Sustainable Seafood

This page is designed to help you choose restaurants and recipes that highlight sustainable seafood so you can eat with confidence.

It will keep growing as we learn about and visit more restaurants and we could use your help! Does one of your favorite restaurants make an effort to help the ocean? Do you know a chef who is committed to serving only sustainable seafood? Let us know! Feel free to send an email to info@marinesciencetoday.com. Hope to hear from you!

Harney Sushi

Sustainable sushi from Harney Sushi in San Diego. Photo credit: Dave Farah.

 

Sustainable Seafood Guides:

  1. NOAA’s FishWatch
  2. Monterey Bay Aquarium’s Seafood Watch Guide
  3. Marine Stewardship Council
  4. World Wildlife Fund’s Consumer Guides
  5. Environmental Defense Fund’s Seafood Selector
  6. Trace and Trust
  7. ThisFish

 

Eating Sustainably: Recipes by Victoria Allman

  1. Seared Cobia with Corn Soup and a BLT Salad
  2. Seared Black Grouper with a Warm Artichoke and Zucchini Salad
  3. Seafood Pozole
  4. Fiery Mahi-Mahi with Mango, Black Bean, and Avocado Salsa
  5. Salmon Tartar
  6. Black Bass with Kale, Mushrooms, and Roasted Red Pepper Sauce

 

Restaurants and Markets with Sustainable Options

BOSTON

Red’s Best
From ocean to plate, Red’s Best details the product’s journey from fishermen to customer. By allowing customers to know the fishermen that catch their food, Red’s is playing a key component in creating a bridge of trust between businesses and consumers. Traceability not only allows patrons to have faith that the labels are correct, but also presents the information necessary to choose more sustainable goods. The details passed onto the customer include name of the fishermen, ship name, gear type, and where it was caught.

Turner Fisheries
Turner Fisheries is known for its clam chowder and was voted “Best Seafood Restaurant” by Boston’s People’s Choice Award. They only serve sustainable seafood and “are dedicated to supporting sustainable fishing practices that avoid over-fishing and environmentally destructive methods.” They feature many sustainable options on their menu including diver scallops, striped bass, line-caught tuna, Maine lobster and more. You can follow the restaurant on Twitter at @TurnerFisheries or find them on Facebook at Turner Fisheries.

 

CHICAGO

Parkers’ (Downers Grove)
Parkers’ Restaurant and Bar currently offers several sustainable seafood options and will soon reach 100 percent sustainability. Executive Chef Pat Mclaughlin is renowned for his commitment to local and sustainable sourcing. In fact, the food is so fresh that it is likely that “the fish you will enjoy with us tonight has not yet been caught.” They serve many sustainable options on their menu including tilapia, Lake Superior whitefish, Hawaiian tuna and more. You can follow Parkers’ on Twitter at @ParkersRest or find them on Facebook at Parkers’ Restaurant & Bar.


CLEVELAND

Pier W
Pier W is a contemporary seafood restaurant and bar featuring a 100 percent sustainable menu. They serve seafood that is “called from responsible sources” and their “fresh” philosophy requires that they maintain a relationship “directly with the fisherman.” Executive Chef Regan Reik has made a personal commitment to “going to the source” for the freshest ingredients which as led him to Alaska for wild salmon and to a scallop boat in Boston. They serve many sustainable options on their menu including diver scallops, blue crab, Manila clams, blue cod, golden trout and more. You can follow Pier W on Twitter at @pierwcleveland or find them on Facebook at Pier W.


NEW YORK CITY

Butter
Butter Restaurant features local and seasonal ingredients. They feature sustainable options such as diver scallops and striped bass (although we did see red snapper, which isn’t a sustainable option). Check out their menu.  You can follow the restaurant on Twitter at @ButterNYC and you can follow the restaurant’s executive chef, the fabulous Iron Chef Alex Guarnaschelli at @guarnaschelli.  Alex recently won her first victory as a newly crowned Iron Chef.  See the summary here.

 

MIAMI

Area 31
Area 31 is named after a fishing area found in “the ecologically sound marine waters of the Western Central Atlantic” which is where all of its seafood comes from. All of the fish served at Area 31 is sustainably farmed or line-caught. As a bonus, they follow Monterey Bay Aquarium’s Seafood Watch guidelines, meaning you won’t find a single “avoid” fish on their menu, ever. Check out their menu. You can find them on Facebook at Area 31.

 

SAN DIEGO

Catalina Offshore Products
Catalina OP is one of the largest seafood import/export companies in California. It is also a fish market, and an education and nutrition center. When you walk in, there are plenty of employees ready and willing to help and talk about the pros of local, sustainable seafood. Led by long-time fishmonger Tommy Gomes, the market is also a place to learn new recipes, try new food, and get to know local fishermen. Stop by or check out their website to order online!

Harney Sushi
Harney Sushi has two locations in the San Diego area: Oceanside and Old Town. They both “make every dish from purely natural, raw, local, sustainable products.” Dishes range from traditional sashimi to wild, creative (and delicious) rolls. Their website references Monterey Bay Aquarium’s Seafood Watch, but there’s also more than a full page at the start of the menu with descriptions of where each item came from. Check out their sources here.

Mitch’s Seafood
Mitch’s Seafood was established in 2008 by three fishing families in the San Diego Area. Located on San Diego’s working waterfront, Mitch’s Seafood provides consumers with fresh, local, sustainable seafood. They feature simply, California-style seafood and craft beer. Check out the menu here.

 

SEATTLE

Mashiko
Mashiko is Seattle’s first 100% sustainable sushi bar. It has been serving only sustainable seafood since 2009. It might not be certified by any eco-labels or seafood guidelines, but chef Hajime Sato has his reasons. To ensure that all of his seafood is sourced sustainably, he does all of the ordering for the restaurant and has developed a personal relationship with each of his suppliers. The menu changes daily, so take a look!

Herring, smelt, and jack mackerel. Photo credit: Emily Tripp.

Herring, smelt, and jack mackerel. Photo credit: Emily Tripp.

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