Good Fish Guide
Your guide to sustainable seafood
You can play a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood.
Our seas face a wide range of threats - click to expand
Our seas face a wide range of threats. Climate change, pollution, habitat and biodiversity loss are all impacting our seas; plus 90% of global fish stocks are either fully or over-exploited. All these factors combined mean that urgent action is needed to restore the health of our seas. Fish farming (aquaculture) is rapidly expanding to meet increasing demand for seafood, but if this is done badly it can also damage the environment and exacerbate these other problems.
Use the Good Fish Guide to find out which fish are the most sustainable (Green rated), and which are the least sustainable (Red rated). Make the right choice and reduce your impact – every purchase matters! Find out more about our seafood work, including how we develop our seafood ratings, plus sustainable seafood recipes and more.
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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
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"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 sustainable seafood choice.
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Production country — Ireland
Production method — Recirculating system
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Production country — France
Production method — Open water crate
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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
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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.
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Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay
Stock detail — VIII
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Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay
Stock detail — VIII
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Arctic char
Salvelinus alpinus
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 … Read more 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.
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Production country — UK
Production method — Land based flow through and recirculating systems.
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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
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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.
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Production country — Global
Production method — Ponds
Certification — Aquaculture Stewardship Council (ASC)
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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.
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Production country — Europe
Production method — Recirculating system
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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
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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.
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Production country — Europe
Production method — Recirculating system
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Production country — Europe
Production method — Open net pen
Certification — Organic certification
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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
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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.
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Production country — UK
Production method — All
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Cod, Atlantic Cod
Gadus morhua
There are a many different Atlantic cod populations and whilst some are being well managed and are in a healthy state, many others are in a poor state, particularly around the UK. Many of the well managed fisheries are certified as … Read more sustainable by the Marine Stewardship Council (MSC) which can be identified in shops and on menus by a blue ecolabel with a white tick. Avoid eating cod from stocks which are depleted and where fishing is at unsustainable levels.
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic (Barents and Norwegian Sea)
Stock detail — 1, 2
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic (Barents and Norwegian Sea)
Stock detail — 1, 2
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Coley, Saithe
Pollachius virens
Coley or saithe is generally a good choice. Stocks are not overfished, and are not subject to overfishing except in the Faroe Islands. Avoid eating immature saithe below about 60 cm and during its breeding time (January to March). Look out … Read more for MSC certified options, are number of which are available - these fisheries are required to reduce bycatch of vulnerable species and minimise the impacts of fishing gear on seabed species and habitats.
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Faroes
Stock detail — 5b
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, West of Scotland and Rockall, Skagerrak
Stock detail — 4, 6, 3a
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail — 1, 2
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, West of Scotland and Rockall, Skagerrak
Stock detail — 4, 6, 3a
Certification — Marine Stewardship Council (MSC)
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Crab, brown or edible
Cancer pagurus
Brown crab, also known as edible crab, is the heaviest British crab and looks a bit like a pie on legs with its distinctive reddish-brown shell and pastry crust rim. About a third of the weight of the crab is meat, two thirds is white and
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third is brown. It's used to make 'dressed crab' where the shell is cleaned out and used as the dish. Crab is also used to make fish cakes, crab sticks and paste. Brown crabs mature at about 10 years and averagely lives for 30 years, but some have been known to go on till they're 100!
The vast majority of brown crabs in the UK are caught by potting. This is a low impact and relatively selective method of fishing, any bycatch or discards can be returned alive to the sea with high survival rates. Brown crab from the Inshore Potting Agreement Area in Devon, the Western Channel or Cornwall are the best choices for crab in the UK. Avoid eating crabs below the minimum landing size (13-14 cm in most areas of the UK) and crab claws, unless it is certain they have been removed from the animal after landing. Egg-bearing or "berried" females should be avoided at all times to allow them to spawn.
