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.
Buyers, retailers and shoppers are navigating an increasing number of seafood labels. We are often asked what makes the Marine Stewardship Council (MSC) stand out in comparison to other labelling and seafood certification programs. Here’s a summary of the key points.
Icelandic cod: carrying the torch for sustainable seafood at the 2016 Rio Olympic and Paralympic Games
The Olympic and Paralympic Games present a great opportunity to forge positive links between sport and the environment. This year, as part of a commitment to sustainability, 100% of the cod served to athletes in the Olympic and Paralympic Village came from Visir, a family-run fishing business in Grindavik, south west Iceland.
When you look at a piece of meat, or a piece of fish, it’s often difficult to tell what species it is. Turn it into a pie or a fish cake and the difficult becomes the impossible. That’s where DNA testing helps. With a sample half a centimetre wide dropped into a little tube of preservative, you can find out if your fish is what the packet says, or if it is something else. It’s not even very expensive.