- 10.4.12 Phillips launches sustainability blog
- 10.3.12 Tuna Report Solves Problem That Doesn't Exist
- 10.3.12 Omega-3 may slow aging process, study finds
- 10.3.12 U.S. industry celebrates National Seafood Month
- 10.3.12 India's fish production to reach 13 million MT
- 10.3.12 First Australasia aquaculture plant BAP certified
- Anchovy
- Bass
- Bluefish
- Clams
- Cobia
- Cod
- Conch
- Crab
- Dogfish
- Flounder
- Grouper
- Haddock
- Halibut
- Herring
- Lingcod
- Lobster
- Mackerel
- Mahimahi
- Monkfish
- Ocean perch
- Opah
- Pollock
- Porgy
- Rockfish
- Sablefish
- Salmon
- Sardine
- Scallop
- Scup
- Sea Bass
- Shark
- Shrimp
- Skate
- Snapper
- Sole
- Squid
- Swordfish
- Tilefish
- Tuna
- Turbot (Greenland)
- Wahoo
- Whiting
- Wreckfish
Search for fish species near you
Use our map interface to search for species near you
LAUNCH THE MAP-
Counting Fish 101: An Analysis of Fish Stock Assessments
MORE... -
Ocean Acidification: A NOAA Scientist's Perspective
MORE... -
Exploring the Aquaculture Industry in the United States
MORE... -
Scientists Develop Alternative Feeds for Farmed Fish
MORE... -
2011 Fisheries Yearbook Shows Good Year for U.S. Seafood Industry
MORE...
FishWatch provides easy-to-understand science-based facts to help you make smart sustainable seafood choices. U.S. seafood profiled here is responsibly harvested under strict regulations that work to keep the environment healthy, fish populations thriving, and our seafood industry on the job.
Seafood News
Sustainability Facts
People often assume the sustainability of wild-caught seafood just depends on fishing—what fishing gear we use and how much we catch. If that were the case, our job would be pretty easy because those are factors we can control. Unfortunately it's a bit more complicated—wild-caught seafood comes from the ocean, a dynamic natural environment. Changes in the ocean such as ocean acidification can influence the abundance of fish stocks and health of fisheries, too. NOAA just funded new research that will take a look at the effects of increasing ocean acidity on valuable seafood species like scallops and clams. Predicting these impacts will help fishery managers prepare for the future.
Science Behind Seafood
With sea surface temperatures reaching record highs on the Northeast Continental Shelf during the first half of 2012, scientists are predicting profound impacts on the area's ocean life. For instance, Atlantic cod are moving northeast of their historic distribution in response to warming waters. What this means for this important fishery resource is so far unknown—but we do know things are changing and we must continue monitoring and adapting to these changes.
LEARN MORE...