Skip to content

Top Navigation

Food & Wine Food & Wine
  • Recipes & Cooking
  • Drinks
  • Travel
  • Holidays + Events
  • News
  • F&W Classic
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Subscribe Subscribe
Pin FB

Explore Food & Wine

Food & Wine Food & Wine
  • Explore

    Explore

    • F&W Cooks

      F&W Cooks

      Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Read More
    • Our 22 Best Crock Pot and Slow-Cooker Recipes

      Our 22 Best Crock Pot and Slow-Cooker Recipes

      Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your comfort food to the next level. Read More
    • 50 Affordable Wines You Can Always Trust

      50 Affordable Wines You Can Always Trust

      We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Read More
  • Recipes & Cooking

    Recipes & Cooking

    See All Recipes & Cooking
    • Chicken
    • Comfort Food
    • Breakfast + Brunch
    • Salads
    • Desserts
    • Vegetables
    • Pasta + Noodles
    • Chefs
    • Meat + Poultry
    • Soup
    • Appetizers
    • Side Dishes
    • Fruits
    • Seafood
    • Special Diets
    • Cooking Techniques
    • Steal This Trick
  • Drinks

    Drinks

    See All Drinks
    • Wine
    • Cocktails + Spirits
    • Coffee
    • Juices
    • Beer
    • Champagne + Sparkling Wine
    • Tea
  • Travel

    Travel

    See All Travel
    • Wine Regions
    • Restaurants
  • Holidays + Events

    Holidays + Events

    See All Holidays + Events
    • Valentine's Day
    • Halloween
    • Passover
    • Hanukkah
    • Christmas
    • Gifts
    • Super Bowl
    • Easter
    • Thanksgiving
    • New Year's Eve
    • Holiday Entertaining
  • News
  • F&W Classic

    F&W Classic

    See All F&W Classic
    • F&W Classic Insider
  • Video
  • Lifestyle
  • F&W Pro
  • About Us

Profile Menu

Subscribe this link opens in a new tab
Your Profile

Your Profile

  • Join Now
  • Newsletters
  • F&W Classic Insiders this link opens in a new tab
  • Manage Your Subscription this link opens in a new tab
  • Give a Gift Subscription this link opens in a new tab
  • Wine Club
  • Podcast
  • Food & Wine Books this link opens in a new tab
  • Logout
Login
Sweepstakes

Follow Us

  1. Home
  2. Seafood
  3. Sustainable Seafood

Sustainable Seafood

By Food & Wine Updated January 13, 2017
Skip gallery slides
FB Tweet

1 of 20

FB Tweet
Pinterest Email Send Text Message Print

Mussel and Chorizo Soup

Mussel and Chorizo Soup
Go to Recipe

Mussels: Mussels (or clams) can be grown with very little environmental impact, so are a very sustainable seafood.

Recipe: At Steve Corry’s Five Fifty-Five in Portland, Maine, mussels from nearby Bangs Island are almost always on the menu. For this Mediterranean-inspired soup, Corry serves the mussels in a brothy liquid with plenty of chorizo.

  • Recipes for Mussels

1 of 20

Advertisement
Advertisement

2 of 20

FB Tweet
Pinterest Email Send Text Message Print

Triple-Mustard Salmon

Triple-Mustard Salmon
Credit: © Antonis Achilleos
Go to Recipe

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: F&W's Marcia Kiesel coats fish with Dijon mustard amped up with dry mustard, then dips the fillets into mustard seeds and wheat germ to create a crust.

  • Quick Fish Dishes

2 of 20

3 of 20

FB Tweet
Pinterest Email Send Text Message Print

Judith's Dungeness Crab Cioppino

Judith's Dungeness Crab Cioppino
Credit: © Frances Janisch
Go to Recipe

Crab: Dungeness crab is an eco-friendly option, since only full-grown males are caught.

Recipe: Chef Michael Mina’s late mother-in-law always prepared cioppino—the San Francisco seafood stew that owes its origins to fishermen from Italy’s Ligurian coast. Now he carries on the tradition by making her hearty, briny recipe, full of crab, shrimp and clams.

