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 31 - 46 of 54 species.
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Pollock, Alaska, Walleye

Theragra chalcogramma

If you like cod or haddock, you'll like Alaska pollock. It's a white fish, mild in flavour and low in fat. Makes great fishcakes, is best steamed and is the fish used in McDonald's Filet-O-Fish! A member of the cod family, it's found Read more

Picture of Pollock, Alaska, Walleye
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Gulf of Alaska
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Bering Sea and Aleutian Islands
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Gulf of Alaska
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Bering Sea and Aleutian Islands
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North West Pacific (FAO 61)
Stock area — Okhotsk Sea
Stock detail — Okhotsk Sea
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Prawn, King (whiteleg), prawns

Litopenaeus vannamei

Prawns are usually sold peeled, cooked and frozen or whole. Pop them in a curry or sling them on a salad. Their tails are used in traditional prawn cocktails - cocked over the side of the glass. The tiger prawn belongs to the largest of Read more

Picture of Prawn, King (whiteleg), prawns
Sustainability range: from one to two info
Method of production — Farmed
Production country — UK
Production method — Closed land based system
Rating: one info
Full details

Method of production — Farmed
Production country — Global
Production method — Pond system
Certification — Soil Association and EU Organic certification
Rating: two info
Full details

Prawn, Northern prawns, Northern shrimp

Pandalus borealis

Northern prawn or shrimp (the names are often used interchangeably) are cold-water crustaceans, distinct from warm water species found in tropical waters. Increase the sustainability of the fish you eat by choosing only prawns taken in Read more

Picture of Prawn, Northern prawns, Northern shrimp
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Northeast Arctic (Barents Sea)
Stock detail — I and II
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North West Atlantic (FAO 21)
Stock area — Disko Bay and West Greenland
Stock detail — NAFO sub-areas 1A-F and 0B
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Prawn, Tiger prawns (Farmed)

Penaeus monodon

Prawns are usually sold peeled, cooked and frozen or whole. Pop them in a curry or sling them on a salad. Their tails are used in traditional prawn cocktails - cocked over the side of the glass. The tiger prawn belongs to the largest of Read more

Picture of Prawn, Tiger prawns (Farmed)
Sustainability rating: two info
Method of production — Farmed
Production country — Global
Production method — Pond system
Certification — Organic certification
Rating: two info
Full details

Method of production — Farmed
Production country — Indonesia
Production method — Zero input system
Rating: two info
Full details

Salmon, Atlantic (Farmed)

Salmo salar

Salmon is an oily fish rich in Omega-3s. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmon may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used in sushi and sashimi.

Picture of Salmon, Atlantic (Farmed)
Sustainability rating: two info
Method of production — Farmed
Production country — Europe
Production method — Open net pen
Certification — Organic certification
Rating: two info
Full details

Salmon, Chinook, King Salmon

Oncorhynchus tshawytscha

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and Read more

Picture of Salmon, Chinook, King Salmon
Sustainability rating: two info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska; California; Pacific Northwest USA; British Columbia, Canada; Japan and Russia
Stock detail — Arctic-Yukon-Kuskokwim
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Westward
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Central
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Southeast
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Salmon, Chum, Keta, Calico or Dog salmon

Oncorhynchus keta

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and Read more

Picture of Salmon, Chum, Keta, Calico or Dog salmon
Sustainability rating: two info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — USA
Stock detail — Alaska
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Salmon, Coho , Silver, White

Oncorhynchus kisutch

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and Read more

Picture of Salmon, Coho , Silver, White
Sustainability rating: two info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — North Pacific
Stock detail — Alaska
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Salmon, Pink, Spring , humpback

Oncorhynchus gorbuscha

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and Read more

Picture of Salmon, Pink, Spring , humpback
Sustainability range: from one to two info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Southeast Alaska and Prince William Sound
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Trap
Capture area — North West Pacific (FAO 61)
Stock area — South-Kuril
Stock detail — All Areas
Certification — Marine Stewardship Council (MSC)
Rating: two info
Full details

Salmon, Sockeye , Red Salmon, Bluebacks, Redfish

Oncorhynchus nerka

Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and Read more

Picture of Salmon, Sockeye , Red Salmon, Bluebacks, Redfish
Sustainability rating: two info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — North Pacific
Stock detail — Alaska and British Columbia
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
Rating: two info
Full details

Scallop, King, scallops

Pecten maximus

Pan fried with a bit of lemon is often how scallops are served -the part we generally eat is the white adductor muscle which it uses to open and close it's shell and the orange (female) and creamy (male) roe. Scallops are bivalve (2 shell) Read more

Picture of Scallop, King, scallops
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Dive caught
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 6a (0-3nm)
Rating: two info
Full details

Sole, Dover sole, Common sole

Solea solea

The best choices for Dover or common sole are from the north Celtic Sea, the Bristol Channel and the western English Channel. Fish caught by otter trawl and gillnet will have fewer habitat impacts than those caught by beam trawl, and avoid Read more

Picture of Sole, Dover sole, Common sole
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 — 7f, 7g
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: West
Stock detail — 7e
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — English Channel: West
Stock detail — 7e
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 — North Sea
Stock detail — 4
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 — Celtic Sea, Bristol Channel
Stock detail — 7f, 7g
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 — English Channel: West
Stock detail — 7e
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Celtic Sea, Bristol Channel
Stock detail — 7f, 7g
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 — Baltic Sea (West), Skagerrak and Kattegat
Stock detail — 3a.20, 3a.21, 3c.22, 3b.23, 3d.24
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 — 7e
Rating: two 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 — 7f,g
Rating: two 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 — 7e
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
Rating: two info
Full details

Sole, Lemon

Microstomus kitt

Best dusted in flour, fried in butter and eaten on the bone. Lemon sole is also sold filleted and chilled or frozen in breadcrumbs. Doesn't deserve to be made into goujons and doesn't taste of lemon! Belongs to the same family as halibut Read more

Picture of Sole, Lemon
Sustainability rating: two 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, Eastern English Channel
Stock detail — 4, 3.a and 7.d
Rating: two info
Full details

Squid, Japanese flying

Todarodes pacificus

Squid (often found on menus using the Italian word 'calamari') can be stuffed whole, cut into pieces or rings, which are often deep fried, pickled, as jerky called sakiika, salted or fermented (shiokara). Squid flesh is also produced to Read more

Picture of Squid, Japanese flying
Sustainability rating: two info
Method of production — Caught at sea
Capture method — Jig
Capture area — North West Pacific (FAO 61)
Stock area — Japan
Stock detail — East China Sea, Yellow Sea, Bo Hai Sea, Korea Bay
Rating: two info
Full details

Sturgeon (Farmed)

Acipenser, Huso spp.

Sturgeons the world over are now greatly depleted in number and many of the 27 species - prized for their flesh and eggs (caviar) - are in rapid decline. They are vulnerable to over-exploitation because they are generally long-lived and Read more

Picture of Sturgeon (Farmed)
Sustainability rating: two info
Method of production — Farmed
Production country — Europe and USA
Production method — Closed system
Rating: two info
Full details

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