent, sustainable seafood.
Are Captive Tuna Farms a Viable Alternative to Overfishing?
The first bluefin tuna bred and raised entirely in captivity may signal a new era in fish farming.
The Red List: Chilean Seabass
Once known as Patagonian toothfish, Chilean seabass is now a common target for illegal fishermen because of its high value.
The Green List: Wild Caught Alaskan Salmon
There are several great choices for salmon including Alaskan wild caught and specific farmed salmon.
Is it Sustainable?
You've learned about the issues and want to do your part by making ocean-friendly seafood choices – but where to begin?
The Red List: Orange Roughy
These fish can live over 100 yrs! They're so slow to reproduce and vulnerable to overfishing.
Seafood for Thought: Fish Need Homes Too
Cashes Ledge is one of the most pristine marine ecosystems on the East Coast. Here's why it's amazing and what you can do to protect it.
Is That Escolar in My Tuna Roll?
DNA studies show that mislabeling of seafood is prevalent. This is a problem for human health, the economy, and conservation.
The Red List: Shark
A rising demand for shark fin soup has led to a decimation of many shark populations around the world.
Getting Blue Fin Tuna Off the Hook
Bluefin Tuna in the Gulf of Mex. often end up as byctach of swordfish boats. This NY Times blog shows better catch methods aim to fix that.
The Green List: Wild Caught Pacific White Seabass, Halibut, and Sardines
These fisheries are carefully managed, increasing their sustainability.
For Local Fisheries, a Line of Hope
Port Clyde Fresh Catch was the country’s first community-supported fishery, now part of a burgeoning movement.
The Green List: US Farmed Fish
Tilapia, catfish, barramundi, striped bass and rainbow trout make the cut.
The Red List: Imported Shrimp
Imported shrimp is often caught or farmed in ways that cause severe environmental damage. Luckily, there are sustainable alternatives.
London Olympics Go Green With Sustainable Seafood
London, vying for title of "Sustainable Fish City," serves sustainable seafood at the 2012 Games
The Reel: Overfishing Like You’ve Never Seen It
An amazing visualization of overfishing. If you eat fish, you should see this.
Sushi Party Minus the Guilt Hangover
A sushi-loving chef finds redemption in a sustainable fish supplier.
Carl Safina's Take on Whole Food's Ban of "Red" Labelled Seafood
A common question I got was, “Why would you work with them if they’re still going to sell “red”-rated fish?” Well, here’s why...
Carl Safina: A Better Approach to Fishing
I wish I could witness a merger—good law and smart government, and even smarter local control with a very strong emphasis on conservation.
Whole Foods Stops Selling Red-Labeled Fish a Year Early
The chain has pledged to eliminate all red-listed options by Earth Day.
The School:A Pollock Dinner
The Arctic's pollock fishery is both ecologically and economically important.
The Reel: The Story of Sushi
Bamboo Sushi's awesome short film of miniture sets, 7 months in the making.
GO Fish! VIDEO CONTEST WINNERS
Eating seafood sustainably doesn’t mean you have to give up great taste – all you need is a good recipe. The One World One Ocean team has curated a collection of recipes from celebrity chefs and unknown culinary maestros alike. Try them out, let us know what you like. If you have a sustainable seafood recipe that you’d like to see featured on our website, send it our way! Email team (at) oneworldoneocean (dot) com.
Spicy Tu-NO Roll
The owner and chef of Happy Place Sushi in Friday Harbor, Washington, Frank Sicilia is dedicated to only using local, organic and sustainable products for his sushi. He works with family fishermen who sustainably harvest their catch, as well as finding alternatives to overfished species such as Bluefin tuna. Try his Spicy tu-NO Roll which uses steamed beets in the place of unsustainable Bluefin, yet is just as satisfying and delicious.
