We all want to make more sustainable choices when we’re at the grocery store, but when it comes to buying seafood, that can be tricky. There’s so much to consider when you’re buying seafood: Where did it come from? How was it caught? And how did its production affect the environment?
Unfortunately, some of the most popular types of seafood on the market are the result of overfishing and unsustainable catching practices that threaten the health of our oceans. But you can get the health benefits of seafood (along with that briny flavor you love) with a wide variety of more sustainable options. The following list contains some of the better options out there so you know what to make (or order) the next time you’re craving seafood.
Mussels
Good luck to those who love moules frites: Mussels are one of the best seafood choices you can make if you’re trying to eat more sustainably. According to Seafood Watch, they have a minimal effect on their environment when they’re farmed. I personally love making mussels at home because they’re relatively affordable and super-easy to cook. Just put them on the stove in some broth, wine or beer until they pop open, and you have an unfussy, delicious dinner.
Sardines
Not everyone is a fan of these small fish or their particularly fishy flavor, but if you love pungent seafood, then sardines are just what you’re looking for. If you do opt for sardines, you’ll want to make sure they’re Pacific sardines from U.S. and Canada, which the Environmental Defense Fund says are a more sustainable option than imported sardines. Sardines shine when they’re handled simply; they’re particularly pleasurable when they’re eaten on toast or in a pasta dish.
Oysters
Oyster lovers, you’re in luck. Oysters are one of the most sustainable seafood options out there, which means you can order a dozen (or more) without guilt. In fact, oysters can actually filter and clean water, making them a clear choice for those who want to choose sustainable seafood. At least, that’s what you can tell yourself when you get that oyster-inflated bill at the end of your dinner.
Arctic Char
Are you looking for a sustainable alternative to salmon? Interested in enjoying fish that doesn’t taste too fishy? You may want to turn to Arctic char. When these fish are farmed onshore, they don’t result in as much pollution as other production methods. Most salmon recipes can be tweaked to utilize Arctic char instead.
Alaskan Snow Crab
If you’re interested in eating crab, you may want to look for Alaskan snow crab. Because these crabs are harvested according to U.S. regulations, they can be more sustainable than crab from other sources. Be sure to ask your local fishmonger where your crab is coming from if you want to make sure you’re making the most sustainable purchasing decisions.
Scallops
Like oysters, scallops are a great choice for sustainability-minded diners because they can actually have a positive impact on their marine habitats. When well-prepared, scallops are plump and juicy, delivering a subtle but pleasant buttery flavor that works well with all kinds of herbs, spices and sauces. Learn to pan-sear them at home, or order them the next time you go to your favorite seafood spot.
Anchovies
For those who love salty, savory and intensely flavorful foods, anchovies are one of the best ingredients you can add to your dishes. Of course, you can eat anchovies on their own or spread on crackers or bread, but they really shine when they’re melted in oil or butter and then added to sauces, soups and more. If you want to find the most sustainable anchovies possible, look for those sourced from Spain in the Bay of Biscay.
Clams
Hesitant to give mussels a try but still want to get more bivalves into your diet? Clams are a great place to start. Their mild flavor means that most people who like seafood will enjoy them, and they’re also incredibly easy to prepare at home. You’re best off looking for farmed clams or wild clams harvested in North America.
Samantha Maxwell is a food writer and editor based in Boston. Follow her on Twitter at @samseating.