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. 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
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
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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.
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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 — ASC certified
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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, 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
The most popular cuts are steaks and fillets which can be poached, grilled or baked. It's easy and quick to cook and is traditionally served with parsley sauce and lemon wedges and of course, chips. Cod roe and milt or sperm is also eaten.
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Cod belongs to a family of fish known as gadoids, which includes species such as haddock, pollack, pouting and ling. The fish is brown to green with spots on the dorsal side with a distinctive lateral line, and a small 'bib' or barbel under its chin which is used to look for food.Cod produce millions of eggs in winter and spring in February to April.
There is a long term management plan in place for the recovery of the stock in the combined sea area Skagerrak, North Sea, eastern Channel and as a result it has experienced a gradual improvement in it's status over the last few years with continued increases in stock abundance reported in all areas apart from the south of the area. Although fishing mortality on the stock continues to decrease it is currently still too high.
The Scottish Fisheries Sustainable Accreditation Group (SFSAG) North Sea cod fishery was certified as a responsibly managed fishery against the Marine Stewardship Council (MSC) standard in July 2017. The Norwegian NE Arctic offshore cod fishery, the Barents Sea demersal trawl cod fishery within the Norwegian and Russian EEZs and in international waters and the longline, handline and Danish seine fishery for cod in Iceland's EEZ are also certified as sustainable fisheries by the Marine Stewardship Council (MSC). Danish and Swedish fisheries in the Eastern Baltic were also certified to the MSC standard as environmentally responsible fisheries in April and June 2011 respectively but are currently suspended.
Avoid eating cod from stocks which are depleted and where fishing is at unsustainable levels. To help reduce the impact of fishing on fish stocks where fishing mortality is too high, the marine environment, and other marine species, choose line-caught cod where available. Longlining can result in seabird bycatch so ask for fish caught using 'seabird-friendly' methods. See Fishing methods guide for more information.
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail —
Va
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 —
Va
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail —
Va
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 —
I & II
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 —
I & II
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Cod, Pacific Cod
Gadus macrocephalus
A member of the cod family it is a moderately fast growing, short-lived species compared to other American bottom-dwelling fish. The Pacific cod fishery is reported to be well-managed with healthy stocks. Two Pacific cod fisheries in the
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Bering Sea and Aleutian Islands, involving longline, trawl, pot and jig, and another in the Gulf of Alaska have been certified as environmentally responsible fisheries by the Marine Stewardship Council. Choose Pacific cod with the Blue Tick logo on the packaging. Mainly marketed fresh and frozen for human consumption and also dried or salted and smoked.
Choose Pacific Cod caught in Alaska. Their stocks are generally healthy. They are managed by a suite of management measures. The fisheries generally pose a low risk to habitats and bycatch. There are some concerns over bycatch in the longline and trawl fisheries. Therefore, choose cod caught through lower impact methods like jig or pots.
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Capture method — Pot or creel
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Bering Sea
Certification —
Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Bering Sea
Certification —
Marine Stewardship Council (MSC)
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Capture method — Jig
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Bering Sea
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Capture method — Demersal otter trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Bering Sea
Certification —
Marine Stewardship Council (MSC)
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Capture method — Trap
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Gulf of Alaska
Certification —
Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail —
Gulf of Alaska
Certification —
Marine Stewardship Council (MSC)
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Coley, Saithe
Pollachius virens
Sometimes called coal fish, this used to be a favourite of the nation's cats before tinned pet food was developed. Now, however, top chefs and leading supermarkets have changed all that, making it a great alternative to cod. Before cooking
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coley looks an unappealing grey, but once cooked turns white and looks and tastes as good as cod - hence a great alternative! Brilliant in fish pies and cakes, it's also eaten salted. and smoked.
Coley from the stock for combined sea areas North Sea, Skagerrak, West of Scotland and Rockall, Northeast Arctic and Iceland are classified as having full reproductive capacity and are being harvested sustainably. The Norwegian fishery for saithe carried out in the Norwegian Sea, ICES Sub-areas I and II, within the Norwegian Exclusive Economic Zone is assessed as an environmentally responsible fishery by the Marine Stewardship Council. Also the Norwegian and German fisheries for North Sea coley are assessed as an environmentally responsible by the Marine Stewardship Council. The Icelandic coley fishery was certified by the MSC in September 2014. Avoid eating immature saithe below about 60 cms and during its breeding time January to March. To help reduce impact of fishing on fish stocks where fishing effort is too high (Faroes) , the marine environment, and species, choose line-caught fish where available. When buying longline-caught coley ask for fish caught using 'seabird-friendly' methods. To learn more about how fish are caught see our Fishing methods guide.
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak, West of Scotland and Rockall
Stock detail —
IV, IIIa, VI
Certification —
Marine Stewardship Council (MSC)
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail —
Va
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 —
Va
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
Stock detail —
I and II
Certification —
Marine Stewardship Council (MSC)
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail —
I and II
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 —
Vb
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, Celtic Sea and Pembrokeshire 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 —
Devon Inshore Potting Area
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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 — Cornwall
Stock detail —
VIIe
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Crawfish, Red Swamp
Procambarus clarkii
A member of the Cambaridae family, the Red Swamp Crawfish is commonly found in warm, fresh water. The average lifespan is five years and in this time weights of over 50g and lengths of 5 to 12cm can be reached. It is an omnivorous
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species feeding on insects, larvae and detritus.
Red Swamp crayfish are farmed in both the US Southern States and China. Both countries farm them in agricultural ponds or rice paddies and their production does not require the use of feed or chemical inputs. In China escaped crayfish have caused ecosystem damage as they are an invasive species. US farmed red swamp crayfish is a sustainable farmed seafood choice.
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Production country — US Southern states
Production method — Extensive pond and rice paddy
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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
Smoked haddock is really popular, traditionally produced for generations in the smoke houses of Grimsby and Arbroath, but can also be eaten fresh, frozen or served with chips. It's low in fat and is a great source of protein. Easily
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identified by a black lateral line running along its side and a dark blotch above the pectoral (side) fin, often referred to as 'St Peter's thumbprint'.
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 how fish are caught see our Fishing methods guide. The Scottish Fisheries Sustainable Accrediation 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 —
VIb
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail —
I & II
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 —
I & II
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, Skagerrak and West of Scotland
Stock detail —
IV, IIIa and VIa
Certification —
Marine Stewardship Council (MSC)
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and West of Scotland
Stock detail —
IV, IIIa and VIa
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Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and West of Scotland
Stock detail —
IV, IIIa and VIa
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Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail —
Va
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 —
VIb
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Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail —
VIb
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail —
VIIa
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Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail —
VIIa
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Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and West of Scotland
Stock detail —
IV, IIIa and VIa
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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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