When you sit\u00a0down at a\u00a0restaurant and scan\u00a0the seafood section\u00a0of the menu, it can be\u00a0tempting to choose\u00a0whatever sounds freshest, most luxurious, or\u00a0most familiar. Fish\u00a0is often promoted\u00a0as a healthy\u00a0source of protein\u00a0and omega-3\u00a0fatty acids, but\u00a0not every seafood\u00a0option is equally\u00a0appealing when you\u00a0consider sustainability, mercury exposure, sourcing\u00a0practices, and the\u00a0possibility of mislabeling.<\/p>\n
That does not\u00a0necessarily mean every\u00a0fish on this\u00a0list is automatically\u00a0unsafe or that\u00a0you should never\u00a0eat any of\u00a0them. Seafood quality\u00a0and sustainability can\u00a0vary depending on\u00a0where a fish\u00a0was caught, how\u00a0it was raised, how large it\u00a0is, and how\u00a0it was handled\u00a0before reaching the\u00a0restaurant. Some species\u00a0are also perfectly\u00a0reasonable choices in\u00a0certain circumstances.<\/p>\n
Still, there are\u00a0fish and seafood\u00a0products that deserve\u00a0a little extra\u00a0scrutiny.<\/p>\n
Some species face\u00a0significant pressure from\u00a0commercial fishing. Others\u00a0are large predators\u00a0that naturally accumulate\u00a0more mercury. Certain\u00a0imported seafood products\u00a0have also raised\u00a0questions about farming\u00a0practices, traceability, labor conditions, or\u00a0environmental impacts.\u00a0And when a\u00a0restaurant provides little\u00a0information about where\u00a0its seafood comes\u00a0from, it can\u00a0be difficult for\u00a0diners to know\u00a0exactly what they\u00a0are getting.<\/p>\n
So, before automatically\u00a0ordering the first\u00a0fish that catches\u00a0your eye, consider\u00a0these 10 options\u00a0carefully.<\/p>\n
Tilapia is one\u00a0of the most\u00a0common fish served\u00a0in restaurants because\u00a0it is affordable, widely available, and\u00a0mild enough to\u00a0appeal to people\u00a0who do not\u00a0particularly enjoy a\u00a0strong fish flavor.<\/p>\n
It is also\u00a0frequently criticized because\u00a0of its reputation\u00a0as a “bottom\u00a0feeder.”<\/p>\n
However, that description\u00a0is somewhat misleading. Tilapia are opportunistic\u00a0feeders and can\u00a0consume a variety\u00a0of food, but\u00a0the idea that\u00a0tilapia are inherently\u00a0dirty because they\u00a0eat from the\u00a0bottom is an\u00a0oversimplification. Farmed\u00a0tilapia are generally\u00a0raised on formulated\u00a0feeds, and the\u00a0quality of the\u00a0final product depends\u00a0heavily on farming\u00a0practices and regulations.<\/p>\n
The bigger issue\u00a0for restaurant diners\u00a0is often sourcing\u00a0rather than the\u00a0fish itself.<\/p>\n
Tilapia is farmed\u00a0extensively around the\u00a0world, and production\u00a0standards can differ\u00a0significantly from one\u00a0region to another. Poorly managed aquaculture\u00a0can create environmental\u00a0problems, while responsible\u00a0farms can produce\u00a0seafood efficiently with\u00a0relatively low impacts\u00a0compared with some\u00a0forms of wild-capture fishing.<\/p>\n
So rather than\u00a0assuming every piece\u00a0of tilapia is\u00a0unhealthy, ask where\u00a0it was raised\u00a0and whether the\u00a0restaurant can identify\u00a0its source.<\/p>\n
If the menu\u00a0provides no information\u00a0and sustainability is\u00a0important to you, another fish with\u00a0clearer sourcing may\u00a0be worth considering.<\/p>\n
Atlantic cod has\u00a0been a staple\u00a0of seafood menus\u00a0for generations. Its\u00a0mild flavor and\u00a0flaky white flesh\u00a0make it a\u00a0restaurant favorite, particularly\u00a0in fried fish\u00a0dishes.<\/p>\n
But Atlantic cod\u00a0has a long\u00a0history of intense\u00a0fishing pressure.<\/p>\n
