Sustainable seafood advisory lists and certification

Sustainable seafood advisory lists and certification are programs aimed at increasing consumer awareness of the environmental impact and sustainability of their seafood purchasing choices.California-based Seafood Watch and Marine Conservation Society's fish online are some of the best-known guides.One of the best-known certification programs is Marine Stewardship Council's scheme for consumer seafood products.Other programs include regional guides, such as the GoodFish Project, a sustainable seafood guide produced by the Australian Marine Conservation Society (AMCS).In Canada, SeaChoice produces assessments and recommendations using the traffic light system, while recommendation of restaurants is done by Vancouver Aquarium's Ocean Wise.

Seafood WatchMarine Conservation SocietyMarine Stewardship CouncilAustralian Marine Conservation SocietySeaChoiceVancouver AquariumOcean WiseAtlanticMonterey Bay AquariumGreenpeaceRoyal Forest and Bird Protection Society of New ZealandAudubon SocietyEnvironmental Justice Foundationseafood productssustainable fisheriescarbon footprintOceanaConservation statusEcolabelEthical consumerismOverfishingSeafoodAnchovyHerringMackerelSalmonSardineWhitebaitShellfishCrayfishPrawn/ShrimpJellyfishMarine mammalsOctopusSea cucumberSeaweedList of seafoodsProcessedseafoodCaviarDried fishCanned fishCod liver oilCured fishFermented fishFish filletFish headFish oilFish sauceFish pasteFish steakFish stockLutefiskSalted fishSalted squidShark liver oilShrimp pasteSmoked fishStockfishSurimiSeafood dishesList of seafood dishesList of crab dishesList of fish dishesList of raw fish dishesList of tuna dishesBisqueChowderFish and chipsFish pieFish soupFried fishSeafood boilShark fin soupSushi bakeCiguateraFish diseases and parasitesMercury in fishMetagonimiasisScombroid food poisoningShellfish poisoningSeafood mislabellingSustainable seafoodDeclawing of crabsEyestalk ablationEating live seafoodLive fish tradePain in fishPain in crustaceansShark finningFish preservationFish processingGathering seafood by handHistory of seafoodHistory of sushiList of seafood companiesPescetarianismRaw barSalmon cannerySeafood restaurantFisheryFisheries sciencewild fisheriesFisheriessciencePopulation dynamics of fisheriesShifting baselineFish mortalityCondition indexStock assessmentFish measurementStandard weight in fishFish counterData storage tagCatch per unit effortOtolith microchemical analysisBiomassFisheries acousticsAcoustic tagCoded wire tagGIS and aquatic sciencePop-up satellite archival tagEcoSCOPEAge class structureTrophic levelTrophic cascadesHydrographic containmentMatch/mismatch hypothesisClimate change and fisheriesMarine biologyAquatic ecosystemsBioeconomicsEconMultEcopathFishBaseCensus of Marine LifeOSTM/Jason-2WildfisheriesOcean fisheriesDiversity of fishCoastal fishCoral reef fishDemersal fishForage fishPelagic fishCod fisheriesCrab fisheriesEel fisheriesKrill fisheriesLobster fisheriesShrimp fisheryEel ladderFish ladderFish screenMigrationSalmon runSardine runShoaling and schoolingMarine habitatMarine snowWater columnUpwellingHumboldt currentAlgal bloomsDead zonesFish killFisheries lawmanagementsustainabilityconservationExclusive economic zoneIllegal, unreported and unregulated fishingUnited Nations Convention on the Law of the SeaUnited Nations Fish Stocks AgreementFisheries ConventionMagnuson–Stevens ActFisheries managementMonitoring control and surveillanceVessel monitoring systemFishery Resources Monitoring SystemCatch reportingFisheries observerCatch shareIndividual fishing quotaMinimum landing sizePulse fishingSlot limitEU Common Fisheries PolicyEU MLSEuropean Fisheries Control AgencyNational Marine Fisheries ServiceRegional fishery bodyRegional fishery management organisationSustainable fisheryMaximum sustainable yieldList of commercially important fish speciesEnvironmental impact of fishingFishing down the food webDestructive fishing practicesFuture of Marine Animal PopulationsThe Sunken Billions