Fidtastic Brunches at Fid

A few weeks ago, I wrote a post on innovative brunches in Halifax.  I love The Coastal Cafe for their yummy eggy, bacony, etc. creations, but another resto who offers crazy-good brunch dishes is a little closer to home - Fid Resto.

This is another multiple meal post, but all of the photos and dishes featured are brunch items available on the Fid Resto menu, and ALL are delicious!

For those looking for a meal a little on the lighter side, you should try The Good Bowl on  for size.  A bowlful of filling, healthy, fresh ingredients culminate into a meal full of flavour!

The Good Bowl

Yogourt, topped with

Apple, Banana, Berries, Dried Fruit, Nut and Nut Butters

If decadent but fresh comfort food is what you're after, this daily special would be just the thing. I know, fresh and decadent in the same sentence? Allow me to elaborate! Fresh, verdant basil pesto, combined with cream created this lovely, lush sauce that blanketed the soft and tender gnocchi.

Today's Special

Basil Pesto Gnocchi

The Lamb Breakfast at Fid are what a protein addict's dreams are made of! The sweet and savoury lamb meat is wrapped around lamb sausages filled that include dried fruit and nuts. Two fried eggs pair beautifully with the sweet tomato jam and yummy potatoes...there was something amazing about the potatoes as well, but I can't quite remember that detail!

The Lamb Breakfast

2 Fried Eggs, Roasted Potatoes, Tomato Jam &

Lamb Sausage wrapped in...Lamb!

A beautiful concoction of warmed blueberries, 
pastry and cream.

I don't think this is on the regular menu, but it reminds me of something my grandmother would have made - just simple, good quality ingredients. This dessert seemed like the kind of snack I'd like to have right before bed - talk about sweet dreams!

My three dining companions decided on the full breakfast. This plate is a ton of food and totally worth the price. The fact that you get a little bit of everything with this dish really evokes the 'full' in Full Breakfast.

FID Resto Full Breakfast

Bacon, Sausage, Fingerling Potatoes, Scrambled Eggs

Crumpets & Roasted Tomato

Ahhhh - this was so good!! A perfectly cooked, hard-boiled egg was enveloped in a sweet and savoury ground meat mixture, then coated with a crispy batter. You could hear the crunch as I cut through. I'd love to say that I made a dent in this, but alas, my little belly could only hold half this and some crumpet...I ended up letting my 22 year-old, rugby playing cousin have it....after he had devoured his own Full Breakfast! Where do men put this stuff?

The Scotch Egg

w/ Crumpet and Fresh Greens

Sustainable Seafood Series # 10- The Wooden Monkey

The Wooden Monkey strives to support sustainable agriculture from land to sea. As part of their mission statement, co-owner Lil McPherson says that, "WM makes a continued effort to offer healthy local and organic food choices while also providing awareness on environmental issues."

People choosing sustainable seafood are avoiding endangered species making them part of the solution. Their choices will also influence the way producers fish. We have to prevent the ‘clear cutting’ of the ocean. The ocean is vast and resilient and can continue to provide us with food if we just give it a chance to replenish and cleanse.

The Wooden Monkey makes conscious choices to partner with suppliers who provide local sustainable food (as indicative of their 40+ local suppliers). By doing so, their business provides a good platform to bring awareness and education on environmental issues. They have also consulted the Ecology Action Center in the past to get their advice and note that it's "great that there are organizations out there doing the ‘grunt work’ when it comes to seeking out the best choices available."

When approaching a supplier, the WM inquires as to how the fish was caught or the process behind it if it was farmed. McPherson discusses the difficulties that arise when there is conflicting information about a certain farming process; the closed container units are useful if they have the proper filtration process and don’t interfere with other fish in their natural environment, but usually the case is they have to supplement with antibiotics. "All of our suppliers know what the mandate of our restaurant is and they are conscious of the product they are providing" McPherson says. "There is a lot of trust when it comes to seafood and it takes a while to build a rapport with a supplier."

When it comes to sustainable seafood, The Wooden Monkey serves:

• Hook and Line-Caught Haddock and Lobster from Sambro Fisheries
• Mussels from Ship Harbor, Indian Point, or Prince Edward Island
• Dulse from AC Covert
• Kelp Alginate Extract from Aqua Nutrients. This is an extract from the Digitata Laminaria Kelp Seaweed of Nova Scotia. Containing everything essential for human life (including 15 Vitamins, 5 Naturally Chelated Minerals, 8 Essential Amino Acids and 4 Digestive Enzymes), this kelp is also one of the ocean's best renewable resources available in Nova Scotia.