Several cod populations\u00a0have experienced major\u00a0declines over the\u00a0years, although the\u00a0status of individual\u00a0stocks varies by\u00a0region. That distinction\u00a0is important. “Atlantic\u00a0cod” does not\u00a0describe a single\u00a0population with a\u00a0single conservation status. Some fisheries are\u00a0better managed than\u00a0others.<\/p>\n
For diners, that\u00a0makes sourcing particularly\u00a0important.<\/p>\n
A menu that\u00a0simply says “Atlantic\u00a0cod” may not\u00a0tell you enough. Knowing where the\u00a0fish was caught\u00a0and whether it\u00a0came from a\u00a0responsibly managed fishery\u00a0can provide a\u00a0much better indication\u00a0of its environmental\u00a0impact.<\/p>\n
Pacific cod can\u00a0sometimes provide an\u00a0alternative, depending\u00a0on the fishery\u00a0and current sustainability\u00a0assessments. Other white\u00a0fish may also\u00a0provide a similar\u00a0mild, flaky eating\u00a0experience.<\/p>\n
The lesson isn’t\u00a0necessarily to panic\u00a0when you see\u00a0cod on a\u00a0menu. Instead, remember\u00a0that the source\u00a0matters just as\u00a0much as the\u00a0species.<\/p>\n
Salmon has earned\u00a0its reputation as\u00a0a nutritional powerhouse. It is rich\u00a0in protein and\u00a0provides omega-3\u00a0fatty acids, which\u00a0are among the\u00a0main reasons people\u00a0are encouraged to\u00a0include fatty fish\u00a0in their diets.<\/p>\n
But there is\u00a0an important distinction\u00a0between wild salmon\u00a0and farmed Atlantic\u00a0salmon.<\/p>\n
Farmed salmon is\u00a0produced on a\u00a0massive commercial scale, and modern aquaculture\u00a0can provide an\u00a0efficient source of\u00a0seafood. However, concerns\u00a0have been raised\u00a0over issues such\u00a0as feed, disease\u00a0management, waste, escapes, and the environmental\u00a0effects of poorly\u00a0managed farms.<\/p>\n
There is also\u00a0a persistent misconception\u00a0that farmed salmon\u00a0is “fake” because\u00a0its pink color\u00a0can be influenced\u00a0by pigments added\u00a0to feed.<\/p>\n
In reality, wild\u00a0and farmed salmon\u00a0can both naturally\u00a0contain pigments that\u00a0contribute to their\u00a0color. Farmed salmon\u00a0commonly receive astaxanthin\u00a0in their feed\u00a0because it is\u00a0part of the\u00a0normal diet of\u00a0salmon and contributes\u00a0to the characteristic\u00a0pink-orange flesh.<\/p>\n
The better question\u00a0is not whether\u00a0farmed salmon is\u00a0automatically bad. It\u00a0is whether it\u00a0comes from a\u00a0responsible producer.<\/p>\n
If sustainability is\u00a0a priority, look\u00a0for restaurants that\u00a0identify the source\u00a0of their salmon\u00a0or participate in\u00a0recognized seafood certification\u00a0programs. Wild salmon\u00a0can also be\u00a0an appealing choice\u00a0when it is\u00a0responsibly harvested and\u00a0available.<\/p>\n
Bluefin tuna has\u00a0become synonymous with\u00a0high-end sushi\u00a0and seafood.<\/p>\n
Its rich, fatty\u00a0flesh is prized\u00a0by chefs and\u00a0diners, particularly in\u00a0dishes featuring premium\u00a0cuts. But that\u00a0desirability has contributed\u00a0to enormous fishing\u00a0pressure on bluefin\u00a0populations.<\/p>\n
Bluefin tuna are\u00a0large, powerful migratory\u00a0predators that can\u00a0travel enormous distances\u00a0across the ocean. Their size, long\u00a0lifespans, and reproductive\u00a0characteristics make them\u00a0particularly vulnerable\u00a0to intensive fishing.<\/p>\n
Different bluefin populations\u00a0have different conservation\u00a0statuses, so it\u00a0is important not\u00a0to treat all\u00a0bluefin fisheries as\u00a0identical. Nevertheless, the species remains\u00a0a major conservation\u00a0concern in many\u00a0discussions about sustainable\u00a0seafood.<\/p>\n
This is one\u00a0case where choosing\u00a0another fish can\u00a0make a meaningful\u00a0difference.<\/p>\n
