SUSTAINABLE SEAFOOD IN SINGAPORE
WWF has discovered that in Singapore, three out of four popular seafood species are being caught in unsustainable ways, driving them towards extinction.
• Compared to five years ago, more fish varieties used in popular local dishes are now listed as “avoid” in the Singapore Sustainable Seafood Guide. These include: - Indian threadfin locally known as “Ngoh Hur”, used in
- Silver pomfret, commonly used in Chinese dishes - Yellowbanded scad, or “Ikan Kuning”, a key ingredient
in nasi lemak
• Without collective and decisive action, these popular fish could disappear from Singapore’s menus within our lifetime!
• The price of seafood is largely dependent on the availability of the species in the ocean. Overexploitation has contributed to decreasing fish stocks globally, which has caused seafood prices to go up everywhere due to a supply shortage. • In Singapore the cost of seafood, such as the silver pomfret, has doubled over the past 10 years, from an average of SGD20, to an average of SGD40 today. According to industry insiders, the prices of other commonly consumed seafood in Singapore are increasing by about 30 percent every year. So if you think that it costs more to choose sustainable options, think again.