Sustainable seafood
Seafood by the Seasons
A Seasonal Guide to Chesapeake Bay’s Local & Sustainable Catch
Choose Wisely, Eat Sustainably
This guide can help you make informed choices about when and what seafood to enjoy in Virginia. By eating in-season and locally sourced fish and shellfish, you support healthy ecosystems, local watermen, and the future of our coastal communities.
March - May
June - August
September - November
December - February
Blue Catfish
An invasive species in the Chesapeake Bay, eating blue catfish helps control their population and protect native fish — making it a highly sustainable choice.
Blue Crabs
A Chesapeake Bay staple, blue crabs are sustainably managed with seasonal closures and harvest limits to protect spawning females.
Black Drum
A slow-growing species with seasonal availability; sustainably harvested when caught within size and bag limits.
Black Sea Bass
Well-managed with seasonal closures and size limits; populations are healthy thanks to rebuilding efforts.
Calamari
Generally abundant and short-lived, making them a resilient, low-impact seafood choice when sourced domestically.
Hard Clams (Farmed)
Both wild and farmed clams are filter feeders that improve water quality; locally farmed clams are a great sustainable option.
Cobia
Cobia is tightly managed with a short season and size limits to protect spawning fish, supporting a healthy population.
Croaker (Atlantic)
Widely available and caught with minimal bycatch, croaker stocks are stable and sustainably fished under state regulations.
Mahi Mahi
Fast-growing and migratory, mahi-mahi are considered a sustainable choice when pole-and-line or troll-caught.
Oysters (Eastern)
Farmed oysters are a top sustainable pick—grown without feed and improving water quality as they filter the surrounding water.
Red Drum
Red drum are sustainably managed with size slot limits and seasonal protections for spawning populations.
Shrimp (Brown & White)
Choose domestic, wild-caught shrimp harvested during open seasons; avoid imports due to higher environmental risks.
Spanish Mackerel
A fast-growing coastal fish, Spanish mackerel are responsibly fished under quotas and size limits.
Striped Bass (Rockfish)
Striped bass stocks are recovering; harvest is carefully managed through quotas, size limits, and seasonal closures.
Summer Flounder
Summer flounder are sustainably fished with strict regulations to ensure healthy stocks and minimal habitat impact.
Swordfish
U.S. caught swordfish are sustainably managed under international quotas, with gear restrictions reducing bycatch.
White Perch
Locally abundant and mostly recreationally harvested, white perch are a low-impact, year-round seafood choice.
Yellowfin Tuna
Sustainably caught yellowfin tuna come from U.S. or MSC-certified fisheries using gear that minimizes bycatch.
This Sustainable Seafood Guide was developed by Virginia Sea Grant Outreach Fellow Jade Sevelow-Lee, a master’s student at the William & Mary Batten School & VIMS.
