A few weeks ago I shared some tips on selecting eco-friendly, consumer-safe seafood. With the new year here and most of us thinking about, if not actually engaging in, healthful eating habits, I’ve decided to revisit the topic. My search for environmentally sound fish continues with barramundi, sablefish and Dungeness crab.

Now raised in the U.S. in enclosed, re-circulating tanks, the hardy, fast-growing Australian barramundi qualifies as eco-safe seafood. High in omega-3 fatty acids, it likewise offers a heart-healthy option.

Thanks to its sweet, succulent meat and edible, crisp-when-cooked skin, barramundi has become a favorite with cooks. A versatile fish, whole barramundi can be grilled, baked, roasted or steamed. Fillets are ideal for pan-frying, grilling, sautéing and broiling.

Barramundi pairs nicely with a range of foods. It compliments arugula, bok choy, brown sugar, cilantro, garlic, limes, shallots and soy sauce, among others.

While the overfished Atlantic cod tops the list of seafood to avoid, the abundant, long-lived “black cod” or sablefish falls firmly into the safe category. Caught wild in Alaska and British Columbia, this firm, oily fish also serves as a good source for omega-3 fatty acids.

Sablefish has pearly white meat and a deep creaminess that favors such seasonings as honey, miso, mustard, sake, sesame oil, soy sauce and sugar. Juicy when cooked, it can be grilled, sautéed, pan-fried, steamed, poached, braised or roasted. Additionally, sablefish’s high fat content makes it excellent for smoking. In fact Jewish delis often sell it under the label “smoked black cod.”

Considered a delicacy of the Pacific Northwest, Dungeness crabs are caught wild with special traps that allow the escape of undersized crabs and bycatch. Their strict size limits, protection during molting season and overall sustainability mark them as eco-friendly seafood.

Moist, tangy and slightly nutty, Dungeness crab brings to mind lobster. Similar to lobster, it is either boiled alive in salted water or killed immediately before being placed in the bubbling pot.

Cooks often serve Dungeness crab directly from the shell. They also put it in crab cakes, crab Louis and the seafood stew cioppino. It partners well with artichokes, bell peppers, cucumber, garlic, mayonnaise, oregano, shallots, thyme and white wine.

The next time that seafood shopping leaves you overwhelmed, remember that good options do exist. Talk to your fishmonger or consult such agencies as the National Oceanic and Atmospheric Administration, Environmental Defense Fund, Monterey Bay Aquarium and Blue Ocean Institute for further information about safe, sustainable fish and shellfish.