The most sustainable seafood

Cephalopod populations are booming.

If your goal is to live more sustainably, a new study out of Denmark suggests you should start eating more cephalopods, a class of seafood that includes octopus, squid, and cuttlefish.
While other fish have been dying out since the 1950s, cephalopod populations have been on the rise because they thrive in higher temperatures. Plus, cephalopods are typically eaten by bigger fish like tuna that don’t take well to warm waters, so they may have fewer predators now than they did in the past.

Their huge presence and short lifespan (they typically only live for up to three years) make them a renewable, protein-rich food source, explains Ole Mouritsen, Ph.D., professor of gastrophysics at the University of Copenhagen and president of the Danish Gastronomical Society.
Cephalopods are low in fat and high in omega-3s, micronutrients, and minerals. Incorporate them into your diet to make your plate more sustainable.