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Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Western Channel
Stock detail — VIIe
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Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Western Channel
Stock detail — Devon Inshore Potting Area
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Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e
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Dab
Limanda limanda
A versatile fish, dab can be grilled, baked or pan-fried whole, whilst fillets can be poached. Fresh dab tastes delicious and it looks a bit like plaice or flounder with both its eyes on the right side of its head.
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Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and Kattegat
Stock detail — IV, IIIa
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Haddock
Melanogrammus aeglefinus
Haddock from Irish Sea, Rockall, Northeast Arctic and Iceland are at healthy or sustainable levels and being fished sustainably. When buying longline-caught haddock, ask for fish caught using 'seabird-friendly' methods. To learn more about … Read more how fish are caught see our Fishing methods guide. The Scottish Fisheries Sustainable Accreditation Group (SFSAG) Rockall haddock was certified as a responsibly managed and sustainable fishery by the Marine Stewardship Council (MSC) in July 2018. Avoid eating immature fish, below 30 cm, and during their main breeding season in March and April.
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — 6b
Certification — Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail — 1, 2
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail — 1, 2
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl and seine
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, West of Scotland, Skagerrak
Stock detail — 4, 6a, 3a.20
Certification — Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, West of Scotland, Skagerrak
Stock detail — 4, 6a, 3a.20
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Capture method — Demersal seine
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, West of Scotland, Skagerrak
Stock detail — 4, 6a, 3a.20
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — 5a
Certification — Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — 6b
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — 6b
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail — 7a
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Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail — 7a
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail — 1, 2
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Hake, Cape
Merluccius capensis; Merluccius paradoxus
Hake has a mild flavour with a medium but firm textured meat and is best poached with lemon juice. The Hake family comprise 13 species but only one, the European hake, is found in waters close to home. Although closely related, it is
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separated from cod by it's long slender body.
Hake is a slow growing fish with a lifespan of about 14 years. M. capensis, mainly taken in inshore waters, is above sustainable levels and catches below Maximum Sustainable Yield (MSY). The deepwater paradoxus stock is below precautionary levels and a rebuilding plan is in place. Measures to reduce bycatch of seabirds and other fish species have been adopted through a comprehensive managment plan and observer programme. The Cape hake fishery has been certified as a responsible fishery by the Marine Stewardship Council (MSC) since 2004. Only buy fish from inshore waters and certified by the MSC.
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Capture method — Demersal otter trawl
Capture area — South East Atlantic (FAO 47)
Stock area — South Africa
Stock detail — Inshore Fishery
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Hake, European
Merluccius merluccius
There are two main stocks for European hake - a northern and a southern one. The biomass for the northern stock has recovered from depleted levels following good management and is now at a record high. Fishing effort on the southern stock … Read more however remains too high. Avoid eating immature fish below about 50cms, and during their breeding season, February to July. The Cornish hake gill net fishery was certified by the Marine Stewardship Council (MSC) as a sustainable fishery in June 2015.
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Certification — MSC
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Greater North Sea, Celtic Seas, Bay of Biscay (north). Northern Stock.
Stock detail — 3a, 4, 6, 7, 8a, 8b, 8d
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Greater North Sea, Celtic Seas, Bay of Biscay (north). Northern Stock.
Stock detail — 3a, 4, 6, 7, 8a, 8b, 8d
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Greater North Sea, Celtic Seas, Bay of Biscay (north). Northern Stock.
Stock detail — 3a, 4, 6, 7, 8a, 8b, 8d
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Halibut, Atlantic (Farmed)
Hippoglossus hippoglossus
Atlantic halibut is widely farmed although in small quantities compared to other species. Unlike salmon and cod, halibut can be farmed in closed tanks as well as in open pens. Choose halibut farmed in closed, shore based production systems … Read more such as those used in Scotland, as environmental impacts of production are mitigated. Halibut do have a large dependency on fish to form the majority of their diet, and the fish required to make their feed cannot be assured to come from a sustainable supply. Scottish production is independently addressing this feed concern making it a good choice.
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Production country — UK
Production method — Onshore open circuit system
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