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.

Our seafood work

 
 
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Showing 16 - 31 of 54 species.
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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

Picture of Halibut, Atlantic (Farmed)
Sustainability rating: one info
Method of production — Farmed
Production country — UK
Production method — Onshore open circuit system
Rating: one info
Full details

Halibut, Pacific

Hippoglossus stenolepis

Halibut is mild, sweet tasting and really versatile - think about baking, poaching, frying, grilling or sauteing . But don't leave it hanging around, it'll dry out very quickly as it doesn't contain very much oil. Atlantic halibut can grow Read more

Picture of Halibut, Pacific
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Longline
Capture area — North East Pacific (FAO 67)
Stock area — Canada
Stock detail — Canadian Pacific, British Columbia
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Pacific (FAO 67)
Stock area — USA
Stock detail — Alaska, Washington and Oregon.
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Hook & line
Capture area — North East Pacific (FAO 67)
Stock area — USA
Stock detail — Alaska, Washington and Oregon.
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Herring or sild

Clupea harengus

The largest single fishery is for Atlantic herring which is fished throughout much of the north Atlantic. Herring is a resilient species and is caught using fishing methods that are relatively selective or 'clean' in terms of bycatch and Read more

Picture of Herring or sild
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea (North)
Stock detail — 7a North
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Norwegian (spring-spawning)
Stock detail — 1, 2, 5
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Norwegian (spring-spawning)
Stock detail — 1, 2, 5
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Drift net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, eastern English Channel
Stock detail — North Sea Autumn Spawners: 4, 7d
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, eastern English Channel
Stock detail — North Sea Autumn Spawners: 4, 7d
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, eastern English Channel
Stock detail — North Sea Autumn Spawners: 4, 7d
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl, Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, eastern English Channel
Stock detail — North Sea Autumn Spawners: 4, 7d
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Limpet, Slipper

Crepidula fornicata

Picture of Limpet, Slipper
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Sail and oar
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Lobster, European

Homarus gammarus

The very large claws of unequal size, along with the abdomen, are full of tasty white meat. Can be bought fresh or frozen. There are many popular lobster recipes including Thermidor and Bisque or of course you can boil, steam or grill it. Read more

Picture of Lobster, European
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Jersey
Stock detail — Granville Bay Treaty Area
Rating: two info
Full details

Lobster, Norway, Langoustine, Dublin Bay prawn or scampi

Nephrops norvegicus

A slim, orangey lobster hugely popular in Spain and widely used in classic French cuisine. Scampi is the name for deep fried langoustine tails - deep fried in batter and breadcrumbs, served with chips peas and tartare sauce - though Read more

Picture of Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland (North Minch)
Stock detail — 6a (Management Area C, FU 11)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland (South Minch)
Stock detail — 6a (Management Area C, FU 12)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea (Fladen Ground)
Stock detail — 4a, Functional Unit 7
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Skagerrak and Kattegat
Stock detail — 3a, Functional Units 3 and 4
Rating: two info
Full details

Mackerel

Scomber scombrus

Handline-caught mackerel from the southwest of England remains the best choice thanks to its ring-fenced quota and low impact methods. The mackerel stock in the North-East Atlantic is in a good state and in general is caught by pelagic Read more

Picture of Mackerel
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — Handline
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Atlantic and adjacent waters
Stock detail — South West
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Atlantic and adjacent waters
Stock detail — EU & Norway (MINSA)
Certification — Marine Stewardship Council (MSC) - Currently suspended
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Atlantic and adjacent waters
Stock detail — EU & Norway (MINSA)
Certification — Marine Stewardship Council (MSC) - Currently suspended
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl, Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Atlantic and adjacent waters
Stock detail — Coastal States
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl, Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Atlantic and adjacent waters
Stock detail — Iceland
Rating: two info
Full details

Megrim

Lepidorhombus whiffiagonis

The best choice for this species is megrim otter trawled from the Northern North Sea and West of Scotland or Rockall where the stocks are assessed as healthy and as harvested sustainably. Avoid eating immature fish (less than 25cm) and Read more

Picture of Megrim
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — 6b
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northern North Sea, West of Scotland
Stock detail — 4a, 6a
Rating: two info
Full details

Monkfish, Anglerfish

Lophius piscatorius and Lophius budegassa

There are two species of monkfish caught commercially in UK and EU waters, white bellied monkfish (Lophius piscatorius) and black bellied monkfish (Lophius budegassa). Monkfish are long-lived and late maturing, making them vulnerable to Read more

Picture of Monkfish, Anglerfish
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Mussel, mussels (Farmed)

Mytilus edulis

Best steamed with garlic, butter, lemon juice, white wine or other sauces. If cooked well they taste like the ocean with a hint of mushroom. The whole thing is eaten, apart from the shell and they can be eaten raw. Found in number on UK Read more

Picture of Mussel, mussels (Farmed)
Sustainability rating: one info
Method of production — Farmed
Production country — UK
Production method — Suspension culture
Rating: one info
Full details

Oyster, Native, oysters (Caught at sea)

Ostrea edulis

Throughout European waters, including much of Britain, the native oyster is depleted in the wild. Areas once noted for their large natural beds are now being used for oyster farming or cultivation including non-native species, such as the Read more

Picture of Oyster, Native, oysters (Caught at sea)
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Sail and oar
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Oyster, Native, oysters (Farmed)

Ostrea edulis

A great choice for special occasions, or a regular treat! Often eaten raw, but can be lightly cooked. They taste like a mouthful of seawater, in fact the French poet Leon-Paul Fargue said eating one was 'like kissing the sea on the lips'. Read more

Picture of Oyster, Native, oysters (Farmed)
Sustainability rating: one info
Method of production — Farmed
Production country — UK
Production method — Bottom & suspension culture
Rating: one info
Full details

Oyster, Pacific, oysters (Caught at sea)

Magallana gigas

Picture of Oyster, Pacific, oysters (Caught at sea)
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Hand collected
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: two info
Full details

Oyster, Pacific, oysters (Farmed)

Crassostrea gigas

A great choice for special occasions, or a regular treat! Often eaten raw, but can be lightly cooked. They taste like a mouthful of seawater, in fact the French poet Leon-Paul Fargue said eating one was 'like kissing the sea on the lips'. Read more

Picture of Oyster, Pacific, oysters (Farmed)
Sustainability rating: one info
Method of production — Farmed
Production country — UK
Production method — Bottom & suspension culture
Rating: one info
Full details

Method of production — Farmed
Production country — Cornwall, UK
Production method — Bag culture
Rating: one info
Full details

Plaice

Pleuronectes platessa

Plaice is a popular fish for consumption and is subject to high fishing pressure. The state of plaice stocks around the UK vary. Currently the best choices for plaice are fish caught in the North Sea or Eastern Channel where the stocks are Read more

Picture of Plaice
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak
Stock detail — 4, 3a.20
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — English Channel: East
Stock detail — 7d
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak
Stock detail — 4, 3a.20
Rating: two info
Full details

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