Red fish, green fish, in-between fish
The sections following this one organize seafood species into three categories. RED species are ones that concerned consumers should avoid at all costs; YELLOW species require careful consideration before being ordered; GREEN species are in strong enough shape that they can be eaten with a clean conscience. The colors reflect the state of the fish, which are listed roughly in order from most to least problematic. Where they appear on the list is determined by how many negative factors, if any, apply to the fishery; some designations are clearly borderline or debatable.
For each species listed, the following types of information are provided:
• Notes -- a little natural history or information about the fishery
• Status -- how are populations faring? Are their levels low, stable, or high?
• Management -- is fishing for the species regulated, and how well?
• Bycatch & Habitat Concerns -- does the fishery capture or kill non- targeted species and/or damage habitat (or is it negatively affected by such activities of other fisheries)? Are these impacts low, moderate, or high?
Based on these data, an overall recommendation is made on whether or not to eat the species. Several different problems (i.e., overfished stocks and poor management) can place a fish in the red category. Significant concern about a single factor flags a species as yellow, and relatively abundant, well-managed species are rated as green. But remember that, just as when you're driving, a green light doesn't imply that you don’t have to keep your eyes on the road ahead.
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