Sustainable Food Guide
|Environmental Practice at Work © 2005|
|Fish Information... |
Fish are an important source of protein and omega oils essential in our diet. In addition to farmed salmon and shrimp (that require large quantities of caught fish as food) there are over 200 other commercially cultivated fish. These include filter feeders such as oysters and mussels that effectively clean the surrounding water so small-scale farming is not damaging to the local eco-system.
The Marine Stewardship Council (MSC), is an international non-profit organisation that has developed a Standard for well managed and sustainable fisheries. The three principles of the Standard consider the condition of the fish stocks, the impact on the surrounding ecosystem and the management of the fishery.
The Food Labelling (England) Regulations 2002 require that fish for sale must be labelled with the species name, method of production (i.e., whether caught at sea or in inland waters or farmed) and the catch area. The label on pre-packed fish must show how it has been produced, e.g. "farmed", "cultivated", "caught" or "caught in fresh water". Labels also require the name of the fish and the geographical area where the fish was caught, such as the 'North-East Atlantic' or 'Mediterranean Sea'.
Nature (2010) found in England and Wales an "extraordinary decline in the availability of bottom-living fish and a profound reorganization of seabed ecosystems since the nineteenth century industrialization of fishing."