New England Sustainable Fish

According to the latest report to Congress from NOAA’s Fisheries Service, 21 U.S. fisheries have been rebuilt or have made improvements since 2000, including some of New England's best known groundfish.

In the northeast, Georges Bank haddock, Atlantic pollock and spiny dogfish have now been rebuilt to healthy levels.

In addition to the three rebuilt northeastern stocks, four stocks were removed from the low-population list, all from the Northeast: Gulf of Maine haddock, American plaice, Gulf of Maine cod and southern New England windowpane.

Two stocks were removed from the list of stocks being fished at too high a level: Georges Bank yellowtail flounder and Southern Atlantic Coast black grouper.

Gulf of Maine/Georges Bank Atlantic wolffish was found to have a low population.

A handful of other stocks were moved onto the overfishing and overfished lists this year:

Added to the list of stocks experiencing fishing at too high a level were Northwestern Atlantic witch flounder, Gulf of Maine/Georges Bank windowpane flounder, and Southern New England/Mid-Atlantic windowpane flounder.

Added to the list of low-population stocks were Northwestern Atlantic Coast witch flounder, Gulf of Maine/Georges Bank windowpane flounder, Georges Bank winter flounder, Southern Atlantic Coast red grouper, California Central Valley Sacramento (fall) chinook salmon, and Bering Sea southern Tanner crab.

Although it is often assumed that a stock has a low population due to too much fishing, other factors influence the health and abundance of fish stocks, including environmental changes, disease, and habitat degradation.

Scientists believe that one of the stocks added to the overfished list, the Tanner crab in Alaska, may have been affected by environmental factors.

The report, which has been issued annually since 1997, summarizes the best available science for the 528 federally-managed fish stocks. Since not all stocks are targeted by commercial and recreational fishermen, NOAA prioritizes collecting information on the commercially and recreationally important species that constitute most of the domestic fishing activity in the country.

Under the Magnuson-Stevens Fishery Conservation and Management Act, NOAA and the eight regional fishery management councils are required to end overfishing, use annual catch limits and accountability measures to prevent future overfishing, and rebuild stocks to levels that can provide the maximum sustainable yield.

To complete the annual report, NOAA examines a variety of sources, including landings data and log books, and conducts its own surveys. The 2010 Status of U.S. Fisheries, which contains data and analysis nationally and by region, is available online at http://www.nmfs.noaa.gov/stories/2011/07/docs/report.pdf.

source: NOAA

McDonalds to Offer MSC Certified Fish in Europe

McDonald’s has announced that over 13 million customers every day across Europe will be able to buy Marine Stewardship Council (MSC) certified sustainable fish in McDonald’s restaurants from October this year.

The news comes as 7,000 McDonald’s restaurants across 39 European countries achieve certification to the MSC Chain of Custody traceability standard, as part of the company’s ongoing commitment to enhance its sustainable sourcing practices.

The MSC is an independent global organisation set up to tackle the problem of overfishing by recognising and rewarding sustainable fisheries through its certification and eco-labelling programme. McDonald’s will be the first company in its sector to introduce MSC certified white fish throughout Europe. Last year, the company sold approximately 100 million Filet-o-Fish portions across Europe.

The certification is a result of a long term commitment made by McDonald’s to work with suppliers to improve sustainable fishing practices through its global Sustainable Fisheries Policy.

source: MSC

Sustainable Seafood Sales Increase in the U.K. - Netherlands

British and Dutch consumers are increasingly committed to buying sustainable seafood products even in difficult financial times. Independent research shows a 154% increase in consumer spend on sustainable seafood in the UK, and a 50% increase in the Netherlands.

U.K. Sustainable Seafood

Despite just 1% growth in overall household expenditure between 2007 and 2009, the sustainable seafood sector flourished, with UK spend on sustainable seafood reaching £178 million over the same period.

The UK’s Co-operative Bank Ethical Consumerism 2010 Reportshows that overall and throughout the recession, there has been growing support by British consumers for green goods and services, including an 18% increase in total spend between 2007 and 2009.

Ethical and environmentally friendly food and drinks is one of the fastest growing sectors within the category (27% over the last two years) but across all services and goods the market for sustainable seafood is one of the key drivers of the overall growth.

Netherlands Sustainable Seafood

In a separate survey on food and sustainability in the Netherlands, researchers found that spend on sustainable-labelled wild-caught seafood increased by 50% in the first six months of 2010, compared to the same period in 2009. Of that expenditure, over two-thirds comes from products carrying the MSC ecolabel for certified sustainable seafood.

In the first half of 2010, overall food expenditure in the Netherlands increased by just 1.4% while consumer expenditure on sustainable and ecolabelled food increased by 25.5%. However, the leap in revenue from sustainable seafood – from €39 to 59 million, makes it one of the fastest moving sectors in the Netherlands.

source: MSC

Fish Tales Wins Best Sustainable Food Book World Award

For their book entitled Fish Tales, Bart van Olphen and Tom Kime have been awarded the top prize for ‘Best Sustainable Food Book in the World’ at the Gourmand World Cookbook Award in Paris.

The work, published by Kyle Cathie in conjunction with the Marine Stewardship Council (MSC), highlights sustainable fisheries and the coastal communities they support.  The book also inspires readers to get cooking with sustainable seafood, with Tom Kime’s delicious recipes, beautifully photographed.