Depending on the\u00a0dish, options such\u00a0as skipjack or\u00a0certain responsibly sourced\u00a0albacore tuna may\u00a0provide a similar\u00a0experience while avoiding\u00a0some of the\u00a0pressure associated with\u00a0bluefin.<\/p>\n
And if you\u00a0see bluefin listed\u00a0as an expensive\u00a0specialty item, remember\u00a0that the high\u00a0price is not\u00a0necessarily evidence that\u00a0the fish is\u00a0a better environmental\u00a0choice. In some\u00a0cases, scarcity and\u00a0demand are part\u00a0of what makes\u00a0it expensive.<\/p>\n
Pangasius is a\u00a0freshwater fish commonly\u00a0associated with Southeast\u00a0Asian aquaculture and\u00a0is sometimes marketed\u00a0under names such\u00a0as swai, basa, or Vietnamese catfish.<\/p>\n
It has become\u00a0popular because it\u00a0is inexpensive, mild, and easy to\u00a0prepare.<\/p>\n
However, pangasius has\u00a0faced criticism over\u00a0aquaculture conditions,\u00a0water quality, environmental\u00a0management, and supply-chain transparency. Some\u00a0negative claims surrounding\u00a0imported catfish have\u00a0been exaggerated over\u00a0the years, so\u00a0diners should be\u00a0cautious about treating\u00a0every alarming story\u00a0as fact.<\/p>\n
At the same\u00a0time, that does\u00a0not mean sourcing\u00a0concerns should be\u00a0ignored.<\/p>\n
Aquaculture standards vary. A responsibly managed\u00a0farm can look\u00a0very different from\u00a0a poorly regulated\u00a0operation.<\/p>\n
The problem for\u00a0restaurant diners is\u00a0that the menu\u00a0may simply say\u00a0“catfish” without providing\u00a0meaningful information\u00a0about the fish’s\u00a0origin.<\/p>\n
If you are\u00a0concerned about sourcing, ask the restaurant\u00a0whether the fish\u00a0is pangasius, where\u00a0it was raised, and whether the\u00a0supplier participates in\u00a0a recognized sustainability\u00a0program.<\/p>\n
There are plenty\u00a0of freshwater and\u00a0marine fish available, so there is\u00a0little reason to\u00a0choose an option\u00a0you are uncomfortable\u00a0with simply because\u00a0it is inexpensive.<\/p>\n
Yellowfin tuna is\u00a0popular in restaurants, particularly in sushi, poke bowls, salads, and seared tuna\u00a0dishes.<\/p>\n
It is also\u00a0a fish that\u00a0deserves some attention\u00a0because tuna can\u00a0accumulate mercury.<\/p>\n
Mercury occurs naturally\u00a0in the environment, but human activities\u00a0have increased the\u00a0amount entering many\u00a0aquatic ecosystems. Large\u00a0predatory fish consume\u00a0smaller organisms, and\u00a0mercury can become\u00a0increasingly concentrated\u00a0as it moves\u00a0up the food\u00a0chain.<\/p>\n
Yellowfin is generally\u00a0considered a moderate-mercury choice rather\u00a0than one of\u00a0the very highest-mercury fish, but\u00a0frequent consumption can\u00a0still be relevant, particularly for people\u00a0who are pregnant, breastfeeding, or feeding\u00a0young children.<\/p>\n
This is an\u00a0important distinction:\u00a0mercury risk is\u00a0often about\u00a0how much and\u00a0how often<\/strong>\u00a0you eat a\u00a0particular fish rather\u00a0than whether one\u00a0serving is automatically\u00a0dangerous.<\/p>\n For diners who\u00a0eat seafood regularly, rotating among species\u00a0can reduce repeated\u00a0exposure to contaminants.<\/p>\n Smaller fish such\u00a0as sardines and\u00a0some other low-mercury options can\u00a0provide omega-3\u00a0fats while generally\u00a0containing less mercury.<\/p>\n The key is\u00a0variety rather than\u00a0assuming that one\u00a0fish needs to\u00a0be completely eliminated.<\/p>\n Swordfish is another\u00a0restaurant favorite that\u00a0falls into the\u00a0category of large\u00a0predatory fish.<\/p>\n Its firm texture\u00a0makes it ideal\u00a0for grilling, broiling, and searing, and\u00a0its meaty consistency\u00a0can appeal to\u00a0people who do\u00a0not enjoy delicate\u00a0white fish.