As one of the leading experts in the field for several decades, Bon Appétit has long relied on Monterey Bay Aquarium’s Seafood Watch guidelines to inform our sustainable seafood purchasing.
The Seafood Watch program scientifically assesses the environmental sustainability of seafood products on the U.S. market and then uses those findings to transform how seafood is fished and farmed. Commitments like ours at Bon Appétit — and our chefs’ efforts to put those promises into action — help push the needle on seafood sustainability so that people and planet can thrive for the long term.
In honor of National Seafood Month in October, we chatted with Morgan Smith, Seafood Watch Senior Market Engagement Manager with the Monterey Bay Aquarium, to dive into how Seafood Watch seafood ratings are established and learn more about their Super Green List, 10 environmentally and nutritionally beneficial aquatic species.
Our chefs at Bon Appétit strive to purchase only green- or yellow-rated fish species under the Seafood Watch program. What factors inform the rating system, and how are the ratings decided?
Seafood Watch is a ratings program at its core. We assess how fisheries and aquaculture operations perform against our science-based standards for environmental sustainability, which include factors like chemical use on farms and whether fishing methods harm the seafloor or other ocean animals.
We use these ratings to create sustainability recommendations for wild-caught and farmed seafood. These recommendations are the backbone of our work. They work like a traffic light.
Green means go. Green-rated seafood is well managed and caught or farmed responsibly. It poses a low environmental risk. We recommend buying yellow-rated seafood if a green-rated option is not available. This seafood poses a moderate environmental risk. Red means take a pass for now because this seafood poses a high risk to the environment. It’s overfished, lacks strong management, or is caught or farmed in ways that harm other marine life or the environment. We also recommend some sources of certified seafood, which is indicated by the color blue on our website.
We use our recommendations to work directly with businesses to improve their seafood sourcing and with producers to improve their practices. We also create tools for people who want to purchase sustainable seafood for themselves.
This year, our National Seafood Month campaign focuses on the Super Green List, curated by the Monterey Bay Aquarium, to highlight 10 aquatic species that benefit people and planet. Can you share some background on what motivated the creation of the list, and how those 10 species were chosen?
The Super Green List was created, in part, to celebrate the 25th anniversary of Seafood Watch. Our goal was to curate a list of ocean-friendly and nutritious seafood that is high in omega-3 fatty acids, low in mercury, and, above all, are rated green by the Monterey Bay Aquarium Seafood Watch program for environmental sustainability.
The seafood on our Super Green List has been verified by The Food is Medicine Institute of Tufts University as meeting or exceeding certain health criteria, and we’ve partnered with registered dietitians at Food + Planet to bring the Super Green List to life through nutrition information and a range of delicious, approachable recipes.
By focusing on species that deliver both environmental and nutritional benefits, we hoped to offer a clear starting point for anyone looking to make better seafood choices, whether you’re a professional chef or just shopping for dinner.
What are some misconceptions about seafood that you’d like to challenge with the Super Green List?
One common misconception is that “healthy” seafood always equals “sustainable” seafood. That’s not necessarily true. Some species high in nutrients may come from sources that are overfished or harm the ocean ecosystem. The Super Green List clears that up by identifying species that check both boxes.
Another myth is that sustainable seafood is hard to find or too expensive. While true in some cases, many Super Green species, like farmed shellfish or Alaskan flounder, are not only sustainable and nutritious but also affordable and widely available. These species often fly under the radar, so our goal is to elevate them and make it easier for people to try something new that aligns with their values.
It’s clear that our seafood choices are impactful on the health of the oceans and ourselves. For someone who might be new to preparing these Super Green List species in their home kitchens, how would you recommend they get started?
Start simple. Many Super Green species are surprisingly easy to prepare. Mussels, for example, steam in just a few minutes and soak up the flavors of garlic, herbs, or white wine beautifully. Arctic char has a mild, slightly sweet flavor that makes it perfect for pan-searing, even for folks who don’t usually like fish.
We encourage home cooks to explore beyond the usual go-to options. Try a new recipe using U.S. farmed rainbow trout or catfish – both are packed with nutrients and easy to find. And if you’re not sure how to get started, check out the recipes on www.seafoodwatch.org or ask your fishmonger for advice.
Finally, what’s one thing you wish everyone knew about Seafood Watch and the important work you do?
No matter where you live, the ocean plays an enormous role in your life. It drives weather and climate, produces oxygen, and acts as a carbon sink. The very same ocean is threatened by climate change, plastic pollution, overfishing, and a host of other issues. One strong positive ocean action that nearly all of us can take right now is responsibly choosing what we eat and where it comes from.
We also encourage you to ask retailers, “Do you sell sustainable seafood?” It’s one of the most powerful actions you can take for the ocean. This question lets businesses know they should sell seafood caught or farmed in ways that don’t harm the environment. You will undoubtedly encounter businesses that don’t know if their seafood products are sustainable, but remember, your opinion counts. When customers ask for sustainable seafood, restaurants and retailers begin to seek and demand sustainable options from their suppliers.