  • Italian Seafood Recipes

3 of 20

Advertisement

4 of 20

FB Tweet
Pinterest Email Send Text Message Print

Stuffed Whole Wild Salmon

Suffed Whole Wild Salmon
Credit: © Tina Rupp
Go to Recipe

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: Whole fish are usually less expensive than fillets, and the presentation is more impressive. Wild salmon also has a more delicate flavor than farm-raised. Cooking an eight-pound fish might sound intimidating, but it’s surprisingly fast and simple.

  • How to Cook Whole Fish

4 of 20

5 of 20

FB Tweet
Pinterest Email Send Text Message Print

Indian Coconut Fish Curry

Indian Coconut Fish Curry
Credit: © Dana Gallagher
Go to Recipe

Mackerel: Choose Atlantic mackerel—it matures so quickly that it has a very plentiful population.

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: Inspired by the cooking of the Malabar coast, this fish curry is tremendously flavorful, thanks to tamarind, coconut, garlic and ginger. Kingfish (a type of mackerel) is traditional, but this recipe calls for salmon, whose richness is delectable with the complex spices.

  • Easy Indian Dishes

5 of 20

6 of 20

FB Tweet
Pinterest Email Send Text Message Print

Halibut with Parsley-Lemon Sauce

Halibut with Parsley-Lemon Sauce
Credit: © Quentin Bacon
Go to Recipe

Halibut: Pacific halibut is protected from overfishing, so it makes a good eco-friendly choice.

Recipe: Rather than pairing red wine with red meat, opt for perfectly cooked halibut steaks. The bright, lemony parsley sauce balances the earthy quality of a Graves Bordeaux.

  • Delicious Halibut Recipes

6 of 20

Advertisement
Advertisement
Advertisement

7 of 20

FB Tweet
Pinterest Email Send Text Message Print

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes

Grilled Striped Bass with Plums and Potato-Mushroom Papillotes
Go to Recipe

Bass: Farmed striped bass is raised in ponds or tanks and is a healthy, clean alternative to wild.

Recipe: Almost everything about this recipe helps make it both delicious and healthy. Grilling the plums and fish turns them nicely smoky with almost no added fat. And roasting vegetables en papillote (in a paper or foil pouch) intensifies their taste; more flavor comes from a little tamari.

  • Sea Bass Recipes

7 of 20

8 of 20

FB Tweet
Pinterest Email Send Text Message Print

Halibut with Mixed Beans and Lemon-Butter Sauce

Halibut with Mixed Beans and Lemon-Butter Sauce
Go to Recipe

Halibut: Pacific halibut is protected from overfishing, so it makes a good eco-friendly choice.

Recipe: “You’ve got to love pan-roasted halibut,” says Dressler’s co-chef Polo Dobkin. Although he and co-chef Cal Elliott don’t usually make a lot of rich sauces, they adore this tangy lemon-butter sauce with fish.

  • Cooking with Halibut

8 of 20

9 of 20

FB Tweet
Pinterest Email Send Text Message Print

Littleneck Clam Soup with Butter Beans and Saffron

Littleneck Clam Soup with Butter Beans and Saffron
Credit: © James Baigrie
Go to Recipe

Clams: Clams (or mussels) can be grown with very little environmental impact, so are a very sustainable seafood.

Recipe: If you prefer to add the clams without their shells and want to avoid the cumbersome process of shucking them raw, steam them in an inch of water or white wine. Remove the clams from their shells, and add them to the soup with their steaming liquid.

  • Delicious Clams

9 of 20

Advertisement
Advertisement
Advertisement

10 of 20

FB Tweet
Pinterest Email Send Text Message Print

Teriyaki Salmon

Teriyaki Salmon
Go to Recipe

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: You can make the teriyaki glaze in minutes, and the whole dish takes only a little longer. Keep a sharp eye on the salmon during cooking, though; the glaze can burn if the heat’s too high.

