Make Healthy Seafood Choices for Your Family & for the Oceans

We’re pleased to announce that our colleagues at the Environmental Working Group have released an online shopping tool and seafood calculator that helps people find seafood that’s lower in mercury and higher in omega-3 fatty acids. Those data are paired with our sustainability recommendations so that health-conscious consumers will know whether their seafood was caught or farmed in ways that promote healthy oceans.

The Good Seafood Guide covers some of the most popular seafood items in North America, and includes a powerful “Custom Seafood List.”  The list considers factors like age, weight, gender, risk of heart disease and whether someone is pregnant or nursing before offering seafood recommendations. The new interactive tools incorporate information from the federal Food and Drug Administration and the Environmental Protection Agency, which in June urged pregnant and nursing women to increase their fish consumption to eight to 12 ounces of seafood per week and encouraged young children to eat fish twice a week.  In addition, it contains even more detailed information for consumers than the federal health guidance provides

We’re excited to support this new tool from a reputable organization that helps meet consumer demand for information about healthy and sustainable seafood. 

More Restaurants Added! Join These Chefs to Celebrate National Taco Day

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Chefs across the country have created special tacos featuring seafood from the Seafood Watch “Best Choices” or “Good Alternatives” list.

Think these sound good? Wait until you taste them! 

You’ll find them on menus on Saturday, October 4 so make your plans now to eat some tacos. Be sure to share your photos using the hashtags #MakeItSustainable  and #taco. We’ll be watching for your posts.

Think you can eat just one?

Fried Blue Corn Pacifico Battered Oyster Taco, Chef Tim Stevens, Fini’s Landing Tucson, AZ

Grilled Salmon Tacos,  Anna Larsen, Siren Fish Co., Bodega Bay, CA

Monterey Bay White Seabass Tacos with Swank Farms Cabbage, Carmel Valley Ranch Garden Shiso, Pickled Shallots, Chipotle Crema,  Executive Chef Tim Wood, The Lodge at Carmel Valley Ranch, Carmel, CA

Grilled Fish Tacos with Barramundi,  Chef/Owners Mary Sue Milliken and Susan Feniger, Border Grill, Los Angeles, CA

Kelp Cured Hokkaido Sea Scallop in Nasturtium Leaves,  Chef/Owner Michael Cimarusti, Providence, Los Angeles, CA

Fried Calamari Taco with Tortilla Negra, Pickled Onions and Avocado Salsa,  Chef Kajsa Alger, Mud Hen Tavern, Los Angeles, CA

True Cod Soft Tacos,  Chef/Culinary Partner Cindy Pawlcyn, Cindy’s Waterfront, Monterey Bay Aquarium, Monterey, CA

Grilled Alaskan True Cod Tacos with Corn Tortillas,  Chef Florencio Maceda, Domenico’s on the Wharf, Monterey, CA

Grilled Sea Bass Tacos,  Chef James Waller, Schooners Coastal Kitchen & Bar at the Monterey Plaza Hotel, Monterey, CA

Seared Salmon Tacos with Watermelon Pico de Gallo and Pomegranate Chipotle Molé,  Chef Shane Griffin, Point Pinos Grill/AQUA TERRA Culinary, Monterey, CA

Seared Pacific Cod Tacos with Jicama-Red Cabbage Slaw, Avocado-Lime Crema, Cotija, Cilantro and House-made Hot Sauce,  Chef Adam Foster, A Taste of Monterey Wine Market and Bistro/AQUA TERRA Culinary, Monterey, CA

Bahama Tacos,  Kim Solano, The Haute Enchilada, Moss Landing, CA

Crispy Corn Meal Crusted Passmore Ranch Catfish with Chipotle Tartar Sauce and Cumin-Lime Vinaigrette,  Chef/Owner Cindy Pawlcyn, Mustards Grill, Napa, CA

Pacific Halibut, Avocado, Heirloom Tomato Salsa, Grilled Organic Lime,  Chef/Owner Chris Kobayashi, Artisan, Paso Robles, CA

Cornmeal Dredged Fried Sole Taco and Black Bean Sauce Grilled Salmon Taco, Chef Patrick Alino, Farallon Restaurant, San Francisco, CA

Grilled Halibut Taco with Persimmon, Napa Cabbage, and Pickled Avocado,  Chef/Partner Matthew Dolan, Twenty Five Lusk Restaurant, San Francisco, CA

Blackened Wild Pacific Halibut Tacos with Mango Tartar Sauce,  Chef Cesily Carrillo, Happy Hollow Park & Zoo, San Jose, CA

