Saving Seafood

NGOs support MSC plan to close compartmentalization loophole

February 14, 2020 — A Marine Stewardship Council decision to remove the possibility for vessels to harvest both certified and non-certified catch using different gear practices at the same time, known as compartmentalization, has been lauded by NGOs who pushed for the change.

The decision came about through the MSC’s fisheries standards review, a review of the organizations standards that occurs every five years. The current review started in 2018. Compartmentalization has been criticized by NGOs and environmental groups, and an earlier attempt to propose a policy reform prohibiting the practice failed to pass in 2018.

Read the full story at Seafood Source

VIRGINIA: Last of Its Kind, Fishery Faces Reckoning in Chesapeake Bay

February 11, 2020 — For a guy who left school after 11th grade, George Ball figures he has the best-paying job available on this rural stretch of Chesapeake Bay shoreline.

He catches a fish called Atlantic menhaden, used to make fish oil pills and farm-raised salmon feed, and earns about $50,000 a season, as much money as some college graduates.

“There ain’t a whole lot of jobs around here for a person like myself, except for landscaping or something like that,” said Ball, who comes from a long line of black fishermen. “Starting over would be treacherous.”

He may have to, though.

Ball works for Omega Protein, a company facing increasing government restrictions amid criticism that it could be disrupting the Chesapeake Bay’s food chain. Last year, Omega Protein exceeded catch limits in the Chesapeake by more than 30%, prompting the Trump Administration to threaten a moratorium in Virginia waters.

The firm’s sustainability certification from the influential Marine Stewardship Council is now under review. And environmental groups, sport fishermen and some state lawmakers have grown louder in their calls to further restrict — if not shutter — the firm’s operations in the bay.

Read the full story from the Associated Press at the New York Times

“Wild vs. farmed” debate hurts seafood sales, GAA panel agrees

February 11, 2020 — With both aquaculture standards and fisheries management practices improving steadily, panelists at a roundtable discussion hosted by the Global Aquaculture Alliance said it is time for the seafood industry to call a cease-fire in the “wild versus farmed” debate and launch a joint effort to increase U.S. seafood consumption across the board.

The debate, titled “Come Together: Uniting the Wild and Farmed Seafood Sectors,” focused on how the U.S. seafood industry help land more seafood onto American dinner plates.

Read the full story at Seafood Source

MSC accepts inconsistency of shark finning rules, bans prosecuted clients

February 5, 2020 — As NGOs and industry come together to issue a joint letter to the Marine Stewardship Council (MSC) asking for urgent action on shark finning, the MSC told Undercurrent News it is moving rapidly to act on this.

Tim Davies, head of fishery standards for MSC, said the organization was committed to playing its part in “eliminating the abhorrent practice” of shark finning.

It is already prohibited by the MSC fisheries standard, with a “fins naturally attached policy one of the options for certified fisheries” to demonstrate shark finning is not taking place. Alternatively, fisheries can show there is strong regulation, documentation and external validation in place, he said.

“Since these requirements were introduced in 2013, we’ve seen certified fisheries deliver significant improvements to eliminate shark finning. However, we recognize there have been inconsistencies in the application of our requirements. As a result, two separate reviews are underway to provide greater certainty shark finning is not taking place within MSC certified fisheries,” he said.

Read the full story at Undercurrent News

Gulf of Alaska cod to lose sustainability certification by March, MSC confirms

February 5, 2020 — Pacific cod from the Gulf of Alaska is expected to lose its Marine Stewardship Council (MSC) sustainability certification in the coming months due to a decline in the stock, according to the organization.

“The Gulf of Alaska Pacific Cod fishery is currently undergoing an expedited audit against the MSC fisheries standard following new information from the National Marine Fishery Service showing that the Gulf of Alaska Pacific cod stock had declined to less than B20,” said MSC Senior Public Relations Manager Jackie Marks. “This resulted in closure of the federal Gulf of Alaska Pacific cod fishery by federal fisheries managers, effective January 2020. This information triggered an expedited audit of the fishery’s MSC certification status, which is currently being undertaken by the conformity assessment body.”

Read the full story at Seafood Source

Marine Stewardship Council’s Advice for Heart Health Month

February 5, 2020 — The following was released by the Marine Stewardship Council:

The Marine Stewardship Council (MSC), a nonprofit with the sole mission to make sure the wild seafood you love is around forever, is encouraging consumers to eat more seafood during February Heart Health Month and all year long. The American Heart Association (AHA) recommends eating two, 3.5 ounce servings of seafood each week; however, USDA reports show a majority of Americans don’t meet the recommendation for fish and shellfish consumption.

The AHA and USDA recommendations are based on heart-health benefits shown from consuming one to two servings of omega-3 rich seafood per week, or about 250-500 mg of omega-3s a day, according to nonprofit organization and MSC partner Seafood Nutrition Partnership (SNP). One study[1] found that eating one to two servings of fatty fish a week reduces the risk of dying from heart disease by 36%.

“Fish and shellfish are very important parts of a heart-healthy diet,” said SNP’s Valerie Agyeman, a registered dietitian. “Seafood is a major source of healthy omega-3 fats and are also rich in nutrients such as vitamin D and selenium, high in protein, and low in saturated fat. There is strong evidence that eating fish or taking fish oil is good for the heart and blood vessels.”

