Celebrate National Seafood Month with our Favorite Sustainable Seafood

Seafood and New England go together like peanut butter and jelly. In our country’s founding days, early Americans fished the bountiful seas and laid the foundation for a strong connection with the ocean and seafood that remains to this day.

Everyone knows the New England seafood favorites, like lobster and cod. And Americans in general tend to stick to just three types of seafood: shrimp, canned tuna, and salmon. But there are so many fish in the sea – pun intended – that we thought we’d celebrate National Seafood Month by letting you in on some of our staff’s own sustainable seafood favorites.

1 Fish, 2 Fish, Redfish…

“I tried Acadian Redfish for the first time in the summer of 2015. Since its nickname is “rose” fish, matching my middle name, I figured it was a good place to start. And I’m glad I did!

Stocks of redfish collapsed in the 80s, and though they were declared recovered in 2012 – having since reaching thriving levels – redfish hasn’t returned to dinner plates as ubiquitously as it was in the 1940s and 50s. So go retro, and enjoy some redfish for #SeafoodMonth. You can enjoy redfish grilled, baked, or pan-fried. Or check out this delicious spicy redfish tacos recipe from FishWatch!”
-Amanda Yanchury, Ocean Communications Associate

Blue Fish Mussels

“As a kid, if given the choice between pizza and seafood, I always chose seafood (and still do today). One of my seafood dishes of choice has always been mussels, and growing up in New England, this means blue mussels. It’s tough to beat the traditional garlic and olive oil mussel dish served with some fresh bread. And when I got older, I was happy to learn that mussels are considered one of the “best choice” seafoods to eat by Monterey Bay Aquarium Seafood Watch.

In New England, and elsewhere in the U.S., mussels are typically grown rather than harvested from the wild; this can take place on suspended ropes or beds on the seafloor. They are fairly easy to raise because mussels get their food by filtering phytoplankton from the water column. They also improve water quality by filtering excess nutrients! Delicious and environmentally friendly – that’s a win-win for me.”
-Allison Lorenc, Ocean Conservation Program Assistant


“When folks think seafood, they don’t often think seaweed. But you should! Seaweed, the veggie of the sea, is both nutritious and delicious, with lots of protein and minerals and few fats and carbs. Seaweed has been a human food staple for millennia, and has recently been growing in popularity. This is good news for our ocean. Farmed seaweed cleans ocean water, requires few resources, and complements other fisheries.

I like to throw seaweed in soups – it can replace other greens and adds a tasty umami flavor. And although I’m not a vegan, I love this Caesar dressing featuring seaweed.”
-Megan Herzog, Staff Attorney


Swordfish: Sometimes caught with with handlines or harpoons, swordfish are an excellent seafood option because these manners of fishing are not harmful to the surrounding environment and bycatch is rare (meaning they don’t catch a lot of other marine life that must be thrown back). 

US Bluefish: Bluefish are sustainably managed and enjoy healthy population levels. You can feel good eating this fish knowing that the stocks are not in danger. Most bluefish are caught by recreational fishermen, whose hook-and-line gear has minimal impact on the environment. 

Black Sea Bass: Wild caught in Massachusetts, black sea bass is an excellent choice if you live in Massachusetts, Rhode Island, or further south. Its populations are abundant and sustainably managed. 

Americans eat less seafood than recommended, consuming fewer than 15 pounds on average per person each year. But as a healthy, protein-rich option, sustainable seafood is an excellent choice. Want to dive deeper? Check out these handy guides from FishWatch and Monterey Bay Aquarium for more options, recipes, tips on what to look for when purchasing seafood, and more!

National Seafood Month: The Power of the Local Consumer

October is National Seafood Month! To celebrate, I spoke with Andrea Tomlinson, General Manager of New Hampshire Community Seafood, an organization committed to supporting the state’s

Andrea Tomlinson, General Manager of New Hampshire Community Seafood. Photo courtesy NHCS
Andrea Tomlinson, General Manager of New Hampshire Community Seafood. Photo courtesy NHCS

fishing industry and ensuring community access to fresh, locally caught seafood.

We hear a lot about sustainable seafood in New England, but what does it really mean, and how can we, as consumers (and seafood lovers), impact the future of the fishing industry – all the while eating more healthy fish?

AY: What is “sustainable seafood”?

AT: I think few people understand what it really means – as more people use the term, it seems to have lost meaning. For me, sustainable seafood simply means that our fishermen are only taking an amount of a particular population that does not prevent parent fish from reproducing at the same level the following year. If fishermen leave the pregnant and older fish alone, and take just the younger fish, it’s more likely to be sustainable. The fish population must be able to sustain itself while also being fished for commercial purposes.

AY: Do you think most of the industry fishes this way?