Grilled Fish Tacos with Barramundi,  Chef/Owners Mary Sue Milliken and Susan Feniger, Border Grill, Santa Monica, CA

Grilled Pacific Halibut Indian “Taco” with Tamarind Glaze, Spiced Avocado Salad and Crispy Pappadum,  Chef/Owner Cindy Pawlcyn, Cindy’s Backstreet Kitchen, St. Helena, CA

Crispy Beer Battered Cod with Cilantro, Onion, Cabbage, Lime Aioli, Salsa Fresca and Fresh Lime,  Chef Beau Green, Denver Zoo, Denver, CO

Broke Back Taco featuring big Mussels from New Zealand and Hoi Polloi Taco with Alaskan Coho Salmon Ceviche,  Chef/Owner Bun Lai, Miya’s Sushi, New Haven, CT

Mahi Mahi Tacos,  Chef Ernesto Nuñez, Grillfishdc, Washington, DC

East-West Taco, Cherry Smoked Striped Bass, Kokum and Indian Lime Pickle Barbecue Sauce, Roasted Poblano Crema, Radish and Bok Choy Slaw, Lots of Cilantro, Chef/ Co-Owner Hari Pulapaka, Cress Restaurant, DeLand, FL

Taco Tropicale with Pineapple Salsa,  Chef/Owner Robyn Almodovar, Palate Party Truck, Wilton Manors, FL

Grilled Opelu Taco, Avocado, Hibiscus Leaf and Cherry Tomato Salsa,  Chef/Owner Ed Kenney, Kaimuki Superette, Honolulu, HI

Crispy Akule Taco, Kiawe Bean Tortilla, Green Mango and Cilantro Chutney,  Chef/Owner Ed Kenney, Town, Honolulu, HI

Ma‘alaea Fish Tacos with Grilled Pacific Mahi-mahi, Homemade Black Bean-Tomato Salsa, Cabbage, Cheese and Guacamole Cream and Asian Inspired Taco with Seared Kukui Nut and Togarashi Pacific Ahi, Purple Cabbage, Shredded Gouda Cheese, Avocado Papaya Salsa and Sriracha Cream Sauce, Maui Ocean Center, Wailuku, HI

Crispy Whitefish Tacos,  Chef Donna Lee, Brown Bag, Chicago, IL

Crispy Pacific Cod Tacos with Salsa Verde, Lemon Aioli and Radish,  Chef Anthony Lamas, Seviche, A Latin Restaurant, Louisville, KY

Blackened Catfish Tacos, Yellowfin Tuna Tartare Tacos and Lake Erie Perch Tacos, Chef Matt Mathiak, Detroit Zoo, Detroit, MI

Crispy Mahi Mahi Tacos, Spicy Tomato Relish and Pumpkin Seed Slaw,  Chef/Owner William Dissen, The Market Place Restaurant, Asheville, NC

Tempura Battered Yellowtail Rockfish with Cabbage-Radish Slaw with Molcajete Vinaigrette, Lime Crema and Cilantro Chimichurri,  Chef/Owner Rick Moonen, Rick Moonen’s RM Seafood and Rx Boiler Room, Las Vegas, NV

Grilled Fish Tacos with Mahi Mahi,  Chef/Owners Mary Sue Milliken and Susan Feniger, Border Grill, Mandalay Bay, Las Vegas, NV

Montauk Hake Taco with Serrano Chilis and Spring Onion,  Chef Todd Mitgang, Crave Fishbar, New York, NY

The Greenhouse Taco with Fried Maine Oysters, Smoked Cabbage, Tomatillo and Avocado,  Chef/Owner Jonathon Sawyer, The Greenhouse Tavern, Cleveland, OH

Noodlecat Taco Bun with Crispy Spanish Mackerel, Adzuki Bean, Corn Salsa and Cilantro,  Chef/Owner Jonathon Sawyer, Noodlecat, Cleveland, OH

Chile Braised Blue Cod Taco on Local tortillas with Refried Beans, Kohlrabi Slaw, Preserved Citrus and Cilantro Aioli,  Chef/Owner Douglas Katz, fire food and drink, Cleveland, OH

Line Caught Lake Erie Walleye Fish Tacos with Chipotle Crèma and Cabbage Slaw, Chef Jessie Rattanni, Pittsburgh Zoo & PPG Aquarium, Pittsburgh, PA

Grilled Lionfish Tacos,  Chef/Owner Michael Schwartz, Michael’s Genuine Food & Drink Grand Cayman, Cayman Islands

Make It Sustainable — Chef Nathan Lyon’s Spiced Mahi Mahi Tacos

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Emmy-nominated Chef Nathan Lyon is known across the country for his simple, innovative cuisine featuring fresh, seasonal ingredients. He’s also committed to preserving our oceans by asking for environmentally friendly seafood when dining out or at the supermarket. 

