Sustainable seafood is complex and dynamic issue. I do not expect seafood consumers to completely understand and keep up with all facets of the issue. It is my hope that you learn just enough to be dangerous. I want you to ask the right questions when buying seafood. Sustainable seafood is fish and shellfish harvested from the wild or from fish farms in a way that does not harm the population or the ecosystem.

Seafood from the Wild
Wild-caught fish and shellfish is harvested from oceans, bays, and sometimes rivers. In order for the harvest to not harm the target population, it must be at a rate that allows the population to naturally replenish itself over time. The catch of many species is managed through regulations developed to achieve that goal.

In order for the harvest to not harm the ecosystem, it must not significantly damage habitat or non-target populations. Sustainable fisheries use gear that minimizes the impact on the bottom of the ocean and other features that are important for the overall health of the ocean. Incidental harvesting non-target populations of fish, marine mammals, and birds should be avoided to protect the health of those populations.

Seafood from Farms
Farmed fish and shellfish are raised in aquaculture operations that can occur in the open ocean or ponds built along the coast. Farm-raised seafood also comes from completely closed systems that can be built anywhere. Regardless of which type of aquaculture operation we are talking about, its effects on nearby habitat and other species should be minimized. The physical structure used to contain the fish should be built in harmony with the environment. Parts of southeast Asia still cut down coastal mangrove forests to dig out ponds for aquaculture. This is a problem because those mangrove forests provide valuable nursery habitat for tons of wildlife.

Pollution from fish farms is a major concern. Operations often use chemicals and antibiotics to reduce the occurrence of disease, which can hurt the surrounding ecosystem. Also, fish farms produce waste that should be properly treated or flushed.

Tip of the Iceberg
Above are the major considerations used to determine whether a seafood product is sustainable or not. I use generalizations to help us get started, but there are always more details and many exceptions. Our understanding of the oceans and other environments is uncertain and always changing. And so is sustainable seafood. But the more we talk about it, the more confident we can be that our favorite seafood choices will be available throughout our lifetime.

Braddock Spear is an expert in ocean fisheries management, having degrees in marine biology and marine policy. For the past year and a half, he has done independent research on the sustainability of fisheries from around the world. He maintains a blog (http://sustainableoceanproject.com/) to achieve three goals: 1) to learn more about how our choices affect the health of the ocean and its inhabitants; 2) to push ocean and fish issues into our everyday consciousness; and 3) to ignite people to take actions that will positively affect our oceans.

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