AT: No. In the past, it was a free for all. Fishermen took whatever they wanted — cod was our fish, there was lots of it, so we took lots of it. Today, our small New England fishermen are still fishing the same amount (and taking the parent fish), but there are other, bigger players in the game. Once cod was shown to be a successful industry, the number of fishermen increased – and now the populations are suffering because of it.

Our local fishermen never had to be conscious about [the amount they could catch] before. In order to stay in business, you want to take the biggest and most fish you can. When you take this traditional way of fishing and compound it with new catch regulations (and a perceived lack of communication from those enforcing the regulations), and more and bigger players fishing in the area, that’s how we ended up where we are today, with the fishing industry in crisis.

AY: What are “underutilized fish” (formerly called “trash fish”) and how could they help the industry and/or economy?

New England is home to an abundance of the spiny dogfish shark. Photo courtesy of NHCS
New England is home to an abundance of the spiny dogfish shark. Photo courtesy of NHCS

AT: In New England, there are certain types of fish that we have a lot of, but that just aren’t as popular as cod or haddock. There’s the dogfish shark, which is a shark but they are small – about

three-and-a-half to four feet in length. In Europe, they are commonly used in fish and chips. Here in New England, we have lots of it. So much so, that they are almost considered overpopulated, making it a great alternative for consumers, especially since whatever you can do with cod, you can do with dogfish.

AY: But it doesn’t have quite the same ring to it.

AT: Right. When people hear “shark” and “dogfish,” they don’t like that. But as soon as you tell them how to prepare it, and that it holds up well in the freezer, and it seasons well, and is cheap – that makes a difference.

AY: Are there other underutilized fish in New England?

AT: There’s the King Whiting, a type of Silver Hake. It’s a delectable, thick, firm white fish that’s high in protein and omega-3s. It’s good for grilling or sautéing, and the fillet is just as large as one from a cod or haddock. And there’s also the Monkfish, which is an incredibly scary-looking fish on the outside – and delicious on the inside. We hear it called the “poor man’s lobster.” It tastes just like lobster, but for a fraction of the price.

AY: How does a Community Supported Fishery work? Is this model feasible in other places?

AT: The way fishing in New England works now, most fishermen sell everything they catch all at once at an auction, instead of buying directly “off the boat.” So, as a Community Supported Fishery, or CSF, New Hampshire Community Seafood gives the fishermen an incentive – we’d give them, say, an extra $0.25 per pound of a certain fish that’s higher than what they would receive at an auction. For dogfish, it’s actually a $1.10 per pound incentive! A CSF is really the only way to buy off the boat now. We buy a small portion of what the local fishermen catch, but it’s something.

There are about 50 CSFs in the United States. On land, we’ve seen a growing popularity in supporting the local farmer, and this fits in well with that model. You pay up front, and get what’s ripe each week – it works the same way with fish. Community members can support local fishermen and the local economy in this way. So, the challenge is to get people to realize that underutilized fish are just as delicious as cod and haddock.

In New England in particular, when people hear that the fishing industry is in crisis, that affects them. Many who grew up here are enamored by our iconic fishing traditions – maybe they have good memories of fishing, or they feel that it’s a big part of the culture. When you add in the “locavore” mentality, as well as those who are trying to eat healthier, we see a real opportunity to appeal to a lot of people.

AY: So consumers can have a real impact here.

AT: Yes. The fish are there – all we need is more consumers and more buyers, and it can make a greater impact. We are also working with restaurants and chefs; they will buy underutilized fish and put it on the menu, creating more exposure and making it easier for consumers to try something new. Right now we are in 10 restaurants and a hospital cafeteria, and are continuing to expand.

AY: How can people get involved?

AT: We are mostly based in Portsmouth, NH, but our CSF has 17 pickup locations in New Hampshire, one in Northern Massachusetts, and we’re partnering with Monadnock food cooperative in Keene, NH. (All of these are listed on the New Hampshire Community Seafood website). We also have a newsletter that informs locals about what’s new, how to cook underutilized fish, recipes, and more.

AY: Anything else you would like to add?

AT: Three years ago, there were 26 local fishermen in New Hampshire, and now there are only 9 left. We buy fish from all of them. The industry is in desperate need of support, both from communities and from the NMFS [regulators].

In addition to community-supported fishing organizations like NHCS, the Gulf of Maine Research Institute’s Out of the Blue series aims to educate the public about abundant fish that are well-managed and are not harvested primarily due to low market demand.

And NOAA recently announced the public availability of fishwatch.gov, a resource that provides up-to-date information about fish, including the ability to look up a certain fish to see where it’s available, whether it’s a smart and sustainable option, nutrition information, and more.

Would you (or have you) tried dogfish, whiting, or monkfish? Leave a comment below!