Fish remains one of the world's most popular foods. However, the World Wildlife Fund estimates that over 70% of the world's commercial fish stocks are either overfished, or fully exploited. Many factors including poor management and destructive fishing processes have caused massive long term damage to fisheries around the globe, and also threatened the lives and habitats of other marine animals as a consequence.
If we are to continue enjoying seafood without restriction, it is clear that more sustainable methods of fishery must be developed and adhered to. In fishing terms, sustainability refers to the ability of a fishery's practices and processes to be maintained indefinitely without adversely affecting the long term viability of the species of fish in question, or that of any other species in the local environment.
Further to this, there are certain guidelines that consumers can follow in order to help promote sustainable fishing. Let's take a look at some of them below.
Big Fish
The most vulnerable group of fish are the larger species, such as salmon, tuna and swordfish. There are a number of reasons why you should avoid eating these types of fish
- They tend to have the longest lifespans
- They contain the most fat
- Their bodies amass many toxins over time
Small Fish
Smaller fish are far more abundant than larger species, and tend to be able to reproduce more rapidly. This helps to protect them from becoming endangered. As they have less fat and less toxins, they are much more suited to mass consumption. Examples of smaller fish include sardines, oysters, clams and anchovies.
Ask Your Fishmonger
It can often be hard to determine whether the fish you are purchasing is from a sustainable source. If you shop locally, you have the perfect opportunity to ask your fishmonger directly. They will be able to tell you if they obtain their stocks from sustainable sources, and you can make a confident choice. If they can't confirm this, simply don't buy the fish.
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