Learn · Buying Guide
Buying Guide
Buying better seafood doesn't require a fisheries degree. It requires asking the right questions and knowing which answers to trust.
The Three Tiers
Where you buy determines how much you can know about your fish. The closer to the source, the better your information — and usually, the better the product.
Tier 1: Direct from Fisherman
CSF (community-supported fishery) boxes, farmers markets, dockside sales. The highest traceability — you often know the vessel name and harvest date. Prices reflect the actual cost of quality fishing.
Tier 2: Independent Fish Mongers
Specialty seafood shops and fishmongers who source directly from small boats or regional distributors. They can usually tell you where and how fish was caught. Worth the extra few dollars.
Tier 3: Grocery Stores
Variable quality. Some stores source well; most rely on commodity supply chains. The species guide and the questions below will help you navigate. Not all grocery store seafood is bad — but you have to ask.
5 Questions to Ask Your Fishmonger
A good fishmonger will welcome these questions. A bad one will dodge them. Either way, you learn something.
“Where was this caught?”
Country of origin and region matters. Wild Alaska is different from wild-caught Atlantic, which is different from wild-caught in waters with less oversight.
“How was it caught?”
Trawl? Longline? Pot? Gear type tells you more about sustainability than 'wild-caught' ever will.
“When did it come in?”
Freshness is date-specific. 'Fresh' means nothing. 'Came in Tuesday' means something.
“Has it been previously frozen?”
Not inherently bad — frozen-at-sea can be excellent — but you deserve to know before you buy.
“What's good right now?”
A fishmonger who knows the answer is one you can trust. Seasonality drives quality.
Restaurant Red Flags
Good restaurants are proud of their sourcing. These signals suggest they aren't.
- ✕Menu says 'market fish' with no further detail
- ✕'Sustainable' on the menu with no certification or sourcing info
- ✕Chilean sea bass, orange roughy, or shark on the menu (heavily overfished)
- ✕All-you-can-eat shrimp at a price that makes no economic sense
- ✕'Fresh' fish at a landlocked restaurant with no supply chain explanation
- ✕Waiter can't answer basic sourcing questions
Grocery Store Tips
The grocery store isn't lost — it just requires a different approach.
- ✓Buy whole fish when possible — harder to fake freshness (clear eyes, red gills, firm flesh)
- ✓Frozen is often better than 'fresh' — especially for shrimp and pelagic fish
- ✓Avoid anything labeled just 'Pacific cod' or 'white fish' without gear or origin info
- ✓Look for MSC certification as a floor, not a ceiling — it helps, but isn't a guarantee
- ✓If the price seems too low for what's claimed, something is wrong somewhere in the chain