Good Fish Guide

Abalone

Haliotis discus hannai; Haliotis tuberculata

Abalone (called ormer in France and elsewhere) are molluscs, belonging to a group of animals known as gastropods (the same group as whelks). Abalone can be farmed on land in aquaculture systems that are enclosed, referred to as … Read more "recirculating systems", which means that all water and waste are contained. Abalone graze on seaweeds. As there are no environmental interactions and no depletion of resources for food this makes abalone a really sustainable seafood choice.

Abalone can be farmed on land in aquaculture systems that are enclosed, referred to as "recirculating systems", which means that all water and waste are contained. Abalone graze on seaweeds for food. As there are no environmental interactions and no depletion of resources for food this makes abalone a really sustainalbe seafood choice.

Anchovy, anchovies

Engraulis encrasicolus

As an oily fish, their strong flavour is used to add a kick to many dishes and sauces, including Worcestershire Sauce, and they are widely used in Mediterranean cooking. Anchovy fillets are generally packed in oil or salt and sold in jars … Read more or tins. Often used as a topping for pizza, caesar salads or just on toast. Also in paste or rolled and accompanied with other foods such as olives. Anchovy can also be processed into fish meal.They are small green fish with a silver stripe that gives them a bluish hue. A relative of the herring, they are a short-lived, schooling fish feeding on small fry (recently hatched fish) and plankton at the bottom of the food-chain.

The Bay of Biscay fishery is a sustainable choice. The Cantabrian Sea (Bay of Biscay) purse seine anchovy fishery is certified by the Marine Stewardship Council (MSC) as sustainable. Anchovy are a species with a low vulnerability and high resilience and as such can sustain high levels of fishing pressure. However, recruitment of young fish to the stock is affected by environmental factors including climatic fluctuations. If recruitment is low and fishing pressure too high the stock becomes vulnerable to collapse. Anchovy are also a species at or near the base of the food chain and the impact of their large-scale removal on the marine ecosystem is poorly understood.

Anchovy, Peruvian, anchovies

Engraulis ringens

As an oily fish, their strong flavour is used to add a kick to many dishes and sauces, including Worcestershire Sauce, and they are widely used in Mediterranean cooking. Anchovy fillets are generally packed in oil or salt and sold in jars … Read more or tins. Often used as a topping for pizza, caesar salads or just on toast. Also in paste or rolled and accompanied with other foods such as olives. Anchovy can also be processed into fish meal. They are small green fish with a silver stripe that gives them a bluish hue. A relative of the herring, they are a short-lived, schooling fish feeding on small fry (recently hatched fish) and plankton at the bottom of the food-chain.

Anchovy populations fluctuate largely because of environmental variability. It is important that their populations are maintained at an appropriate level because anchovy are a very important part of the food chain. Their catches need to be appropriate to maintain an ecosystem balance. Due to the last El Nino, anchovy populations are low and therefore a suite of management measures have been implemented to ensure anchovy populations can rebuild. However, there needs to be more transparency in stock assessments and quotas need to be made more appropriate for predators of anchovy.

Arctic char

Salvelinus alpinus

A member of the Salmonidae family (as are salmon and trout), Arctic char (or charr) are both a freshwater and marine fish. They are native to the cold water of the Arctic and sub-arctic, occupying coastal waters and lakes. It is also a … Read more native species to Scotland where is it found in deep, cold glacial lakes, as can be found in similar deep waters in the rest of the UK. It can reach sizes over 9kg but more typically are offered for sale at 1 -2 kg.

Land based farmed Arctic char is a good choice to make when looking for an oily fish. The use of land based production systems addresses many issues of environmental concern that can be associated with farmed fish production. Artic charr has a lower requirement for fish in its diet compared to other salmonid species and in UK and Icelandic production responsibly sourced feed is used.

Basa, Tra, Catfish or Vietnamese River Cobbler

Pangasius bocourti & Pangasius hypophthalmus

The group of freshwater fish known as catfish are captured from the wild or farmed for food and displayed in public aquaria dependant on the species. This farmed species natural habitat is medium to large rivers in Asian countries such as … Read more Vietnam, where they can grow up to 44kg.There are omnivores, feeding on a diet of other fish, vegetable matter and crustacea. Pangasius bocourti is one of the most important farmed species in Vietnam.

