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Tilapia Is Tops :

Unlike most farm-raised fish, which must eat other fish to grow, tilapia is an omnivore that can thrive on soy, corn, wheat, algae and plant waste. Plus, tilapia farms can be housed indoors where resulting wastewater and pollution are better controlled. Thirty thousand pounds of tilapia can be raised on just three acres annually — the same amount of space it takes to raise one 650-pound cow. — Slowfoodnation.org 

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Hook

Sustainable Seafood Restaurant

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Sustainable Seafood Restaurant

Why It's Good:

Up-and-coming chef Barton Seaver is well toward making his mark in D.C.'s charming Georgetown enclave, with fresh catches not typically found on menus: Spanish Mackerel, Sunburst Trout, and Sable Fish (to name a few) are prepared with an expert hand and creative flair. Not content with entrees alone, Seaver's menu aims to thrill seafood fans with a true sampling of the sea: his crudos, or raw seafood appetizers, boast unusual pairings like creme fraiche and chive Trout Roe, grapefruit Wahoo, and star anise Herring.

Why It's Green:

All of the seafood served at Hook is sustainably fished, chosen for its abundance in supply levels rather than its popularity. Turning an unfamiliar fish into a customer favorite is not an easy task, but Barton is committed to doing his part against overfishing. Fish consumption has skyrocketed in the past decade, and the demand for such popular fish as the Chilean Sea Bass has drastically knocked down population levels. Dishes at Hook are also prepared with fresh local ingredients, which saves on fuel use for transportation and supports area farmers.

Where To Get It:

http://hookdc.com