Seafood consumption has been a part of the human diet for a very long time. For coastal communities, consuming seafood and fishing are primary sources of sustenance and livelihood. However, the growing demand for seafood worldwide and thus the commercial large-scale fishing industry has created widespread stress on wild fish populations. This is done through overfishing and destructive fishing methods such as bottom trawling and dynamite fishing, which not only exploit targeted species, but also damage the marine environment, and the populations of non-target species that are victims of bycatch and collateral damage.

Species population and biodiversity decline, extinction, and habitat loss have grave consequences for the health of our oceans. In a delicate ecosystem, the destruction and overexploitation of marine resources can lead to catastrophic environmental consequences for our entire planet and threaten the livelihoods of those who depend on the ocean. Put simply, maintaining and protecting the health and balance of our oceans is essential for a thriving and safe planet for all.

This is why it is important to remain mindful, aware, and educated about where your fish and seafood are coming from, how it has been fished and obtained, and the environmental impact of your food choices when travelling or at home. Here, we invite you to question the value of marine life that maintains the balance of our ocean ecosystems, their worth on a plate versus in our oceans, and learn about what species can be a better choice for sustainable consumption!

Species to Avoid

First and foremost, it is important to note the most commonly sold seafood and species of fish that are also classed as; ‘at risk of extinction’ by the IUCN Red List of Threatened Species. These are fish that might pop up on your menu as sashimi, roe, ‘delicacies’, or even just as regular ol’ fish and chips. It is important to ask about the species of seafood before you order it, or conduct research beforehand. These are the species that we recommend should be better left in the oceans and avoided for consumption at all costs:

• Bluefin and big-eye tuna
• Abalone
• Conch
• Freshwater eel
• Groupers
• Halibut
• Redfish and rockfish
• Sea cucumber
• Sharks
• Skates and rays
• Totoaba
• Sturgeon fish
• Whales
• Atlantic cod
• Island, short, and Juan Fernandez mackerel
• Atlantic salmon

For an in-depth explanation and guide you can visit the Endangered Seafood Guide provided by the WWF (World Wildlife Foundation)

Species with a Healthy Population

Below are some species of fish that are not classed as vulnerable to extinction, and are safe to consume with regards to how they were sourced. It is important to remain vigilant of seafood that is sold in large supermarkets versus artisanal markets that can usually be considered more sustainable in regards to fishing methods and bycatch. These species include:

• Mahi-mahi (dolphinfish)
• Squids
• Trevallies
• Shellfish - ie; clams, oysters, mussels, and scallops. Shellfish aquaculture produces more food at a lower environmental cost (energy, water, waste, space) than any other form of aqua or livestock agriculture (fish, cattle, poultry). Because of this, shellfish aquaculture is a sustainable form of farming, that also has the ability to improve its surrounding ecosystem rather than damage it (like most current forms of farming). This form of aquaculture can improve water systems that have been impacted by eutrophication and revive dead zones through their functions of nutrient cycling. You can read more about this on Seafood Watch.

To make sustainable choices in regards to your food is not just about enjoying meals - it is about safeguarding our oceans and our planet for future generations. By choosing to eat responsibly sourced seafood, we are supporting sustainable fishermen and fisheries, protecting our oceans, and promoting the livelihoods of fishing communities.

We all have the power to incite change through our choices and our voices, and create a more sustainable and equitable world. Why not join us in being mindful consumers and champions of our oceans? Let’s work together to ensure that life in our seas remains abundant and vibrant for years to come! ❁

Written by Kayli Wouters

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