For those who eat seafood, it’s time to take a look at how that smoked salmon, lobster tail, crab legs or shrimp scampy got from the ocean to your plate.

Not only should you be aware of the mercury levels in the seafood you dine on, but also how the seafood is caught, and how that impacts the environment.

According to Blue Ocean Institute, among the best (most abundant, eco-friendly) choices are:

• Farmed clams, mussels and oysters
• Farmed talapia from the U.S.
• Wild Alaskan salmon
• Mahimahi (poll- and troll-caught)
• Yellowfin tuna (poll- and troll-caught)

In the middle group (some issues with abundance and/or fishing/farming methods and how they impact the environment):

• Farmed rainbow trout
• Swordfish (contains high levels of mercury)
• Blue, snow and tanner crab (contains high levels of mercury)
• Yellowfin tuna (canned or line-caught, contains high levels of mercury)
• Farmed shrimp in the U.S.
• Sea scallops
• Lobster
• Monkfish

The worst choices (issues including overfishing, farming methods that seriously impact the environment) are:

• Grouper (contains high levels of mercury)
• Atlantic halibut
• Atlantic cod
• Chilean sea bass (contains high levels of mercury)
• Orange roughy (contains high levels of mercury)
• Farmed slmon( contains high levels of mercuryt)
• Shrimp (imported)
• Shark (contains high levels of mercury)
• Caviar (wild sturgeon)

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Tags: Blue Ocean Institute, Sustainable Seafood

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