Use Nathan’s recipe to whip together some tacos for our National Taco Day celebration on October 4 and share your photos with us on #MakeItSustainable #taco.

And, like Nathan, be sure you ask at the seafood counter, ”Do you sell sustainable seafood”?

Spiced Mahi Mahi Tacos with Salsa Fresca and Chipotle Crema

Nathan Lyon                                                                                                    Emmy-nominated Culinary Host / Chef / Cookbook Author chefnathanlyon.com                                                                         @chefnathanlyon

For the salsa fresca

¼         pound cherry tomatoes, diced small

¼         cup red onion, diced small

3          Tbsp. fresh cilantro, finely chopped

1½       tsp. freshly squeezed lime juice

1          small garlic clove, peeled and minced

¼         tsp. kosher salt

⅛         tsp. freshly ground black pepper

Mix to combine ingredients together in a small bowl.

For the chipotle crema

¼         cup organic sour cream

1½       tsp. adobo sauce

⅛         tsp. kosher salt

 Mix to combine ingredients together in a small bowl.

For the mahi mahi

1          pound mahi mahi, 1-inch thick

2          tsp. ground cumin

2          tsp. ground coriander

1¼       tsp. kosher salt

¼         tsp. freshly ground black pepper

1½       Tbsp. extra virgin olive oil

Remove mahi mahi from the refrigerator and pat dry with paper towels. Mix the cumin, coriander, salt and pepper together in a small bowl. Evenly coat the mahi mahi with the spice rub on all sides. Discard any excess spice rub.

In a medium nonstick sauté pan over medium heat, add the olive oil. Let sit for 1 minute, until the oil is hot. Add the mahi mahi and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake. Remove from heat and transfer the mahi mahi to a plate. Flake the fish into bite-sized pieces.

To serve

6          corn tortillas, warmed through

2          avocados, pitted and sliced

½         cup shredded green cabbage

Smear a dollop of chipotle crema on a corn tortilla. Top with a few slices of avocado. Add some mahi mahi, cabbage and finish with salsa fresca. Serves 6

Seafood Watch® recommends wild-caught mahi mahi from the U.S. or Ecuador.

Love Tacos? Eat Your Way to Healthy Oceans — One Taco at a Time!

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You can help celebrate ocean-friendly seafood during October – National Seafood Month – by enjoying a sustainable seafood taco on National Taco Day, October 4. Chefs across the country are joining together to give this year’s celebration a sustainable twist. 

When you enjoy a taco made with seafood from our "Best Choices" list, you’re making a contribution to healthy oceans. View our complete list of  restaurants and chefs who will be serving sustainable tacos on October 4. Visit one of them – or make your own sustainable seafood tacos at home using Nathan Lyon’s recipe. Either way, be sure to share your dish on social media using both of the hashtags:  #MakeItSustainable #taco

Chefs and Partners: Join Us and Bring a Sustainable Seafood Twist to National Taco Day, October 4

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October is National Seafood Month. Help us fold sustainable seafood into the celebration by joining the Monterey Bay Aquarium Seafood Watch National Taco Day event on Saturday, October 4.

Love tacos? Join us!

Chefs nationwide will be highlighting tacos on their menu and sharing the story of their sustainable seafood ingredients with their customers.

It just takes three easy steps:

  1. Select your seafood from our "Best Choices" list
  2. Contact us and share the fish and the dish you are preparing (and if have a photo of your dish, please send it along too!).

  3. Spread the Word: Promote your participation – on your website,  to your social media followers, with any media outlets you work with, etc. Be sure to use both hashtags: #MakeItSustainable #taco

Seafood Watch will support your event with pocket guides, messages to help your wait staff, a press release and posts on this blog as well as the Seafood Watch and Monterey Bay Aquarium social media – a combined audience of nearly 2 million!

It’s Seafood Month. Let’s create some buzz about delicious and sustainable seafood.


Progress on Protecting Pacific Bluefin Tuna - and More is Needed
Today in Japan, nations fishing in the North Pacific agreed on a set of first steps to help reverse the decline of the Pacific bluefin tuna. Unfortunately, the science shows that the ten year plan presented will not be sufficient to end overfishing and recover Pacific bluefin populations. Decades of heavy fishing has reduced the bluefin population to a mere 4% of its historic population level.  Visit our newsroom to learn more about the ongoing discussions and the plight of the bluefin.

