Where's the catch? The A-Z of sustainable fish

A is for Abalone – seek out the farmed version of these snail-like shellfish often served at lavish Chinese wedding banquets.

B is for Basa – or Vietnamese catfish. A light, flaky white fish native to the Mekong river delta and available all year round.

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C is for Crab – pot-caught crab is about as sustainable as it gets (but remember to avoid anything caught by dredge, net or trawl).

D is for Dab – smallest of the flatfish and cheaper than halibut or turbot. Avoid during the April to June breeding season.

E is for English Sardines – rather than European ones as heavy fishing in the Med has led to shortages in parts of Spain.

F is for Flounder – cook thin ones as you would a Dover sole and treat the thicker specimens like turbot. Avoid young fish.

G is for Gurnard – Hugh Fearnley-Whittingstall suggests pot-roasting with leeks, celeriac and a slosh of white wine.

H is for Halibut – Pacific stocks are well-managed and several US fisheries are certified by the Marine Stewardship Council.

I is for Icefish – similar to seabass and increasingly available in British fishmongers.

J is for Jonah Crab – harvested from the carefully managed fisheries of Maine/Rhode Island. Prized for their meaty claws.

K is for King Mackerel – most of these silver-green fish from the Atlantic and Gulf of Mexico are caught with hook and line.

L is for Lythe – aka Pollock, and a great alternative to cod. Try to buy line-caught, and avoid between January and April.

M is for Mahi Mahi – ugly fish, lovely Hawaiian name. Fished in selective artisanal fisheries so stocks should remain strong.

N is for New Zealand Hoki – ready meals giant Findus use this as a cod substitute.

O is for Oyster – natural oyster beds that have been over-fished are now being regenerated by farming with a variety of species.

P is for Pilchards – best caught in traditional drift or ring nets off the coast of Cornwall, and served very fresh, grilled or barbecued.

Q is for Quoy Fish - a species of parrotfish found in the coral reefs of the Pacific and considered a delicacy across much of Asia.

R is for Red Mullet – but do make sure you avoid anything from the Med, where intensive fishing has left the species under threat.

S is for Salmon – buy only farmed organic, Freedom Foods- certified, or Pacific salmon from Alaska, which is MSC certified.

T is for Trout – brown or sea trout organically farmed and produced to high welfare standards ticks a lot of eco boxes.

U is for Urchins – eaten in Asia and the Med, red and green sea urchins are popular varieties.

V is for Vietnamese Clams – hand-gathered clams from small fisheries along the Mekong delta have little local eco impact.

W is for Whiting – this small fish, a member of the cod family, is ideal for making fishcakes.

X is for the X-rated Geoduck – strange-looking clams, diver-caught in Scotland. A delicacy in some Far Eastern restaurants

Y is for Yellowfin Tuna – this fast-growing species can withstand intensive fishing.

Z is for Zebra Tilapia – a good West African alternative to traditional North Sea fish.