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!

 
 
You searched for ""
Showing 31 - 46 of 138 species.
Results per page:

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

Grouper

Epinephelus spp.

The combination of facts for grouper are that they are: largely overfished; assessed as vulnerable to highly vulnerable to overfishing; not managed; and often caught with fishing methods detrimental to their vulnerable reef habitat, makes Read more

Picture of Grouper
Sustainability rating: five info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — Worldwide (FAO All Areas)
Stock area — All Areas
Stock detail
Rating: five info
Full details

Guitarfish

Rhinobatos rhinobatos

Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems Read more

Picture of Guitarfish
Sustainability rating: five info
Method of production — Caught at sea
Capture method — All applicable methods
Capture area — Mediterranean (FAO 37);Eastern Atlantic (FAO 34)
Stock area — All Areas
Stock detail — All Areas
Rating: five 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 five 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 — 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 — 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 — 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 — 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 — Celtic Sea
Stock detail — VIIb-k
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — Faroes grounds
Stock detail — Vb
Rating: five 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: four 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 — 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 — 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 — 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

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

Halibut, Atlantic (Caught at sea)

Hippoglossus hippoglossus

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, Atlantic (Caught at sea)
Sustainability rating: five 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-XIV
Rating: five info
Full details

Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I-XIV
Rating: five 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 range: from three to four info
Method of production — Caught at sea
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — North East Arctic (Barents and Norwegian Sea)
Stock detail — I and II
Rating: four 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 East Arctic (Barents and Norwegian Sea)
Stock detail — I and II
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North East Arctic (Barents and Norwegian Sea)
Stock detail — I and II
Rating: four info
Full details

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

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 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 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

You can pickle Herring as rollmops, smoke or cook them fresh. They are high in omega 3 which makes them really nutritious. Herring belongs to the same family of fish as sprat and pilchard and young herrings processed as sardine in Norway Read more

Picture of Herring or sild
Sustainability range: from one to five info
Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Norwegian (spring-spawning)
Stock detail — I, II and V
Certification — Marine Stewardship Council (MSC)
Rating: three 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 — I, II and V
Certification — Marine Stewardship Council (MSC)
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skaggerak and Kattegat, Eastern English Channel
Stock detail — IV, IIIa, VIId (autumn spawners)
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skaggerak and Kattegat, Eastern English Channel
Stock detail — IV, IIIa, VIId (autumn spawners)
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

Method of production — Caught at sea
Capture method — Drift net
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea, Skaggerak and Kattegat, Eastern English Channel
Stock detail — IV, IIIa, VIId (autumn spawners)
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 — Iceland
Stock detail — Va
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Western Baltic
Stock detail — 20-24 and IIIa (Spring spawners)
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 — Western Baltic
Stock detail — 20-24 and IIIa (Spring spawners)
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Central Baltic Sea
Stock detail — 25-29 and 32 (excluding Gulf of Riga)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — West of Scotland, West of Ireland
Stock detail — VIa, VIIb,c
Rating: five info
Full details

Method of production — Caught at sea
Capture method — Pelagic trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Irish, Celtic Sea and Southwest of Ireland
Stock detail — VIIa (south), VIIg,h,j,k
Certification — Marine Stewardship Council (MSC)
Rating: three 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, North
Certification — Marine Stewardship Council (MSC)
Rating: one info
Full details

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

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

John Dory

Zeus faber

A white, boneless, meaty flesh that's firm, flavoursome and versatile. You can poach it, grill or saute it; and chefs love a John Dory because it's delicate, mild sweet flavour goes well with loads of ingredients - the bones from the head Read more

Picture of John Dory
Sustainability range: from three to four 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

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: four 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: four 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: four info
Full details

Showing 31 - 46 of 138 species.
Results per page:

Filter your search results


Fish species


Method of production



Capture method


Type of fish


Sustainability rating (what's this?)


Consumer considerations



I just want to see…