Progress on Protecting Pacific Bluefin Tuna - and More is Needed

Today in Japan, nations fishing in the North Pacific agreed on a set of first steps to help reverse the decline of the Pacific bluefin tuna. Unfortunately, the science shows that the ten year plan presented will not be sufficient to end overfishing and recover Pacific bluefin populations. Decades of heavy fishing has reduced the bluefin population to a mere 4% of its historic population level.  Visit our newsroom to learn more about the ongoing discussions and the plight of the bluefin.

Consumers now have many more sustainable seafood options from the West Coast

New and updated recommendations for September 2014 include cabezon, crab, dogfish, groundfish, grouper, grenadier, lingcod, lobster, Pacific cod, sablefish and skate. The most exciting news is that all groundfish caught in California, Oregon and Washington are now either a Seafood Watch “Good Alternative” or “Best Choice.” This reflects a continuing pattern of improvement for U.S.-managed fisheries.

Report highlights: 

·         All trawl- and longline-caught rockfish have been upgraded from “Avoid” to either “Good Alternative” or “Best Choice”

·         Major flatfish species—including Dover sole, English sole, Pacific sanddab and rex sole—have been upgraded from “Good Alternative” to “Best Choice”

·         Pacific grenadier has been upgraded from “Avoid” to “Good Alternative”

·         U.S. Pacific spiny dogfish has been upgraded from “Avoid” to “Best Choice”

·         13 of the species in this report are certified by the Marine Stewardship Council (MSC)

Factors contributing to fishery improvements and recommendation upgrades include reductions in the catch of overfished species, additional species stock assessments and area closures to protect vulnerable habitat. The new assessments also factor in other fishery management efforts, including quotas that better account for uncertainty and the implementation of catch shares, which contribute to species upgrades.

Click here to see the full list of all of the new and updated recommendations this month


After many months of work, we’re proud to announce the new Seafood Watch website is live and ready for you! Our recommendations haven’t changed, but we’ve added tools to make it easier for you to find the information you need quickly and easily.  Check out the site today to learn how your seafood choices can support healthy oceans. 
After many months of work, we’re proud to announce the new Seafood Watch website is live and ready for you! Our recommendations haven’t changed, but we’ve added tools to make it easier for you to find the information you need quickly and easily.  Check out the site today to learn how your seafood choices can support healthy oceans.

After many months of work, we’re proud to announce the new Seafood Watch website is live and ready for you! Our recommendations haven’t changed, but we’ve added tools to make it easier for you to find the information you need quickly and easily.  Check out the site today to learn how your seafood choices can support healthy oceans.

New Consumer Guides Available!

Seafood Watch’s new July-December 2014 guides are now available, which means it’s time to recycle your old ones. While it might look the same as this year’s earlier guide, there are small but significant changes.

Look for new “Best Choice” shrimp and prawn options, more “Good Alternative” U.S. snapper options, and the addition of sardines, canned crab and more.

And remember, the printed guide is just a small selection from our full list of recommendations. For the complete list visit Seafood Watch® online or download our free app.

Attention cat lovers: your cat food purchases can help support the Seafood Watch® program

There’s no question we love our ocean. And there’s no doubt we adore our pets. So as conscientious consumers who care about sustainable seafood, shouldn’t we give our furry friends the option to eat sustainably as well? As it turns out, sustainable seafood isn’t just for people anymore! 

In 2013, SHEBA® Entrées for Cats, in partnership with Seafood Watch, became the first mainstream cat food brand in the U.S. to offer responsibly-sourced fish entrees. SHEBA offers more than 10 varieties of responsibly-sourced whitefish, tuna, salmon and seafood options, an important first step in reaching the Mars Petcare global commitment to use only sustainably sourced fish by 2020. 

To  further demonstrate its commitment to healthy oceans and seafood for the future, through the end of the year SHEBA will make a $1* donation to Monterey Bay Aquarium for each purchase of specially-marked packages of SHEBA® Brand Monterey Bay Aquarium® Seafood Watch® Variety Packs from participating U.S. PetSmart® stores. Not only will your purchase of sustainably sourced cat food directly benefit the ocean, but it will also help support Seafood Watch’s science based recommendations and consumer and business education.

Look for specially marked SHEBA® Brand Monterey Bay Aquarium® Seafood Watch® Variety Packs at a PetSmart® near you!

*Up to $50,000

Learn more about SHEBA’s commitment to sustainable seafood.