Hundreds of varieties of fish are eaten around the world. However, relatively few species account for the majority of the fish used in food service in the United States and Canada. Below are the most common varieties that are used fresh. Some are illustrated in the following photographs.
Seafood and Sustainability
In Chapter 1 we discussed the concept of sustainable agriculture. Similar principles apply to both farmed and wild-caught seafood. To be considered sustainable, a seafood species should meet these criteria:
The population is abundant enough so that fishing won’t endanger its numbers.
The species is harvested in such a way that the accidental harvest of other species, especially endangered species, is limited. (Seafood that is accidentally caught in the process of harvesting a targeted species is called bycatch.)
Fishing of the species is well managed. Fishing plans should be carefully managed based on current research.
The species is harvested in a way that limits damage to habitat and to other species.
Rankings of seafood species change from year to year. Some species become threatened, while others may experience population growth. Chefs and food service operators should always be aware of the current rankings of the fish they serve and avoid species that are not recommended.
