Yum! Seafood for a sustainable planet with David Suzuki

This week, a couple of us attended a discussion about sustainable seafood and the state of Canada's oceans, hosted by scientist-environmentalist (and life-long fisherman) David Suzuki.

Suzuki, joined by Dr. Ransom Myers, Killam Chair in Ocean Studies at Dalhousie University, discussed the effects of changing fish populations, deep-sea trolling, sustainable fisheries and Canada's role in protecting our oceans.

It was a fascinating evening full of insights into the seafood industry. As food writers, we were gripped by the importance of consumers making informed choices. Whether we enjoy fish at our favourite restaurant or purchase it fresh from the market (or grocer's freezer), we should try to choose sustainable options for the good of our oceans and ourselves. This means finding out where the fish comes from, how it was caught or whether it is farmed or wild.

To help clarify the plethora of seafood choices, here are two great online resources:

Ocean Wise, a Vancouver Aquarium conservation program, was created to help restaurants and their customers make environmentally friendly seafood choices. Ocean Wise works with chefs who serve sustainable seafood and lists a dining guide of participating restaurants in and around Vancouver on their website, highlighting those that are completely sustainable. Ocean Wise also prints its logo on their menus to assure customers that certain seafood dishes have been guaranteed ocean-friendly by the Vancouver Aquarium.

Another great resource is Seafood Watch, a Monterey Bay Aquarium program that raises consumer awareness about buying seafood from sustainable sources. Their colour-coded online guide contains the latest information on seafood choices (dividing them into best choices, good alternatives and those to avoid) and can be printed in a pocket-size version that is perfect for carrying. Farmed catfish, mussels, tilapia, black cod and Dungeness crab are five of Seafood Watch's best choices, which are also promoted by the David Suzuki Foundation. So, if you eat fish this week, here are a few recipes to help you make good choices.

• Tilapia and Pepper Stir-Fry
• Pan-Fried Cajun Catfish
• Mussels Provençale
• Crab Spring Rolls
• Prosciutto-Wrapped Fish