Ruqayyah Snyder
With three-quarters of the world's fish stocks being over-exploited, commercial fishing taking a toll on our oceans, and the ongoing health of the local environment at stake, it is important to make sustainable seafood choices. Fortunately, there are many ways to determine which fish are sustainable to eat in Australia. For example, the Marine Stewardship Council's sustainable seafood guide suggests looking for the MSC blue fish tick label on wild-caught seafood products. Additionally, GoodFish, Australia's Sustainable Seafood Guide, provides information on both imported and local species, allowing consumers to make informed decisions when shopping or dining out. By considering factors such as the species' total population, regeneration rate, fishing methods, and impact on the local ecosystem, Australians can make sustainable choices to protect our oceans for future generations.
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What You'll Learn
Farmed vs. wild seafood
Seafood is either farmed or wild. Farmed seafood is bred, reared, and harvested in controlled water environments, such as large tanks. More than half of the seafood we eat is farmed through a process known as aquaculture. Wild seafood, on the other hand, is caught from natural habitats like oceans, lakes, and rivers.
There are several differences between the two. Firstly, nutrition: wild-caught seafood eats a natural diet and tends to be lower in saturated fat than farmed varieties. Farmed fish, on the other hand, are often fed soy pellets, wheat byproducts, and antibiotics, and are slightly higher in omega-3 fatty acids due to fortified feed. Secondly, contaminants: some studies have shown that farmed seafood can be higher in contaminants and have a higher instance of disease due to farming conditions. However, it is important to note that mercury can be found in both types of seafood due to industrial pollution.
In Australia, the Marine Stewardship Council (MSC) focuses on the sustainable capture of wild seafood, while the Aquaculture Stewardship Council (ASC) sets standards for responsible aquaculture. Both programs are globally recognised as the most credible, science-based standards for sustainable and responsible seafood. The WWF recommends ASC-certified responsibly farmed seafood and MSC-certified sustainable seafood.
Some examples of wild seafood in Australia include snapper, ling, deep-sea perch, oysters, mussels, and sardines. Herring, pilchards, whitebait, and anchovies are also wild and will never be farmed. Most barramundi in Australia is now farmed, and all farmed barramundi are harvested at the same size (40-45cm), so larger fish are typically wild. Tinned tuna sold in supermarkets is usually wild, while salmon and ocean trout are commonly farmed.
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Local vs. imported species
When it comes to choosing sustainable seafood in Australia, it's important to consider both local and imported species. Australia boasts an abundance of sustainable seafood options, and by opting for local produce, you can support the country's well-managed fisheries. At the same time, there are also sustainably sourced imported seafood choices available from nearby countries like New Zealand.
Local Species
Australia is known for its diverse and well-managed fisheries, making local species a great option for sustainable seafood. Australian sardines (Sardinops sagax), for instance, are a sustainable choice that can be found in large schools in the Eastern Pacific Ocean. They are packed with omega-3 and vitamin B12 and can be enjoyed in a variety of ways, including fresh, dried, salted, or smoked. Another local option is the barramundi, which, when farmed in Australia, is considered a highly sustainable fish.
The Australian Marine Conservation Society's GoodFish guide is a valuable resource for finding sustainable local species. It provides information on the sustainability, alternatives, and cooking tips for over 90 seafood species in Australia. Additionally, the Marine Stewardship Council's (MSC) blue fish tick label can be found on wild-caught seafood products in supermarkets, specialty retailers, and restaurants, indicating that they are sustainably sourced.
Imported Species
While local species are often a more sustainable choice, there are times when imported seafood may be a better option. For example, if you're looking for salmon, New Zealand offers an excellent sustainable alternative with its non-polluting farms in the Mt. Cook Alpine region. This salmon is raised in incredibly clean water, ensuring a minimal environmental impact.
Additionally, the Marine Stewardship Council's (MSC) blue fish tick label can also be found on imported seafood products, indicating their sustainability. For instance, the orange roughy (Hoplostethus atlanticus), a bright reddish-orange fish found in New Zealand and Australian waters, is a sustainable option that can be identified through the MSC label.
In conclusion, when it comes to local vs. imported species in Australia, both options can offer sustainable choices. By doing a little research and using resources like the GoodFish guide and the MSC blue fish tick label, you can make informed decisions about the sustainability of your seafood choices, whether they are locally sourced or imported.
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Fishing methods
Sustainable fishing methods are those that allow fish populations to grow and reproduce while also minimising the impact on the local marine ecosystem. This includes considerations such as the fishing technique, the species' total population, regeneration rate, and the impact on the surrounding environment and communities.
One way to ensure sustainability is to choose local produce, as Australia's fisheries are well-managed. When dining out, ask the restaurant staff about the origin of their seafood, or refer to guides like GoodFish: Australia's Sustainable Seafood Guide, which provides information on the sustainability of seafood sold in Australian fishmongers, supermarkets, and restaurants.
The Marine Stewardship Council (MSC) is another resource that certifies sustainable fisheries. Look for their blue fish tick label on wild-caught seafood products in supermarkets, specialty retailers, and restaurants. MSC-certified options include the Patagonian toothfish sourced from Heard Island off the coast of Australia.
