If you love sushi, you might want to say sayonara to some of your favorite sushi rolls.
The Blue Ocean Institute has released what it calls a "sustainable" sushi guide.
It lists different kinds of seafood based on whether or not they're overfished or abundant.
There's also a list of "best choices” with the Japanese and American names.
These are seafood that are caught or farmed in ways that are environmentally friendly.
Pacific halibut or hirame is in, but octopus (tako) is out. Bluefin tuna (toro), known as the king of sushi for its fatty belly meat, is a definite no-no.
Other best choices include amaebi or spot prawn and Alaska wild salmon (sake). The list says people should also avoid unagi or freshwater eel.