More of What's New
Project Oceanology, a marine science educational organization, is the newest conversation partner to join the Seafood Watch team. Since 1972, its mission has been to inspire enthusiasm for science and our world's marine environment through hands-on experiences aboard their two research vessels, on regional shorelines, and in the labs at its waterfront facility in Groton, Connecticut. Over 25,000 students and adults participate in its marine science and education exploration programs each year—spanning the waters from New York City to Boston.
Our newest Business Partner, Princess Seafood, is an all-woman fishing crew based on the Mendocino coast. Calling themselves "girls gone wild for wild-caught seafood," the Princess team reels in sustainable options like sablefish and lingcod from their 42-foot fishing vessel. You can meet the crew and buy their product at the Ukiah or Santa Rosa farmers markets, or on their website.
Want the dish on your favorite fish? Order from the online Seafood Watch Cafe and Chef will personally serve it up with a side of seafood sustainability info. Choose from a diverse digital menu including wild caught seafood like tuna, swordfish and orange roughy or order a farmed species like shrimp, salmon or tilapia. This new tool is based on our Real Cost Cafe exhibit at the Monterey Bay Aquarium. All you need to get started is a tablet or PC with Chrome and high-speed access to the internet.
Our classic, pocket-sized guides have been updated with our latest recommendations for January through June 2018 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.
Kyle Bailey has helmed kitchens from luxury resorts in the Caribbean to great restaurants on the East Coast. His latest spot is The Salt Line in Washington, D.C., where he puts his knowledge of local and sustainable food on the menu with inventive seafood dishes like "coddies," "stuffies" and seafood charcuterie. Chef Kyle pays careful attention to sourcing and seasonality to create a diverse menu of mouth-watering, ocean-friendly dishes.
Seafood Watch recently worked with businesses, governments and non-governmental organizations throughout Southeast Asia to develop the Southeast Asia Shrimp Aquaculture Improvement Protocol, known as SEASAIP. It helps shrimp farmers improve their practices in order to achieve the "Good Alternative" or "Best Choice" recommendation levels. We're now working with the Asian Seafood Improvement Collaborative (ASIC) to implement these SEASAIP standards, with the goal of improving shrimp aquaculture practices that will give better-performing farmers access to the North American marketplace.
Rick Moonen, celebrity chef and a member of our Blue Ribbon Task Force, talks about his commitment to serving sustainable seafood and why it matters for the ocean. Chef Rick and the entire culinary community play an important role in the sustainable seafood movement, pushing producers for quality, environmentally friendly products while working to spread awareness to customers, colleagues and policymakers.
The Seafood Watch app makes it easier than ever to get the latest recommendations for seafood and sushi, learn more about the seafood you eat, and locate or share businesses that serve sustainable seafood. The app is available for iOS and Android devices.
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.