Last Saturday I took a sustainable seafood cooking class at CulinAerie on 14th Street in DC. Local chef Barton Seaver (formerly of Hook and Tacklebox) was the instructor. The class started with a discussion of which fish we should be eating and which we should leave behind to procreate in the ocean. (You know, so we can eat their grandchildren. I'm terrible. No, seriously, so we can save them for our grandchildren.) Turns out, there are lots of sustainable fish. Can't live without salmon? Switch to arctic char, which tastes similar, but with a milder flavor. Here's a link to the list of sustainable seafood. The saddest sight on this list, at least for me, is scallops. They get mixed reviews in terms of sustainability.