Oxford Foods
Proportion of
Sustainable Seafood Choices
| Best Choices | 29% |
|---|---|
| species | source |
| Clam | Thailand |
| Mussels | Thailand |
| Oysters | British Columbia |
| Snapper | Canada |
| Trout | USA |
| Good Alternatives | 41% |
|---|---|
| species | source |
| Basa | Thailand |
| Chum salmon | British Columbia |
| Coho salmon | British Columbia |
| Imitation crab/ pollock | Unknown |
| Pink salmon | British Columbia |
| Sole | Canada |
| Squid | Thailand |
Avoid |
29% |
|---|---|
| species | source |
| Cuttlefish | Thailand |
| Freshwater prawns * | Bangladesh |
| Octopus | Thailand |
| Prawns* | Thailand |
| Shrimp* | Thailand |
| *Marked as: Certified by Best Aquaculture Practice (BAP) | |