Good Fish Guide

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 shores and shallow seabeds and are often viewed as a poor man's shelfish as they are so cheap. The shell is longer than it is wide and wedge-shaped and the inside is silvery.

Mussels are widely cultivated. Shellfish farming is a low-impact method of aquaculture and high quality water standards are required for cultivation of shellfish for human consumption. Mussel farming requires no feed inputs therefore farming of mussels is a good way of producing seafood. Also there are no chemicals used in mussel farming. As only naturally occurring spat are used for on-growing, escapes are not an issue. Rope grown or hand-gathered mussels, if taken from the wild, have a lower environmental impact than those harvested by mechanical methods such as dredging.

Nursehound, Bull Huss, Greater Spotted Dogfish

Scyliorhinus stellaris

Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000 m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems … Read more where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Blue sharks and other oceanic species are the preferred species taken. British seas are home to over 30 shark species including the fastest shark in the world (the shortfin Mako) and the second largest fish in the world (the Basking shark) and we even get tropical rare visitors such as hammerheads.

In general, consumers should avoid eating nursehound (and all shark species) as they are insufficiently managed, fisheries are data-deficient and the species inherently vulnerable to overexploitation due to their specific biological characteristics (slow-growing, late to mature and producing few young). Nursehound from the Celtic Sea is the better choice as localised populations appear to be stable, or recently decreasing. However, there are insufficient data to fully evaluate stock status.

Octopus, Common

Octopus vulgaris

Little information is available on the stock status of octopus as they are not subject to stock assessment or quota controls by ICES or the European Commission. The general biological characteristics of octopus - short life span, … Read more relatively high fecundity and fast growth rates lend themselves to sustainable fishing, but the fundamental data and management requirements are not in place to ensure this. Further, as a bycatch product from trawling, the production method is a less sustainable option. Choose octopus caught by less damaging capture methods, e.g. pot caught, and avoid beam trawl bycatch octopus. A minimum landing weight of 750g is specified for common octopus, but no minimum landing size is specified for the lesser octopus in European waters. Avoid eating baby octopus which are sometimes offered for sale, as they will not have had a chance to reproduce. Females die after their eggs are hatched, so those appearing for retail sale are either male, or females that have not yet reproduced. Given their biological characteristics and high market value, there is some potential for aquaculture production, although local sustainable fishery management may be more economic. Examples from Japan include the deliberate placement of shelters to enhance stock recruitment.

Octopus, Lesser

Eledone cirrhosa

Little information is available on stock status as the species is not subject to stock assessment or quota controls. No minimum landing size is specified for the lesser octopus in European waters (a minimum landing weight of 750g is … Read more specified for common octopus). Avoid eating baby octopus which are sometimes offered for sale, as they will have had no chance to breed. Females die after their eggs are hatched, so fished individuals are male, or females that have not yet reproduced.

Oyster, Native, oysters (Caught at sea)

Ostrea edulis

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 Oysters are rich in zinc and said to have aphrodisiac properties. They should be tightly closed when bought and have a fresh smell when opened. The native flat oyster was once considered food for the masses because it was so common. It is now depleted throughout European waters including much of Britain. The native oyster and, particularly, the introduced Pacific oyster are grown commercially in UK seas, and are available widely. Oysters are traditionally consumed fresh and eaten on the half shell. They are shipped to local markets or distributed to supermarkets and restaurants. There are large differences among oysters, as with wines, with regard to taste, body and nose. Oysters feed by filtering water through their system -a single Rock oyster can filter up to 10 litres of water per hour. The flavour of oysters is a function of the minerals, salinity, and the type of algae they eat in the water. Like wine, oysters gain much of their flavour from their terroir (environment).Tastes can range from some salty to floral, some have fruity notes, mineral flavour or even hints of spice. Even oysters from the same estuary can vary in flavour depending upon exactly where they are grown.

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 Pacific oyster, which are currently more widely cultivated than the native oyster. Oyster beds are generally privately owned and managed. Shellfish farming is an extensive, low-impact method of mariculture and high quality water standards are required for cultivation of shellfish for human consumption. Dredging can cause disruption to the seabed and has a higher associated bycatch than manual harvesting techniques, but are less suited to deeper water for practical reasons. Some growers may hand-gather their stock by diving or by net to enhance quality. Wild stocks are depleted and although management of the fisheries is good, the native oyster is still vulnerable to exploitation.

Oyster, Pacific, oysters

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 Oysters are rich in zinc and said to have aphrodisiac properties. They should be tightly closed when bought and have a fresh smell when opened. The native flat oyster was once considered food for the masses because it was so common. It is now depleted throughout European waters including much of Britain. The native oyster and, particularly, the introduced Pacific oyster are grown commercially in UK seas, and are available widely. Oysters are traditionally consumed fresh and eaten on the half shell. They are shipped to local markets or distributed to supermarkets and restaurants. There are large differences among oysters, as with wines, with regard to taste, body and nose. Oysters feed by filtering water through their system -a single Rock oyster can filter up to 10 litres of water per hour. The flavour of oysters is a function of the minerals, salinity, and the type of algae they eat in the water. Like wine, oysters gain much of their flavour from their terroir (environment).Tastes can range from some salty to floral, some have fruity notes, mineral flavour or even hints of spice. Even oysters from the same estuary can vary in flavour depending upon exactly where they are grown.

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 Pacific oyster, which are currently more widely cultivated than the native oyster. Oyster beds are generally privately owned and managed. Shellfish farming is a low-impact method of aquaculture and high quality water standards are required for cultivation of shellfish for human consumption. Dredging can cause disruption to the seabed and has a higher associated bycatch than manual harvesting techniques, but are less suited to deeper water for practical reasons. Some growers may hand-gather their stock by diving or by net to enhance quality. Wild stocks of Native Oyster are depleted and although management of the fisheries is good, the native oyster is still vulnerable to exploitation.

