Seafood is a nutritious and flavorful choice for many people, but not every option on a restaurant menu is created equal. Factors such as farming practices, sustainability, sourcing, and environmental impact can all influence the quality of the fish you eat. Being informed about where seafood comes from can help you make choices that are better for both your health and the oceans.
Some commonly served varieties, including imported shrimp, farm-raised tilapia, and pangasius, have raised concerns among consumer advocates because of varying international farming standards. In addition, certain popular species such as bluefin tuna, Chilean sea bass, and Atlantic cod have faced pressure from overfishing in some regions. Seafood mislabeling can also be an issue, with customers occasionally receiving a different species than the one listed on the menu.
