There are a number of different programs, many of them using a similar color-coded format. Monterey pretty much paved the way, but there are some others now that have slightly different lists or different criteria. They're all worth checking out because you can figure out which one is the best fit based on your particular concerns (stocks, incidental takes, healthy issues, socio-economics, trade, etc.). Maybe someday we'll be able to plug our individual concerns into a program and it'll just spit out a list of what we should and shouldn't eat.
Blatant plug: My girlfriend works for one called the Sustainable Fisheries Initiative, at the New England Aquarium. The tactic they use is to work with retailers and wholesalers so that sources of seafood like Stop & Shop and Giant don't even sell things that they shouldn't, like Chilean sea bass (Patagonian toothfish). That way the consumers don't have to bring a wallet card with them when they go get some fish at the store: everything in the case is sustainable. Or at least that's the idea.
The Marine Stewardship Council's certification process is making a lot of waves, but unfortunately fisheries have to pay for the certification, and it's quite costly. Thus far only a handful of fisheries are MSC certified. I know that Maine lobstermen are trying to decide whether to fork over the money to get MSC certified so that Walmart will sell their lobsters. Walmart is trying to shift their seafood sales to entirely MSC-certified stuff.
Anyhow, thanks for starting the thread. It's an important topic.
