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.

Make the right choice and reduce your impact - every purchase matters!

 
 
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Showing 16 - 31 of 82 species.
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Crab, spider

Maia squinado

As the name suggests this is a crab with very long legs! It is the largest crab found in British waters, with a shell width of up to 200 mm and a leg span of 500 mm or more. There's lots of brown meat inside the top shell, it's tasty but Read more

Picture of Crab, spider
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three 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 — VIIe,f,g and h
Rating: three info
Full details

Crab, velvet swimming

Necora puber

Picture of Crab, velvet swimming
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three info
Full details

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 Read more

Picture of Crawfish, Red Swamp
Sustainability range: from one to three info
Method of production — Farmed
Production country — US Southern states
Production method — Extensive pond and rice paddy
Rating: one info
Full details

Method of production — Farmed
Production country — China
Production method — Extensive pond and rice paddy
Rating: three info
Full details

Crayfish or crawfish

Astacidae

Crayfish are eaten worldwide. Most are supplied from aquaculture. The major producers are China and the USA and the main species is the Red Swamp crayfish (Procambarus clarkii), which is native to the USA and has been introduced throughout Read more

Picture of Crayfish or crawfish
Sustainability rating: one info
Method of production — Farmed
Production country — Europe
Production method — Lake and waterway
Rating: one info
Full details

Cuttlefish

Sepia officinalis

Cuttlefish (family Sepiidae) belong to a specialised group of molluscs, known as cephalopods, which also includes octopus and squid. It is one of the most commercially important cephalopod species and is also used in aquaculture. A wide Read more

Picture of Cuttlefish
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — English Channel
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Trap
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — English Channel
Rating: three info
Full details

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.

Picture of Dab
Sustainability range: from two to three info
Method of production — Caught at sea
Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and Kattegat
Stock detail — IV, IIIa
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skagerrak and Kattegat
Stock detail — IV, IIIa
Rating: three 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 and Kattegat
Stock detail — IV, IIIa
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three info
Full details

Flounder

Platichthys flesus

If your flounder fillets are not white when you buy them, they will become white when cooked - best done with wine and sauces to prevent it from drying out. Flounder fact: When a flounder is born it has an eye on each side of its head. Read more

Picture of Flounder
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea
Stock detail — IIIa, IV
Rating: three 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
Stock detail — IIIa, IV
Rating: three info
Full details

Gurnard, Grey

Eutrigla gurnardus

Quite a bony fish and should be bought with fins and skin removed. It's not got a strong flavour and so is often used in soups or stock or stuffed. It's also a pretty ugly fish - but don't let that put you off! Gurnards belong to a family Read more

Picture of Gurnard, Grey
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Eastern English Channel and Skagerrak and Kattegat
Stock detail — IV, VIId, IIIa
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Celtic Sea and West of Scotland
Stock detail — VI, VIIa-c and e-k
Rating: three info
Full details

Gurnard, Red

Aspitrigla cuculus

Quite a bony fish and should be bought with fins and skin removed. It's not got a strong flavour and so is often used in soups or stock or stuffed. It's also a pretty ugly fish - but don't let that put you off! Gurnards belong to a family Read more

Picture of Gurnard, Red
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I- IX
Rating: three 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 — VIIe,f,g and h
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three info
Full details

Gurnard, Yellow or Tub

Triglia or Chelidonichthys lucerna

Quite a bony fish and should be bought with fins and skin removed. It's not got a strong flavour and so is often used in soups or stock or stuffed. It's also a pretty ugly fish - but don't let that put you off! Gurnards belong to a family Read more

Picture of Gurnard, Yellow or Tub
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I- IX
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I- IX
Rating: three info
Full details

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 Read more

Picture of Haddock
Sustainability range: from one to three info
Method of production — Caught at sea
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)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic
Stock detail — I & II
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Seine net
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Certification — Marine Stewardship Council (MSC)
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 — VIb
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Rockall
Stock detail — VIb
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 — Irish Sea
Stock detail — VIIa
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish Sea
Stock detail — VIIa
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 and West of Scotland
Stock detail — IV, IIIa and VIa
Certification — Marine Stewardship Council (MSC)
Rating: three info
Full details

Method of production — Caught at sea
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
Rating: three info
Full details

Method of production — Caught at sea
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
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland
Stock detail — Va
Certification — Marine Stewardship Council (MSC)
Rating: three 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 — VIIe,f,g and h
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — VIIe,f,g and h
Rating: three info
Full details

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 Read more

Picture of Hake, Cape
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — South East Atlantic (FAO 47)
Stock area — South Africa
Stock detail — Inshore Fishery
Rating: two info
Full details

Hake, European

Merluccius merluccius

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 Read more

Picture of Hake, European
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay to Northern North Sea (Northern Stock)
Stock detail — IIIa, IV, VI, VII, VIIIa,b,d.
Certification — Marine Stewardship Council (MSC)
Rating: one 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 — VIIe,f,g and h
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay to Northern North Sea (Northern Stock)
Stock detail — IIIa, IV, VI, VII, VIIIa,b,d.
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay to Northern North Sea (Northern Stock)
Stock detail — IIIa, IV, VI, VII, VIIIa,b,d.
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 — Cornwall
Stock detail — VIIe,f,g and h
Rating: two info
Full details

Halibut, Atlantic (Farmed)

Hippoglossus hippoglossus

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

Picture of Halibut, Atlantic (Farmed)
Sustainability range: from two to three info
Method of production — Farmed
Production country — UK
Production method — Onshore open circuit system
Rating: two info
Full details

Method of production — Farmed
Production country — Norway
Production method — Open net pen
Rating: three info
Full details

Halibut, Greenland

Reinhardtius hippoglossoides

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, Greenland
Sustainability rating: three info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Iceland, Faroes grounds, West of Scotland, North of Azores, East of Greenland
Stock detail — V, VI, XII and XIV
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North West Atlantic (FAO 21)
Stock area — West Greenland
Stock detail — Upernavik, Uummannaq, Disco Bay (Inshore fishery)
Rating: three info
Full details

Showing 16 - 31 of 82 species.
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