Pangasius farmed to Aquaculture Stewardship Council (ASC) certified production standards is currently the best choice to make for this farmed species. The ASC standard certification addresses a number of issues of environmental concern, the auditing of which requires farm inspections and standard enforcement. In general there are a number of issues of environmental concern associated with production, these include: habitat alteration; nutrient and organic pollution; escapes; interactions with local wildlife and enforcement of regulations. Pangasius is a an omnivore and as such is not heavily reliant on marine proteins and oils to form part of its diet, however the fish used to produce the feed is currently not certified as being responsibly managed or sustainable.

Bass, seabass (Caught at sea)

Dicentrarchus labrax

Seabass are thick-set fish with silvery-scales and a rapid swimming predator, prized by anglers and chefs alike. Can be roasted, grilled, baked or barbecued, also be steamed or poached. Good with rosemary, garlic or lemon.

Bass, seabass (Farmed)

Dicentrarchus labrax

Can be roasted, grilled, baked or barbecued, also be steamed or poached. Good with rosemary, garlic or lemon. Seabass are thick-set fish with silvery-scales and a rapid swimming predator, prized by anglers and chefs alike.

Bream, Black or porgy or seabream

Spondyliosoma cantharus

Seabream are a group of compact, medium-sized fishes known as Sparidae. Their firm white meat is similar in taste and texture to bass and is ideal for grilling, steaming, baking and pan-frying whole. Black bream or porgy are commonly found … Read more in northern European seas and are commercially fished. However the bulk of the seabream in the UK market comes from imports of Mediterranean farmed gilthead bream. Black bream is a pretty inexpensive fish to eat as it's not massively popular despite the fact it's delicious. Its taste is distinctive and on the sweet side so best grilled or stuffed and baked whole (after removing its scales). Fascinating fact - Black bream all mature as females at around 20cm; but once they reach about 30cm they may change into males and all fish over 40cms are males! They lay their eggs in nests which males excavate with their tails and guard against predators.

Black bream stocks currently appear to be in a healthy state, however there is a lack of stock assessment and appropriate management measures in force for the species. They are moderately vulnerable to fishing in terms of growth rate and fecundity and the species spawning behavioural traits make them especially vulnerable to bottom trawling. Trawling for black bream can destroy both nests and eggs. Black bream caught with rod and line or gillnet is a more sustainable option. Cornwall, North Western and Sussex IFCA districts, as well as North Wales, have the best management for black bream and are currently the most sustainable areas to source from (Sussex has mesh regulations and closed areas for the spawning season and Cornwall, Sussex, North Western and North Wales prohibit landing of seabream below 23 cm). Avoid eating immature black bream (below 23 cm) caught prior to and during their spawning season (April and May in UK inshore waters), thus allowing them chance to spawn or reproduce.

Bream, Gilthead

Sparus auratus

Bream, Gilthead (Farmed)

Sparus auratus

Seabream are a group of compact, medium-sized fishes known as Sparidae. Their firm white meat is similar in taste and texture to bass and is ideal for grilling, steaming, baking and pan-frying whole. The black bream or porgy and the red or … Read more blackspot bream, a deep water species, are commonly found in northern European seas and are commercially fished. However the bulk of the seabream in the UK market comes from imports of Mediterranean farmed gilthead bream. Of the two wild-caught species black bream or porgy is the more sustainable. Black bream is a pretty cheap fish to eat as it is not massively popular despite the fact it is delicious. Its taste is distinctive and on the sweet side so best grilled or stuffed and baked whole (after removing its scales). Fascinating fact - Black bream all mature as females at around 20cm; but once they reach about 30cm they may change into males and all fish over 40cms are males! They lay their eggs in nests which males excavate with their tails and guard against predators. Fact: Red seabream have a low resilience to fishing due to their being hermaphroditic (sex-changing) and slow growing and are best avoided.

Bream are generally farmed in open sea pens and are fed a diet reliant on wild fish capture. Bream farmed in this way can cause some environmental concerns, which is why bream farmed in recirculating aquaculture systems that have no interaction with the surrounding environment are a good choice.Many of the concerns of open water production are addressed by organic production standards, making both organically and land based farmed bream good seafood choices. These concerns include pollution from both nutrients and organic matters that lead to environmental changes; escaped farmed fish; disease transfer between farmed and wild species; widespread use of chemicals and some remaining concerns surrounding enforcement and regulatory controls. Bream are carnivorous fish that require more fish in their diet than farming them actually produces, leading to a net loss of marine proteins and oils. The fish used to produce their feed cannot be assured to be sourced from a sustainable supply.

Brill

Scophthalmus rhombus

Sold as whole steaks and fillets and is sometimes used as an alternative to turbot. It is similar to turbot but has slightly smaller flakes and a sweeter taste. Brill belongs to a small family of left-eyed flatfish. It grows relatively … Read more fast and generally reaches a certain length faster (at younger ages) than flatfish, such as sole and plaice, in the same areas.

