Most fish has a lower carbon footprint than meat, but not all

If you want to reduce the carbon intensity of your diet, you should develop a taste for herring and regard shrimp and lobster as an occasional treat, according to a UBC-based researcher.
Small, oily fish such as herring, sardines and anchovies that school in large groups require only tiny amounts of fuel to catch, as little as 20 litres a tonne.
That means they produce a fraction of the greenhouse gas emissions of pork, lamb and beef, according to a study published by the journal Nature Climate