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Sourcing Seafood Second Edition Sourcing Seafood A Professional’s Guide to Procuring SECOND EDITION Ocean-friendly Fish and Shellfish Sourcing Seafood A Professional’s Guide to Procuring Ocean-friendly Fish and Shellfish Second Edition, 2007 CONTRIBUTING AUTHORS: Carrie Brownstein, Howard Johnson, Peter Redmayne and Seafood Choices Alliance EDITORIAL BOARD: Alison Barratt, Mike Boots, Joey Brookhart, Valerie Craig, Shannon Crownover, Brendan O’Neill, Julia Roberson DESIGNER: Janin/Cliff Design, Inc., Washington D.C. ILLUSTRATOR: All fish and shellfish illustrations are the artistry of B. Guild/ChartingNature, www.chartingnature.com COVER PHOTOS: FRONT COVER: Crabbers in Oregon, courtesy of Oregon Dungeness Crab Commission; salmon on ice, © 2006, Buck Meloy; Shrimp with limes, courtesy of OceanBoy Farms: The best tasting shrimp on and for the planet; Fishermen with salmon, © 2006, GIRAUDIER. BACK COVER: Greg Higgins filleting wild salmon, photographed by Basil Childers. ISBN: 978-0-9789806-0-3 Sourcing Seafood A Professional’s Guide to Procuring SECOND EDITION Ocean-friendly Fish and Shellfish INTRODUCTION .................................................................3 KEY TO SYMBOLS .............................................................7 SEASONALITY ...................................................................9 THE FISH & SHELLFISH GUIDE ......................................11 Abalone (farmed)................................12 Sablefish (wild Alaska & Arctic Char ...........................................14 British Columbia)...........................66 Black Sea Bass ......................................16 Salmon, Chinook (wild Alaska & Bluefish ................................................18 British Columbia)...........................68 Catfish (farmed U.S.) ..........................20 Salmon, Chum (wild Pacific) .............70 Caviars (farmed)..................................22 Salmon, Coho (wild Alaska) ..............72 Clams ...................................................24 Salmon, Pink (wild Alaska)................74 Cod, Pacific..........................................26 Salmon, Sockeye (wild Pacific) ..........76 Crab, Blue ............................................28 Sanddab ...............................................78 Crab, Dungeness..................................30 Sardines, Pacific...................................80 Crab, Jonah & Rock .............................32 Scallops, Bay & Sea..............................82 Crab, King (Alaska) .............................34 Shrimp (farmed U.S.)..........................84 Crab, Snow...........................................36 Shrimp, Northern................................86 Crab, Stone ..........................................38 Shrimp, Oregon Pink ..........................88 Crawfish (farmed U.S.) .......................40 Shrimp, Spot (trap-caught).................90 Croaker.................................................42 Sole, Pacific ..........................................92 Haddock (hook-and-line) ..................44 Squid ....................................................94 Halibut, Pacific ....................................46 Striped Bass..........................................96 Herring, Atlantic ..................................48 Sturgeon, White (farmed)...................98 Lingcod ................................................50 Tilapia (farmed).................................100 Lobster, American................................52 Trout, Rainbow (farmed) ..................102 Lobster, Spiny ......................................54 Tuna, Albacore...................................104 Mackerel...............................................56 Tuna, Yellowfin..................................106 Mahimahi (Dolphinfish)....................58 Wahoo ................................................108 Mussels (farmed).................................60 Weakfish .............................................110 Oysters (farmed) .................................62 White Sea Bass ...................................112 Pollock (Alaska) ..................................64 Wreckfish............................................114 SUPPLIER DIRECTORY (BY SPECIES AND ALPHABETICAL) .....117 GLOSSARY & REFERENCES..........................................183 Table of Contents 1 2 Sourcing Seafood Introduction eafood Choices Alliance is pleased to present this second edition of Sourcing “...there has been S Seafood, A Professional’s Guide to Procuring Ocean-Friendly Fish and Shellfish. This significant media coverage updated edition of our sourcebook contains over 400 suppliers of sustainable on global overfishing, seafood as well as valuable information on more than 50 seafood species, 14 of which has helped to raise