As long as it's sustainably caught or produced, the WM sometimes serves long line by-catch Halibut, Farmed Arctic Char from Truro, hand dived oysters and Yellow Fin Tuna (troll/pole) from Mike’s Fish Shop. McPherson adds that, "They (Mike's Fish Shop) are very aware of our concerns regarding sustainable seafood and only provides us with fish he knows we would want." McPherson adds that, "If he only has long line caught Tuna, he doesn’t offer it to us."

McPerson goes on to say, "We can encourage sustainable seafood through informed choices and partnerships with sustainable producers." She concludes,"We want to educate our customers and make them realize that the power of the consumer is a very powerful force!"

Sustainable Seafood Series #9- Fid Resto

As I stood by the prep table in the kitchen at Fid resto watching Chef/Proprietor Dennis Johnston carefully pack away portions of hangar steak for the following lunch service, I couldn't help but feel a little warm and tingly that I was in a position to chat with someone so concerned, caring and dedicated to his craft. As we chatted about sustainable seafood, I knew that this was a chef who was as dedicated to supporting sustainably caught seafood as he was to his steak.

When I asked Dennis why he thinks that the term 'sustainable seafood' is becoming so buzzworthy, he responded with quite a logical answer, that "people are asking more questions as to where their food comes from." In other words, consumers are starting to care as to the methods that the fish on their plate was raised and caught.

The fish on the menu at Fid changes frequently, but on any given day, there will be sustainable seafood on offer; scallops, haddock, steelhead trout and harpoon-caught swordfish, to name a few. Johnston ensures that the seafood he serves in his restaurant is sustainable by doing his homework, working with reputable suppliers, and making sure to talk to producers when he's putting in his orders to find out the origin and catch method.

When I asked why it was so important to Fid Resto to use sustainable seafood, he responded that "It's a choice we've made because we believe that there are too many poorly managed fisheries." Johnston concluded that, "Eventually, we're going to have to learn a lesson."

Sustainable Seafood Series # 8- Seasons Wine Bar & Bistro

I recently attended the 100 Mile Dinner created by Chef Luis Clavel of Seasons Bistro & Wine Bar. Luis is new in his role as Executive Chef and is determined to run his restaurant in an ethical manner in addition to providing a delicious dining experience. The dinner consisted of a 4-course meal, with as many ingredients as possible having been soured within 100 miles.

Luis is a champion of local cuisine and a supporter of Nova Scotian seafood. Hand in hand with this support, is Clavel's enthusiasm for purchasing seafood that has been caught/processed in a sustainable manner; "At our restaurant we focus in respecting and understanding all aspects of our food products so that we can create the best dinning experience for our guest."

Being able to support the local market as well as the economy is very important for Clavel, and he emphasizes the need - both as a chef, and as a consumer - to build respect for the catch.

Clavel adds that he has a great relationship with his supplier. Robichaud’s Fisheries is a local small business dedicated to delivering great seafood. The fish is line caught from long liner hooks, while the nets are split to catch only the right size of fish. This allows those that are not fully developed to escape and continue to grow to maturity.

"I buy all my fish from them" he says, "with our commitment to supporting local vendors we can illustrate and educate that you don’t have to travel far for a great experience".

Sustainable Seafood Series # 7- Ryan Duffy's Steakhouse

You might consider it odd that I'm featuring Ryan Duffy's, a steakhouse as one of Halifax's prime sustainable seafood restaurants. I'm not disagreeing with you - it is odd - but in a great way. Ryan Duffy's is known for its terrific steak, but in addition to that, the resto is known for its champion chef, Chris Velden. Velden is a Master Chef, having worked in restaurants across the globe for over 25 years.

During his time spent in Vancouver, Velden began working with the Ocean Wise program. Ocean Wise is a Vancouver Aquarium conservation program created to educate and empower consumers about the issues surrounding sustainable seafood. Velden has continued his work since his move to Halifax as their Atlantic Canada Representative.