  • Fabulous Salmon Recipes

10 of 20

11 of 20

FB Tweet
Pinterest Email Send Text Message Print

Coconut-Crab Cocktail

Coconut-Crab Cocktail
Credit: © Tina Rupp
Go to Recipe

Crab: Dungeness crab is an eco-friendly option, since only full-grown males are caught.

Recipe: When Bobby Flay is in San Francisco, he gorges on Dungeness crab. Here he combines morsels of sweet crab with Asian flavors—lush coconut milk, piquant lime juice and aromatic cilantro—then serves it with salty chips.

  • Fantastic Crab Recipes

11 of 20

12 of 20

FB Tweet
Pinterest Email Send Text Message Print

Grilled Mackerel with Sicilian Caper-Tomato Salsa

Grilled Mackerel with Sicilian Caper-Tomato Salsa
Go to Recipe

Mackerel: Choose Atlantic mackerel—it matures so quickly that it has a very plentiful population.

Recipe: "Give mackerel a chance," begs Michael White. The Spanish fish he imports from Europe is grilled, which makes the skin enticingly crisp, then topped with a refreshing tomato-caper salsa.

  • Amazing Grilled Fish

12 of 20

Advertisement
Advertisement
Advertisement

13 of 20

FB Tweet
Pinterest Email Send Text Message Print

Mussels with Speck, Lemon and Oregano

Mussels with Speck, Lemon and Oregano
Credit: © Anna Williams
Go to Recipe

Mussels: Mussels (or clams) can be grown with very little environmental impact, so are a very sustainable seafood.

Recipe: Ethan Stowell loves mussels all year round, but he’s particularly fond of the plump summer ones from Washington’s Puget Sound. Here he flavors the briny mussels with lemon juice, fresh herbs and speck, the salty cured ham.

  • Delicious Mussels

13 of 20

14 of 20

FB Tweet
Pinterest Email Send Text Message Print

Spicy Crab Bisque

Spicy Crab Bisque
Credit: © John Kernick
Go to Recipe

Crab: Dungeness crab is an eco-friendly option, since only full-grown males are caught.

Recipe: Tanya Holland's decadent crab bisque is studded with plenty of lump crabmeat. Thanks to a hit of cayenne and Tabasco, the soup has a sneaky heat.

  • Soup Recipes and Cooking Tips

14 of 20

15 of 20

FB Tweet
Pinterest Email Send Text Message Print

Steamed Salmon with Watercress and Lemon Butter

Steamed Salmon with Watercress and Lemon Butter
Go to Recipe

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: Steaming keeps fish moist and couldn’t be quicker. Here watercress is steamed with the salmon, and both benefit from a spoonful of lemon butter. You could use olive oil instead of the butter, however, or just serve lemon wedges.

  • Fish and Seafood Recipes and Cooking Tips

15 of 20

Advertisement
Advertisement
Advertisement

16 of 20

FB Tweet
Pinterest Email Send Text Message Print

Grilled Striped Bass with Sweet-and-Savory Caramel

Grilled Striped Bass with Sweet-and-Savory Caramel
Go to Recipe

Bass: Farmed striped bass is raised in ponds or tanks and is a healthy, clean alternative to wild.

Recipe: This hot-and-sweet, Asian-inspired dish from chef Andrew Zimmern pairs an easy but flavorful marinade for grilled fish with an intense, savory caramel sauce.

  • Andrew Zimmern's Wild Seafood Adventures

16 of 20

17 of 20

FB Tweet
Pinterest Email Send Text Message Print

Smoky Clam Chowder

Smoky Clam Chowder
Go to Recipe

Clams: Clams (or mussels) can be grown with very little environmental impact, so are a very sustainable seafood.

Recipe: As an alternative to smoky (and fatty) chorizo, try soyrizo (available at melissas.com), a soy-based vegetarian sausage.

