A Beginner’s Guide to Sustainable Seafood Choices

Why Ocean Health Matters More Than Ever

Picture this: you’re walking through the seafood aisle at your local supermarket, staring at rows of gleaming fish and colorful packaging. But behind those perfectly arranged displays lies a harsh reality that might shock you. The report confirms that 64.5 percent of all fishery stocks are exploited within biologically sustainable levels, with 35.5 percent of stocks classified as overfished. That means roughly one in three fish stocks worldwide are being depleted faster than they can replenish.

The situation has become increasingly dire over recent decades. The number of overfished stocks globally has tripled in half a century and today fully one-third of the world’s assessed fisheries are currently pushed beyond their biological limits, according to the Food and Agriculture Organization of the United Nations. This isn’t just an environmental problem – it’s a crisis that affects billions of people who depend on seafood for their livelihood and nutrition.

The Invisible Crisis Under Our Seas

Most people never witness what happens beneath the ocean’s surface, making overfishing an invisible crisis. Decades of destructive fishing has resulted in the precipitous decline of key fish stocks such as bluefin tuna and Grand Banks cod, as well as collateral impacts to other marine life. These species once thrived in numbers that seemed endless, but aggressive fishing practices have brought some to the brink of collapse. The domino effect ripples through entire marine ecosystems.

Beyond the targeted species, fishing operations cause devastating bycatch – the unintended capture of marine life. Hundreds of thousands of marine mammals, seabirds, and sea turtles are captured each year, alongside tens of millions of sharks. Many of these creatures are endangered species that die needlessly as collateral damage in the pursuit of commercial fish.

Understanding Sustainable Seafood Labels

Walking into any grocery store today, you’ll notice small logos and certifications scattered across seafood packaging. These aren’t just marketing gimmicks – they’re your roadmap to making responsible choices. However, three of the most common include the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), and Best Aquaculture Practices (BAP). Think of these certifications as quality assurance stamps that verify the seafood meets strict environmental and social standards.

Given their accuracy and stringent standards, certifications provide the highest level of assurance that a product is verified to be sustainable, harvested legally, and traceable all the way back to its origin. Unlike simple recommendations or ratings, these certifications require fisheries to undergo rigorous independent audits and meet specific criteria before earning their stamps of approval.

The Marine Stewardship Council Blue Label

When you spot a blue fish logo with “MSC” on seafood packaging, you’re looking at the gold standard for wild-caught fish. You will recognize it by the blue tick and fish logo on seafood products. MSC fisheries standards are essentially a guarantee that the company uses the best sustainable fishing practices. This certification covers three fundamental principles that every fishery must meet: sustainable fish stocks, minimal environmental impact, and effective management.

The MSC doesn’t just hand out certifications casually. Sustainable fish stocks: The harvest level is sustainable for the fish population to ensure that fishing can continue indefinitely and is not over exploiting the resources. Minimizing environmental impact: Fishing operations are managed to maintain the health and diversity of the ecosystem on which the fishery depends. Effective management: The fishery meets all laws and regulations for ensuring sustainable fishing practices. These standards ensure that certified fisheries can operate indefinitely without depleting fish populations or destroying marine habitats.

ASC Certification for Farmed Fish

Not all sustainable seafood comes from wild oceans – aquaculture, or fish farming, plays an increasingly important role in feeding the world. The ASC certification is among the leading schemes for farmed fish and seafood. You will find the green tick and fish logo on the products certified by the ASC standards. This green label indicates that the farmed seafood was raised using environmentally and socially responsible methods.

The Aquaculture Stewardship Council is an independent, international non-profit organization that manages the world’s leading certification and labelling program for environmentally and socially responsible aquaculture. ASC works to recognize and reward farmers, promote best environmental and social choices to consumers through the ASC label, and to transform seafood markets towards sustainability. This means ASC-certified farms must demonstrate minimal environmental impact, responsible use of resources, and fair treatment of workers.

BAP Certification’s Comprehensive Approach

While MSC and ASC focus on specific aspects of seafood production, Best Aquaculture Practices takes a more holistic approach. The BAP is the only program that certifies every step of the seafood production chain. This comprehensive oversight covers everything from hatcheries and feed mills to processing facilities and final packaging.

Best Aquaculture Practices is a certification program that focuses on four areas. These are social, natural, animal health, and food safety. This four-pillar approach ensures that BAP-certified seafood meets standards for environmental responsibility, social accountability, animal welfare, and food safety. For consumers seeking the most comprehensive assurance, BAP certification offers peace of mind across multiple dimensions of responsible seafood production.

Reading Beyond the Labels

Certifications are powerful tools, but savvy consumers need to understand what they don’t cover. In contrast to seafood certifications, endorsements are usually rankings or recommendations based on a specific methodology devised by a conservation group or other special interest party. Fisheries and farms don’t have to apply for inclusion in these rankings (usually), and criteria aren’t always as transparent as with certifications. This distinction matters when you’re trying to make truly informed choices.

Some seafood carries recommendations from conservation groups like Seafood Watch, which provides red, yellow, and green ratings. While helpful, these recommendations don’t require the same rigorous auditing process as certifications. Understanding this difference helps you weigh the reliability of various seafood guidance systems and choose products with the strongest sustainability credentials.

