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Explore Our Foodie Guides to Sustainable Seafood
Nick Wyke
Want to know the biggest seafood trends for the year ahead? From seacuterie and fin-to-gill cookery, to authentic storytelling and tinned freshwater fish, our crew of MSC Ambassadors and sustainable seafood experts reveal what will be making waves in the year ahead.
We enlisted the help of MSC staff and experts based in Asia to find out what they like to eat for the Chinese Lunar New Year.
From five-hour beach stews in South Africa to a canned lobster pasta in Canada, hopefully you'll feel inspired you to pick up some MSC blue labeled fish and cook something special this winter season.
The MSC has offices all over the world, and our global staff all weighed in on their favorite holiday dishes. From warmly spiced cured herring in Denmark to a seven-course seafood feast in east-coast America, there's something for everyone.
Have you tried "the prime rib of the sea" yet?
Which salmon variety produces the most highly sought after roe?
Which type of tuna is better for sashimi: Yellowfin or Skipjack?
In the kitchen, hake is often used as a versatile and less expensive alternative to cod. It’s a good first step for those who have never strayed far from salmon, tuna, and white fish staples.
Cooking shellfish over hot coals adds a whole new dimension to seafood.
Not everyone remembers the first time they ate fish, but most people can recall the first time they had grilled fish.
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Find a new favorite dish in our collection of sustainable seafood recipes from expert chefs.
For cooks of all levels, check out these tips and tricks for the best sustainable seafood dishes.
Find out if your favorite seafood options (and more) are good for you and the ocean too.
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