Gourmet's Guide to Buying Seafood
What with good fish farms and bad fish farms, country of origin labels, PCBs, and mercury, the most complicated part of dinner can be simply figuring out which fish to buy. Since there is currently no USDA-certified standard for seafood, even the "organic" label is essentially useless. So Henry Lovejoy, president of EcoFish, offered Gourmet Magazine's Barry Estabrook some tips on buying sustainable seafood. Covering everything from diver scallops to replacements for Chilean sea bass, this concise guide to fish shopping could be a handy supermarket reference.
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