  • Fabulous Chowder Recipes

17 of 20

18 of 20

FB Tweet
Pinterest Email Send Text Message Print

Ligurian Seafood Soup

Ligurian Seafood Soup
Credit: © Rob Howard
Go to Recipe

Clams & Mussels: Clams and mussels can be grown with very little environmental impact, so are a very sustainable seafood.

Halibut: Pacific halibut is protected from overfishing, so it makes a good eco-friendly choice.

Recipe: Chef Richard Betts freely adapts the recipe to whatever looks best at the market, but he always follows the same formula: fish on the bottom, shellfish on the top.

  • Quick Shellfish Dishes

18 of 20

Advertisement
Advertisement
Advertisement

19 of 20

FB Tweet
Pinterest Email Send Text Message Print

Salmon with Mashed Peas and Tarragon Butter

Salmon with Mashed Peas and Tarragon Butter
Credit: © Christina Holmes
Go to Recipe

Salmon: All Alaskan wild salmon are sourced from environmentally sound fisheries.

Recipe: Chef Gerardo Valenzuela uses seafood in dishes that can pair beautifully with whites and reds.

  • Wine Pairings for Seafood

19 of 20

20 of 20

FB Tweet
Pinterest Email Send Text Message Print

Spanish Mackerel Escabèche

Spanish Mackerel Escabèche
Go to Recipe

Mackerel: Choose Atlantic mackerel—it matures so quickly that it has a very plentiful population.

Recipe: In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carrots and shallots.

  • Healthy Fish Recipes

20 of 20

Replay gallery

Share the Gallery

Pinterest Facebook

Up Next

By Food & Wine

    Share the Gallery

    Pinterest Facebook
    Trending Videos
    Advertisement
    Skip slide summaries

    Everything in This Slideshow

    Advertisement

    View All

    1 of 20 Mussel and Chorizo Soup
    2 of 20 Triple-Mustard Salmon
    3 of 20 Judith's Dungeness Crab Cioppino
    4 of 20 Stuffed Whole Wild Salmon
    5 of 20 Indian Coconut Fish Curry
    6 of 20 Halibut with Parsley-Lemon Sauce
    7 of 20 Grilled Striped Bass with Plums and Potato-Mushroom Papillotes
    8 of 20 Halibut with Mixed Beans and Lemon-Butter Sauce
    9 of 20 Littleneck Clam Soup with Butter Beans and Saffron
    10 of 20 Teriyaki Salmon
    11 of 20 Coconut-Crab Cocktail
    12 of 20 Grilled Mackerel with Sicilian Caper-Tomato Salsa
    13 of 20 Mussels with Speck, Lemon and Oregano
    14 of 20 Spicy Crab Bisque
    15 of 20 Steamed Salmon with Watercress and Lemon Butter
    16 of 20 Grilled Striped Bass with Sweet-and-Savory Caramel
    17 of 20 Smoky Clam Chowder
    18 of 20 Ligurian Seafood Soup
    19 of 20 Salmon with Mashed Peas and Tarragon Butter
    20 of 20 Spanish Mackerel Escabèche

    Share & More

    Pinterest Email Send Text Message Print
    Food & Wine

    Magazines & More

    Learn More

    • Subscribe this link opens in a new tab
    • Books from Food & Wine
    • Contact Us
    • Advertise
    • Content Licensing
    • Accolades this link opens in a new tab

    Connect

    Follow Us
    Subscribe to Our Newsletter
    Sign Up
    MeredithFood & Wine is part of the Meredith Corporation Allrecipes Food Group. © Copyright 2022 Meredith Corporation. All Rights Reserved. Privacy Policythis link opens in a new tab Terms of Servicethis link opens in a new tab Ad Choicesthis link opens in a new tab California Do Not Sellthis link opens a modal window Web Accessibilitythis link opens in a new tab
    © Copyright Food & Wine. All rights reserved. Printed from https://www.foodandwine.com

    Sign in

    View image

    Sustainable Seafood
    this link is to an external site that may or may not meet accessibility guidelines.