A beautifully prepared seafood dish may look like the perfect healthy choice, but what’s behind the meal matters too. Fish can be an excellent source of protein and heart-healthy omega-3 fats, yet some seafood can raise concerns about mercury levels, sustainability, environmental impact, farming practices, and labor conditions. Making informed choices can help you enjoy seafood while being more mindful of its wider impact.

Some species may require extra consideration, particularly large, long-lived predatory fish such as bluefin tuna, swordfish, orange roughy, and Chilean sea bass, which can contain higher levels of mercury and may also face sustainability concerns depending on the fishery. Certain imported farmed seafood, including some shrimp, salmon, tilapia, and catfish, can also come from operations with varying environmental, animal welfare, or labor standards. These concerns are not the same for every source, so knowing where seafood comes from is important.

There are plenty of responsible options to consider, including wild Alaskan salmon, Pacific cod, U.S.-caught wild shrimp, mussels, sardines, anchovies, and responsibly farmed trout. Choosing seafood from well-managed fisheries or reputable aquaculture operations, along with checking trusted certifications and sustainable seafood guides, can make it easier to choose wisely. Small decisions made consistently can support healthier marine ecosystems and encourage more responsible seafood practices over time.