Lydia Bergen, the New England Aquariumโs director of conservation, admits that choosing environmentally responsible seafood is not as simple as it might sound. To eat with the oceanโs health in mind, you first have to know not only whether itโs mackerel or haddock, but where and how it was caught or farmed.
Bergen and the staff at the aquariumโs Sustainable Seafood Programs keep an eye on the status of wild-caught and farmed fish and then pass that information along to a growing list of retailers, suppliers, and food service companies, advising them on which seafood to buy. "Companies recognize that these resources are in trouble, and they want to be able to sell fish for another hundred years," says Bergen of the surging interest in the program.
As a consumer, you can do your part, too, by staying informed. "Ask questions, and challenge your fishmonger and restaurant to know where the fish is coming from," Bergen advises. To help you get started, the aquariumโs Sustainable Seafood Programs staff prepared this guide to environmentally responsible seafood found in New England waters.
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