The Hidden Costs of Cheap Seafood

That bargain-priced shrimp or discount salmon might seem like a great deal, but the true cost often remains hidden from consumers. “You can’t expect the producer to be the one to lower prices to get into the supply chain. It is not going to be fair to continue to ask a producer to continue to be the one to have to align best-in-class responsible practices with a market that only wants to pay a certain amount,” she said. Sustainable seafood typically costs more because responsible producers invest in better practices, worker welfare, and environmental protection.

The economics of sustainable seafood create challenging dynamics throughout the supply chain. Grocers may also have to reduce their margin on certain species – but not sell them as a loss leader, Bushman explained. “If you are sold something at $6 a pound, does it really need to go in the case at $18? These pricing realities mean that choosing sustainable seafood often requires paying premium prices, but the investment supports long-term ocean health and fishing community livelihoods.

Smart Shopping Strategies for Beginners

Navigating the seafood counter doesn’t have to feel overwhelming once you know what to look for. Check for certification labels like MSC, ASC, or BAP on packaging. If you’re unsure, ask your seafood provider about the source and certifications of their products. Most reputable retailers train their staff to understand these certifications and can guide you toward the most sustainable options.

Start small and gradually expand your sustainable seafood repertoire. The Marine Conservation Society recommends swapping cod for hake, wild-caught in UK seas. Similar to cod, hake has a meaty and flaky texture. This white fish can be swapped like-for-like in any recipe, and it’s great pan fried or in a stew. These simple substitutions allow you to maintain familiar flavors while making more responsible choices.

Canned and Frozen: Sustainable Convenience

Fresh seafood isn’t always the most sustainable option – sometimes canned and frozen alternatives offer better environmental choices. It ticks a whole host of boxes including being a good-value protein that’s more versatile than fresh fish and often less wasteful, with up to 100 per cent of the catch being eaten. Canned fish eliminates waste because nearly every part of the catch gets used, unlike fresh fish where significant portions are discarded during processing.

The convenience factor of shelf-stable seafood also supports sustainable consumption patterns. “Tinned fish is a very efficient product with a long shelf life at a very attractive price. It’s a 100 per cent natural product that is mostly wild – it’s rare to find farmed fish in a tin. This efficiency means less energy spent on refrigeration and transportation, while the long shelf life reduces food waste in your kitchen.

Making the Switch: Simple Swaps for Better Choices

Transitioning to sustainable seafood doesn’t require abandoning your favorite dishes – it just means making smarter substitutions. The Marine Conservation Society further recommends swapping prawns for UK rope-grown mussels. These mussels are a seafood superhero, grown using low-impact methods, harvested by hand and they get all the food they need from the sea around them. Mussels are filter feeders that actually improve water quality as they grow, making them one of the most environmentally friendly protein sources available.

Another intelligent swap involves choosing different types of the same species. While the Marine Conservation Society’s Good Fish Guide lists wild-caught haddock as a generally sustainable option, there is a risk of cod getting accidentally caught in nets from haddock fisheries as they often swim together. The charity therefore recommends swapping haddock for saithe, also known as coley, from the North Sea. These species-specific recommendations help you avoid fisheries with high bycatch rates while still enjoying similar flavors and textures.

Consumer Power Driving Market Change

Your purchasing decisions carry more weight than you might realize in shaping the seafood industry’s future. Nearly half (48%) of American seafood consumers are willing to buy more sustainable seafood in the future to protect fish populations, according to a June 2024 Marine Stewardship Council (MSC) survey of more than 3,700 American seafood consumers. A majority – 91% – of consumers said they are worried about the state of the world’s oceans – an increase from 82% when the survey was last conducted in 2022. This growing awareness creates market pressure that drives industry improvements.

The power of consumer choice becomes evident when examining how purchasing patterns influence production methods. Importantly, 19% of respondents said they would eat more seafood in the future if they knew it wasn’t causing harm to the ocean, the MSC said. This latent demand represents enormous potential for sustainable seafood growth, but it requires consumers to actively seek out certified products and communicate their preferences to retailers and restaurants.

The Future of Sustainable Seafood

The sustainable seafood movement isn’t just about preventing disaster – it’s about building a thriving future for oceans, fishing communities, and seafood lovers everywhere. The North America canned and frozen seafood market, valued at USD 24.26 billion in 2024, is projected to reach USD 26.84 billion by 2033, with a CAGR of 1.14% from 2025 to 2033. This growth is driven by rising demand for convenient, long-shelf-life seafood products and increased health awareness. Market growth indicates that sustainable practices are becoming economically viable and mainstream.

Innovation continues to drive improvements in sustainable seafood production and distribution. Technological advancements in freezing and sustainable sourcing bolster this trend. These developments make it easier for consumers to access high-quality, responsibly sourced seafood while supporting the economic viability of sustainable fishing and aquaculture operations. The future looks bright for those willing to make conscious choices about their seafood consumption.

Every time you choose certified sustainable seafood, you’re casting a vote for healthier oceans and thriving fishing communities. The power to create positive change lies in your shopping cart – will you use it?