Oceana works to ensure that the world’s fish populations are caught sustainably and are free from dangerous toxins like mercury, because we believe consumers have the right to enjoy a diet rich in seafood. Fish are a viable and healthy source of sustenance, just ask the roughly two billion people that depend on the oceans for their food. But not all types of fish should be consumed at any given time. For a list of species that aren’t on the verge of collapse and don’t pose a threat to human health, download our free pocket guide.

These recipes have been provided from accomplished chefs all across the country. Bon appetit!

>>Barbecued Salmon with Sweet Corn, Roasted Peppers and Backyard Basil
By Todd Gray and Ellen Kassoff of Equinox

>>Chinese Black Bean Crusted Wild Salmon with Heirloom Tomato Salsa
By Kazuto Matsusaka of Beacon, Culver City, CA

>>Filet of Halibut Baked with Espresso, Sweet Corn, Mustard Greens, Toasted Pine Nuts and Hot Basil Corn Milk
By Cornelius Gallagher of Oceana

>>Halibut with Baby Bok Choy and Chinese Black Beans
By Michael Kramer of McCrady’s

>>Kauai Shrimp with Cockles and Lemon Vinaigrette
By Ted Walter of Passionfish

>>Ocean Wild Salmon
By Ron Burns of Twisted Fish Alaskan Grill

>>Pacific Halibut with a Green Peppercorn Butter Sauce
By Ted Walter of Passionfish

>>Potato-Crusted Tilapia with Honey Mustard
By Jeffrey Mora

>>Roasted Black Cod with Stewed Vine Ripened Tomatoes, White Truffle Oil and Cauliflower Sauce
By Xanterra

>>Sea Scallops in Black Sesame Crust with Orange-Ginger Sauce
By Nora Pouillon of Restaurant Nora, Washington, DC

>>Seared Diver Scallops and Sunchoke Purée and Citrus Brown Butter
By Drew Trautmann of Mendocino Grill, Washington, DC