Saving Seafood

NGO coalition Make Stewardship Count eyeing MSC during new review process

June 16, 2020 — Make Stewardship Count, an international watchdog group, has vowed to observe the Marine Stewardship Council’s (MSC) review of its global fishery certification standard closely, to see what comes of what the group identified as “critical changes needed” to the certification body’s blue eco-label.

MSC released a list of 16 topics it aims to cover in the latest Fisheries Standard Review, including requirements for ghost gear, low trophic species, shark finning, and endangered, threatened, and protected (ETP) species. Public engagement for the review begins during the week of 15 June, 2020.

Read the full story at Seafood Source

World Oceans Day: Marine Stewardship Council Encourages Consumers to Look for the Blue Fish Label to Protect our Big Blue Future

June 8, 2020 — The following was released by the Marine Stewardship Council:

The Marine Stewardship Council (MSC), a non-profit whose sole mission is to make sure wild seafood is around forever, is celebrating UN World Oceans Day (June 8) by kicking off its ‘Little Blue Label, Big Blue Future’ campaign. Through aspirational messages and a compelling video, the eight-week MSC campaign runs the duration of US National Oceans Month and demonstrates how daily decisions as simple as meal planning impact the ocean and its inhabitants.

High levels of concern for our ocean are driving a new wave of consumer activism, new research for the MSC reveals, as consumers increasingly, ‘vote with their forks,’ to safeguard our ocean. Conducted by independent research and strategy consultancy, GlobeScan, the MSC recently conducted the largest survey of its kind involving more than 20,000 people across 23 countries. The survey revealed 65% of Americans believe supermarkets should remove all unsustainable fish and seafood products from their shelves. 

“More than ever, we see an increased passion from consumers and companies alike to take steps that protect the ocean, including choosing sustainable seafood,” said Brian Perkins, regional director for the Americas at the MSC. “The MSC has been on a mission to end overfishing for more than 20 years. In honor of World Oceans Day and National Oceans Month this year, we’re asking Americans to keep our ocean healthy for future generations by shopping sustainably when buying seafood and other products. The little choices we make have a big ripple effect.”
 
Monday, June 8 is World Oceans Day, the United Nations day observed in 140 countries to celebrate the role of the ocean in our everyday life and to inspire action to protect and sustainably use marine resources. The ocean contains up to 80% of life on Earth. However, a third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity. Because seafood provides an important source of protein to more than 3 billion people on our planet, it’s crucial to adopt habits that ensure the ocean and seafood will be around for generations to come.
 
“Though some of us might live far from saltwater, our lives on land are intrinsically tied to our ocean through the choices we make, particularly when we’re choosing to eat seafood,” said Gabby Petrelli, conservation action coordinator at Shedd Aquarium in Chicago and lead for Shedd’s Sustainable Seafood Program. “At Shedd Aquarium, we’re studying vulnerable fisheries in the Caribbean to help inform better management practices. Locally, we empower consumers and restaurants to make choices that keep the future of our big blue planet in mind and preserve the habitats of our beloved penguins, whales and sharks in the wild.”
 
In the same GlobeScan study, 55% of U.S. seafood consumers agreed that in order to protect the ocean, we have to consume fish and seafood only from sustainable sources.  
 
“One of the bright spots of this current global crisis is that the interest and willingness from consumers to try fish from a can is an at an all-time high, and many canned products are MSC certified sustainable options, too,” says Bart van Olphen, chef, author, sustainable fish advocate and founder of the Fish Tales brand. “There are so many delicious meals and snacks to be made with the varieties of canned fish, and people all over the world are experimenting not only with canned tuna, but also sardines, mackerel and salmon. My advice as people continue to expand their tinned fish repertoire is to look for the MSC blue fish label across every fish variety.”
 
To learn more about how we all can help protect our one shared ocean, and for additional recipes featuring delicious, sustainable seafood, visit the MSC US website and follow @MSCBlueFish on social media.

MSC faces NGO criticism in Atlantic bluefin hearing, new report

June 2, 2020 — In a hearing taking place 1 and 2 June, the World Wildlife Fund (WWF) is questioning the merits of the Marine Stewardship Council’s (MSC) certification of the first Atlantic bluefin tuna fishery, citing a “questionable evaluation process that has repeatedly ignored the fragile status of the stock.”