When it comes to fishing techniques, some methods are more sustainable than others. For example, choosing smaller species of fish is preferable as they usually breed more quickly and have a faster regeneration rate. Additionally, certain fishing practices can result in a high amount of bycatch, which can harm turtles, seals, sharks, dolphins, and seabirds. Sustainable fishing methods aim to minimise bycatch and protect the surrounding ecosystem.
By doing a little research and making informed choices, Australians can continue to enjoy seafood while supporting sustainable fishing practices and minimising their environmental impact.
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Seafood sustainability guides
One notable example is the GoodFish Project, led by the Australian Marine Conservation Society (AMCS). The AMCS has developed GoodFish: Australia's Sustainable Seafood Guide, a comprehensive resource that enables consumers to choose seafood wisely. The guide takes into account factors such as the species' total population, regeneration rate, fishing methods, and impact on the local ecosystem. It provides ratings for various seafood species, indicating whether they are sustainable choices or not. The AMCS also offers the GoodFishBadFish website, which includes a Seafood Converter tool that allows users to search for specific species and access information on sustainability, alternatives, and cooking tips.
Another trusted organisation in this space is the Marine Stewardship Council (MSC). The MSC's sustainable seafood guide focuses on wild-caught seafood options and encourages consumers to look for the MSC blue fish tick label. This label signifies that the seafood has been caught in a sustainable manner, ensuring the long-term viability of the species. The MSC provides information on a range of sustainable seafood options, including abalone, southern hake, hoki (blue grenadier), Australian sardines, lobster, and octopus.
In addition to these national guides, some regional initiatives are also worth noting. For instance, the state of Queensland has its own guidelines, recommending that consumers choose farmed Australian prawns or wild King Prawns from Spencer Gulf, South Australia, over QLD Tiger Prawns, which are red-listed. Similarly, for salmon lovers, King Salmon from New Zealand is suggested as a sustainable alternative to Tasmanian Salmon.
By referring to these seafood sustainability guides, consumers can make more informed choices about the seafood they purchase and consume. It empowers them to support sustainable fishing practices and contribute to the health and longevity of our oceans and marine life. Remember, the way seafood is caught or farmed significantly impacts the environment, so it's essential to consider these factors when making purchasing decisions.
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Sustainable seafood restaurants
Australia has a variety of sustainable seafood restaurants, with more and more eateries making the shift towards serving only sustainably sourced seafood. GoodFish, Australia's Sustainable Seafood Guide, provides a tool for choosing seafood wisely and has a restaurant guide on its website. The Marine Stewardship Council also provides a list of sustainable seafood restaurants in Australia.
GoodFish's restaurant guide includes a range of restaurants, from luxury outback lodges to sports clubs and wine bars. For instance, Gather in Sydney prides itself on sourcing local, ethically harvested, and sustainable produce. Another Sydney restaurant, Flying Fish, serves simple dishes that celebrate the flavours and freshness of sustainable seafood from Australian and New Zealand waters. Portsea Hotel also brings the region's produce to your plate, offering pub classics alongside seasonal dishes.
Raes on Wategos is one of the most acclaimed Byron Bay restaurants, serving an award-winning menu in the stunning surroundings of Wategos Beach. Pipit Restaurant, also in Byron Bay, is a contemporary Australian restaurant celebrating the Northern Rivers' coastal lifestyle and great produce. Radish Events is an ethical events catering company delivering boldly delicious food with a sustainable approach to sourcing, cooking, and service.
Attica's Ben Shewry is the ambassador of the Australian Marine Conservation Society Good Fish Project. He leads a community of over 75 chefs and restaurants across the country who have pledged to serve only sustainably sourced seafood on their menus.
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Frequently asked questions
Sustainable seafood is caught at a level that allows for future populations of the species. This means that the fish have time to reproduce and replenish their numbers.
Look for the MSC blue fish tick label on wild-caught seafood products. You can also use resources like the GoodFish guide and app, or the Marine Stewardship Council's website and guide.
Some examples of sustainable seafood options in Australia include:
- Abalone
- Southern hake
- Hoki (Blue Grenadier)
- Australian sardines
- Octopus
- Orange roughy
- Pearl oysters
- Salmon from the Mt. Cook Alpine region of southern New Zealand
- Barramundi farmed in Australia
- King Prawns from Spencer Gulf, South Australia
- New Zealand King Salmon
- Spanish Mackerel
- Yellowfin or Albacore Tuna (in small amounts)
- Blue Swimmer Crab
- Mud Crab
- Hand-dived Scallops
- Mussels
- Oysters
Some factors to consider are the species' total population, regeneration rate, fishing methods, and impact on the local ecosystem. It is also important to consider the origin of the seafood, as different fisheries in Australia operate differently.
Choosing sustainable seafood helps to ensure the ongoing health of our oceans and the surrounding ecosystems and communities. It also reduces the impact of bycatch, which can harm turtles, seals, sharks, dolphins, and seabirds.