<\/p>\n The nutritional concern, however, is mercury.<\/p>\n Swordfish can contain\u00a0relatively high levels\u00a0of mercury because\u00a0it is a\u00a0large, long-lived\u00a0predator. For that\u00a0reason, public health\u00a0guidance generally recommends\u00a0that pregnant people, children, and certain\u00a0other groups avoid\u00a0or strictly limit\u00a0swordfish.<\/p>\n For other adults, occasional consumption\u00a0is different from\u00a0eating it regularly. Still, if you’re\u00a0ordering seafood frequently, there are many\u00a0alternatives that offer\u00a0nutritional benefits with\u00a0lower mercury exposure.<\/p>\n Mahi-mahi, salmon, sardines, trout, and\u00a0other options can\u00a0provide excellent meals\u00a0without making high-mercury predators a\u00a0regular part of\u00a0the diet.<\/p>\n The same general\u00a0principle applies here\u00a0as with tuna: the concern is\u00a0not that swordfish\u00a0is inherently poisonous. It is that\u00a0repeated exposure to\u00a0mercury can become\u00a0a health consideration.<\/p>\n Red snapper is\u00a0a popular seafood\u00a0choice, particularly in\u00a0restaurants serving Gulf\u00a0Coast or Southern-inspired cuisine.<\/p>\n It has a\u00a0distinctive flavor and\u00a0firm texture, which\u00a0makes it an\u00a0attractive choice for\u00a0grilling, roasting, frying, or serving whole.<\/p>\n The problem is\u00a0that “red snapper” has also become\u00a0associated with seafood\u00a0mislabeling.<\/p>\n Because genuine red\u00a0snapper can command\u00a0a higher price, cheaper fish have\u00a0sometimes been sold\u00a0under similar names. Seafood fraud can\u00a0make it difficult\u00a0for consumers to\u00a0know whether they\u00a0are receiving the\u00a0species they paid\u00a0for.<\/p>\n That doesn’t mean\u00a0every restaurant serving\u00a0red snapper is\u00a0misleading customers. Many\u00a0restaurants have reputable\u00a0suppliers and take\u00a0traceability seriously.<\/p>\n Still, if a\u00a0menu makes a\u00a0very specific species\u00a0claim, it is\u00a0reasonable to ask\u00a0about sourcing.<\/p>\n This is particularly\u00a0important when the\u00a0price seems unusually\u00a0low or the\u00a0restaurant provides little\u00a0information about its\u00a0seafood.<\/p>\n In addition to\u00a0protecting your wallet, accurate labeling matters\u00a0because different fish\u00a0can have different\u00a0nutritional profiles, mercury\u00a0levels, conservation statuses, and flavor characteristics.<\/p>\n Chilean sea bass\u00a0is one of\u00a0those restaurant menu\u00a0items that sounds\u00a0luxurious before you\u00a0even taste it.<\/p>\n Its rich, buttery\u00a0texture has made\u00a0it a favorite\u00a0in upscale restaurants. But the fish’s\u00a0history is considerably\u00a0more complicated.<\/p>\n The name “Chilean\u00a0sea bass” is\u00a0actually a marketing\u00a0name for Patagonian\u00a0toothfish, a species\u00a0found in the\u00a0cold waters around\u00a0Antarctica and southern\u00a0South America.<\/p>\n The popularity of\u00a0the fish led\u00a0to significant fishing\u00a0pressure, and illegal\u00a0fishing has been\u00a0a longstanding concern.<\/p>\n Management has improved\u00a0in many fisheries, and there are\u00a0responsibly managed sources\u00a0of toothfish available. That means the\u00a0species should not\u00a0automatically be treated\u00a0as universally unacceptable.<\/p>\n Instead, diners should\u00a0look for information\u00a0about where the\u00a0fish came from\u00a0and whether the\u00a0fishery is responsibly\u00a0managed.<\/p>\n This is also\u00a0an excellent example\u00a0of why a\u00a0restaurant’s sourcing policy\u00a0matters.<\/p>\n If you’re paying\u00a0premium prices for\u00a0seafood, it is\u00a0reasonable to expect\u00a0the restaurant to\u00a0know where that\u00a0seafood came from.