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Anderson Seafoods Sustainability Program

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Sustainable seafood is seafood from either fished or farmed sources that can maintain or increase production in the future without jeopardizing the ecosystems and communities from which it was acquired. We try to source from suppliers who have our same vision and encourage those that don’t to become more sustainable.

We are excited to partner with the Aquarium of the Pacific in the SEAFOOD FOR THE FUTURE program, which will help us fulfill our sustainability commitments and educate existing suppliers as well as finding the ones who share our philosophy of sustainability.

We strongly believe this will have a real impact in the marketplace, and ultimately in our waters. Creating more demand for seafood from sources that support healthy oceans puts us on course to improving fishing practices around the world.

Good sustainable choices which Anderson Seafoods carries are Black Cod, Dungeness Crab, Pacific Halibut, shellfish such as Clams, Oysters, Mussels, Wild Salmon, Stripedbass, Tilapia, Rainbow Trout, White Seabass, Lake Superior Whitefish, Barramundi, Redfish, Pangasius (Basa/Swai), Spiny Lobsters, Maine Lobsters, Arctic Char, Snow Crab (from Alaska or Canada), King Crab (U.S.), Sanddab, Petrale Sole, and Pacific Swordfish, and Yellowtail. Our goal is to do business with commercial fisheries that employ sustainable practices and ensure that harvesting practices fit within long-term resource conservation targets and sustainability goals.

With wild caught seafood, we refrain from doing business with those who engage in illegal, unreported and unregulated methods which may include:

  • Bi-catch (the discarding of certain fish at sea due to unmarketability or sizing).
  • Overfishing.
  • Overharvesting fish species with slow reproduction cycles.
  • Misuse of carbon footprint (excess travel to get to the end consumer).

Other than Alaska, the United States has not adopted such strict regulatory practices as yet. Alaska, Canada and New Zealand have implemented rigid quota and management systems to ensure sustainability in wild caught fishing. In anticipation of such regulations, and in an effort to act ethically and responsibly, we aim to be progressive in our support of responsible wild caught fishing practices.

Another popular method of commercial fishing is aquaculture or farmed species fishing. Aquaculture can also produce high quality sustainable seafood when carried out correctly. When addressing the issue of aquaculture seafood, some of the considerations are:

  • Evolutionary consequences, such as genetic impact of escaped fish on wild populations.
  • Release of fish waste into the environment.
  • Usage of wild fish as stock food for farmed fish.
  • Overcrowded pens.
  • Potential side effects of using chemical and antibiotics to control disease.

Given the advancements in technology, the future of seafood aquaculture will continue to have a bright outlook. Many farms have shifted to a variation of aquaculture called IMTA (Integrated Multi Tropic Aquaculture), which incorporates other sellable products such as shellfish and seaweed to filter the waste from the pens. Other farms promote "fallowing", which is the practice of leaving and area idle for a period of time so that the marine environment may return to its natural state. Scientists are working on new, organic ways to improve the feed for aquaculture by introducing higher ratios of soy-based product, which helps supplement or replace wild fish as feed.

Anderson Seafoods would like to help educate chefs and consumers by providing websites that provide up-to-date information on specific species and practices and organizations. We encourage you to review the leading authorities on the subject, which will enable you to make knowledgeable and thoughtful decisions regarding sustainability.

In addition to these websites, we have highlighted the items on our general product list that we consider to be fully sustainable in origin and practice.

Anderson Seafoods currently distributes approximately 40% sustainable seafood. Our goal is to increase this percentage to 50-60% over the next five years. For more on our sustainability practices, please click here.