Making More Sustainable Seafood Choices
I have always avoided discussing ethical issues as I feel it’s outside my remit as a Nutritionist. However, following the Netflix “Seaspiracy” documentary, many people are keen to make changes to the way they consume seafood. Some have decided to give it up completely. Others have decided to try and make more sustainable choices.
Here are some tips for making more sustainable choices:⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
- We rely heavily on 5 species: cod, haddock, tuna, salmon and prawns. Try swapping these for more sustainable alternatives such as hake, trout, mackerel and sardines.⠀⠀⠀⠀⠀⠀
- If you do eat salmon or prawns opt for wild Pacific (usually tinned) salmon and cold-water prawns.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- Download the Good Fish Guide app for up to date information on more sustainable choices.⠀⠀⠀⠀⠀⠀⠀⠀⠀
- The Marine Stewardship Council (MSC) certifies seafood stocks considered to be fished at sustainable levels. While it isn’t perfect, it’s still a better choice than buying sea food without the logo.
- Opt for fish caught in a more sustainable way – handline, pole and line, pot or trap or dive caught.
- Buy direct from fishmongers who know the source of the seafood.⠀⠀⠀⠀⠀⠀⠀⠀⠀
Oily fish is a good source of omega-3 fatty acids which are important for brain development, mental health, skin health and heart health. Therefore, if you chose to stop eating fish it’s important to ensure you get adequate omega-3 from other sources. Plant sources include hemp, chia, flax and pumpkin seeds, soya beans and walnuts. Consider an omega-3 DHA supplement derived from algae. The algae is grown in seaweed farms, a sustainable type of fishing which looks quite promising for the future.
