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?
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.
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.
One of the 2016 recipients of our Global Fisheries Sustainability Fund (GFSF), Masyarakat Dan Perikanan Indonesia (MDPI), are an independent foundation based in Bali, Indonesia. Their work focuses on small-scale artisanal fisheries and supports fishing communities and supply chains in moving towards sustainability. Their Director of Programs and Research, Momo Kochen, talks about the progress of their project working towards improving traceability within tuna supply chains in Indonesia.