Fish and Shellfish: 6 to Eat, 6 to Avoid (Page 3)

Pictured Recipe: Seared Salmon with Braised Broccoli

2. Salmon (wild-caught, Alaska)

To give you an idea of how well managed Alaska’s salmon fishery is, consider this: biologists are posted at river mouths to count how many wild fish return to spawn. If the numbers begin to dwindle, the fishery is closed before it reaches its limits, as was done recently with some Chinook fisheries. This close monitoring, along with strict quotas and careful management of water quality, means Alaska’s wild-caught salmon are both healthier (they pack 1,210 mg of omega-3s per 3-ounce serving and carry few contaminants) and more sustainable than just about any other salmon fishery.

Next: 3. Oysters (farmed) »