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Navigating the Waters of Sustainable Seafood

Daily Health Tips update for July 15:

Fish and shellfish are rich in omega-3 fatty acids, which are essential for boosting immunity and fighting off heart disease, stroke and other ailments, but eating certain types of fish and shellfish not only harms the sustainability of oceans, but delivers high levels of toxins. The Monterey Bay Aquarium published a list of “Super Green” fish choices, which have to meet the following criteria for avoiding toxins and helping the environment:

  • Low levels of contaminants (below 216 parts per billion mercury and 11 parts per billion PCBs)
  • The daily minimum of omega-3s (at least 250 milligrams per day)
  • Classified as a Seafood Watch "Best Choice"



  • Albacore Tuna (troll- or pole-caught, from the U.S. or British Columbia)
  • Freshwater Coho Salmon (farmed in tank systems, from the U.S.)
  • Oysters (farmed)
  • Pacific Sardines (wild-caught)
  • Rainbow Trout (farmed)
  • Salmon (wild-caught, from Alaska)
  • Arctic Char (farmed)
  • Barramundi (farmed, from the U.S.)
  • Dungeness Crab (wild-caught, from California, Oregon or Washington)
  • Longfin Squid (wild-caught, from the U.S. Atlantic)
  • Mussels (farmed)



  • Caviar, Sturgeon (imported wild)
  • Chilean Seabass/Toothfish
  • Cod: Atlantic (Canada and US)
  • Crab: King (imported)
  • Flounders, Halibut, Soles (US Atlantic, except Summer Flounder)
  • Groupers (US Atlantic)
  • Lobster: Spiny (Brazil)
  • Mahi Mahi (imported longline)
  • Monkfish
  • Orange Roughy
  • Salmon (farmed, including Atlantic)
  • Sharks
  • Shrimp (imported)
  • Tilapia (Asia farmed)
  • Trout: Lake (Lake Michigan)
  • Tuna: Albacore, Bigeye, Bluefin, Skipjack, Tongol, Yellowfin (except troll/pole caught), Canned (except troll/pole caught)




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