According to WWF, MSC’s current certification of the bluefin tuna fishery has dismissed “the best available science and therefore produced a evaluation of the fishery that does not reflect the reality at sea.”

Read the full story at Seafood Source

Impacts of COVD19 on the seafood sector

May 15, 2020 — The following was released by the Oceans Caucus Foundation:

The world has been profoundly impacted by the COVID-19 pandemic, and the US seafood sector is no exception. From grounding of fleets to halting production at processing plants, fisheries and seafood companies are being affected to a degree never before experienced. How has the seafood sector been impacted by COVID-19, and what are the potential long-term implications of the pandemic, state closures, and physical distancing measures?

The Oceans Caucus Foundation (OCF) and the Marine Stewardship Council (MSC) are hosting a briefing highlighting how COVID-19 is impacting the American seafood sector. Hear directly from seafood industry leaders about the potential long-term economic, social, and environmental impacts of the global pandemic.

Read the full release here

Blue Harvest believes it’s time again to look at locally sourced and processed seafood

May 15, 2020 — The following was released by Blue Harvest Fisheries:

Did you know that approximately 80% of the seafood consumed in the U.S. is imported?  Most of the imported seafood comes from China, and much of the rest from other developing countries in Asia and Latin America. By comparison, of all the other types of food consumed in the U.S., only 13% is imported.

We believe it’s time to take another look at local, sustainable groundfish from New England. Why?

SHORTER, SAFER SUPPLY CHAIN AND SMALLER CARBON FOOTPRINT

Locally harvested and processed seafood usually travels through fewer steps in the supply chain to get to your plate. Meanwhile, imported seafood travels great distances by air travel and generates far greater carbon emissions along the way. Seafood that is locally caught, processed and shipped has a substantially smaller carbon footprint.

For instance, Blue Harvest’s groundfish are harvested by our own vessels from local fisheries off the New England coast. These fisheries are all near our processing plant in New Bedford, MA and the major shipping facilities of nearby Boston. Not only does this provide for a short, sustainable supply chain, but it also allows us to maintain tight control over every step of the supply chain process. This meticulous management ensures our products meet the highest standards for quality and safety.

STRONGER LOCAL COMMUNITIES

When you support local harvesters and processors, you also help support an entire industry of small local businesses and suppliers. A strong commercial fishing industry helps keep our local economies strong and our communities healthy and vibrant.

HEALTHIER, SUSTAINABLE FISHERIES

U.S. fisheries are among the best managed in the world. Blue Harvest’s vessels target underfished and underutilized groundfish from MSC-certified sustainable fisheries in the New England waters of Georges Bank and the Gulf of Maine, which are some of the most closely monitored and tightly regulated fisheries in the U.S.

Blue Harvest is also MSC Chain of Custody Certified. The Standard ensures an unbroken chain of custody and that our certified seafood is identifiable, segregated and traceable.

HEALTHIER, BETTER TASTING SEAFOOD

Many seafood products from China or Europe have been twice frozen and/or treated with additives. While this helps reduce costs, it may also change the natural flavor and texture of the fish. Blue Harvest groundfish are once frozen and processed without any additives. And all our groundfish are processed in our own, modern waterfront plant located in New Bedford, MA.

Learn more about our amazing New England fishery and Blue Harvest products here, and follow us on Facebook for our latest updates!

New Study: Squid fishery responsible for over 2,500 jobs, $240 million in economic impact

May 6, 2020 — The following was released by the Science Center for Marine Fisheries (SCEMFIS):

Fishing for longfin squid brings in tens of millions of dollars in annual revenue and supports thousands of full-time jobs, according to a new study from the Science Center for Marine Fisheries (SCEMFIS). The study finds that the fishery is responsible each year for over $30 million in direct revenue, over $99 million in total income, over 2,500 full-time jobs, and $243 million in total economic output in New England and the Mid-Atlantic region.

The study comes as the squid fishery faces new challenges, and was performed primarily to address potential conflicts with the growth of offshore wind energy, with many proposed developments interfering with important fishing grounds.  Like many fishing communities across the country, squid fishermen are also dealing with the effects of the ongoing COVID-19 crisis, with demand for squid products like calamari crippled by the closure of restaurants across the country.

