Just ask, “Is this fish sustainable?” If your server or fish retailer doesn’t know, you probably have your answer. Next, ask where it’s from, how it’s harvested, and if it’s certified.
Eat lower on the food chain. Consuming small fish such as sardines, anchovies, mackerel, and herring typically has less impact than eating big predator fish. You still need to check your sustainability app nonetheless, as any species can end up endangered as food trends, environment, and management strategies change.
Experiment with seaweed. It’s a superfood, and wild seaweed and marine plant aquaculture can actually heal ocean environments.
Don’t be afraid of the deep freeze—fresh is best, but properly thawed frozen fish is still delicious, and freezing allows us to enjoy locally caught species out of season.
Don’t treat fish like steak. You don’t need a 10-ounce slab of protein—make smaller portions of high-quality and sustainable fish the supporting cast in plant-forward dishes.
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