which are included for the first time. the...overall awareness of By identifying better practices and the sources for these products, Seafood Choices the condition of global Alliance is supporting differentiation in the marketplace. It is our hope that Sourcing fisheries. The message is Seafood encourages the promotion of ocean-friendly fishing and aquaculture methods our oceans are in danger and continues to facilitate connections between those seeking such product and and we need to take those selling it. immediate action to There was a time not so long ago when many thought the ocean was so vast that it protect them.” could absorb whatever was put into it and replenish whatever was taken from it. Today, we know how wrong those assumptions were. Many fisheries have reached maximum —John McCain, capacity, and some historically important ones have collapsed. Simultaneously, aqua- U.S. senator (June 2003) culture, now responsible for producing 43 percent of all food fish worldwide, is expanding rapidly in a regulatory vacuum, in some cases to the detriment of the coastal environment. At the same time, demand for seafood continues to grow, along with the planet’s human population. It is ever more apparent that the health of individuals and soci- eties alike is inextricably linked to the health of food sources, including the ocean. Consumers are beginning to demand food that not only tastes good but is better for the environment. As the trade association for sustainable seafood, Seafood Choices Alliance—com- prised of more than 60 conservation and education institutions and more than 3,000 individuals from the seafood, retail and foodservice sectors—promotes consumption of seafood while preserving this precious natural resource for future generations of seafood lovers. By working together, conservationists and individuals from the seafood sector can protect the future of our ocean resources and, by extension, the seafood industry itself. Environmentalists are often criticized for crusading in support of the so-called perfect; while industry often pleads that the perfect should never be the enemy of the good. When it comes to seafood, Seafood Choices Alliance is the place where these two groups come together to pursue the shared goals of a healthy ocean and an abundant seafood supply. The seafood choices movement has come a long way from its beginnings just a few years ago. Once on the fringes of industry, today the movement is at its very core. Large retailers, restaurant chains, and major seafood distributors are now paying attention to these issues, taking action, and incorporating sustainable seafood pur- chasing policies into their long term business operations. Introduction 3 HOW TO USE SOURCING SEAFOOD Where does croaker come from and how is it sold? When are fresh sardines available? What kinds of farm-raised seafood are environmentally responsible choices? Are there suppliers or producers of wild or farmed striped bass in my area? Sourcing Seafood helps busy professionals answer these and other important questions. Sourcing Seafood is divided into two parts. The first section contains background information on many ocean-friendly seafood items, from farmed abalone to wild salmon. The second part is a directory of suppliers of the seafood items profiled in the first section. Browse the species pages in the first section to learn more about a particular seafood item’s seasonality, buying tips, product forms, conservation notes, health information, and interesting facts. If you’re confused about the fish lingo, you can flip to the glossary for definitions of commonly used terms and explanations of fishing gear and farming practices. Then turn to the second part of the book and look up suppliers for your favorite seafood items. The directory is arranged alphabetically by species to facilitate buying. Sourcing Seafood provides full contact information for each supplier listed. A NOTE TO USERS Sourcing Seafood represents a snapshot of the ocean-friendly supply. The profiles of both species and suppliers will be updated periodically to take advantage of new information as it becomes available. Seafood Choices Alliance welcomes suggestions on ocean-friendly suppliers that should be included in subsequent editions and that may not have made it into this second edition. Suppliers offering one or more of these species may also sign up online—at www.seafoodchoices.org—to become a member of the Alliance and be included in our online directory. The information regarding the status of a species and how it is fished or farmed reflects the most current research available from conservation, government, academic, scientific, and industry sources. Sourcing Seafood only covers those species that are bet- ter environmental choices in seafood—those
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