Joanna Jones, marine life lover and intern at the MSC, looks at seafood traditions across the globe.
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.
With many years’ experience in the hospitality sector, Andrei Lussmann set up Lussmann’s Fish & Grill in 2002. He wanted to combine great value and service with ethically sourced food. He now has four restaurants in Hertfordshire, England, all built on the same high principles. Here he talks about his enduring commitment to good sourcing and how his business came to be MSC certified.
Seafood is well known as a source of healthy oils and nutrients. Studies show that fish oils are good for your heart, brain and bones. Some claim that they can protect you from the effects of air pollution and reduce the signs of aging .
For many, eating certified sustainable fish as part of a balanced diet is an effective way of ensuring that we receive the nutrients, protein and oils we need. But there’s also a growing preference to supplement diet with fish based products in the form of Omega-3 rich fish oils.
Tuna is pretty much the staple lunch food at our office. It’s simple, healthy – and with the blue MSC label I know it’s sustainable. Just throw it in a sandwich or toss it into a salad and you’re good to go. But it wasn’t until I started working here that I realised how much goes into getting my little tin of tuna from the ocean to my salad bowl.
Fun fact: seafood is one of most traded commodities in the world, ten times more than coffee, or rice. That’s a whole lot of fish flying around and makes me wonder where my little tin of tuna came from and, since I’m eating it about four times a week, what kind of impact it has on our oceans.