Beyond seafood: this sustainable clam fishery is recycling shells

by Emily Tripp
Shells washed up on sandy shore in evening light.

Did you know that it takes about 10 truck-loads of clams to produce one truck-load of clam meat? The shell to meat ratio is pretty high. When you order linguine with white clam sauce, a plate of fresh, chilled oysters, or stuffed clams, the shell is probably included on your plate. Do you ever wonder what happens to those shells? How about when you order clam chowder, fried clam strips, or some other shellfish that comes without the shell. Where did it go?

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20 years of the MSC: a view from WWF

John Tanzer WWF

Responses from John Tanzer, Practice Leader, Oceans, WWF International to questions from the MSC for its 20th anniversary communications.

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Can reduction fisheries be sustainable?

by Emily McGregor
Pile of herring fish

Marine Stewardship Council (MSC) Fisheries Assessment Manager, Emily McGregor explains what is required for a reduction fishery to be considered sustainable. 

A reduction fishery is one that uses, or ‘reduces’, its catch to produce fishmeal or fish oil rather than for direct human consumption. These fisheries typically target small pelagic (midwater) species like anchovies, herring and capelin. Other species lower down the food chain, like krill are also caught for reduction.

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Could genetics help sustain yellowfin tuna?

by Beth Askham
Yellowfin tuna swimming underwater - stock image

DNA research is not just for gazing into our own distant past, we can also use genetic maps to track the great-grandmothers of tuna. One of the winners of the 2016 Marine Stewardship Council Scholarship Research Program, Rachel B. Mullins has used her funding to conduct next-generation DNA sequencing of yellowfin tuna.

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Meet the MSC: the women working for sustainable seafood

by Natalie Frade-Blanchart
Laura-IWD-header

To celebrate International Women’s Day, we spoke to some of our many female MSC staff members. We wanted to know why they decided to work in the (sustainable) seafood sphere and what challenges they face in a traditionally male-dominated industry.

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