©2008 Environmental Defense FundPrinted on recycled paper (30% postconsumer),processed chlorine free.
Sushi is rarely labeledwith species names, where the fishcame from, or whether it was caughtor farmed. Ask your server, chef orsushi purveyor for this information.Created in collaboration withBlue Ocean Institute (
)and the Monterey Bay Aquarium(
Fish are listed by theirJapanese name, then English commonname. Japanese names often referto several types of fish, or a specificcut of fish, and may appear in morethan one category.
Sushi is often uncooked,and may contain parasites or micro-organisms that cause food-borneillness. Preg
nant women, youngchildren, older adults, and peoplewith immune conditions should noteat raw or partially cooked seafood.Freezing raw fish before preparingsushi significantly reduces, but doesnot eliminate, health risks.For more information, visit:
From your mobile phone:
Sushi choices that aregood for you and the ocean