The fisheries featured in Fish Tales have all been certified against the MSC environmental standard for sustainable fishing.  Products originating from these fisheries are eligible to bear the blue MSC ecolabel, telling customers that the seafood they are choosing is traceable to a well-managed, sustainable source.

Bart van Olphen became interested in sourcing sustainable seafood as a seafood entrepreneur in Amsterdam, and, in 2007, his store Fishes became the first retailer in Europe to be certified against the MSC Chain of Custody traceability standard.

Tom Kime is an internationally-renowned chef, with a personal mission to use his love of food and fine cooking to educate consumers about sustainability.

source: MSC

Understanding Seafood Sustainability

The subject of seafood sustainability is a complex issue. The subject applies to wild caught seafood as well as farm raised fish and shellfish.
The following list offers tips for choosing sustainable seafood:


 - Buy local. Besides helping the local economy, buying local helps insure that fish is fresh. Typically, small scale local fisheries are sustainable

 - Ask questions and read labels. Where did the fish come from? Is it  wild-caught? Is the seafood from a sustainable fishery?

 - Knowing the country of origin is important when choosing seafood. If seafood offers no hint of where it originated, it may be wise to pass it up.

 - Ask your restaurant owner to offer sustainable and locally sourced seafood. Questions from savvy diners will send a message to chefs and management about  consumer preferences.

 - Try new kinds of fish and seafood. You may find a new favorite. Many fish markets and  other stores have begun carrying non-traditional fish and seafood, many of which are delicious and healthy. When available, mackerel, herring, and pacific sardines are excellent choices with good amounts of omega-3 fatty acids.

 - Support sustainable fishing. Sustainable fishing practices protect future supplies of fish which is good for people whose livelihood depends on fish as well as being good for eco-systems.

 - Learn more about seafood and aquaculture, including issues concerning health, nutrition, sustainability, locally sourced products and how to safely handle and cook seafood.

While these habits may seem time consuming, the results are worth it. Seafood is known for its wonderful flavor, health benefits and popularity as a meal choice. To learn more about choosing sustainable foods, see this article on buying fresh local seafood.

2010 Friend of the Sea Awards at Brussels Seafood Expo

At the Brussels Seafood Expo, Friend of the Sea handed out awards to 3 most deserving fisheries and aquaculture companies and associations.

Lee Fish Group / Leigh Fisheries NZ was awarded the prize for its social and environmental engagement, evidenced by its initiatives in collaboration and partnership with the Maori Maoridum through Ngati Whatua, Whaingaroa and other Iwi groups  and its New Zealand mixed fishery.

The Noordzee Vissers Consortium was recognized for its sustainable Dover Sole horizontal gillnets fishery, causing no impact on the seabed, operating in a fuel efficient way and with optimal juveniles and by-catch reduction measures.

The Scottish Shellfish Marketing Group was awarded for the natural and environmentally friendly mussels farming of its associated producers. Mussels are naturally collected on ropes and fed on plankton carried by the rich tidal flows. A sustainable and even beneficial way to produce an excellent source of proteins.

source: Friend of the Sea

Norwegian Cod and Haddock Fisheries Certified by MSC

Norway’s offshore Northeast Arctic (NEA) cod and haddock fisheries have been certified as sustainable under the Marine Stewardship Council (MSC) environmental standard for sustainable and well managed fisheries. After successfully completing its assessment, MSC-certification for these fisheries was awarded at the European Seafood Expo in Brussels.

Around 125,000 metric tonnes of Norwegian cod and 90,000 metric tonnes of Norwegian haddock will now be eligible to display the blue MSC ecolabel. In addition to its domestic sales, the fish has a global market with fresh and frozen fish being sold in Germany, France and the UK.

source: MSC press release

Scottish Atlanto Scandian Herring Fishery Gains MSC certification

The Scottish Pelagic Sustainability Group’s (SPSG) Atlanto-Scandian herring fishery has been certified as a sustainable and well-managed fishery under the Marine Stewardship Council (MSC) standard.  Herring taken from this fishery are now eligible to bear the MSC ecolabel.

SPSG pelagic trawlers, fitted with the latest refrigerated seawater tank systems, catch Atlanto-Scandian herring over a large area of the northeast Atlantic.  The UK has a quota of 20,600 tonnes for 2010, which is around 1.4% of the Total Allowable Catch for the Atlanto-Scandian herring stock. Much of this is taken in February, the main fishing season, with the remainder caught in the autumn.

Carrying an MSC ecolabel is an important marketing tool and allows SPSG members to compete on a level playing field with other countries’ products, particularly Norway and Denmark. Key markets for Atlanto-Scandian herring are Russia, Ukraine and China.

source: MSC press release

Friend of the Sea Certifiies Norwegian Farmed Cod Producer

As the Friend of the Sea project meets an increasing enthusiasm among the Norwegian seafood producers, Domstein,  a major company has obtained sustainability certification for its farmed cod production.

Environmental impact assessments have been run successfully before sites development and water parameters are being checked on a daily basis. Cages technical specification prevent escapes while action plans are in place in case any escape would occur. No GM feed is fed, following strict feed management procedure. Feed use optimization and more than 65 meters depth under the cages ensure limited a sustainable impact of the production on the environment.

“Domstein is not new to environmental certification, having achevied also ISO 14001 and KRAV certification” comments Tone Karstensen of Domstein Fish AS “Friend of the Sea is an international seafood certification and will surely represent an added value for some European markets”