The actual emissions attributable to each product vary a lot. We have categorized our seafood products into four categories based on our estimated range of CO2 emissions . Here is an overview of what we found: ULTRA LOW: <3.5LBS OF CO2 /LB. Farmed oysters and mussels are the sustainability stars with low energy production requirements. Their GHG emissions are only about 1.8lbs/lb if trucked in, or 3.2lb/lb if flown within North America. LOW: 5-10LBS OF CO2 /LB. This group includes a wide range of farmed fish like local hybrid striped bass, barramundi (fresh US and frozen imported), catfish, arctic char, and trout. Farmed Atlantic salmon also falls in this group if it has not been flown. In practice, this means USA or Canada produced fish. A good example would be Skuna Bay. Many wild fish are also in this group, such as cod, haddock, mackerel, US swordfish, walleye, octopus, squid and US produced fresh Mahi, frozen Mahi and frozen tuna. MEDIUM: 10-17LBS OF CO2 /LB. This group includes some fish that do not require much energy to produce but have often been flown long distances, such as Atlantic salmon from Chile, Scotland and Norway, European seabass (Branzino), and fresh tuna. There are also items that have higher carbon footprints from production, such as farmed tilapia, wild salmon, farmed and wild shrimp, wild scallops, grouper and snapper. HIGH: >17LBS OF CO2 /LB. This category includes items with energy intensive production such as crab and petrale sole, and may also be flown such as lobsters, halibut and dover sole. If you would like to know more about how to buy lower carbon-footprint items, please ask your sales representative to connect you with the Seattle Fish sustainability team. Carbon Footprint Cont.
2023 IMPACT REPORT
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