<\/p>\n Shrimp technically isn’t\u00a0a fish, but\u00a0it deserves a\u00a0place on this\u00a0list because it\u00a0is one of\u00a0the most widely\u00a0consumed seafood products\u00a0in restaurants.<\/p>\n It is also\u00a0one of the\u00a0seafood products with\u00a0an especially complicated\u00a0global supply chain.<\/p>\n Shrimp may be\u00a0wild-caught or\u00a0farmed, domestic or\u00a0imported, and production\u00a0standards can vary\u00a0considerably.<\/p>\n Environmental concerns surrounding\u00a0shrimp farming have\u00a0included habitat destruction, water pollution, disease, and chemical use\u00a0in poorly managed\u00a0operations. Wild shrimp\u00a0fisheries can also\u00a0create concerns involving\u00a0bycatch and habitat\u00a0impacts.<\/p>\n Labor practices are\u00a0another reason the\u00a0shrimp supply chain\u00a0has received scrutiny. Seafood production is\u00a0global, and tracing\u00a0a particular restaurant’s\u00a0shrimp back through\u00a0farms, processors, exporters, and distributors can\u00a0be difficult.<\/p>\n That doesn’t mean\u00a0imported shrimp is\u00a0automatically bad or\u00a0that domestic shrimp\u00a0is automatically sustainable.<\/p>\n Again, the source\u00a0matters.<\/p>\n Restaurants that identify\u00a0the country of\u00a0origin, fishing method, or certification of\u00a0their shrimp give\u00a0customers more information\u00a0with which to\u00a0make a decision.<\/p>\n If sustainability is\u00a0important to you, ask questions rather\u00a0than relying solely\u00a0on the word\u00a0“fresh” on a\u00a0menu.<\/p>\n The biggest takeaway\u00a0from all of\u00a0these examples is\u00a0that choosing seafood\u00a0isn’t always as\u00a0simple as picking\u00a0one “good” fish\u00a0and avoiding one\u00a0“bad” fish.<\/p>\n Sustainability can vary\u00a0by region, fishing\u00a0method, season, and\u00a0individual fishery. Health\u00a0considerations can vary\u00a0based on portion\u00a0size and how\u00a0frequently a person\u00a0eats a particular\u00a0species. Farming practices\u00a0can differ dramatically\u00a0between producers.<\/p>\n Even labeling can\u00a0be complicated.<\/p>\n That’s why one\u00a0of the smartest\u00a0habits a seafood-loving diner can\u00a0develop is asking\u00a0a few basic\u00a0questions.<\/p>\n Where did the\u00a0fish come from?<\/p>\n Was it wild-caught or farmed?<\/p>\n If it was\u00a0wild-caught, what\u00a0fishery produced it?<\/p>\n If it was\u00a0farmed, where was\u00a0it raised?<\/p>\n Is the species\u00a0accurately identified on\u00a0the menu?<\/p>\n Does the restaurant\u00a0have a seafood\u00a0sourcing policy?<\/p>\n These questions may\u00a0seem excessive when\u00a0you’re simply trying\u00a0to order dinner, but they can\u00a0provide useful information\u2014especially when seafood\u00a0is a major\u00a0part of your\u00a0diet.<\/p>\n There is no\u00a0single seafood menu\u00a0that works for\u00a0every restaurant, but\u00a0diners looking for\u00a0lower-mercury or\u00a0potentially more sustainable\u00a0options can often\u00a0find alternatives.<\/p>\n Small oily fish\u00a0such as sardines\u00a0and anchovies are\u00a0generally low in\u00a0mercury and provide\u00a0omega-3 fatty\u00a0acids. Farmed or\u00a0wild salmon can\u00a0also be nutritious\u00a0choices when responsibly\u00a0sourced. Trout, certain\u00a0shellfish, and some\u00a0smaller fish can\u00a0offer additional variety.<\/p>\n The best option\u00a0ultimately depends on\u00a0the restaurant, the\u00a0region, the current\u00a0condition of fisheries, and your own\u00a0dietary needs.<\/p>\n Rather than memorizing\u00a0a rigid list\u00a0of seafood you\u00a0are never allowed\u00a0to eat, think\u00a0of the menu\u00a0as an opportunity\u00a0to diversify.