Velden states that, "the most important thing about sustainable seafood choices is to get informed; read about what is going on in our oceans, check out the Ocean Wise web site, Seachoice and the Monterey Bay Aquarium." He also emphasizes that diners need to be conscious consumers and ask the restaurant's service staff the proper questions: "Where is your fish from? How is it caught? Is it local? etc." Velden encourages you to ask the same questions when you go shopping, and if you don’t like the answer, don’t buy it! One can really start to grasp the seriousess of the situation when Velden adds, "We need to do whatever we can. Otherwise we'll be eating a lot of jelly fish in the near future. "

Velden shares with me his local suppliers, including Nic Budreski for Oysters, Clams, Sea Urchins, harpoon-caught Swordfish, Striped Bass, Sable Fish and Wild Salmon. He also relies on Indian Pointe for Mussels, Scotian Halibut for land based farmed Halibut and Char, and Goldwater Seafood’s for hand-line caught Haddock.

Another indication of this chef's dedication to his craft and principles is his Chef's Blog, whereby Velden shares with his readers news of sustainable seafood deliveries, updates on Ryan Duffy's daily specials. On another sustainable note, and continuing Velden's passion to promote - and produce - local, the chef has created a rooftop garden atop the Radisson Hotel, whereby he is able to grow his own herbs for the resto, as well as keep honey bees to produce all-natural organic honey!

Halibut w/ Sweet Potato Risotto

Bouillabaisse

Sustainable Seafood Series # 6- jane's on the common

In the latest edition of the Sustainable Seafood Series, I had the opportunity to speak with chef Paolo Colberto of a fantastic resto - an institution really - jane's on the common (and yes, it IS supposed to be spelled all lowercase!) Jane's has been a staple on the Halifax dining scene for years and is a venerable "must" for brunch. A well-loved, neighbourhood resto, jane's provides sustainable seafood options on its menu. As a matter of fact, conscious consumers can get meals created with sustainable seafood at any time of day; lunch, brunch or dinner. Chef Colberto and I chatted regarding jane's philosophy on the matter, and how jane's reflects its social responsibility to buy local and seek out sustainable seafood for its menu.

Colberto tries to take advantage of the occasional gem that fishermen will make available, saying that "Anything (sustainable) we can buy, we do and sell it as a special." Even though it isn't possible to have these items on the menu all the time, at least this resto is making an effort to include them on an 'available basis', thereby supporting local fishermen and providing sustainably caught seafood.

There have been a lot of changes to jane's menu as new information comes in with regards to sustainable fishing and growing practices. Paolo says that they have had to remove some favourite menu items due to the unavailability of the seafood. Jane's shrimp cakes were one such casualty of the menu rehaul. This decision had to be made as the only shrimp available were from overseas, which didn't fall in line with their buy local philosophy.

Most menu items have remained unchanged, however, and are some of jane's best sellers. The biscuit crusted haddock is still a crowd favorite on both the lunch and dinner menu and the lobster sandwich and chowder is equally a hit.

On a side note to the sustainable seafood, if you have food allergies or sensitivities, you should check out all the dietary considerations offered at jane's. There are several gluten-free options and some items can be made gluten-free upon request. There are also several options catering to a vegan and vegetarian lifestyle.

Sustainable Seafood Series #5- Brooklyn Warehouse

The Brooklyn Warehouse is one of several Halifax restaurants who are making an increased effort to purchase sustainable seafood. "We are not currently 100% sustainably sourced here at the Warehouse, yet. " says Chef Graeme Ruppel. "We recently joined on with OceanWise, and just need to do a few modifications to become full members." In order to be fully sustainable, BW will have to revise the seafood dishes on their menu, including dropping some crowd favorites.

As "stewards of dining trends" Ruppel and BW believe that, "it is important that we help support systems that produce food in ways that are less damaging to the environment, and promote with our customers a sense of the importance of maintaining the fish stocks." The preservation of these species helps to maintain the balance of the seas, and preserves this fish for future generations. "We'll take this year off of tuna, " he says, "so that we can still have it down the road."

With regards to suppliers, BW deals with CanAqua (the wholesale arm of Scotia Halibut, a land-based halibut and arctic char farm) for halibut and char, Indian Point Mussel Farm for mussels, and GoldWater Seafood for Hook and Line Haddock, and scallops. Scotia Halibut, Indian Point, and GoldWater are all registered with OceanWise, as well. According to Ruppel, both companies were founded by people with significant fisheries management experience, and know the importance, and methods, of maintaining our fish stocks.

