Safe Fish

Eco Best Fish is defined as: (thanks to the Seafood Selector by the Environmental Defense Fund)

1. Wild fish from healthy, well-managed populations, caught using fishing gear that does little harm to sea life and marine habitats;
2. Farmed fish raised in systems that control pollution, the spread of disease, chemical use and escaped fish.
3. Most fish on this list are also low in environmental contaminants and can be safely eaten at least once per week.

• Abalone
• Anchovies
• Barramundi
• Catfish (U.S.)
• Caviar (farmed)
• Clam, softshell
• Clams (farmed)
• Cod, Pacific (longline)
• Crab, Dungeness
• Crab, stone
• Crawfish (U.S.)
• Halibut, Pacific
• Lobster, California spiny
• Lobster, Caribbean spiny (U.S.)
• Mackerel, Atlantic
• Mahimahi (U.S. troll/pole)
• Mullet
• Mussels
• Oysters (farmed)
• Paddlefish (farmed)
• Pollock, Alaska (U.S.)
• Prawns, spot (Canada)
• Sablefish (Alaska, Canada)
• Salmon (canned)
• Salmon, wild (Alaska)
• Sardines, Pacific (U.S.)
• Scallops, bay (farmed)
• Shrimp (U.S. farmed)
• Shrimp, pink (Oregon)
• Squid, longfin (U.S.)
• Striped bass (farmed)
• Sturgeon, white (farmed)
• Tilapia (U.S.)
• Trout, rainbow (farmed)
• Tuna, albacore (U.S., Canada)
• Tuna, yellowfin (U.S. Atlantic troll/pole)
• Wreckfish

Eat fish twice per week for great lean protein and essential fatty acids like Omega 3, that is my advice.  My other advice, eat fish that is safe.