Seven Sustainable Fish

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  Arctic Char

  A distant cousin of salmon and trout, char has a mild salmon-like flavor and a beautiful pink color. Caught in Alaska and the Pacific Northwest, char was never threatened because it is a fast-reproducing fish that was largely ignored during the heyday of salmon. Char takes well to virtually any cooking method and is hard to overcook, thanks to its fatty texture. Lean more.
   

  Arctic Char with Olives and Potatoes

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  Pacific Halibut

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  Pacific Halibut

  Pacific halibut, unlike Atlantic halibut, comes from well-managed fisheries that have not suffered the steep population decline affecting Atlantic halibut. With its delicate flavor and texture, halibut gives its best performance when barely cooked through. It has a smooth, buttery texture, almost like firm custard. Learn more.

  Braised Pacific Halibut with Leeks, Mushrooms, and Clams

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  Black Cod

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  Black Cod

  Unlike the similarly textured Chilean sea bass, black cod is harvested from well-managed Alaskan fisheries, which impose strict catch limits to protect the species from depletion. (It’s different, though, for other types of cod, like Atlantic cod.) Called sablefish in Europe, black cod is buttery and luxurious. While it can stand up to spicy flavors, its flavor may be best appreciated in delicate preparations. Learn more.

  Steamed Black Cod with Scallions and Rice Wine

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  Striped Bass

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  Striped Bass

  Striped bass has begun to rebound from overfishing in the 1980s. As a result, its population is increasing. (If you can’t find it wild, farmed striped bass is a good alternative because it’s raised sustainably.) Striped bass has a delicate, almost grassy flavor that’s similar to snapper but cleaner and less oily.  It requires care at the stove because it can quickly cross the line from juicy to overcooked, so pay close attention when cooking it. Lean more.

  Striped Bass with Preserved Lemon, Chickpeas, and Couscous

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  Rainbow Trout

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  Rainbow Trout

  Rainbow trout farmed in the United States is a best choice because it's farmed in an ecologically responsible way. A relative of salmon, it has a mild, somewhat nutty flavor and a very tender flesh. Easy to find, rainbow trout is usually sold whole, boned and butterflied. Learn more.

  Salt-Crusted Trout with Lemon-Dill Beurre Blanc

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  Atlantic Mackerel

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  Atlantic Mackerel

  Atlantic mackerel is a diamond in the rough. Prized by the Japanese for the robust flavor it delivers in sushi preparations, it has been often overlooked by American cooks, who favor milder-tasting fish. But with its high omega-3 oil content, mackerel is a heart-healthy choice that’s growing in popularity. Plus, the methods used to catch it don’t damage the ocean’s ecosystem, so it’s a good sustainable choice. Learn more. 

  Miso-Roasted Atlantic Mackerel

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  Tialpia

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  Tialpia

  Tilapia, a mild white fish similar to cod or flounder, is a best choice when farm-raised in the U.S., where environmentally friendly systems are used. Widely available, it does not have a lot of flavor, but its mild character means it can take on all sorts of flavorings. Learn more .  

  Baked Tilapia with Tarragon-Scallion Stuffing and Butter Sauce

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