When we start looking at a new product," says Ruppel, "the first question I ask is where it comes from. " He adds that one of his goals is to grow the percentage of locally sourced product on his menu.

Sustainable seafood menu items at Brooklyn Warehouse include:

Lunch:

Fulton Fish & Chips~Pan-fried Hook and Line Haddock, Riverview Herbs and Seared Lemon Wedge, Oven Roasted Potato Wedges and House-Made Tartar Sauce

Dinner:

White Fish Dish~Pan-fried Halibut, Chili Vinaigrette, served on Tarragon-Grilled Potato Salad, with Sautéed Summer Vegetables

Red Fish Dish~Arctic Char served with an Apple & Arugula Salad and Brown Butter Risotto

Red Fish Dish

Sustainable Seafood Series # 4- Chives Canadian Bistro

Well, I think that at this point, I've given you several bites of 'food for thought' in my Sustainable Seafood Series posts. By offering up information regarding events and organizations that support sustainable seafood practices - such as World Oceans Day, SeaChoice and Off The Hook - I'm trying to provide you with simple, accessible ways to get involved.

And what could be easier that going out to eat sustainable seafood in a restaurant? Yes - now the fun begins, as the Sustainable Seafood Series posts move into the restaurant world. Since I was a guest at an incredible meal in the valley a couple of weeks ago with Craig Flinn of Chives Canadian Bistro as the chef, I decided to multi-task, and interview Craig about the use of sustainable seafood at his resto.

Craig confided to me something that is pretty much on everyone's minds, whether they are a chef or a consumer - that sourcing sustainable seafood is hard. It's difficult to be assured as to where you fish comes from and what fishing methods were used, which is why chefs - including Craig - must form a trusting relationship with suppliers so that they can be sure that the fishermen are fishing responsibly.

Unfortunately in Halifax, there are only a handful of chefs/restos that make a cautious effort to use sustainable seafood. However, as the crusade for the 'buy local' initiative continues to moves forward, others are catching on and will (hopefully) apply their efforts to the seafood industry as well. Craig points out the difficulties associated with serving seafood in a restaurant. He says that some customers may want salmon, but if he can't find a sustainable supplier, he'll use sea trout or arctic char instead; two alternative pink fishes with a similar taste and texture. Craig states that the difficulty with a fish such as salmon, is that "There are no wild stocks left. We need to switch to a sustainable practice such as using land-locked pens." *See Sustainable Seafood post on SeaChoice for a description of seafood farming methods.

Craig says that there will always be a debate as to what type of seafood one should purchase, but emphasises that buying first-hand from a local, reputable supplier is key. When shopping for seafood for his menu at Chives, Craig works with some of Nova Scotia's finest seafood producers, including the Halifax Farmer's Market's star fishmonger, Mike McGlone of Mike's Fish Shop, Indian Point Mussels and ShanDalph Oysters.

Here are a couple of dishes prepared at Chives that use seafood provided by the producers above...Aren't you craving some seafood now?? Get out and try some at Chives Canadian Bistro!

Bacon-wrapped Halibut

Mussels

Sustainable Seafood Series #3: Off the Hook - Community Supported Fishery

As the third installment to my Sustainable Seafood Series posts, I' m thrilled to profile Off the Hook - Atlantic Canada's First Community Supported Fishery! Off the Hook fishing co-operative formed in June 2010 in Digby, Nova Scotia and is the work of five fishermen from different harbours who all shared the same desire to protect their small-scale fishing communities.

A CSF is an organization that connects fishermen directly with the community, without involving a middleman such as a grocer or distributor. A CSF contributes locally caught seafood to local markets while providing fishermen with a better price on their catch. CSF members support the local fishing community by paying fees prior to the fishing season and in turn, the fishermen provide a weekly share of the catch.

OTH's program involves small-scale groundfish bottom hook and line fishermen from the Bay of Fundy. Bottom hook and line fishing is a low impact alternative to bottom trawling, also known as "dragging'. The weekly shares of the co-op's catch include whole haddock, hake and pollock and will be available for an 8-week summer delivery starting on July 22.

The benefits of this type of project abound for both the fishermen and customers. For the fishermen, it provides increased safety, both for their business and for the fishermen themselves as they can choose when it's safe to fish. For the consumer, it provides the option of fresh, high-quality, sustainable seafood that is traceable...and don't we all want to know where our food comes from?

