11. SCALLOPS
These shellfish have a pleasing texture and delicate flavor. Once shucked (which is how scallops are usually sold), they are simple to prepare, says Derocha. “Just be careful not to overcook them, which is easy to do—all it takes is a quick sear in a super-hot pan for them to be cooked to perfection.” Low in mercury, they’re ranked as sustainable in a variety of wild and farmed varieties, she adds. They’re also one option that is good for picky eaters, says Agyeman.
12. TILAPIA
“Tilapia gets a bad rep as a bottom feeder, but it’s actually a good seafood choice,” says Derocha. It’s inexpensive, and it’s plentiful: the fourth most popular fish eaten in the United States behind tuna, salmon, and Pollock, she says. Rich in vitamin B-12, niacin, phosphorous, potassium, it’s nice and mild, so the seafood-averse might just take to it, she adds. “Tilapia is the boneless, skinless chicken breast of the sea—it has almost a neutral flavor,” she says.