The Monterey Bay Aquarium puts out a sustainable seafood watch guide booklet. It recommends to avoid the following due to overfishing or harmful conditions-
Cod Pacific (imported)
Cobia (imported farm raised)
Crab King (imported)
Grenader
Lobster (Brazilian)
Mahi Mahi (imported longline)
Monkfish
Pacific Snapper/Rockfish (trawled)
Shrimp (imported)
Tilapia (Asian farm raised)
Tuna (skipjack, tongol, canned)
It goes on to say minimize the following consumption due to mercury levels-
California Halibut
Caviar Sturgeon (wild imported)
Chilean Seabass
Dogfish (US)
Lingcod
Marlin (striped pacific blue)
Orange Roughy
Salmon (farm raised including Atlantic)
Sharks
Swordfish (US & imported)
Tuna (albacore, bigeye, bluefin, yellowfin)
Visit www.edf.org/seafoodhealth or www.seafoodwatch.org
for more information.
“SIMPLY AWESOME TASTING !”
Halibut, Chilean sea bass, tilapia or
shrimp work well. In this photo you see
thick fresh halibut fillets, fresh sea bass,
and tilapia fillets all after having been
soaked overnight in a delicious marinade
I found at a local market in Santa Monica.
It is an island blend sauce and I highly recommend it. I then topped the mix with a pineapple ring, covered and let sit in the fridge. The
ingredients pictured in the pan were thrown on a grill for a few minutes at a local architectural firm for lunch, served with potato salad, grilled
shrimp, grilled salmon with a rosemary lemon sauce and a side of mixed fruit chutney and it was simply awesome tasting.