Sustainable sushi: Good alternatives

Good alternative choices by sushi type

 * Amaebi – US Spot prawn
 * Ebi – US and Canadian shrimp
 * Gindara – Sablefish from California, Washington state or Oregon
 * Hirame / Karei – Pacific flatfish
 * Hotate – Sea scallops
 * Ika – Squid
 * Izumidai – Central and South American farmed tilapia
 * Kani – Blue, American king and snow crab
 * Kanikama – Surimi or Alaska pollock
 * Kodai / Tai – New Zealand snapper (bottom longline)
 * Maguro – Bigeye and Yellowfin tuna
 * Masago – Canadian smelt roe
 * Sake – Wild salmon from Washington state or north of Cape Falcon, Oregon
 * Shiro maguro – Hawaiian albacore tuna
 * Tai – American red porgy
 * Toro – Bigeye and Yellowfin tuna
 * Uni – Canadian sea urchin roe