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Seafood Watch® Updates - October 2016 
Seafood Watch

Seafood Watch® released new and updated seafood recommendations on October 3 for the following species.

  • Clam (Hard, Pacific Razor, Softshell)
  • Oyster, Eastern
  • Cod, Atlantic
  • Conch, Queen
  • Haddock
  • Pollock, Atlantic
  • Tuna (Albacore, Bigeye, Skipjack, Yellowfin)
For the full summary of these recommendations as well as the corresponding Ocean Wise recommendations, visit our Sustainable Seafood Updates page.
Seafood Spotlight: Florida Stone Crab
Florida Stone Crab
Mid-October is the start of the Florida stone crab season. A unique fishery, Florida stone crabs are harvested only for their claws and live crabs are returned to the water with claws regenerating in 1-2 years (varies based on size of crab and time of harvest relative to molting cycle). Stone crab meat is flaky and white to off-white with a sweet taste. Beware imposters: Stone crab from Florida is larger, smoother, and more orange than rougher-shelled, duller-colored Chilean and Mexican rock crab and these imported cooked claws from crabs that look similar to stone crab claws are available frozen.

Important notes about Florida stone crab:
  • All Florida stone crab harvested in the U.S. is a "Best Choice (green)" seafood recommendation by Seafood Watch
  • ~97% of landings in the U.S. come from the Gulf Coast of Florida
  • Landings over the past 20 years have averaged ~5,000,000 lbs.*
  • In 2014, landings dropped noticeably and were 22% lower than the previous 5 years, and 28% lower than the previous 20 years*
  • *Landings data is reported by calendar year, but the fishery operates across two calendar years 
Mt. Cook Alpine Salmon - New Zealand
Mt. Cook Alpine Salmon
Mt. Cook Alpine Salmon has been in operation for over 20 years, raising freshwater Chinook salmon in the glacial waters of New Zealand’s Southern Alps. The water found in this environment is highly oxygenated, and constantly flowing, keeping the fish healthy and lean, and eliminating the need for any added growth hormones, vaccines, pesticides, or antibiotics. Raising their salmon using environmentally sustainable farming practices with minimal intervention, Mt. Cook Alpine Salmon maintains low stocking densities that allow the fish room to comfortably live and grow. Their feed contains no mammalian elements, is GMO free, and is certified sustainably sourced. Mt. Cook Alpine Salmon also individually tags each of their salmon, assuring full traceability for their buyers. Their unique aqua‐terroir and ethos of 'hands-off' farming produces a sustainable salmon with a very distinct taste and texture. Read more...
Sustainable Seafood News of the Week
Taiwan Seeks to Improve Conditions in Fishing Fleet
(Daily Mail, 10/04/16)

Our Love of Cheap Seafood is Tainted by Slavery: How Can it Be Fixed ?
(The Guardian, 10/07/16)

Global Fisheries Will Lose $10B A Year To Climate Change By 2050​
(Forbes, 10/06/16)

Deepwater Horizon Oil Spill Impacted Bluefin Tuna Spawning Habitat in Gulf of Mexico
(Science Daily, 10/03/16)

Suspicion High About Illegal Oyster Fishing on P.E.I.
(The Guardian, 9/30/16)

Salmon Raised on Land Could be the Future of Seafood
(Munchies, 10/05/16)

Opinion: Fate of Mangroves Lies in Shrimp Aquaculture
(The Jakarta Post, 10/04/16)

Chilean Salmon Farmers See Brighter Days Ahead
(Global Aquaculture Advocate, 10/03/16)

First African Shrimp Farm Awarded ASC Certification
(Undercurrent News, 10/03/16)

White House Champions of Change for Sustainable Seafood Announced
(White House, 10/04/16)

Nominations for 2017 Seafood Champion Awards Open
(Seaweb, 10/03/16)

Bait and Switch Still a Favorite Policy for Many Seafood Restaurants
(NBC News, 10/05/16)

Six Things We Learned at Monterey Bay Aquarium’s Sustainable Foods Institute
(Food Management, 10/04/16)

What if We Had Listened to NASA and Started Eating Krill?
(Munchies, 10/04/16)

Three out of Four Popular Fish Species Eaten Here Environmentally Unsustainable: WWF-Singapore
(Straits Times, 10/04/16)

President Obama’s Ocean Legacy Supports Fishermen and Sustainable Seafood
(The Hill, 10/03/16)
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