Rick Moonen's Mussel Chowder
A huge advocate for sustainable fishing practices and seafood, Rick’s passion for ocean conservation has led him to acclaim. He owns and operates Rick Moonen’s rm seafood in Las Vegas, which offers “State of the Art Sustainable Seafood.” He has written a cookbook called “Fish Without a Doubt” and has appeared on several cooking shows, including “Top Chef Masters.” He continuously educates the public on ocean conservation and the dangers surrounding overfishing and has testified for sustainability in Washington DC. He is also a “Seafood Champion” for Seafood Choices Alliances and an active member of Seafood Watch and Seaweb.
Ted Walter's Striped Bass with Moroccan Chickpea Salad
Ted and Cindy Walter of Passionfish in Pacific Grove, CA are passionate advocates of sustainable seafood. They both speak regularly on the cause, educating the public through their delicious cuisine. Their restaurant was the first in Monterey County to be certified as “green” by the Monterey Bay Green Program, and Ted’s recipes have appeared in several cookbooks and magazines as well as on television. Try out this Moroccan inspired dish, and read more about Ted and Cindy here.
Casson Trenor's Faux-Nagi
Casson Trenor is the Senior Markets Campaigner for Greenpeace as well as the owner/founder of the world’s first sustainable sushi restaurant, Tataki, in San Francisco. He is an advocate for sustainable seafood and wrote a book, “Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time.” He has been featured in many regional, national and international media outlets and was awarded the 2009 “Hero of the Environment” award by TIME magazine, as well as “Ocean Protection Hero” by Save Our Shores. Try out his take on replacing tradition freshwater eel with sustainable sablefish in this sushi dish.
Sergi Arola's Marinated Sardines with Herring Roe and Tomato Bread
Chef Sergi Arola, of Spain, has opened 2 successful restaurants, La Broche and Arola in Madrid and Barcelona. He has also written a cookbook, which features signature recipes from La Broche, with step-by-step pictures and directions, making even complicated Spanish fine dining accessible to home cooks. Courtesy of Oceana, try out his Marinated Sardines with Herring Roe, Vegetables and Tomato Bread.
Barton Seaver's Halibut With Ginger Raisin Crust
Barton Seaver is perhaps one of the most well known chef-advocates of sustainable seafood, Barton Seaver is a National Geographic Fellow and author of sustainable seafood book For Cod and Country. He works to engage the public on food sustainability and responsible consumption. Try out this recipe of halibut with a ginger and raisin crust.
Steve Corry's Mussel and Chorizo Soup
Steve Corry, the Executive Chef of Portland’s Five Fifty-Five, has been featured in the sustainable seafood issue of “Food and Wine,” Magazine, and won their Best New Chef 2007 prize. He established his reputation by using local ingredients and sustainable seafood, including this delicious Mussel and Chorizo Soup recipe.
Rick Moonen's Seared Farmed Striped Bass
Rick Moonen is the founder of several restaurants including New York City’s
Eric Ripert's Poached Pacific Halibut
Eric Ripert is the founder of http://www.aveceric.com the famous New York restaurant Le Bernardin, which has ranked 18th on the World’s 50 Best Restaurants list. He is also well known for his appearances on “Top Chef,” and “Avec Eric.” He has been working with Seafood Choices Alliance, an organization of SeaWeb, since 2001, because of his belief in the importance of protecting seafood and the world’s oceans. He has also worked with NRDC on ocean issues, and providing sustainable seafood recipes to the public.
Mario Batali's Mackerel In Scapece
Mario Batali is well known from cooking shows like Iron Chef America, The Chew and Molto Mario. He has opened several successful restaurants and written numerous cookbooks on Italian cuisine. He has also spoken out and worked with The Nature Conservancy on the importance of sustainable seafood, and overall health of the oceans, and said, “(The oceans) are our largest resource, and to squander any part is unthinkingly a fool’s gain.”
Alton Brown's Catfish Soup
Alton Brown is a celebrity chef and Food Network Star (Iron Chef America and Good Eats) that has been a strong advocate for sustainable seafood, and through collaboration with the Tennessee Aquarium has established the “Serve and Protect” program, increasing public awareness and education of sustainable seafood. Here is one of his famous sustainable seafood recipes, a culinary challenge to anyone, and delight to everyone.