Many populations of the seafood we eat are overfished. In the U.S., more than 80 percent of our seafood is imported to meet demand, according to the Monterey Bay Aquarium. Buy fish caught or farmed using environmentally friendly practices, and you'll support healthy, abundant waters—and ensure there is plenty of fish and shellfish for posterity to enjoy.
The Monterey Bay Aquarium created an app and downloadable map of the U.S. that takes the guesswork out of the type of seafood is fished sustainably in your area. Use this reference to help you make responsible food choices when you shop or eat out.
The following recipes provide quick and healthy ways to prepare sustainable seafood that is available in most areas in the U.S.
More: 5 Simple Fish Recipes
Crab Linguine With Lemon, Shallots, Chilies and Mint
- 1 pound fresh linguine
- 1/2 pound Dungeness crab (preferably wild-caught from California, Oregon or Washington), picked over to remove any small bits of shell
- 1 large shallot, finely diced
- 1 teaspoon olive oil
- 1 to 2 Thai bird chilies, finely minced (seeds and stems removed for less heat)
- zest and juice of 1 large lemon
- 16 mint leaves, torn or chopped into small bits
- 1 tablespoon organic butter
Bring a large pot of water to a boil. Salt water generously.
Add olive oil to a medium-sized skillet over medium-high heat. When oil is warm, add minced chilies and shallot, and saut? for three to four minutes, or until aromatics are soft. Add lemon zest and crab, and stir. Reduce heat to medium.
Drop the pasta into the boiling water and cook according to package directions—this should only take a few minutes. When cooked, removed pasta from pot with tongs and add directly to skillet with crab. Toss pasta with the crab mixture, adding lemon juice, butter and mint. Add a ladle or two of the starchy cooking water as you're combining all of the ingredients to make a sauce. Add salt to taste, and serve immediately. Serves four.