Try wild-caught gulf shrimp, or a sustainable alternative, in Creamed Corn with Spicy Shrimp.

RODALE NEWS, EMMAUS, PA—Images of oiled birds and dying sea turtles may make you think that all life in the Gulf of Mexico is in peril. That's not the case, says the National Oceanic and Atmospheric Administration (NOAA). The agency announced earlier this month that around 30 percent of Gulf Coast waters have been closed to commercial fishermen, which leaves a large majority still open and thriving. What’s more, government officials are patrolling the Gulf to ensure that Gulf Coast seafood from the closed areas isn't entering the food supply. Officials are also using lab tests and even specially trained sniff testers to ensure that fish from open waters isn't contaminated.

Even so, certain populations of fish from the Gulf were already in peril before the oil spill, due to overfishing or mercury contamination. So you can help the Gulf recover from this disaster by purchasing either safe fish to eat or by trying alternatives to species that may be overfished or contaminated. At times, however, you may have to go with non-Gulf species, so we have some suggestions for those, too.

Here are some great Gulf seafood recipes from the Rodale Recipe Finder to try, with alternatives where appropriate:

#1: Creamed Corn with Spicy Shrimp. Wild-caught Gulf shrimp weren't overfished before the oil spill, and they continue to be a great option. But if you can't find Gulf shrimp at your local fish market, try wild-caught pink shrimp from Oregon, which actually have higher levels of heart-healthy omega-3 fatty acids than Gulf shrimp. Whichever you use, they'll taste great in this recipe that calls for fresh sweet corn.

#2: Crab Primavera with Spaghetti.
Here’s good news if you love crab: Florida stone crabs come from viable fisheries, and nearly all of the Gulf waters off the Florida coastline remain open. Look for Florida stone crab to make this pasta dish, which also makes use of a healthy helping of fresh zucchini from your garden. You can also use stone crab rather than canned crab to make this incredible low-cal dip for your next summer barbecue.