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There are thousands of MSC labelled sustainable fish and seafood products on sale around the world. Find out more about some of our favourite species.

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Saving the Oceans by Eating Sustainable Seafood

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Saving the Oceans by Eating Sustainable Seafood

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Saving the Oceans by Eating Sustainable Seafood

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What Fish is Sustainable? | Which? Investigates

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Will the ocean ever run out of fish? - Ayana Elizabeth Johnson and Jennifer Jacquet

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Sustainable Seafood in Hong Kong: Everything You Need To Know | Liv

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Sustainable Seafood in Hong Kong: Everything You Need To Know | Liv

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Credit: Marine Stewardship Council (MSC)

Sustainable seafood is becoming more popular in Hong Kong, but what does it actually mean?

As the world's largest seafood market, Asia accounts for around 70 percent of the production and consumption of seafood globally. That makes it an important battleground for tackling the global challenge of overfishing - a problem which not only damages marine life, but also threatens the health of our oceans and the livelihoods of billions of people.

"Encouraging fisheries to operate sustainably is one important way to solve the problem of overfishing," says Dr. An Yan, the China Director for the Marine Stewardship Council (MSC).

The MSC is a global, non-profit organisation dedicated to recognising sustainable fishing practices while transforming the seafood market. You may have already noticed their signature blue labels on certain sustainable seafood products in Hong Kong, a guarantee that the fishery meets the rigorous sustainability standards set forth by the NGO.

"When individual consumers purchase seafood with the MSC blue ecolabel, they can be sure that they're helping to protect our oceans by rewarding responsible fishing," explains Dr. Yan.

We asked Dr. Yan to tell us more about the MSC, and how we can make more sustainable choices in the seafood aisle.

What does sustainable seafood mean?

To be certified as sustainable by MSC standard, a fishery has to meet three important criteria:

1. Sustainable fish stocks: Are there enough of a particular fish left in the ocean? Fishing must be at a level that ensures it can continue indefinitely and the fish population can remain productive and healthy.

2. Minimising environmental impact: What are the impacts? Fishing activity must be managed carefully so that other species and habitats within the ecosystem remain healthy.

3. Effective fisheries management: Are the operations well-managed? MSC-certified fisheries must comply with relevant laws and be able to adapt to changing environmental circumstances.

The sustainability of a fishery is an ongoing process. After they become MSC-certified, fisheries are regularly reassessed, and many continue to make further improvements.

How does Asia compare to the rest of the world when it comes to sustainable seafood practices?

The region represents a huge diversity of fisheries and ecosystems. Seafood is also incredibly important to the livelihoods of the people in Asia, and millions depend on the fishing industry as a source of employment.

While a lot of work is underway to improve the sustainability of fisheries in Asia, more needs to be done. MSC has been supporting partners in the region to transition towards more sustainable fishing practices, including fisheries catching squid, swimming crabs, clams, anchovies, and several tuna fisheries, to name a few.

Currently, there are around 300 MSC-labeled seafood product lines available to buy online and in shops and restaurants in China.

As consumers, how can we help to lessen the impact on our oceans?

Credit: MSC

Seafood is one of the most traded food commodities in the world, which can make it hard for consumers to know where their seafood comes from, how it was caught and sometimes even what it is! Looking for the MSC ecolabel on packages or menus is the easiest way to know that the fish we are eating comes from a sustainably managed fishery.

Encouraging others to choose sustainable seafood and raising awareness of overfishing is also helpful. Every year, MSC runs our "Little Blue Label, Big Blue Future" campaign on World Ocean Day (June 8) to educate consumers, and contribute to a global movement to protect the oceans. Joining in with that and sharing videos, recipes, media articles and messages about sustainable seafood is a great way to help.

Which fish specifically should we choose to consume more responsibly?

Globally there are more than 500 certified fisheries landing more than 100 species of fish, so there is a lot to choose from! In Hong Kong specifically, some excellent sustainable choices are Atlantic Cod, American Lobster, Arctic Clam, Cold Water Shrimp and Halibut.

Even if you don't see an MSC label in the market or restaurant where you are, it's still a good idea to ask whether the fish they are selling is sustainable, and what they can tell you about where it came from. Shops, restaurants and markets all want to keep their customers happy, and the more we show that we care about sustainability, the more likely they are to start selling MSC-certified products.
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Sustainable Seafood in Hong Kong: Everything You Need To Know | Liv

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Sustainable seafood is becoming more popular in Hong Kong, but what does it actually mean? As the world's largest seafood market, Asia accounts for around 70 percent of the production and consumption of seafood globally.

