HELP OCEAN HEALTH BY MAKING MORE SUSTAINABLE CHOICES
Think about the carbon footprint of seafood.
The seafood industry also has a substantial carbon footprint due to transportation, processing, packaging and refrigeration factors. Buying locally sustainable seafood helps mitigate this carbon footprint, with the added benefit of supporting local fishermen and businesses. Wild fish often have a relatively small climate footprint, while small oily fish such as anchovies, herrings, sardines and molluscs have a lower carbon footprint than poultry.
Choose seafood with the MSC blue fish tick
By choosing seafood with the blue fish tick, consumers are incentivising fisheries, supporting livelihoods and food security while keeping our oceans resilient and vibrant. The MSC label is available in more than
100 countries across over 40,000 products, on anything from pickled herring to luxury caviar, to suit every budget.
Know where your fish comes from
Ask your chef or fish supplier how the fish was farmed and where it’s from. If the species is at risk of being overfished, choose something else more sustainable For instance, most scallops are caught using trawlers or dredges. Opt for a more sustainable variety such as hand-dived scallops that have almost zero impact on the ocean and other fish.
Commit to fin-to-tail cooking
Sustainability is not only about how fish are caught, it’s also about minimising waste and making maximum use of the fish. Fish head curry, dry-aged fish, fish eye chips, fish foie gras are just some of the ways chefs take fish further.
Choose seafood species lower on the food chain
To lower the impact of your seafood choices, prioritise species that are a food source for other animals, such as oysters, mussels, clams, sea urchins, domestic tilapia and sardines. Since they reproduce faster than other fish, these species already tend to be more sustainable and are also relatively cheaper compared to other types of sustainable seafood.
Cook a sustainable fish that you aren’t familiar with
Step out of your comfort zone and cook something new rather than the same fishes you’re used to. Tinned, sustainable fish is another healthy alternative for traceable seafood from ocean to plate with minimal environmental impact, or take advantage of ‘Fish to your door’ schemes offered by responsible brands such as Kühlbarra.