My first contribution to the online environmental magazine Grist:
The fish we choose to eat—and the way we fish for them—can have a tremendous impact on our oceans. As part of a personal goal to eat healthier, I’m trying to increase the amount of fish in my diet. It’s a lean protein with great health benefits. But there are risks, as well: Some types of fish can be contaminated with mercury and PCBs, and sometimes seafood is harvested in a way that’s bad for the oceans.
A new Sustainable Seafood Guide from the Natural Resources Defense Council can help me—and you—make better choices about what we eat. It provides seven basic guidelines to follow when shopping for seafood or ordering at a restaurant, as well as specific advice about America’s five favorite types of seafood, from shrimp to tuna to fish sticks.
