In the June issue of The Oprah Magazine, an article titled "Nice Catch" offers some helpful tips and guidelines for choosing seafood that is both healthy and sustainable. Many people are concerned about selecting seafood options that are low in contaminants and are managed responsibly so that the stocks are not overfished. This article describes some of the confusion and offers helpful tips for choosing seafood wisely, along with recipes by chef Barton Seaver, a member of the Alaska Seafood Culinary Congress and owner of the famous Washington D.C. restaurant, Hook.

The article states, "You have to care about the seafood you eat…and it’s surprisingly easy to do the right thing." The article notes that many of the ocean’s fish and shellfish are overfished. To help clear the confusion and offer some helpful tips for choosing seafood that is both healthy and good for the planet, the article outlines seven easy guidelines. Tip #5 on the list recommends buying Alaskan, noting that "...Alaska has the best-managed fisheries in any region in the world…Today their wild seafood populations are healthy in every sense of the word."

Other tips include: carrying a sustainable fish list or pocket guide, diversifying your seafood diet, and eating low on the food chain. In addition to these guidelines, Chef Seaver suggests always asking about the seafood before you buy it to find out how the fish was caught.

The article wraps up with some delicious recipes by Chef Seaver for a variety of healthy, environmentally-friendly seafood options, such as the Prosciutto-and-Herb-Wrapped Sablefish (Black Cod) with Blackberry Salad. The full recipe can be viewed online here.

For more information on Alaska Seafood sustainability or to order the Alaska Seafood Guide to Sustainable Seafood pocket guide, visit www.alaskaseafood.org.