If You See This Fish On A Seafood Menu, It's Best To Avoid It Completely

Full article available at The Takeout.

Food & Wine’s sister site The Takeout urges diners to skip Atlantic cod on menus due to decades of overfishing and declining stock quality, and leans on expert guidance from Eric Fernandez, Associate Director of Culinary at The Culinary Edge. Fernandez explains that Gulf of Maine and Georges Bank stocks have been overfished for years, leading to smaller fish and tighter quotas; he advises avoiding Atlantic cod unless the menu specifies a responsible source and method (ideally line-caught), and recommends haddock, Alaska pollock, hake, whiting, or Pacific/Alaskan cod as more sustainable stand-ins with a similar mild, flaky profile.