What’s for Dinner? Sustainable Sushi You’ll Love

You'll probably always need to book weeks—even months—in advance for a seat at Masa, but these days, sushi is coming under new scrutiny. For many environmentally conscious eaters, the tide is turning against sushi as its popularity is leading to the decline of many of our favorite items on the menu.
 
Presently, 70 percent of the world's fisheries are being over-harvested, resulting in the depletion of the fish that we love to eat as sushi—fish such as yellowtail, Atlantic halibut, bluefin tuna, Asia farmed tilapia, Atlantic salmon and red snapper.

What are some environmentally sound choices you can make when dining on sushi? 

Black Cod. The most ocean-friendly kinds of Black Cod come from Alaska and British Columbia. Also known as sablefish, black cod is harvested at a sustainable rate. This heart-healthy fish contains comparable levels of omega-3 fatty acids to salmon, and makes for a delicious and slightly sweet slice of sashimi. 

Albacore Tuna. Order fresh albacore tuna during its peak season, which occurs from June to late fall. The most sustainable types come from British Columbia and the United States, and are protected by the US/Canadian Tuna Treaty, which ensures albacore tuna fishing doesn't exceed sustainable levels. A popular and tasty selection, albacore tuna is high-protein, low-carb and loaded with omega-3. 

Alaska Wild Salmon. Unlike many other fisheries around the world, salmon harvested in Alaska is protected by the Fishery Management Plan (FMP) of Alaska, a pact that conserves the salmon resources in the North Pacific Ocean. This species of salmon is known to enhance brain function and regulate cholesterol levels. It's also void of added chemicals, preservatives, pesticides, growth hormones and antibiotics. Alaska wild salmon roe is AOK too.

Ready to put your newfound sushi knowledge to the test? Download a free pocket sushi guide from the Monterey Bay Aquarium, which outlines the best and worst seafood varieties to consume in different parts of the country. Remember to ask your server about the origins of the fish on the menu.

Or simply dine at a sustainable sushi eatery (and forget keeping tabs on which fish to eat). Tataki of San Francisco, Calif. is the original Mecca of sustainable seafood, while Mashiko of Seattle, Wash. is a newer but equally delicious establishment. (We couldn't locate any wholly sustainable sushi restaurants in the Big Apple, though we'd love to hear about them, dear readers, if you know of any!)