Accurately measuring the value of the fishery—and the many jobs that it supports—is crucial not only for managing the future of the fishery from competing ocean development, but also for helping fishing communities understand the value of the fishery lost as a result of the current economic shutdown.

“Loligo squid is a significant part of our business and is also a Marine Stewardship Council-certified, sustainable fishery with its products in demand in the U.S., Europe and Asia,” said Jeff Kaelin, Director of Sustainability and Government Relations for Lund’s Fisheries, in Cape May, New Jersey. “This study shows the extent to which our fishery has grown in size and economic importance, which needs to be considered by both fishery and wind-energy regulators making decisions impacting our future.”

Despite its importance as an East Coast fishery, there have been few attempts to quantify the squid fishery’s total economic impact. The study, from Dr. Andrew M. Scheld at the Virginia Institute of Marine Science, relies on data collected from seafood processors and independent vessels, combined with well-established economic impact models to determine the fishery’s employment, revenue, and overall economic contributions.

“The squid fishery has long been an important fishery for us in New Jersey, and for fishing communities across the region,” said Greg DiDomenico, Chairman of the SCEMFIS Industry Advisory Board. “It’s important, especially as we look for ways to support the industry during these current challenges, to know what’s at stake, how many people depend on this fishery, and its economic impact, from the boats to the table.”

According to the study, fishing for longfin squid occurs primarily in Rhode Island, New York, and New Jersey, with most of the employment impact coming from the restaurant and seafood harvesting sectors. The study found that longfin squid has a significant international and domestic market; it represents 21 percent of the volume and 78 of the value of U.S. market squid landings.

SCEMFIS is part of the National Science Foundation’s Industry-University Cooperative Research Centers Program, supporting fisheries research improving the future of finfish and shellfish productivity, from the Gulf of Mexico to the Gulf of Maine. Lund’s Fisheries and the Garden State Seafood Association are original members of the Center’s Industry Advisory Board.

Fish-oil firm keeps ‘sustainable’ label despite controversy

April 3, 2020 — A company that makes fish-oil supplements will keep its certification for sustainable fishing despite defiance of catch limits in the Chesapeake Bay.

The Marine Stewardship Council’s sustainability marker is prominently displayed on seafood packages in grocery stores. It means a company catches fish from a healthy population and leaves little impact on the food chain, among other factors.

Maintaining the designation is a victory for Omega Protein. But it stokes an ongoing debate over labels that boast environmental responsibility. The Chesapeake Bay Foundation said the development is “a serious black eye” for the certification.

Read the full story at the Associated Press

Updated MSC Fisheries Certification Process Manual Now Available

March 30, 2020 — The Marine Stewardship Council issued a new version of their 187-page Fisheries Certification Process (FCP) on Tuesday that addressed, among other things, shark finning and separating certified and non-certified catch while fishing. Both have been contentious issues in recent years.

The FCP is the go-to source for eligibility criteria and the process by which fisheries are assessed against the MSC Fisheries Standard.

Read the full story at Seafood News

New MSC certification process to apply from Sept. 25

March 30, 2020 — The Marine Stewardship Council (MSC) has released its updated fisheries certification process, which sets the eligibility criteria and process by which fisheries are independently assessed against the MSC fisheries standard.

The changes address concerns raised by stakeholders and follow more than 24 months’ consultation with industry and experts. You can read the full details of the new process here, as previously reported.

Certified fisheries will no longer be able to target a stock using both certified and non-certified fishing practices with the same gear (known as compartmentalization).

Read the full story at Undercurrent News

MSC extends assessment timeline amid COVID-19 outbreak

March 27, 2020 — For the first time in the Marine Stewardship Council’s history, the organization is offering a six-month extension on the usual timeline for all assessments and certifications in response to the ongoing COVID-19 pandemic.

The board of trustees for the MSC unanimously decided on 27 March to extend the deadlines as the impacts of the pandemic continue to affect the industry. The extension applies to all audits and the delivery of conditions that may have been required for certification.

Read the full story at Seafood Source