Most Americans — even those
fanatical about eating only organic foods — assume that
eating fish raised in the ocean is a healthy act that does no harm
to the environment. Not necessarily. Some seafood varieties are
overfished, and some are caught and farmed in ways that damage
ocean ecosystems (HCN, 3/17/03: Bracing against the tide).
Navigating the glut of information about seafood can be
overwhelming for those who simply want a quick prepackaged fillet
for dinner. Now, help is on the way.
The Marine
Stewardship Council, an international nonprofit with U.S.
headquarters in Seattle, Wash., has created a blue-and-white label
that designates seafood as sustainably harvested and managed.
“We wanted a positive program that would reward
fishermen for responsible management,” says council
spokeswoman Karen Tarica. “Our label is a quick and easy way
for consumers to know that what they’re eating is a good
choice.”
Lacking a label, you can turn to a
wallet-sized seafood guide from California’s Monterey Bay
Aquarium. The guide, which is updated every six months by a team of
independent scientists, divides seafood choices into green (Best
Choice), yellow (Proceed With Caution) and red (Avoid)
columns.
“The pocket guide empowers people to become
advocates for sustainable seafood,” says Serena Pring of the
Monterey Bay Aquarium. “We do their homework for them, so
it’s easy for consumers to make responsible choices and
affect the oceans in a positive way.”
Contact the
Marine Stewardship Council at www.msc.org, or 206/691-0188. To
download a Seafood Watch Program guide, go to
www.montereybayaquarium.org or call Pring at
831/647-6873.
This article appeared in the print edition of the magazine with the headline How safe is that fillet?.
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