More of What's New
Our vice president of global ocean initiatives, Jennifer Dianto Kemmerly, recently testified to Congress on the state of fisheries. She provided insight into seafood markets and made policy recommendations to advance the sustainability of U.S. and global fisheries.
Our standards aren't static. We review our standards regularly and invite public comment on new scientific developments we should be incorporating. Share your understanding and suggestions to improve our standards for fisheries and aquaculture operations. The first public comment period this year is now open through May 3.
We've partnered with Dalhousie University in Halifax, Nova Scotia, to develop our new Seafood Carbon Emissions Tool. This website helps seafood businesses better understand the carbon footprint of the seafood they purchase, and compare the emissions of farmed or wild-caught seafood to other land-based protein sources. Many large seafood businesses have made public commitments to reduce their carbon footprints — the information provided by this new tool helps them meet those commitments.
Each year, global leaders gather at the Our Ocean conference and pledge to take meaningful action to protect the health of the ocean. This year in Bali, Indonesia, Monterey Bay Aquarium Executive Director Julie Packard and former U.S. Secretary of State John Kerry announced two major commitments with new partners.
Our classic, pocket-sized guides have been updated with our latest recommendations for January through June 2019 and are now available! Pick up a new consumer guide when visiting the Monterey Bay Aquarium, at 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.
Our newest partner is not only committed to serving sustainable seafood at all five of their southern California locations, but as a Green Certified Restaurant, they've also implemented several other sustainable practices — including only serving straws upon request, using water and utility saving equipment and techniques, and running a food composting program.
The Pennington Marine Science Center at Camp Emerald Bay engages students of all ages to foster a foundation of ocean stewardship. This new Conservation Partner on Catalina Island features a 6,000 gallon seawater system which supports 20 exhibits that showcase the unique life and habitats found in local waters. More than 8,000 students, parents, scouts, teachers and adult leaders immerse themselves in the center's activities every year and leave inspired to conserve marine ecosystems.
In his new book, Simply Fish, San Francisco-based chef Matthew Dolan tackles the challenge of preparing delicious, sustainable seafood at home — starting with the conversation you need to have at the fish counter to make the right purchase. And his recipes are on point with elegant, mouth-watering dishes we all want to eat now — rosé-steamed clams anyone? Visit our Seafood Watch blog for a sneak peek of his tuna tartare recipe.
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.
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.