<\/p>\n Rotate species. Pay\u00a0attention to sourcing. Be cautious with\u00a0large predatory fish\u00a0if mercury exposure\u00a0is a concern. And when sustainability\u00a0matters, look for\u00a0restaurants that are\u00a0transparent about where\u00a0their seafood comes\u00a0from.<\/p>\n The next time\u00a0you find yourself\u00a0studying a restaurant’s\u00a0seafood menu, don’t\u00a0automatically assume that\u00a0the most expensive\u00a0fish is the\u00a0best choice\u2014or\u00a0that the cheapest\u00a0fish is necessarily\u00a0the worst.<\/p>\n Instead, consider the\u00a0bigger picture.<\/p>\n Tilapia may be\u00a0perfectly reasonable when\u00a0responsibly farmed. Atlantic\u00a0cod may come\u00a0from a well-managed fishery. Farmed\u00a0salmon can be\u00a0produced under responsible\u00a0standards. Bluefin tuna\u00a0can be subject\u00a0to carefully managed\u00a0fisheries, even though\u00a0conservation concerns remain\u00a0significant for some\u00a0populations.<\/p>\n Likewise, a fish\u00a0with a reputation\u00a0for being sustainable\u00a0can still be\u00a0a poor choice\u00a0if the specific\u00a0source is questionable.<\/p>\n In other\u00a0words, the name\u00a0of the fish\u00a0is only part\u00a0of the story.<\/p>\n The restaurant, supplier, fishery, farming operation, and region of\u00a0origin can all\u00a0make\u00a0a difference.<\/p>\n And when health\u00a0is the concern, frequency matters\u00a0too. Eating a\u00a0high-mercury fish\u00a0once is not\u00a0the same thing\u00a0as eating it\u00a0several times a\u00a0week. For people\u00a0who eat seafood\u00a0regularly, choosing a\u00a0variety of species\u00a0can\u00a0be a sensible\u00a0way to balance\u00a0nutritional benefits with\u00a0concerns about contaminants.<\/p>\n Seafood can\u00a0absolutely be part\u00a0of a healthy\u00a0and enjoyable diet. The goal isn’t\u00a0to become afraid\u00a0of the entire\u00a0seafood section.<\/p>\n It’s to become\u00a0a more informed\u00a0customer.<\/p>\n So the next\u00a0time you’re sitting\u00a0at a restaurant\u00a0and see\u00a0tilapia, cod, salmon, tuna, swordfish, snapper, Chilean sea\u00a0bass, or shrimp\u00a0on the menu, take a moment\u00a0before ordering. Ask\u00a0where it came\u00a0from,\u00a0consider how frequently\u00a0you eat that\u00a0particular species, and\u00a0think about whether\u00a0the restaurant provides\u00a0enough information to\u00a0make you comfortable\u00a0with the\u00a0choice.<\/p>\n A little curiosity\u00a0can go a\u00a0long way.<\/p>\n After all, choosing\u00a0seafood isn’t\u00a0just about what’s\u00a0on your plate. It’s also about\u00a0understanding the journey\u00a0that food took\u00a0to get there\u2014from the ocean\u00a0or farm to\u00a0the fisherman\u00a0or producer, through\u00a0the supply chain, and finally to\u00a0your table.<\/p>\n","protected":false},"excerpt":{"rendered":" When you sit\u00a0down at a\u00a0restaurant and scan\u00a0the seafood section\u00a0of the menu, it can be\u00a0tempting to choose\u00a0whatever sounds freshest, most luxurious, or\u00a0most familiar. Fish\u00a0is often promoted\u00a0as a healthy\u00a0source of protein\u00a0and omega-3\u00a0fatty acids, but\u00a0not every seafood\u00a0option is equally\u00a0appealing when you\u00a0consider sustainability, mercury exposure, sourcing\u00a0practices, and the\u00a0possibility of mislabeling. That does not\u00a0necessarily mean every\u00a0fish on this\u00a0list is automatically\u00a0unsafe…<\/p>\n7. Swordfish: A\u00a0Large Predator With\u00a0High Mercury Levels<\/h2>\n
8. Red Snapper: Make Sure It\u00a0Really Is Red\u00a0Snapper<\/h2>\n
9. Chilean Sea\u00a0Bass: Expensive Doesn’t\u00a0Always Mean Sustainable<\/h2>\n
10. Imported Shrimp: A Seafood Supply\u00a0Chain Worth Questioning<\/h2>\n
The Bigger Lesson: Don’t Just Ask\u00a0What Fish It\u00a0Is<\/h2>\n
What Should You\u00a0Order Instead?<\/h2>\n
A Smarter Way\u00a0to Order Seafood<\/h2>\n