Lest individuals feel helpless to reverse the downward slide of fisheries, those who consume seafood at home or in restaurants can dine selectively to ease catches' toll on the sea - and support fisheries that sustain fish stocks. The Monterey Bay Aquarium (http://www.mbayaq.org) and the National Audubon Society (http://www.audubon.org) publish wallet-size lists that rate various types of seafood according to how ecologically sound their fisheries or fish farms are.
The lists discourage consumers from purchasing bluefin tuna, cod, farm-raised (Atlantic) salmon, orange roughy, swordfish, toothfish (Chilean sea bass), wild caviar, King crab, and imported shrimp. Alaskan halibut, Alaskan salmon, sardines, white sea bass, and many farm-raised species, including tilapia, are better choices, according to the lists.
On another front, certain seafood marketers are trawling for conscientious consumers. Whole Foods Market tells visitors to its Web site, "We work closely with small, independent fishermen to find the best quality, environmentally responsible seafood choices for our customers.” In the United States, Whole Foods and Wild Oats Natural Marketplace Market label fish varieties that the non-profit Marine Stewardship Council (http://www.msc.org) in Seattle has certified as responsibly managed species.
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