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Sustainable seafood – because there is more to Christmas than turkey

by Joanna Jones
Seafood traditions across the globe - because there is more to Christmas than turkey.
Oyster dish

Joanna Jones, marine life lover and intern at the MSC, looks at seafood traditions across the globe.

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Sustainable seafood for all seasons

by Matt Gummery
Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes.
Hake fish tacos

Matt Gummery, Fisheries Certification Manager and self-declared foodie, shares his favourite sustainable seafood recipes with us.

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Andrei Lussmann: Ethics at the Core

Successful restaurateur Andrei Lussmann tells us why sustainability is at the core of his business
Fish dish at Lussmanns

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.

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The rise of sustainable supplements

by Nicolas Guichoux
Nicolas Guichoux, Global Commercial Director at the MSC explains the growth in popularity of MSC labelled fish oil supplements.
Fish oil capsules supplements

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 [1].

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.

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What goes into a sustainable tuna sandwich?

by Meredith Epp
Meredith Epp, Communications and Commercial Officer for MSC Oceania, learns about the legwork behind her sustainable tuna lunch...
Tuna sandwich

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.

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