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

 
 
You searched for "lobster"
Showing 1 - 4 of 4 species.
Results per page:

Lobster, American

Homarus americanus

The very large claws of unequal size, along with the abdomen, are full of tasty white meat. Can be bought fresh or frozen. There are many popular lobster recipes including Thermidor and Bisque or of course you can boil, steam or grill it. Read more

Picture of Lobster, American
Sustainability rating: rating under review info
Method of production — Caught at sea
Capture method — Trap
Capture area — North West Atlantic (FAO 21)
Stock area — USA
Stock detail — Southern New England
Rating: rating under review info
Full details

Method of production — Caught at sea
Capture method — Trap
Capture area — North West Atlantic (FAO 21)
Stock area — Canada
Stock detail — EEZ
Rating: rating under review info
Full details

Method of production — Caught at sea
Capture method — Trap
Capture area — North West Atlantic (FAO 21)
Stock area — USA
Stock detail — Gulf of Maine and Georges Bank
Certification — Marine Stewardship Council (MSC) in the Gulf of Maine
Rating: rating under review info
Full details

Lobster, European

Homarus gammarus

The very large claws of unequal size, along with the abdomen, are full of tasty white meat. Can be bought fresh or frozen. There are many popular lobster recipes including Thermidor and Bisque or of course you can boil, steam or grill it. Read more

Picture of Lobster, European
Sustainability range: from two to four info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Jersey
Stock detail — Granville Bay Treaty Area
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Southwest
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h (0-6nm)
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Southeast and South
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — East Anglia
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Yorkshire Humber
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Northumberland and Durham
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — All Areas
Rating: four info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Wales
Stock detail — All Areas
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 — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Rating: four info
Full details

Lobster, Norway, Langoustine, Dublin Bay prawn or scampi

Nephrops norvegicus

A slim, orangey lobster hugely popular in Spain and widely used in classic French cuisine. Scampi is the name for deep fried langoustine tails - deep fried in batter and breadcrumbs, served with chips peas and tartare sauce - though Read more

Picture of Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Sustainability range: from two to five info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland (North Minch)
Stock detail — 6a (Management Area C, FU 11)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland (South Minch)
Stock detail — 6a (Management Area C, FU 12)
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 — North Sea (Fladen Ground)
Stock detail — 4a, Functional Unit 7
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
Rating: two info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — Skagerrak and Kattegat
Stock detail — 3a, Functional Units 3 and 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 — North Sea (Norwegian Deep)
Stock detail — 4a, Functional Unit 32
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 (Moray Firth)
Stock detail — 4a, Functional Unit 9
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 (Firth of Forth)
Stock detail — 4b, Functional Unit 8
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 — West Scotland (North Minch)
Stock detail — 6a (Management Area C, FU 11)
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 — Irish Sea East (Management Area J, FU 14)
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 — Labadie; Jones & Cockburn (Management Area M, FU 20;21)
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 — Irish Coasts (FU 19)
Rating: three info
Full details

Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — West Scotland (Clyde & Sound of Jura)
Stock detail — 6a (Management Area C, FU 13)
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 — Irish Sea West (Management Area J, FU 15)
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 (Noup)
Stock detail — 4a, Functional Unit 10
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 (Farn Deeps)
Stock detail — 4b, Functional Unit 6
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 (Devil's Hole)
Stock detail — 4b, Functional Unit 34
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 — West Scotland (South Minch)
Stock detail — 6a (Management Area C, FU 12)
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 — West Scotland (Clyde & Sound of Jura)
Stock detail — 6a (Management Area C, FU 13)
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 — Skagerrak and Kattegat
Stock detail — 3a, Functional Units 3 and 4
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 — Celtic Sea and West of Scotland
Stock detail — Porcupine Bank (FU 16)
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 — Celtic Sea and West of Scotland
Stock detail — Aran Grounds (FU 17)
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 Sea (Botney Cut to Silver Pit)
Stock detail — 4b, 4c, Functional Unit 5
Certification — FIP Stage 2. More info available [here](https://fisheryprogress.org/fip-profile/uk-norway-lobster-bottom-trawl-and-creel)
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 — Celtic Sea and West of Scotland
Stock detail — Celtic Sea, the Smalls (Management Area M, FU 22)
Rating: five 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 (Horn's Reef)
Stock detail — 4b, Functional Unit 33
Rating: five info
Full details

Lobster, squat

Galathea strigosa

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

Picture of Lobster, squat
Sustainability rating: rating under review info
Method of production — Caught at sea
Capture method — Pot or creel
Capture area — North East Atlantic (FAO 27)
Stock area — UK
Stock detail — All Areas
Rating: rating under review info
Full details

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