Tilapia fourth most consumed seafood in the U.S. The demand for tilapia is rising, leading to an increase in farmed (rather than wild-caught) tilapia. There is a growing controversy about tilapia farmed in China, which accounts for 40% of global production and 40% of the tilapia imported to the U.S. Chinese tilapia is pond raised and may involve the use of banned chemicals (such as antibiotics), and high levels of water pollution that is not properly contained.

The majority of U.S. farmed tilapia is both safe for consumption and highly sustainable. Tilapia is farmed through ?closed? recirculating systems, which are indoor facilities or ponds covered by greenhouse roofs that do not impact wildlife, local water sources, or predators. Therefore, there is limited environmental risk.

Tilapia is an inexpensive, mild, and light-tasting fish that can be incorporated into all kinds of dishes across ethnicities, preparations, and flavor combinations, from fish tacos to Puerto Rican fish stew.

Widely known as a controversial pizza topping, the Northern Pacific anchovy plays a vital role in the aquatic food chain. Anchovies are a major food source for small to large ocean predators and marine birds. On the West Coast, the anchovy is found in waters from British Columbia to Baja California, and it is often available at the farmers market April through October. It is not on the federal watch list for threatened ocean species.

The average anchovy is around seven inches long and can be identified by a faint silver stripe on its side. Besides adding flavor to condiments like Caesar salad dressing and Worcestershire sauce, fresh anchovies are also delicious grilled and drizzled with lemon juice and olive oil, or stuffed with Parmesan cheese and breadcrumbs before being baked or fried. The anchovy is classified as an oily fish (like herring, trout, and salmon), providing a rich source of vitamins A and D and omega-3 fatty acids.

The distinguishing and namesake features of the catfish are the large, whisker-like barbs protruding from its face, though not all catfish have them. They are an extremely varied species that live in both freshwater and saltwater around the globe. They are most similar in taste to tilapia or rockfish.

Catfish are bottom feeders that live in deep and muddy waters, so some eaters with sensitive palettes claim the fish has a dirty or grimy taste. However, with the rise of commercial farming, most catfish available for consumption are fed a diet of processed protein pellets, thereby producing a milder, sweeter taste. Commercially available catfish are generally farmed rather than caught wild. Seek out U.S.-farmed catfish.

Alaskan pollock is highly sustainable. The fishery is considered one of the best managed fisheries in the world and one of the first in the U.S. to be managed through a ?catch share? system. (?Catch share? is a general term for management strategies, such as strict quotas and limited access permitting.) Atlantic pollock shares the same habitat as several other groundfish species (fish that live near the bottom of a body of water) and is caught in the Northeast multispecies fishery, which is also well managed.

Pollock is a white fish that is a cheaper alternative to cod or haddock. Since it is inexpensive, it is often used as the basis of imitation crabmeat sold in supermarkets. Pollock has become more popular recently in response to cod overfishing. It is a versatile, low-fat fish that lends itself well to broiling or pan-frying.

Like flounder, sole is a variety of flatfish; in fact, the name sole in English and French comes from the fish?s resemblance to a sandal. The most common types of sole are petrale, rex, and dover, and they may be sold interchangeably under these names. Sole can be used in any recipe that calls for flounder.

Most U.S.-caught petrale sole is harvested in the West Coast groundfish trawl fishery. West Coast bottom trawl fisheries are highly regulated under a new trawl ?catch share? program, which encourages responsible fishing practices. Therefore, sole from the West Coast fishery is a sustainable choice.

The names prawn and shrimp are common names without rigid scientific definition. They are sometimes used interchangeably, though prawn is usually understood as being larger, and therefore more flavorful and expensive (15 or fewer a pound).

Prawns and shrimp are classified as crustaceans, making them closely related to crab and lobster, though they don?t bear many similarities in looks, taste, or anatomy. Shrimp has long muscular tails, slender, virtually meatless legs, and a much thinner shell. In contrast, the legs of crab and lobster are strong and made for walking, providing a substantial amount of meat for consumption.

Spot prawns are wild caught from the U.S. and Canadian Pacific, and are a ?best choice? from Canadian waters due to their more abundant population. There are concerns about population level American West Coast waters and overfishing off the Alaskan shore. Spot prawns are caught with traps that have relatively low bycatch and habitat impacts.

Gulf prawns are sourced specifically from the southern waters of the Gulf of Mexico, sometimes referred to as ?America?s Third Coast,? due to its long coastline across the states of Texas, Louisiana, Mississippi, Alabama, and Florida. This seafood-rich area has made the region famous for specialties such as prawn, crawfish, and oysters. Fishermen must have a permit to harvest shrimp in federal waters of the Gulf of Mexico, and distribution of these permits is closely regulated. Additionally, trawl vessels fishing for shrimp must use turtle excluder devices under federal sea turtle conservation requirements, as well as bycatch-reduction devices.

While prawns are commonly available frozen, fresh prawns have a delicious taste that diminishes in the freezing process. The head, shell, and tail are usually removed before eating, and can make a good foundation for a rich seafood stock. To devein prawns for a cleaner flavor, cut a line down the back with a small knife and pull the vein out.

Prawns can be used in any recipe using shrimp, they are better suited for simple preparations with supporting flavors like lemon or garlic that highlight their natural flavor.