There are two options when it comes to purchasing shares:

• Half Share - $260- 4-6 pounds of fish, gutted on ice. This option will likely be one or two fish per week for eight weeks, and provide about 3 meals for two people.

• Full Share - $500- 8-12 pounds of fish, gutted on ice.

Another great aspect to OTH's offer is their matchmaker tool. If you're unable to pay the entire fee yourself, or perhaps you're going to be out of town for a portion of the summer, why not splt the share with someone? A friend or family member might be interested in splitting the membership, but if not, us the Matchmaker Blog, which will help you to find individuals interested in sharing the deal.

To get involved, or to purchase your share, contact Off the Hook here. Make sure to check out Off the Hook's Facebook group here too, and select 'Like'!

Sustainable Seafood Series #2: SeaChoice; healthy choices, healthy oceans

SeaChoice is a national program that helps Canadian consumers and businesses make the most ocean-friendly seafood choices to support the long-term health of marine ecosystems and coastal communities. Working with five Canadian conservation organizations—Canadian Parks and Wilderness Society, the David Suzuki Foundation, Ecology Action Center, Living Ocean Society and Sierra Club British Columbia - SeaChoice acts as Canada'sone-stop resource for scientific information, business guidance, and consumer resources on seafood sustainability.

This organization accesses the sustainability of domestic and imported seafood products, works to increase awareness about the role of seafood in achieving healthy oceans and help identify sources of sustainable seafood. Sustainability criteria, based on biological, ecological and management factors are used to rank seafood into their "Best Choice" list.

But what does sustainable seafood mean? Sustainable seafood is fish or shellfish caught or farmed in a manner that can be sustained over the long-term without compromising the health of marine ecosystems

Environmentally sustainable wild fisheries are those that minimize habitat damage, have low levels of by-catch or discards of non-target species, are well managed and target healthy populations. Environmentally sustainable aquaculture (or farmed seafood) minimizes the use of marine resources for feed, poses low risks to wild stocks , escapes or disease and parasite transfer, is well managed and creates little pollution or habitat impact. Rob Johnson, Atlantic Coordinator with SeaChoice counsels that, "Seafood sustainability is more than just eco-labels." SeaChoice works to bring information to the consumer about sustainable seafood options of both wild and farmed seafood.

Here are some things to think about when purchasing wild seafood:

• Vulnerability of species due to fishing pressure - long living fish with low numbers of offspring are vulnerable to fishing pressure as they take longer than other species to replenish their population.
  
• Abundance of the population - making sure removal rates are not higher than the population is capable of replacing. If so, the species is being overfished.
  
• Bycatch - when birds, sharks, turtles and other marine life that are not intended to be harvested, are caught and discarded.
  
• Habitat Impact - how much damage is the fishing gear causing to the ocean environment and if the fishing method is causing harm to other marine life in the area.
  
• Effective management - means long-term health takes precedence over short term economic benefits.

Here are some things to think about when purchasing farmed seafood:

• Marine resources used in feed - farming certain species of fish and shellfish requires that other species are used in their feed. In some cases, more wild fish is used in feed than what is produces. Seafood raised on plant- based diets are better choices.
  
• Risk of escapes - when farmed fish escape, they can inter-breed with wild stocks or compete or food, spawning habitat and other resources.
  
• Disease and parasite transfer - aquaculture systems that discharge untreated waste may release disease and parasites to wild stocks.
  
• Risk of pollution - aquaculture systems can pollute the surrounding ecosystem, harming marine and freshwater habitats. Situating operations away from ecologically sensitive habitats is important.
  
• Effective management - ensuring the regulations and management structures necessary to effetely control risks to ecosystems.

Purchasing from operators that favour sustainable seafood help ensure there will be healthy, delicious seafood for years to come. SeaChoice is committed to developing working partnerships with companies to broaden their sustainable seafood offerings through the implementation of six steps of the Common Vision for Environmentally Responsible Seafood. When determining which seafood to purchase - either at the grocery store or at a restaurant, you can refer to Canada's Guide to Sustainable Seafood to make the right, responsible choice as a consumer.