Fisheries for this species are poorly managed. Due to lack of data there is no assessment of brill populations or stock. The state of the stock is unknown although abundance is estimated to be increasing. Landings of brill derive mainly from the North Sea where it is taken as bycatch, predominantly in beam trawl fisheries for plaice and sole. These fisheries are associated with substantial damage to seabed flora and fauna and high discarding of juvenile fish. Avoid eating immature brill (less than 30cm) and during their breeding time in spring and summer.

Clam, Manila (Farmed)

Ruditapes philippinarium

Clams are versatile shellfish which you should only eat if they are from farmed sources (e.g. Manila or American hardshell clams) or harvested from the wild (e.g. carpet or razor clams) using sustainable manual methods such as hand … Read more gathering. They can be eaten raw, boiled, baked or fried and are most popularly made into clam chowder - a brothy soup, containing potatoes and other vegetables, and often cream. Clams, like many fish, were served in restaurants on Fridays to provide an option for Catholics who abstained from eating "meat' on this day, as well as during important Christian periods such as Lent.

All Manila clams in the UK are progeny of broodstock imported from the west coast of USA. They are grown in trays on trestles in the sea before planting out in ground plots or seabed. Only a small number of Manila clams are farmed for the table in UK (5 tonnes, 2012), the biggest production is seed for ongrowing. Clams may be harvested by manual digging or raking, or by mechanical methods, e.g. suction or hydraulic dredge. Manual harvesting methods cause less disturbance to sediment than mechanical methods. Shellfish farming is a low-impact method of producing farmed seafood and high quality water standards are required for cultivation of shellfish for human consumption.

Clam, Manila, Japanese carpet shell (Caught at sea)

Tapes philippinarum, Venerupis philippinarum, Ruditapes philippinarium

Clams are versatile shellfish which you should only eat if they are from farmed sources (e.g. Manila or American hardshell clams) or harvested from the wild (e.g. carpet or razor clams) using sustainable manual methods such as hand … Read more gathering. They can be eaten raw, boiled, baked or fried and are most popularly made into clam chowder - a brothy soup, containing potatoes and other vegetables, and often cream. Clams, like many fish, were served in restaurants on Fridays to provide an option for Catholics who abstained from eating "meat' on this day, as well as during important Christian periods such as Lent.

All Manila clams in the UK are progeny of broodstock imported from the west coast of USA. They are grown in trays on trestles in the sea before planting out in ground plots or seabed. Only a small number of Manila clams are farmed for the table in UK (5 tonnes, 2012), the biggest production is seed for ongrowing. Clams may be harvested by manual digging or raking, or by mechanical methods, e.g. suction or hydraulic dredge. Manual harvesting methods cause less disturbance to sediment than mechanical methods. Shellfish farming is a low-impact method of producing farmed seafood and high quality water standards are required for cultivation of shellfish for human consumption.

Clam, Razor, clams

Solen spp.

Clams are versatile shellfish which you should only eat if they are from farmed sources (e.g. Manila or American hardshell clams) or harvested from the wild (e.g. carpet or razor clams) using sustainable manual methods such as hand … Read more gathering. Avoid eating clams that have been harvested using illegal methods such as by electrical fishing. They can be eaten raw, boiled, baked or fried and are most popularly made into clam chowder - a brothy soup, containing potatoes and other vegetables, and often cream. Clams, like many fish, were served in restaurants on Fridays to provide an option for Catholics who abstained from eating meat on this day, as well as during important Christian periods such as Lent.

In Scotland, razor clams are also known as spoots, a reference to the jets of water they produce when rapidly burrowing into sand when exposed at low tides.

The Marine Conservation Society Fishery Team is currently updating the consumer advice for this entry

Cockle, cockles

Cerastoderma edule

Best boiled then seasoned with malt vinegar and pepper, they are often pickled but also sold in a sealed packet to eat on the go. A traditional Welsh breakfast is cockles fried with bacon and served with laver bread. Cockles have … Read more distinctive rounded shells that are slightly heart shaped. It is a bivalve (two identical shells) belonging to the family Cardidae meaning 'heart-shaped'. They can jump by bending and straightening the foot - the end bit- which is often coloured red and called the 'red nose'.

Choose cockles harvested by sustainable methods only such as licensed hand gathering. Avoid eating them during breeding season from March to July. Burry Inlet cockles and cockles from the Dee Estuary are both MSC certified and provide the most sustainable options in the UK.