Sustainability is becoming central to the sushi industry, with restaurants increasingly sourcing fish from sustainable farms or responsible fisheries. Many are also reducing waste by using entire fish and featuring lesser-known species.
Growing consumer concern about overfishing, pollution, and climate change has fueled demand for sustainable seafood — 72% of consumers prefer it when available, according to a 2021 Marine Stewardship Council study.
Guidance from organizations like Seafood Watch helps restaurants make ethical choices, while chefs are forging transparent, eco-friendly partnerships with local suppliers. As environmental awareness rises, sustainable seafood is expected to become the industry standard.