Good Fish Guide

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 in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

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 in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

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 in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

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 in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.

The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.

Sardine, European pilchard, sardines

Sardina pilchardus

Fact: same fish - different name depending on size. Young pilchards are often referred to as sardines and are named after the Mediterranean island of Sardinia where they once lived in abundance. They are oily fish with bright silver skins, … Read more related to herrings. Sardines have a strong flavour and are rich in omega-3 fatty acids. Usually cooked whole once gutted, great on the barbecue or ovenbaked. Most commonly bought tinned either in oil or a sauce. Good on toast.

Sardines or pilchards (sardine being below 15cm and pilchard above) are caught in the northeast Atlantic, central eastern Atlantic and the Mediterranean Sea. 21 species are canned as sardines, but the European pilchard is the only true sardine. Sardines are commonly caught with purse seine nets and pelagic trawls, which are very selective when used to catch shoaling species and have no impact on the seabed. However, cetacean bycatch can occur. Sardine is a forage species providing prey to many larger fish and marine mammals, so large scale removal can have knock-on effects. Stock status varies and can change rapidly in reaction to variation in climatic conditions. In terms of size, traditionally sardines have been below 15cm in length, the size at which the species matures, and pilchards above - so in terms of size pilchard is the most sustainable option, but a sardine over 15cm will suffice!

The Cornish ring-net fishery was certified as a sustainable fishery by the Marine Stewardship Council (MSC) in August 2010.The Bay of Biscay and the Southern Brittany purse seine sardine fisheries are also certified. Look for the Blue tick logo on the packaging. The Portugal purse seine fishery has withdrawn from MSC certification.

Sawfish

Pristis pristis, P.pectinata, P.perotteti

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 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. Fins may fetch over 30 per kilo and a single basking shark tail fin can fetch up to 5,250 in Hong Kong. Blue sharks and other oceanic species are the preferred species taken.

Sawfishes are arguably the most imperiled fishes in the world; the whole family has been classified as Critically Endangered by the International Union for the Conservation of Nature (IUCN) Shark Specialist Group. Because of this, they are automatically a red-rated species.

Scad, Horse Mackerel

Trachurus trachurus

This mackerel can be smoked, fried, salted and baked. Avoid eating immature fish; sexual maturity is reached at about 3-4 years at a length of about 25 cm, however, the legal minimum landing size is 15 cm.

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 molluscs which are widespread and common. Two types are commonly available; the larger king scallop (often sold with the roe attached), and the smaller queen scallop, usually sold as meat only. Fact: In Classic times the scallop shell was worn as a badge by pilgrims visiting the shrine of St James.

Choose dive-caught scallops or dredge-caught scallops from either Marine Stewardship Council (MSC) certified fisheries, the inshore English Channel, managed by the Inshore Fisheries and Conservation Authorities (IFCA) or Lyme Bay. Avoid eating scallops below their legal minimum landing size and during their breeding season (April to September).

Scallop, Queen, scallops

Mimachlamys varia

Shark, Angel

Squatina squatina

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.

Angel shark is an EU Prohibited Species and are Critically Endangered. Catches of angel shark are now rare, both in surveys and commercially. Avoid eating.

Shark, Blue

Prionace glauca

Shark, Porbeagle

Lamna nasus

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.

Porbeagle is assessed as Critically Endangered in Northeast Atlantic by the IUCN. ICES advises that no fishing for porbeagle should be permitted, landings should not be allowed. Porbeagles are automatically scored red-rated. Avoid eating.

Shark, Tope

Galeorhinus galeus

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.

Tope is considered highly vulnerable to over-exploitation because they are slow-growing and long-lived with a low reproductive capacity. Tope is assessed as Vulnerable (2016) globally by IUCN and as "Data Deficient" in the Northeast Atlantic. Fishing for tope In Scottish waters, other than by rod and line or hand-line, is prohibited (applies to commercial vessels) - and no tope caught can then be landed. Likewise, there is the 45 kg/day limit in England and Wales so, although there are no quotas or TACs, there are restrictions in place for commercial vessels. Avoid eating.

Shrimp, brown or common

Crangon crangon

The common or brown shrimp, is found in mainly shallow water along the Eastern Atlantic coast as far south as Morocco, and into the Mediterranean and Black Seas. Brown shrimp is a relatively fast growing and resilient species yet plays a … Read more very important role in the marine ecosystem. It is primarily caught in the North Sea using shrimp trawls.

Brown shrimp is primarily caught using shrimp trawls in the North Sea with a very small fishery also occurring in the northeast Irish Sea. Most of the catch is taken in or around the Wadden Sea on the eastern side of the North Sea, which is one of Europe's most important marine conservation areas and national parks. It is important that sufficient areas of these conservation areas are protected to allow natural processes to continue with minimal disruption from fishing. Shrimp trawls are lighter than traditional beam trawls, but can still damage seafloor communities so is important that sensitive areas are protected. Bycatch of juvenile fish remains an issue in these fisheries and further work is needed to improve this, such as trialling of square mesh codends and panels. There are also very few controls in place to prevent the overexploitation of local shrimp populations. Some fleets in the North Sea have voluntarily adopted a harvest control rule which is a positive sign, but cooperation between member states accessing the fishery is needed for this to be effective.

Skate, Common

Dipturus batis

Skate and ray species are all generally sold as 'skate', but all true Skate should be completely avoided. Whole ray are available as fresh or frozen wings and knobs (cheeks).The term 'Skates and Rays' can be a bit confusing here in … Read more Britain. What are traditionally known in Britain as 'rays' are, scientifically or biologically speaking, 'skates'. While the rays (which are technically skates!) sold in fishmongers throughout Britain - Spotted, Small-eyed, Cuckoo, Blonde etc. - belong to the family Rajidae, not all rays found in British waters belong to this family. Two species of Torpedo Rays (Torpedinidae); 2 species of Whiptail Stingrays (Dasyatidae); the Common Eagle Ray (Myliobatidae) ; and Giant Devil Ray (Mobulidae) are also either resident or visitors to our waters! Skates and rays generally available for consumption however do belong to the same sub-order "batoidea" and are large flat fish, dwelling close to the sea floor. Like sharks they have cartilage skeletons instead of bone. Skates tend to be large with long snouts, while rays are smaller species and have short snouts. They are both slow to grow and breed. Many are uncommon or rare. For more information on skates, rays and sharks go to: http://www.sharktrust.org.

Avoid eating. They are an EU Prohibited Species and it is prohibited to fish for, retain, or landing common skate is prohibited in EU waters. Common Skate is assessed as Critically Endangered by IUCN and is listed by OSPAR as a threatened and declining species. Because of this, they are automatically a red-rated species.