The Best Seafood for New Yorkers to Eat

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sustainable fish

In our new travel issue (which features stories from both Manhattan and Brooklyn) we try to make choosing the “right” fish easier. If you’ve seen the print issue, we hope you noticed the beautiful illustration by our designer Chloe Hoeg and associate digital editor Claire Brown. As you can read above, Claire consulted sustainable seafood expert and attorney Sean Dixon to find out what the “best” — meaning most sustainable, least polluted, most economical and local — seafood options are for New Yorkers.

We also partnered with Food52 on this graphic to offer recipes for some of these delicious and lesser known catches (fish sticks have rarely looked so appetizing). Not sure what to do with that porgy or summer flounder? Consult their post for inspiration.

I also want to reiterate Paul Greenberg’s advice from a recent New York Times op-ed entitled “Three Simple Rules for Eating Seafood.” Spoiler that you can see in the Instagram above, he argues that we should “eat American seafood [in] a much greater variety than we currently do [and] mostly farmed filter feeders.” (You can read an excerpt from Greenberg’s most recent book on the incredible, inedible New York oyster here.)

We did not include farmed filter feeders in our illustration on purpose since we wanted to focus on generally under-loved fish, but equally encourage you to seek them out; this app that we just covered on Edible Brooklyn will make your search even easier by mapping the city by restaurants that serve oysters.

Lastly, I want to share this useful Epicurious roundup of “7 Budget-Friendly, Sustainable Fishes to Cook Now” alongside Monterey Bay Aquarium’s state-by-state guide of the seafood options near you that are “best choices,” “good alternatives” or you should just “avoid.” Both of these serve as solid general rules of thumb if you’re hoping to be a more mindful seafood eater.

Have an additional resource or recipe that you’d like to share? Let us know by leaving a comment.

Ariel Lauren Wilson

Lauren is the former editor-in-chief of Edible Manhattan and Edible Brooklyn.

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