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Salmon

Click to view sub-species options (Chum, Sockeye, Coho, & Pink)

Tilapia

Scientific Name: Tilapia spp., Oreochromis spp
Flesh & Flavour: White, slightly firm and flaky flesh with a very mild, somewhat sweet flavour.

Current Status: Tilapia is a tropical freshwater fish that is considered a major aquaculture resource for the future because it is hardy and easy to grow. Farmed Tilapia is gaining popularity as a whitefish due to restricted Cod harvests. Most tilapia is harvested and processed in Asia, most notably in China, Taiwan and Indonesia. Africa, Central America and South America are other major harvesting and processing locations. Water pollution and weak management practices in China are environmental concerns for farmed Tilapia.

Sole

Scientific Name: Soleidae
Flesh & Flavour: White, lean, and flaky flesh with a very mild flavour.

Current Status: Sole is a member of the Pacific flatfish species. They live on the seafloor and have both eyes on the same side of their head. Sole populations are not considered depleted but the common catch method of bottom trawling results in bycatch and habitat degradation. Pacific flatfish are a good alternative to overfished counterparts in the Atlantic.
Rockfish

Scientific Name: Sebastes alutus, Sebastes marinus, Sebastes spp
Flesh & Flavour: Rockfish comprise a wide variety of species though it is difficult to tell the difference once the fish is filleted and cooked. In general, Rockfish have a flaky, and firm texture with a mild, sweet flavour.

Current Status: Most Rockfish species are deep-water fish and long-lived (approx. 100 to 200 years). Because they are slow-growing and mature late in life, many are caught before they have had chance to reproduce. Consequently, Rockfish are very vulnerable to overfishing. In 2002, emergency fishery closures (both commercial and sport) were enacted along the West Coast to give rockfish populations a chance to recover.

Cod

Click to view sub-species (Pacific Cod & Atlantic Cod)

Haddock

Scientific Name: Melanogrammus aeglefinus
Flesh & Flavour: Lean, slightly firm flesh with a delicate flake and a mild and sweet flavour.

Current Status: Haddock is a bottom dwelling fish that was overfished for decades before effective fishery management practices were enforced. Today, populations of Haddock are still recovering.

Halibut (Pacific)

Scientific Name: Hippoglossus stenolepsis
Flesh & Flavour: White, firm, flaky texture with very few bones and a mild, sweet flavour.

Current Status: Pacific Halibut are capable of growing over 500 lbs making them the largest of all flatfish. These bottom-dwelling fish are primarily caught off the west coast of Canada and in Alaska, but they can also be found as far south as California, as well as in the coastal waters of Japan. The International Halibut Commission manages both U.S. and Canadian Pacific Halibut fisheries. Successful management practices have resulted in healthy populations and longer fishing seasons.
Squid

Scientific Name: Loligo spp., Illex spp., Todarodes spp.
Flesh & Flavour: Mild, sweet flavour. The meat is tender and succulent. Frozen tubes should be ivory-white throughout.

Current Status: More than 2 million metric tons of Squid are landed annually around the world. Squid mature quickly and reproduce at a young age making them resilient to fishing pressures. However, Squid play an important role in marine food webs, both as predators and as prey. Overfishing of other species has resulted in a decline of Squid populations because marine mammals lack options for prey and will target more Squid. Consequently, Squid fisheries are at the risk of collapse. While some regions have implemented fishing regulations, these have not been proven to be entirely reliable and unregulated fishing still occurs.
Shrimp

Scientific Name: Pandalus jordani
Flesh & Flavour: Clean, very sweet flavour, firm texture and small in size. The Shrimp are about the same color pink whether raw or cooked. Typically available whole, peeled and cooked

Current Status: Pink Shrimp are a cold-water species highly resilient to overfishing because they have a short lifespan, are fast growers and produce many young. The trawling gear used to catch Shrimp are designed not to touch the seafloor and there are little bycatch concerns. Management of Pink Shrimp fisheries is comprehensive and well monitored.
Pangasius

Scientific Name: Pangasius bocourti, Pangasius hypothalamus
Flesh & Flavour: White, delicate texture with a light flavour.

Current Status: Pangasius is a species of river catfish. Commercial farming of river Pangasius in Southeast Asia has a strong potential to be sustainable, but current use of open cage aquaculture along with little or no management creates conservation concerns. Catfish farmed in the U.S. is considered more responsible.
Pollock

Scientific Name: Theragra chalcogramma
Flesh & Flavour: White, lean and flaky flesh with a delicate, mild flavour.

Current Status: Alaskan Pollock is the world’s most abundant food fish; more Pollock is caught each year in Alaska than all other species of Alaskan seafood combined. However, Pollock populations have recently been declining and are now at their lowest levels in over 20 years. Management practices in Alaska are shifting toward an eco-system based approach to address fish stock concerns. Relative to other fisheries worldwide, Alaskan management practices are considered highly effective.