More of What's New

New and Updated Recommendations — August 2020

This month we bring you updated recommendations for queen conch and farmed mussels.

New Consumer Guides Now Available

Our classic, pocket-sized guides have been updated with our latest recommendations for July through December 2020 and are now available! Download a new guide online so you can keep recommendations handy — and make better choices for a healthy ocean.

A journey toward sustainability

95 percent of the farmed shrimp from Thailand is now a Good Alternative. Thailand supplies 16 percent of the shrimp eaten in the U.S., making this good news for farmers, businesses and you. Read our blog to learn more about how Thailand has improved and what's next on their journey to sustainability.

New and Updated Recommendations — July 2020

This month we bring you several new and updated recommendations. In particular, please note that our updated Good Alternative recommendation for farmed whiteleg shrimp from Thailand now covers 95 percent of all shrimp farmed there.

New recommendations include: gilthead bream, meagre, European seabass and Japanese flying squid. Updated recommendations include: Arctic char, Atlantic salmon, European seabass, flounder, giant perch, giant red sea cucumber, gilthead bream, New Zealand cockle, Nile tilapia, orange roughy, orange-footed sea cucumber, whiteleg shrimp and wreckfish.

New and Updated Recommendations — June 2020

This month we bring you new and updated recommendations for American eel, sablefish and black seabass.

New and Updated Recommendations — May 2020

This month we bring you new and updated recommendations for clams and squid.

We Have High Standards

Our Seafood Watch standards are the core of our program. We periodically review them to ensure we're using the best available science, and have just completed a revision of fisheries, aquaculture and salmon standards — with the help from seafood experts around the globe.

New and Updated Recommendations — March 2020

This month we bring you new recommendations for eel, scallops, squid and sturgeon and updated recommendations for bass, clams and squid. We’ve also released new and updated recommendations for species farmed in recirculating aquaculture systems (RAS).

The Importance of Small Businesses to Sustainable Seafood

Small businesses are vital to advancing the sustainable seafood movement. But the seafood supply chain is incredibly complex, and accurate sourcing information can be hard to come by — making it difficult for some small businesses to answer customers’ questions. We’ve made changes to our program to acknowledge this reality, while still supporting restaurants and retailers that want to make responsible seafood sourcing decisions.

New and Updated Recommendations — February 2020

This month we bring you new and updated recommendations for mackerel.

New and Updated Recommendations — January 2020

This month we bring you new and updated recommendations for amberjack, bass, swordfish and tuna and updated recommendations for salmon.

Earning the Trust of Experts

Seafood experts from around the world trust and rely on the Seafood Watch program. Watch our latest video to find out why we are their go-to source for sustainable seafood guidance.

Tiny Crustacean, Big Transformation

We are working to make the global shrimp supply chain more environmentally sustainable, from family farms in Southeast Asia to customers’ plates in the United States. In this four-part blog series, we examine the growing American appetite for shrimp — and how it’s created a booming industry across the Pacific.

Speaking Up for Sustainable Fisheries

Our vice president of global ocean initiatives, Jennifer Dianto Kemmerly, recently testified to Congress on the state of fisheries. She provided insight into seafood markets and made policy recommendations to advance the sustainability of U.S. and global fisheries.

Driving Change in Chile

Chilean farmed salmon is about to change in a big way. Learn how our team is working with the world’s second-largest producer of farmed salmon to reduce antibiotic use and make this fish a more sustainable seafood choice.

Introducing a New Tool to Address Carbon Emissions in Seafood Production

We've partnered with Dalhousie University in Halifax, Nova Scotia, to develop our new Seafood Carbon Emissions Tool. This website helps seafood businesses better understand the carbon footprint of the seafood they purchase, and compare the emissions of farmed or wild-caught seafood to other land-based protein sources. Many large seafood businesses have made public commitments to reduce their carbon footprints — the information provided by this new tool helps them meet those commitments.