Parrotfish, Uhu

Scarus spp.

Parrotfish are moderately resilient to fishing but there is very little data available on their abundance or exploitation rates. And little or no management of the species. Despite the prevalence of marine reserves, the effectiveness of … Read more these conservation efforts, is rarely measured, and enforcement is often weak or absent in many parts of the world. Urgent protection and effective protective legislation is needed as well as continued monitoring of harvest levels and population status, especially for those species already at increased risk of extinction. Unless there is information available to demonstrate their source is sustainable this species is best avoided.

Plaice

Pleuronectes platessa

Another chip shop favourite. It's a right-eyed, oval-shaped flatfish with characteristic reddy orange spots and a pearly white underside. Its orange spots are an indication of freshness; brighter spots mean a fresher fish. Found all around … Read more our shores down to considerable depths, plaice is a long-lived species and subject to high fishing pressure. Alternatives to plaice are Lemon sole, dab, flounder and megrim.

Plaice is a popular consumption and long-lived species which is subject to high fishing pressure. The state of plaice stocks around the UK vary. Currently the best choices for plaice are fish otter trawled in the North Sea or Eastern Channel where the stocks are assessed as healthy and fishing is at a sustainable level. However, as with all plaice fisheries, there is significant discarding of plaice and other species, both in otter and beam trawl fisheries. To increase the sustainability of the plaice you eat ask for and only eat plaice taken in trawls using measures to improve the selectivity of the net to reduce discarding and fitted with Benthic Release Panels to reduce impact on bottom dwelling species. Avoid eating immature plaice, fish below 30 cm, and during their breeding season January to March, also plaice caught in electric-pulse trawl fisheries. Alternatives to plaice are Lemon sole, dab, flounder and megrim.

Pollack or Lythe

Pollachius pollachius

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 throughout the North Pacific. Matures at around 3 years old and lives on average until 15. Can grow to about 90 cms and is called walleye pollock because of its large distinctive eyes!

Pollock in US fisheries are generally at healthy levels. They are managed through a suite of management measures and bycatch in the fishery is generally small. Choose Marine Stewardship Council certified pollock as they tend to employ improved monitoring in these fisheries.

Pouting or Bib

Trisopterus luscus

Popular with French cooks who flour their pouting and fry or steam it with salted butter, it can also be poached then sauted. It's best to eat within six hours of being caught as after that it loses flavour. A member of the cod family, bib … Read more or pouting only live for about 4 years and are common in British inshore waters, near Northern Europe Atlantic down to Spain and although not commercially fished is increasingly available in supermarkets.

Pouting (or Bib) is a short-lived species common in British inshore waters. It is not commercially fished and is usually only taken as bycatch. Their stock status is unknown and appropriate management of the species is needed. When buying choose mature (over 21 cm) locally caught fish. Avoid eating fresh fish (not previously frozen) caught during their spawning season (March to April).

Prawn, Endeavour, Greasy back

Metapenaeus spp

The Marine Conservation Society Fishery Team is currently updating the consumer advice for this entry

Prawn, Giant River, prawns

Macrobrachium rosenbergii

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. This large freshwater shrimp is native to … Read more the Indo-Pacific region, northern Australia and Southeast Asia. Body usually greenish to brownish grey, sometimes more bluish, darker in larger specimens. There are three male types: 'Small males' which , if conditions allow, change into bigger, 'Orange Claws' which in turn can become 'Blue Claws', whose striking second, claw-bearing legs may become twice as long as their body. Adult prawns can walk as well as swim and can climb up vertical surfaces (small waterfalls, weirs, etc.) and cross land. Farmed animals have escaped into the wild. The primary market for this species is for use in Chinese and Indian meals.

The giant river prawn is also known as the giant freshwater prawn or freshwater scampi. Freshwater prawn farming occurs in many Asian countries, the main suppliers to the UK market is Bangladesh. Freshwater prawn farming occurs in a similar way to warmwater prawn farming, however there are less environmental concerns as stocking densities and therefore organic pollution is reduced. Large extensive ponds are used, mangroves are not impacted by construction and there is no risk of salinisation of freshwater.The primary negative factor associated with the freshwater prawn sector in Bangladesh is that it is almost exclusively reliant on wild-caught post larvae; this practice leads to high levels of by-catch. Another negative aspect of the industry is that regulations are poorly enforced, since the government lacks capacity. A positive aspect of this industry is that production of freshwater prawns does not generally occur in mangrove areas and does not cause salination of the soil.

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 the prawn and shrimp family, the Penaeidae. Its lifecycle may be divided into 6 stages or phases, from embryo to adult, which it completes in one year. The age of sexual maturity varies from 5 to 11 months. They can live up to 2 years in the wild although farmed prawns are usually harvested at 6 months. Farmed prawn accounted for over 90% of the global consumption of prawn in 2013. King prawn is the most commonly farmed species accouting for over 3/4 of production, 99% of which comes from developing countries.

Only buy king prawns from suppliers that can ensure their product is sourced from farms that comply with environmental standards for habitat protection and impacts of production. Organic farming standards ensures many such standards are met making organic farmed tiger prawns the best choice. Requirements for organic farms include utilisation of byproducts from human consumption fisheries for feed; habitat protection and restoration, limitation on chemical usage, limited stocking densities and strict health and feeding guidelines. Aquaculture Stewardhsip Council (ASC), Global Aquaculture Alliance Best Aquaculture Practice (GAA BAP 2*, 3*, 4*)and GlobalGap certification ensures some of these standards are met. Look for the organic label on products or ask your supermarket if they have a buying policy for tiger prawns to ensure high production standards are in place, and environmental concerns addressed.