About FishWatch

Welcome to FishWatch. FishWatch is designed to help you identify the status of fishery stocks and understand the management and science requirements involved with building and maintaining sustainable fisheries. NMFS is the U.S. authority on marine fisheries science, conservation, and management. A critical element of NMFS' mission is to make fisheries data and information available to all its audiences, including seafood consumers. FishWatch provides consumers with relevant, factual data to assist in decisions about sustainable seafood. These data are taken from a variety of NOAA sources, including stock assessments, fisheries surveys, fisheries management plans and amendments, environmental analyses, and cooperative research. These sources were selected to ensure that the information on FishWatch is the most timely and accurate information available on U.S. fisheries.

To say seafood is sustainable is to say the population of that species of fish is being managed in a way that can provide for today’s needs without damaging the ability of the species to reproduce and maintain abundant populations for future generations of consumers. The majority of fish and shellfish caught in federal waters of the U.S. are harvested under fishery management plans (FMPs) that must meet 10 National Standards to ensure healthy fish stocks are maintained, overfishing is eliminated, and the long-term social-economic benefits to the nation are achieved.

In the United States, fisheries managers are required to set harvest levels within a range of scientific recommendations to sustain healthy populations of fish and shellfish. For a quick reference on the status of the top 230 commercial and recreational fish stocks go to the Fish Stock Sustainability Index (FSSI), which is updated quarterly.

FishWatch makes it easy for you to get all the information you need to be an educated, prepared seafood consumer, especially when you follow these simple tips.

1. Most of the information you need to make an informed choice about sustainable seafood is found on the "Get the Facts" species page. To get there, find the "Get the Facts" box on the left side of the home page and click on the species name.

2. On the species page, you'll find information on the status of the fishery, how it's managed, how fish are caught, science on the species, charts showing how much of the fish is in the sea (biomass) and how much is caught (landings), and other helpful information.

Here is what you'll find on every species page on FishWatch.

Other Frequently Asked Questions

What is the difference between "overfished" and "overfishing"?

Overfished status is based on the amount of fish in the sea. A species is declared overfished when the population size is below a certain level determined by scientists to be healthy. Overfishing refers to the rate of harvest of a species. Overfishing occurs when more fish are being taken from a stock than the fish population can replace through reproduction or immigration from other populations.

When a stock is determined to be overfished, management practices must be changed to increase the size of the stock back to the level that produces maximum sustainable yield, the largest average catch that can continuously be taken from a stock. If a U.S. federally-managed stock is overfished, it is required to be under a rebuilding plan with strict deadlines. This usually means that some reduced level of fishing may still take place to provide the market with fish. Even under strict rebuilding plans, you can be assured that proper management is working to bring the stock back to sustainable levels so the fish can continue to be harvested and sold.

If the stock is undergoing overfishing, have management actions been taken to stop overfishing?

Overfishing occurs when the fishing pressure on a fish or shellfish exceeds its ability to reproduce itself. When this happens, managers implement a variety of measures (e.g. fewer fishing days, fewer fishing permits, changes to fishing gear) to reduce fishing pressure. These changes become new regulations through updating the stock's corresponding fishery management plan. If a stock is being managed to end overfishing, then that stock is also on the way to being sustainable.

Are all U.S.-caught fish I see in the market or on a menu managed under a fishery management plan (FMP)?

Most likely, the answer is yes. There are currently 50 FMPs for 247 stocks in U.S. waters, including familiar seafood or recreationally caught species as well as plants, corals, and protected marine mammals. Federally managed stocks are assessed on a regular basis. FMPs provide a framework for managers to respond to changes in the fishery, such as the invention of new fishing technology that reduces environmental impacts on other species, and to implement regulations to keep the stocks and their environment healthy. However, its possible that the U.S. caught fish you find on the market come from State fisheries, who for the most, operate in partnership with NOAA to ensure that management is consistent, conservative, and science-based. Go to the FishWatch Fisheries Management page to learn more about fisheries management in the U.S.

Bycatch is fish, other than the primary target species, that are caught incidentally to the harvest of the primary species. Bycatch may be retained or discarded, depending on regulations. Fishermen try to reduce bycatch because it takes time and energy away from catching the target species. Managers try to reduce bycatch and its impacts in a number of ways, such as developing new gear that is more effective in catching the target species, closing areas to fishing where or when the probability of bycatch is high, or even closing fisheries altogether, all to protect the non-target species.

Yes, the two terms are basically interchangeable. Most people use the word 'farmed' to describe the fish, shellfish and aquatic plants and animals that are grown using aquaculture techniques. Aquaculture is the propagation and rearing of aquatic organisms in controlled or selected environments for any commercial, recreational or public purpose. Aquaculture is the fastest growing form of food production in the world. It's developing worldwide to help meet the rising demand for seafood. Estimates are that almost half the fish consumed worldwide is now farmed. Most farmed seafood grown in the U.S. is freshwater fish, such as catfish and trout. The dominant marine species cultured in the U.S. are shellfish, especially oysters and hard clams.

Yes, scientifically peer-reviewed studies, including those presented at the international Seafood & Health Conference co-sponsored by NOAA in December 2005, link seafood consumption to higher intelligence in babies and children, lower heart rates in adults, lower cholesterol, lower blood pressure, and lower body weight. It is clear, based on the facts, that the health benefits of eating seafood far outweigh the risks due to trace-level contaminant exposure. Seafood has been scientifically shown to fight cardiovascular disease, cancer, Alzheimer’s disease, and other major illnesses.

To get the best value for your money when buying seafood, it's important to know what you're buying. Be wary of unusual bargains - some seafood is seasonal. If there is a considerable difference between the price of a fresh product and what you are accustomed to paying, it could be that it is from the last season's frozen inventory. Buy from a reputable dealer. And if the fish you choose looks or smells different from what you expect, discuss it with the fish market manager. Look for firm, shiny flesh that bounces back when touched. If the head is on, the eyes should be clear and bulge, and the gills should be bright red. The fish should not smell "fishy" - it should smell like a fresh ocean breeze.

It's easy to miss the telltale signs of species substitution. Sometimes, taste or consistency is the only way to detect it. If you feel you have purchased something different from what was represented, tell your fish market manager. Here's how to distinguish some common species:

   Haddock has a dark lateral line along the skin surface.
   Skinless cod fillets have a distinctive white papery membrane along the belly and a white line of fat along the lateral    line of the fillet.
   Shark and swordfish look alike, but shark has a dark streak of flesh in the center and rough skin along the edge.
   Red snapper comes only from the southern Atlantic Ocean and the Gulf of Mexico (ask your retailer where the snapper    originated).
   Orange roughy comes only from Australia or New Zealand and always arrives frozen. It may be sold thawed, but it    must be labeled as previously frozen.
   Scrod is not a type of fish. The term originated in the Boston area to describe the catch of the day. It is a fish under two    and a half pounds that is either cod, haddock, or pollock. Such fish should be labeled in the market or listed in a    restaurant as "scrod cod," "scrod haddock," or "scrod pollock."