Seafood Information

 

BACKGROUND  Fishing contributes only about 5% of the global protein supply (Can We Defy Nature's End?, Science, 9/21/01, p.2207), but it is about 1/3 of the meat protein consumed.  With any self-renewing natural resource, there is a maximum rate of exploitation.  If exploited above this rate, the resource will decline until it is no longer usable.  In March 2005 the Food and Agriculture Organization estimated that about 50% of the world’s fish stocks are being fished near their maximum rate.  Another 20% are approaching that rate. In addition, about 25% have been overexploited and are either being left fallow to recover or are being driven to extinction.  In contrast, only 5% were rated as at or over capacity in 1960.  Four factors make matters worse:

·         Some fishing methods damage the habitat or cause the death of other species.

·         Farming methods can damage the ocean ecosystem.

·         The worldwide rate of fish consumption is increasing.

·         Some species have high concentrations of toxins and carcinogens such as PCBs and mercury. (A consumption issue, not a production issue.)

 

WHAT TO BUY?  Marine Stewardship Council (MSC) certified products are presently uncommon except for wild-catch Alaskan salmon.  (MSC announced in March 2006 that in 3 to 5 years Wal-Mart plans to have its fresh and frozen fish suppliers provide only MSC certified products, but this will be a difficult promise to keep.)  With some seafood, the situation is complicated because there are several species and/or several sources.  Here are some examples.

·         SALMON  The MSC has certified the Alaskan salmon fishery.  It is reasonable to treat wild-catch Alaskan salmon as if it were MSC certified even though it has not been through the chain of custody.  Some common brands now market this salmon in cans, so it is available in many supermarkets.  Avoid almost all farmed salmon.  You can learn about the problems of farmed salmon in various places.  There's a good discussion on pp.167-181 of The Wal-Mart Effect by Charles Fishman.
 

·         SHRIMP  Tiger shrimp (all imported) are either raised or caught in a manner that damages the ocean ecosystem.  Other choices are better.  How can you tell when not labeled?  A crude rule of thumb: Buy the small-size species.  You may not get the best choice, but you won't get the worst.
 

You can deal with the confusion by using Seafood Watch information.

 

USING SEAFOOD WATCH MATERIAL:  The Monterey Bay Aquarium’s Seafood Watch program (www.seafoodwatch.org) has a lot of information.

·         At the simplest level, print out and use one of their wallet-size seafood guides.  For another printable guide, see Blue Ocean  (color or b+w) or Oceans Alive.
In the San Diego area, you can pick up guides at Jimbo's markets seafood counters.
In other areas, some sources can be found on the Seafood Watch partners list.
 

·         At the next level, order free copies of wallet-size guides for yourself and interested friends and coworkers:  order form.
An example of what's on the wallet card.
 

·         For a more in-depth information, look on their webpage for the particular seafood you’re interested in.  That gets you to a page with more details and links to relevant fishing or farming methods.  Alternative sources of information are the Seafood Choices Alliance, Blue Ocean and Oceans Alive.
 

·         For even greater involvement; prod the most ecologically responsible markets in your area to provide adequate labels on their fresh seafood, to not carry products the Seafood Watch program labels “avoid”, and to make wallet cards available at the seafood counter.  Unfortunately, most managers are unable to do this without corporate-level approval.
 

·         Prod restaurants where you're a regular customer -- 2/3 of the seafood goes to restaurants.  For a listing of some restaurants that promote sustainable cuisine, check out the Seafood Choices Alliance, the Chefs Collaborative guide and, mostly in the vicinity of Monterey Bay, the aquarium's list.