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What is the MSC and why is certified sustainable seafood important?

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What is the MSC and why is certified sustainable seafood important?

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Marine Stewardship Council - Sustainable seafood

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What is the MSC and why is certified sustainable seafood important?

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Sustainable fishing 🐟 🐠 and consumers responsibility in determining the future of fisheries.

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Sustainable fishing 🐟 🐠 and consumers responsibility in determining the future of fisheries.

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🐬 Sustainable fishing 🐟 🐠 and consumers responsibility in determining the future of fisheries.

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Hong Kong's lucrative live reef fish trade

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Hong Kong's lucrative live reef fish trade

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Hong Kong's lucrative live reef fish trade

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How Hong Kong can choose more sustainable seafood

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How Hong Kong can choose more sustainable seafood

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For far too long, we thought that the ocean was inexhaustible. It's only in recent decades that scientists have realised how human activity has put our oceans at risk by depleting entire populations of marine creatures.

As we mark this year's World Ocean Day, Pia Ricca, a marine ecologist tells Young Post why Hongkongers must switch to sustainable seafood before it's too late to turn the tide.

According to Ricca, Hong Kong currently ranks as the second largest per capita consumer of seafood in Asia after the Maldives, and eighth largest in the world. If you think the city can be let off the hook for not topping either list, think again.

The countries that have ranked above Hong Kong are mostly islands that rely on small-scale fisheries and traditional fishing methods to sustain their populations. In contrast, our city imports a majority of the seafood we consume. We are the 13th largest importer of fishery products, largely due to the fact we have completely decimated the South China Sea and our local waters, destroying local biodiversity.

An estimated 90 per cent of the world's fish stocks are now fully fished or overfished, according to the UN's Food and Agriculture Organisation.

Most of the world's fish is overfished, meaning we could be the last generation to source food from the seas.

Adding to the pressure on global fish stocks, the average Hongkonger consumed about 72 kg of seafood in 2016, Ricca says. This is a staggering 3.6 times more than the global average of 20 kg, and almost double that of mainland Chinese consumers.

Of course, the obvious solution would seem to be to eat less seafood. But this is not our only option. Ricca says, "We hold a lot of power in our seafood choices, and one of the options is sustainable seafood."
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"Sustainable seafood" means fishing in a way that maintains healthy amounts of fish in the ocean. This means that there will be enough seafood for future generations, that marine creatures and their habitats can survive, and that those who depend on fishing can continue to sustain their livelihoods.

Unless we act now, we may be the last generation to source food from the seas. While governments and seafood companies must ultimately do their part, Ricca says consumers must also demand traceability within our seafood supply chain.

If your seafood doesn't come with a confirmation of sustainability, chances are it probably isn't.

She adds: "People can vote with their money, and Hongkongers can do [this] by choosing to purchase fisheries products that come from traceable, sustainable sources."

While it is not easy to navigate the waters of sustainable seafood in Hong Kong's eateries, especially if you are on a budget, it is possible to make changes to your diet that make a difference.
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Ricca's general rule of thumb is to avoid grouper, eel, shrimp, and squid because their populations are already quite depleted, and it is harder to tell if they come from sustainable sources. Instead, opt for shellfish such as clams, abalone, scallops, or oysters.

There are also resources online to help you make better seafood choices. The World Wildlife Fund has a guide on its website. And Choose Right Today, a website from the Hong Kong Sustainable Seafood Coalition, lists shops that offer sustainable seafood, such as Ikea and Cali-Mex. It also has a guide to looking for sustainable seafood at wet markets.

Clams, abalone and oysters are a better choice than shrimp and squid.

When you're at a supermarket, you can look out for fish and shellfish products with logos that indicate it is from certified sustainable fisheries: the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), or Accredited Fish Farm Scheme (AFFS).

Whether we eat less seafood or choose more sustainable options, our oceans will thank us.

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This World Ocean Day, choose sustainable seafood

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For far too long, we thought that the ocean was inexhaustible. It's only in recent decades that scientists have realised how human activity has put our oceans at risk by depleting entire populations of marine creatures.

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Plenty more fish in the sea? Why we should choose more sustainable seafood - British Nutrition Foundation