Real Science for Real People

Sustainable Seafood - How YOU Can Help

 

By Dr. Beth Ravit

 

Depending on the life history of migratory fish, species come in contact with a variety of human societies, each with their own set of customs, values, and marine laws - all of which directly affect the ability of the fish to survive. Fishing in the 21st century is “big business.” In the U.S. alone, commercial fishing accounts for over $30 billion each year, and recreational fishing contributes another $20 billion to our economy. Large corporate fishing fleets provided over 50% of the catch consumed by humans and all of the industrial catch. In the late 1980’s global landings peaked at around 85 million tons, and are now declining by 500,000 tons a year.

The Pew Ocean Committee presented its report to Congress in 2003, asserting that the world’s ocean ecosystems are in a state of “silent” collapse. This bipartisan, independent group estimated that one-third of the fish populations studied are over-fished, causing a number of species to be heading toward extinction. The Pew report describes our national ocean policy as being driven by a “frontier mentality” that views oceans as an inexhaustible resource. The truth is that decades of abuse are driving certain fish stocks toward collapse or extinction as humans destroy complex ecosystems that we little understand. While the Pew Committee calls for a change in American ocean policies, the U.S. government has been notorious for NOT participating in international programs related to protection of global ecosystems.

There are important measures that Americans can take on their own without waiting for action by the Federal government. One of the most critical steps we can take individually is to use our food choices to benefit the health of marine ecosystems through consumption of “sustainable seafood.” The term “sustainable” refers to fish and shellfish that are caught or farmed with practices that support the long-term viability of individual marine species and the ecological “balance” of the ocean.

There are four issues related to sustainability: Overfishing, Bycatch, Habitat Damage, and Aquaculture. Overfishing occurs when a species is caught more rapidly than it can reproduce. When the catch of a popular fish becomes depleted, corporations have moved into unfished waters looking for new and unusual species. This is the practice that has brought us the popularity of “Chilean sea bass” (otherwise known as Patagonian toothfish - a much less marketable designation!). Unfortunately for this deep water species, it takes 10 years to reach reproductive age. Because of high consumer demand (the U.S. imports 10,000 tons annually from Antarctic waters) and its long reproductive cycle, Patagonian toothfish is one of the species heading toward extinction within the next five years.

One of the most environmentally devastating practices concerns Bycatch. Over 25% of the total world catch - almost 27 million metric tons!- consists of non-marketable fish species, marine mammals, sea turtles, seals, whales, and seabirds inadvertently caught and then discarded or left to die. It is estimated that for each pound of shrimp caught in a trawl net an average of two to ten pounds of other marine life is discarded as bycatch.

Dragging trawl nets along the ocean floor not only results in this bycatch - the damage and destruction to the bottom habitat, coral reefs, and sediment dwelling species is tremendous. In response to high consumer demand and these ecologically unsustainable practices we are now producing over 20% of all seafood (and over 50% of our salmon) in “fish farms.” Although relieving some of the human pressures on wild marine stocks, the crowded “feedlot” conditions caused by housing thousands of fish in 90’ by 60’ underwater pens is now presenting us with new ecological challenges.

Information is the most important tool needed to make smart consumer choices. The Smithsonian publishes a sustainable seafood cookbook. Fish retailers, including Whole Foods Market (who is one of Hackensack Riverkeeper’s Sustainable SeafoodFest partners), are selling seafood that is raised or caught under environmentally responsible conditions.

There are also many wonderful Internet resources with information on the topic of sustainable seafood. Especially helpful web sites include www.sustdev.org, www.starchefs.com, www.montereybayaquarium.org, and www.environmentaldefense.org. Print off one of the handy pocketsize guides listing eco-friendly seafood. These sites also have information about species with heavy contaminant loads and suggestions for safe seafood consumption. The Monterey Bay guide is one of the most useful because you can call up localized regional seafood offerings.

Consumer pressure forced the commercial fishing industry to take steps to protect dolphins while catching tuna. If enough individual fish consumers make intelligent choices, we will take a major step forward in protecting both the marine ecosystem and our own human health.

 

Best Eco-Choices*

 

Abalone - U.S. farmed

Anchovies

Arctic char - U.S. and Canadian farmed

Catfish - U.S. farmed

Caviar - farmed paddlefish and sturgeon eggs

Clams - butter, geoducks, hard, littlenecks, Manila

Crab - Dungeness, snow from Canada, stone

Crawfish - U.S.

Halibut - from Alaska

Herring - Atlantic sea herring

Mackerel - Atlantic

Mahimahi/dolphinfish - U.S. from the Atlantic

Mussels - farmed blue, New Zealand green

Oysters -farmed Eastern, European, Pacific

Sablefish/black cod - from Alaska

Salmon - wild from Alaska

Sardines

Scallops - farmed bay

Shrimp - Northern from Newfoundland, U.S. farmed

Spot prawns

Striped bass/Atlantic rockfish - farmed

Sturgeon - farmed

Tilapia - U.S.

 

*For detailed advice, visit Environmental Defense Network at www.oceansalive.org.