Beyond Salmon: Exploring Sustainable and Flavorful Seafood Alternatives

When it comes to sustainable alternatives to open net-pen salmon, there's no shortage of ocean-friendly choices. From anchovies to Arctic char, many offer high-quality protein without the negative impacts to the environment

In addition to reducing negative impacts on the environment, these alternatives can increase the variety in your diet and provide the same nutrients as salmon, without many of the contaminants.

‍‍Arctic char:

Arctic char is a cold-water fish closely related to salmon with a flavor similar to salmon. But unlike salmon, it is easily farmed in aquaculture systems, particularly land-based systems that minimize ecological footprints.¹

Home cooks are taking note, too. The Guardian also noted that trout sales at the popular UK supermarket Waitrose were up 38% in 2024 versus 2023, with 60% of that consisting of raw trout.

Key advantages of Arctic char:

• Nutrients: Arctic char has 19 grams of protein per serving, is rich in vitamin D, and contains “super Omega-3” levels on par with salmon.⁸
• Low impact production: Arctic char is highly adaptable to controlled environments, making it ideal for aquaculture. Current farming methods utilize flow through tanks that have little impact on local water sources or the environment. Production does not result in the spread of disease or use of antibiotics. Risk of escapes are minimal.⁹
• Flavor and versatility: With a rich, buttery texture and mild flavor, Arctic char appeals to chefs and consumers alike. It can be grilled, smoked, baked or served raw, much like salmon.²

Chef Barton Seaver praises Arctic char as the fish that “makes sustainability delicious. “Arctic char is one of my favorite fish. It represents one of the farmed species, aquaculture, that's really by and large done very right. And what I love about it is it's such an easy sell. I call it ‘salmon light’ because it has that same flavor and color and that richness to it with a little bit less fat so the flavor is a little bit lighter, a little bit more almost angular in a way. Wonderful cooking fish.”2

Sushi restaurants are embracing Arctic char as a sustainable alternative to salmon, offering diners an eco-friendly yet equally delectable experience.

Tataki Sushi and Sake Bar in San Francisco is the first sustainable sushi restaurant in the US. It has garnered acclaim for its commitment to environmentally responsible seafood choices. The restaurant substitutes traditional salmon with Arctic char — a substitution that aligns with Tataki's dedication to promoting ocean-friendly dining practices.

‍Restaurants with a similar ethos include: 

• Rosella (New York, NY): Located in the East Village, Rosella serves Arctic char sashimi and has been featured in the New York Times for its commitment to sustainable seafood choices.10 Note: its 2025 spring menu does have a salmon dish; diners are advised to ask about the source of the fish before ordering. 
• Mashiko (Seattle, WA): Mashiko features a rotating list of fish, including Arctic char, emphasizing its creamy texture and savory flavor. Any salmon on the menu is wild, Pacific and sustainably sourced.
• Honorable Mention: Bamboo Sushi (multiple locations): Founded in 2008, Bamboo Sushi claims to be “the world’s first certified sustainable sushi restaurant.” While its spring 2025 menu lacks Arctic char, it only sources wild salmon and is endorsed by the Wild Salmon Center, a leading salmon conservation NGO.

Trout:

In the UK, rising consumer awareness coupled with increased restaurant adoption has galvanized the use of trout in place of salmon. While its look and flavor profile differ from salmon, trout has increased in popularity in its own right.

Many restaurants are making the deliberate choice to carry it in place of salmon thanks to efforts such as Off the Table, an environmental campaign against eating farmed salmon run by the WildFish conservation charity.  

In January 2025, The Guardian noted that the number of chefs and restaurants supporting Off the Table more than doubled to 300-plus over the past year.³

At the Michelin-starred restaurant Behind in East London, Chef Andy Beynon described his preference for trout over salmon as “a more sustainable option, but also a consistent quality fish with a much better fat content. Although the meat itself is quite lean, it’s got a really good fat content around the outside, which makes it great to cook with.”³

Home cooks are taking note, too. The Guardian also noted that trout sales at the popular UK supermarket Waitrose were up 38% in 2024 versus 2023, with 60% of that consisting of raw trout.³

Mackerel, sardines, & anchovies:

Consumers are also warming to the concept of eating smaller, less commercialized fish species to promote ocean health and sustainable diets.

Patagonia Provisions, an offshoot of the Earth-conscious outdoor gear brand, is pioneering a product line that includes species like mackerel, anchovies and sardines, all sourced responsibly to encourage ecological balance.⁴

‍Why smaller fish?

• Lower on the food chain: Smaller fish require fewer resources to grow and reproduce quickly, making them an efficient protein source.¹¹
• Nutritional powerhouses: “Anchovies, herring, mackerel, and sardines are all excellent sources of protein, micronutrients like iron, zinc, and vitamin B12, and heart-healthy omega-3 fatty acids.”¹¹
• Restorative potential: By shifting consumer focus away from large, overfished species like tuna and salmon, smaller fish markets help alleviate pressure on marine ecosystems.¹² Eating smaller fish, rather than eating farmed salmon fed on them, is more environmentally friendly, as well.¹¹,¹²

Bivalves:

Bivalves such as mussels, clams, and oysters, have a low environmental footprint and are farmed with low-impact technologies, making them a highly sustainable food source.⁶

Food experts stand behind bivalves as a sustainable choice. As Ben Saccone with the Bittman Project writes, 

“Whenever I eat bivalves — as long as they’re farmed and caught locally — I’m confident that my food choice is sustainable, ethical, good for me, and can be made into a number of mouthwatering recipes.”⁷

He points to their positive impact on the environment as filter feeders and, as with the other alternatives mentioned here, nutritional benefits (high protein, nutrient dense, low in contaminants). There are even ethical and labor related justifications.⁷

These protein solutions provide a pathway to healthier oceans and diversified diets. And they prove that sustainability and taste can go hand in hand.

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