Sustainable Seafood

89 percent of wild fisheries are fished to their full capacity (51 percent) or overfished (38 percent). Stocks of large fish like tuna and swordfish have declined by 90 percent since 1950, and many aquaculture operations negatively impact coasts and oceans. Some fishing methods can also cause enormous collateral damage to ocean habitats. Bycatch, or catching animals that are not the target species, is another serious concern, impacting marine ecosystems and threatened species like sea turtles, sharks, seabirds, and marine mammals.

The United States, where we are based, is the third largest seafood consumer in the world. In 2021, the average American ate 20.5 pounds of seafood. Meanwhile, 70 to 85 percent of seafood in the U.S. marketplace is imported, in many cases from poorly-managed sources. The three most popular seafood items in the U.S. are shrimp, salmon, and canned tuna, whose catch and culture can have some of the highest ocean impacts.

Yet sustainable seafood choices - from responsible fisheries and aquaculture - can be a net positive for the oceans and support sustainable human livelihoods. Oceanic Society is working to promote sustainable seafood choices by nature travelers, tourism providers, and individuals worldwide.