SUS­TAIN­ABLE SEAFOOD IN SIN­GA­PORE

Asian Diver (English) - - Seafood Guide - By WWF 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

fish por­ridge

- 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.

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