More of What's New

Community Hospital of the Monterey Peninsula is the First Hospital Nationwide to Join Seafood Watch!

Seafood Watch is excited to announce that Community Hospital of the Monterey Peninsula in Monterey, California, is the first hospital in the United States to become a partner. Located just four miles from the Monterey Bay Aquarium and within sight of the Pacific Ocean, the hospital employs conservation practices in its daily operations and commits to serving only ocean-friendly seafood. Hospital staff members worked with seafood suppliers to analyze menus, change items and recipes as needed, and even find a new source for salmon to keep with offering sustainable seafood to patients, visitors and staff.

New and Updated Recommendations—July 2016

This month we bring you new and updated recommendations for mahi mahi, marlin, opah, pomfret, shark, spearfish, swordfish, tuna and wahoo. 

New Consumer Guides Now Available

Our classic, pocket-sized guides have been updated with our latest recommendations for July through December 2016 and are now available! Pick up a new consumer guide when visiting the Monterey Bay Aquarium or any one of our Seafood Watch conservation partners, or download a new guide online so you can keep recommendations handy—and make better choices for a healthy ocean.

Seafood Watch Welcomes New Partner, Sea to Table!

Sea to Table, a seafood purveyor in Brooklyn, New York, buys from fishermen and sells directly to chefs and restaurants—shortening the seafood supply chain steps that can lead to complexity and confusion. By becoming a Seafood Watch Collaborator, the company has pledged to continue communicating basic traceability information, ensuring customers have the data they need to make informed choices for a healthy ocean.

New and Updated Recommendations—June 2016

This month we bring you a new recommendation for blackback (winter) flounder along with updated recommendations for Atlantic rock crab, Jonah crab and striped mullet.

Seafood Sustainability: A Curriculum Centerpiece at The Culinary Institute of America

Through working with Seafood Watch, The Culinary Institute of America has continued its efforts to be responsible stewards of the environment. From its freshman-level Seafood Identification, Fabrication, and Utilization course to its new bachelor's degree major in Applied Food Studies, students learn about fishing and farming best practices and to be conscientious of their sourcing decisions and how they affect the environment. We're proud of the organization's continued efforts to source sustainable seafood and instilling the importance of sustainability to a new generation of chefs.

Tirelessly Tracking Bluefin Tuna

Since 1994, the Tuna Research and Conservation Center (TRCC)—a partnership between the Aquarium and Stanford University—has focused on bluefin tuna research. Now, we're bringing that science to bear on management solutions. This past January, the Aquarium and Stanford hosted the world's top tuna researchers, policymakers and stakeholders at the Bluefin Futures Symposium, a historic opportunity to share cutting-edge data and new approaches to conserving this iconic species.

Seafood Watch App Updated with New Features

We've updated our app to make it easier than ever to find the latest recommendations for seafood and sushi. Now, the eco-certified seafood products that we recommend are listed on a separate tab beside our recommendations. We also enhanced our seafood search so it's easier to get the recommendations you're looking for. As always, the app is available for iOS and Android devices.

Seafood Watch Updates Assessment Standards

Seafood Watch regularly reviews its standards for fisheries and aquaculture to include the latest sustainable seafood science, making sure we take into account new developments, their impacts, and what can be done to mitigate those impacts. The year-long process ensures the program continues to offer the most accurate science-based recommendations regarding the sustainability of fisheries and fish farms.

Closing the Loop on Food Production

How do you produce fish and vegetables with virtually no waste? Just ask Symbi Biological—its closed-loop system uses horse manure, algae, worms, crickets and recycled water to produce carp and hydroponic leafy greens, showcasing the environmental power of recirculated aquaculture.

Fishing for Solutions: Recovering the Bounty of the Ocean

Effective fisheries reform is no pipe dream. It's happening now in the United States and Europe—and it's working. Fish populations and ecosystems are returning to health. The key to success: a combination of fishery management reforms, creation of science-based marine reserves and new avenues that give people who fish for a living an economic stake in good management.

Seafood Watch Addresses Human Rights in the Seafood Industry

At Seafood Watch, we're aware that human rights abuses are occurring in supply chains around the world, including the seafood industry. Although our scientific assessments don't incorporate social issues, we feel it's important to acknowledge these abuses. We've put together a list of nonprofit organizations working on these issues so that you as consumers can learn about their work and find information to help you make sustainable seafood choices that are right for you.