Today's sushi is wrapped up in more than just green seaweed. Three conservation organizations have released sustainability guides alerting consumers that overfishing and destructive catch methods are endangering some fisheries. Alaskan salmon and mackerel are good to go, according to the Monterey Bay Aquarium's guide, but red snapper and octopus are not. Monkfish, also known as “poor man's lobster,” is a no-no, as well. Sushi lovers will find similar green guidance in literature from the Environmental Defense Fund and the Blue Ocean Institute. All three groups list fish in both English and in Japanese.