You’ve probably seen the word “sustainable” on a seafood menu or package. It’s printed on labels, dropped in conversations, and used by companies all over the industry. But what does it really mean?
More importantly—does it mean the same thing every time you see it?
The truth is, not all fish are equal. And not all seafood labeled “sustainable” lives up to the word.
Let’s break it down.
At its core, sustainable seafood means fish or shellfish that’s caught or farmed in a way that supports the long-term health of the species and the environment. But the phrase has become so common that it’s often used without much thought—or oversight.
Some companies rely on vague certification labels. Others slap the term on imported seafood that’s been processed in factories far from the ocean. In many cases, the practices behind the product aren’t clear.
If you're not asking what is sustainable seafood, or where your seafood actually comes from, you’re missing half the story.
More than 85% of the seafood eaten in the U.S. is imported. A large share of that comes from countries with little environmental oversight, questionable labor practices, and zero transparency.
That means you could be buying shrimp labeled “sustainable” that was farmed in crowded ponds, treated with antibiotics, and peeled by underpaid workers in unsafe conditions.
Compare that to wild-caught Gulf shrimp, pulled straight from U.S. waters by crews who follow strict environmental and labor standards. Those shrimp are traceable. They’re fresh. And the people who catch them are paid fairly.
So yes, where your seafood comes from matters. A lot.
At Tommy’s Seafood in New Orleans, sustainable isn’t just a buzzword. It’s the foundation of everything we do.
We harvest wild American seafood—blue crab, crawfish, oysters, and shrimp—from the nutrient-rich waters of the Gulf Coast. We’ve been doing it for more than 30 years. And we’re still family-run, rooted in the same coastal traditions we started with.
What makes our seafood sustainable?
When you ask what is sustainable seafood, this is the answer.
Buying American seafood supports more than good fishing. It supports coastal economies, small businesses, and generational knowledge that’s passed down through families and communities.
It means something when your seafood was caught in the same waters your grandparents fished in. When the person processing your shrimp lives down the road. When your oysters don’t cross an ocean to reach your plate.
Supporting domestic seafood is about more than loyalty. It’s about responsibility.
Here’s how to make smarter seafood choices:
There’s a reason chefs and distributors across the country choose Gulf seafood. It’s fresh. It’s traceable. And it’s part of a tradition that puts quality first.
When you buy from Tommy’s Seafood, you’re getting the real story. Not a marketing spin. Not a mystery product from halfway across the world. Just honest seafood, caught the right way.
So next time you order shrimp, buy oysters, or source ingredients for your menu—ask yourself:
Is it sustainable seafood, really?
If it isn’t wild, domestic, and traceable… it’s probably not.
Explore our website to learn how wild, sustainable Gulf seafood ends up on your plate. Find out where we ship, what we offer, and how to get in touch.
We supply the finest restaurants, retailers, and distributors with wild-caught, American shellfish and bivalves—from our dock to your kitchen. Get in touch with us today for more information.