Choosing sustainable seafood is a simple and effective action that you can take every time you eat at a restaurant or buy seafood at the grocery store. According to Rob Johnson, consumers should ask these three basic questions at the grocer, market, or restaurant: WHAT type of seafood is it? WHERE is it from? HOW was it caught or farmed? For a list of restaurants, producers and grocers who offer sustainable seafood in Halifax, check out The Coast's Guide to Sustainable Seafood in Halifax.

For further reading, check out The Coast's article on making sustainable seafood a local option in Local catch key to fisheries. Also of interest is Your Choice Halifax. Created by a group of Dal Marine Biology students, YCH uses SeaChoice as the baseline for sustainability, and helps identify where to find sustainable seafood in HRM.

Sustainable Seafood Series #1: Today is World Oceans Day!

Today, June 8th marks World Oceans Day across the planet! This post will be the first in a series of posts throughout the summer on sustainable seafood. The Sustainable Seafood Series will feature info and interviews from environmental organizations such as the Ecology Action Center, seafood suppliers, and restaurants whose menus include sustainable seafood options!

As I mentioned in my previous post on World Oceans Day, The concept for a 'World Oceans Day' was first proposed in 1992 by the Government of Canada at the Earth Summit in Rio de Janero, and it had been unofficially celebrated every year since then. In 2002, The Ocean Project and World Ocean Network have helped to promote and coordinate World Oceans Day events worldwide. As a result of the United Nations General Assembly resolution passed in December 2008, World Oceans Day is now officially recognized by the UN on June 8th, every year!

This Oceans Day and every day, please look for

sustainably sourced seafood and help rebuild our Oceans!

I was fortunate to be able to speak with Stacey McCarthy, Communications Specialist with the WWF's Atlantic Canada Region. Fresh from of the World Oceans Day event that took place at the Halifax Harbourfront, Stacey chatted with me about the initiatives that the WWF focuses on in order to raise awareness about fishing and shopping for sustainable seafood. McCarthy says that, "Seafood demand is growing rapidly. To protect our marine resources, we must quickly adopt sustainable fishing practices."

According to the WWF, two-thirds of the world’s marine stocks are either fully exploited, over-exploited, depleted or recovering at a slow rate. (According to the FAO, 75 percent of the world's marine stocks are either fully exploited or over exploited). McCarthy states that, "Our (the WWF) goal is that all seafood comes from certified sources and well managed eco-systems."

"Sustainable seafood comes from a well-managed source," McCarthy says. "That means the fishermen follow practices that allow the fish population to grow and thrive rather than be depleted." It should also allow ecosystems to flourish. We are working toward the day that all seafood comes from well-managed sources. The WWF suggests that. "Consumers can look for products that are independently certified by a third party."

Here in Atlantic Canada, the WWF has worked closely with grocery magnate, Loblaw in their formidable effort to offer only sustainable seafood to their consumers. "The WWF-Canada partners with companies who are committed to making substantial, positive environmental change." McCarthy notes that, "Retailers, like Loblaw, are one link in a chain from fisherman to processing plant to retail store to the consumer’s plate. All parties share the challenge of managing their part of the consumption chain as sustainably as possible.Since retailers are a key link in the supply chain, they need to be – and some want to be – part of the solution."

In 2009, Loblaw made a commitment entitled the Loblaw Sustainable Seafood Policy Initiative to source all seafood sold in its retail locations from sustainable sources by the end of 2013. This commitment will cover all varieties of seafood, whether they are canned, frozen, fresh, wild or farmed seafood products. View the full article here.

There are plenty of ways for consumers to support sustainable seafood. The WWF suggests following the guidelines as set by the Marine Stewardship Council. In order for fish products to obtain the MSC label, they must meet three overarching principles:

• The stocks must be sustainable. Any certified fishery must operate so that fishing can be expected to continue indefinitely and not over exploit the resource.


• The fishery must minimize environmental impacts and maintain the ecosystem on which the fishery depends.
  
• Fish must come from well-managed fisheries that meet local, national and international laws.
  

So when you're shopping for seafood, or going out to enjoy a tasty meal from the sea in one of the province's seafood restaurants, be responsible; ask your fish monger, server or grocery store clerk where your seafood came from. If they can't tell you, move on to some other option, as chances are, it wasn't fished or harvested sustainably. Check out the MSC's website for a list of seafood options that are currently 'Fish to eat'!

Look for this logo when shopping, as it means that your seafood option has wone the MSC's stamp of approval!