How to Eat Seafood Sustainably (Without Getting Overwhelmed)

If you’ve ever felt overwhelmed trying to choose the “right” seafood—you’re not alone. With so much information out there, sourcing sustainable seafood can feel like an intimidating process. That’s why we’re highlighting the work of Eating with the Ecosystem, a Rhode Island-based nonprofit making it easier (and more joyful) to eat in harmony with the ocean.

Their approach is grounded in five simple principles—or “anchors”—that anyone can follow:

1. Proximity

Start with what’s local. When you choose seafood from nearby waters, you’re not only reducing your food’s travel footprint—you’re also supporting local fishers and forming a deeper connection with your ecosystem. In a place like New England, where the ocean is right in our backyard, proximity is one of our greatest strengths.

2. Symmetry

Most of us default to the same few species: tuna, lobster, salmon, scallops. But New England waters offer over 100 different species. Eating with the Ecosystem encourages people to diversify their diets to reflect what’s actually abundant—like scup, whiting, or sea robin. It’s a more balanced way to eat, and it can also be more affordable.

3. Adaptability

Seafood availability shifts with the seasons and the climate. Just like tomatoes are best in August, certain species thrive at certain times of year. Resources like the Rhode Island Seafood website post monthly updates on what’s being landed. It’s a great way to stay in tune with the rhythm of the ocean—and discover new favorites.

4. Connectivity

Sustainability goes beyond the seafood counter. Everything from your cleaning supplies to lawn care can impact ocean health. Small choices—like using biodegradable products, reducing single-use plastics, and cutting back on pesticides—help protect the ecosystems that seafood depends on.

5. Community

Behind every fish are people who depend on the ocean for their livelihood. Local seafood isn’t just about flavor—it’s about culture, heritage, and connection. Visiting neighborhood fish markets and learning who caught your fish builds a sense of community and makes your meals more meaningful.

One of the best things about this approach? It doesn’t have to be expensive. Lesser-known species like scup or quahogs are nutritious, delicious, and often far more affordable than scallops or tuna. Creating demand for these underutilized fish supports both sustainability and your wallet.

If you’re curious to dive deeper, Eating with the Ecosystem is hosting a special event this summer—and we can’t wait to attend.

Eating with the Ecosystem at the Weekapaug Inn

Weekapaug Inn, Westerly RI

Saturday, June 29

The evening will feature a stunning family-style seafood dinner, coastal cocktails, and storytelling from the chefs and fishers who bring this mission to life. It’s the perfect way to taste what sustainability looks like—one delicious bite at a time.