More of What's New
Our newest Seafood Watch Industry Collaborator, Norpac Fisheries Export, catches, processes, sells and delivers high quality seafood while modeling best practices for sustainability. This seafood supplier with offices in Honolulu and Seattle traces every fish from vessel to vendor, and provides this data back to fishery scientists and managers. It's also implemented industry-leading technologies to reduce packaging, improve vessel efficiency and reduce carbon in the supply chain.
The Maui Ocean Center Marine Institute rescues, rehabilitates and releases threatened and endangered Hawaiian sea turtles, maintains a repository for rare and endemic Hawaiian corals and provides educational opportunities in marine sciences and conservation at all levels. Seafood Watch is pleased to be working with this new Conservation Partner!
Our classic, pocket-sized guides have been updated with our latest recommendations for January through June 2018 and are now available! Pick up a new consumer guide when visiting the Monterey Bay Aquarium or any one of our Seafood Watch conservation partners, or download a new guide online so you can keep recommendations handy—and make better choices for a healthy ocean.
Kyle Bailey has helmed kitchens from luxury resorts in the Caribbean to great restaurants on the East Coast. His latest spot is The Salt Line in Washington, D.C., where he puts his knowledge of local and sustainable food on the menu with inventive seafood dishes like "coddies," "stuffies" and seafood charcuterie. Chef Kyle pays careful attention to sourcing and seasonality to create a diverse menu of mouth-watering, ocean-friendly dishes.
This June, three Blue Ribbon Task Force chefs spoke to more than 25 members of Congress about the importance of sustainable seafood to the restaurant industry. Chefs Susan Feniger, Sheila Lucero and Steve Phelps advocated for strong, science-based policies to keep U.S. fisheries among the most sustainable in the world.
Seafood Watch recently worked with businesses, governments and non-governmental organizations throughout Southeast Asia to develop the Southeast Asia Shrimp Aquaculture Improvement Protocol, known as SEASAIP. It helps shrimp farmers improve their practices in order to achieve the "Good Alternative" or "Best Choice" recommendation levels. We're now working with the Asian Seafood Improvement Collaborative (ASIC) to implement these SEASAIP standards, with the goal of improving shrimp aquaculture practices that will give better-performing farmers access to the North American marketplace.
Rick Moonen, celebrity chef and a member of our Blue Ribbon Task Force, talks about his commitment to serving sustainable seafood and why it matters for the ocean. Chef Rick and the entire culinary community play an important role in the sustainable seafood movement, pushing producers for quality, environmentally friendly products while working to spread awareness to customers, colleagues and policymakers.
The Seafood Watch app makes it easier than ever to get the latest recommendations for seafood and sushi, learn more about the seafood you eat, and locate or share businesses that serve sustainable seafood. The app is available for iOS and Android devices.
At Seafood Watch, we're aware that human rights abuses are occurring in supply chains around the world, including the seafood industry. Although our scientific assessments don't incorporate social issues, we feel it's important to acknowledge these abuses. We've put together a list of nonprofit organizations working on these issues so that you as consumers can learn about their work and find information to help you make sustainable seafood choices that are right for you.