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.
Brown crab sustainability varies. The Best Choice is MSC certified from Shetland. All other brown crabs are an OK choice, but improvements are needed to control how many are being caught. Avoid eating crabs below the minimum landing size
…Read more
(13-14cm in most areas of the UK) and crab claws, unless it is certain they have been removed from the crab after landing. Egg-bearing or “berried” females should be avoided at all times to allow them to spawn.
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Scotland Stock detail — Shetland
Certification — Marine Stewardship Council (MSC)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Central North Sea Stock detail — 4b: Northumberland IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Eastern English Channel Stock detail — 7d: Kent and Essex IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Western English Channel Stock detail — 7e: Southern IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Celtic Sea Stock detail — 7f: Devon and Severn IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Irish Sea Stock detail — 7a
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Irish Sea Stock detail — 7a: Wales (Welsh waters)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Western English Channel Stock detail — 7e: Isles of Scilly IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Irish Sea Stock detail — 7a: North Western IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Eastern English Channel Stock detail — 7d: Sussex IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Cornwall Stock detail — 7f, 7g
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
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Western English Channel Stock detail — 7e: Devon and Severn IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Scotland Stock detail — Orkney
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Southern North Sea Stock detail — 4c: North Eastern IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Central North Sea Stock detail — 4b: North Eastern IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Southern North Sea Stock detail — 4c: Kent and Essex IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Southern North Sea Stock detail — 4c: Eastern IFCA District (0-6nm)
Method of production — Caught at sea Capture method — Gill or fixed net Capture area — North East Atlantic (FAO 27) Stock area — Cornwall Stock detail — 7f, 7g
Method of production — Caught at sea Capture method — Pot or creel Capture area — North East Atlantic (FAO 27) Stock area — Celtic Sea Stock detail — 7f,g: Wales (Welsh waters)
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
To be assessed
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Red Improver
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.