Cross-referencing between several online sources that rate the sustainability and health concerns of seafood choices, we compiled a list of those that rank as “best choices” and "to avoid" that are commonly available at local markets. Alaskan salmon and spot prawns are two good choices that are available now. Click on "Read More" to see the complete list.

There is a sea of confusion swirling around seafood. It’s either really good for you, or it’s not. It’s sustainable, or at the brink of extinction. The truth lies somewhere in between, and it depends very much on where you live and what your local choices are.

The Northwest is known for its seafood. Sweet, succulent spot prawns, briny oysters, mussels, salmon, halibut, cod and rockfish are all harvested from waters up and down the coast and in Puget Sound and the Columbia River. Washington also has a burgeoning aquaculture industry – there’s a large salmon farm right off the shores of Bainbridge Island. Making the right choices help to ensure that this bounty will be something we can pass on to future generations.

So, you’re standing in front of the local seafood counter or reading a restaurant menu trying to decide what’s for dinner. How do you choose? Making sustainable, healthy choices requires more than just the old tests of smell and appearance. Where is it from? Some countries are much better than others at managing their fisheries. Is it farmed or wild-caught? How was it caught? Keep reading for more information about how to sort through these criteria to make your choice or check out our list of good and bad choices for this region.