According to a 2018 GlobeScan study commissioned by MSC, 70% of Americans believe supermarkets’ and brands’ claims about sustainability should be clearly labeled by an independent organization. As the first global science-based seafood certification program to be recognized for rigor and credibility by the United Nations, the MSC blue fish label is meeting increasing consumer demand for independent verification of sustainability claims by brands. The MSC works with the fishing industry, scientists, and conservation groups to create the world’s leading standard for sustainable seafood ensuring seafood is fished from stocks with healthy populations; caught with minimal impact on the marine environment; and in an area with effective, responsive, and responsible management.

“Eating seafood is integral to our heart health, and choosing sustainable seafood is integral to the ocean’s health,“ said Amy Gorin, MS, RDN, a registered dietitian in New York City. “For us, seafood provides essential nutrients – including omega-3 fatty acids needed for heart, brain and eye health. For the oceans, choosing sustainable seafood – such as wild-caught fish labeled with the MSC blue fish – means choosing seafood that’s good for you and for the oceans, too.”

Throughout Heart Health Month, the MSC will offer recipe inspiration on its blog and on social channels – @MSCBlueFish on Instagram, Twitter, and Facebook. Seafood dishes made with MSC certified fish are good for the entire family – from approachable, easy meals the entire family will love to sustainably-sourced pet food for your furry family members – continuing the conversation around seafood that’s good for you and good for the ocean.

“There are more than 3,000 products with the MSC blue fish label in U.S. stores,” said Brian Perkins, regional director for the Americas at the MSC Marine Stewardship Council. “Whether recipes call for frozen, canned or fresh fish, taking the simple step to look for the MSC blue fish label before you buy helps to protect oceans from overfishing, supports fishermen and fishing communities, and promotes traceability from ocean to dish.”

Marine Stewardship Council’s Certifier MRAG Americas Calls for Audit on Gulf of Alaska Cod

January 9, 2020 — SEAFOOD NEWS — The Marine Stewardship Council’s certifying agency for Gulf of Alaska Pacific cod, MRAG Americas of Florida, announced an expedited audit for the GOA Pcod based on the new stock assessment that resulted in the fishery’s 2020 closure last month.

“New information on stock status provided by NOAA Fisheries and decisions of the North Pacific Fisheries Management Council in December of 2019” is the basis for a desk-based audit covering Principle 1 (stock status) only, the MSC announcement reads.

Read the full story at Seafood News

Russian cod and halibut get MSC certification

January 9, 2020 — Members of the Russia-based Longline Fishery Association (LFA) have earned Marine Stewardship Council (MSC) certification for their Pacific halibut and Pacific cod fisheries in three zones of the Bering Sea.

Six fisheries got certificates: Interrybflot, YAMSy, Polaris, Sigma Marine Technology, Tymlatsky rybokombinat, and Dalrybprom. The certification covers the Chukchi, West Bering Sea, and East Kamchatka fishery zones of the Bering Sea.

Read the full story at Seafood Source

The World is Your Sustainable, Traceable Oyster

December 19, 2019 — The following was released by the Marine Stewardship Council:

Prestige Oyster Texas and Louisiana private oyster fishery achieved MSC certification today, marking a first for a wild oyster fishery in the Americas to achieve certification. The certification comes following a rigorous 10-month assessment carried out by independent, third party assessor MRAG Americas, to ensure the fishery meets the MSC fisheries standard, including ensuring sustainable fish stocks; minimizing environmental impact, and ensuring there are responsive management systems in place. MSC certification recognizes and rewards sustainable fishing practices and is helping create a more sustainable seafood market.

“Oysters play an integral part in a healthy ocean environment, so having an oyster fishery committed to the long term health of the wild oyster population by gaining MSC certification is a win for a healthy ocean,” said Brian Perkins, MSC Regional Director, Americas. “This is especially timely given the threats facing the ocean from climate change. Congratulations to Prestige Oysters on this achievement.”

“Prestige is proud to lead the industry in sustainable oyster harvesting. MSC certification is a testament to our fishery, for the past two years we have gone up against the rigorous standards of the MSC and to be the first certified oyster fishery in the Americas is an immensely proud feeling. I want to thank both Texas Parks and Wildlife Department and the Louisiana Department of Wildlife and Fisheries for their assistance through this process. A special thank you to Laura Picariello at Texas SeaGrant for her guidance and commitment to this project. Certification would not have been possible without the dedicated, hardworking men and women of these institutions. Sustainable harvesting has always been at the core of my company, and now with MSC certification, consumers can trust that Prestige Oysters are harvested in the most sustainable practices. Over the past decade, we have seen initiatives from foodservice to retail customers to source MSC certified seafood, and I excited to offer that demand.”

The American cupped oyster (Crassostrea virginica) are wild oysters native to Texas and Louisiana and are harvested by boat dredges on private leases. Private leases may contain oyster reefs that are either natural or constructed from deposition of cultch (oyster shell, limestone, concrete, etc.) placed on soft bottom in suitable depths for oyster growth. Without additional cultch or natural growth of oysters that provides dead shell, the reefs would disappear over time, leaving little impact on the marine environment.

Oysters play an important role in the marine ecosystem, as both a habitat for a variety of sessile plants and animals and free-swimming fish and shellfish, and as filter feeder because they feed upon phytoplankton (algae)i. The Texas and Louisiana Oyster fishery is certified through 2024 and can enter reassessment after the five year period. During the five-year certification, the fishery must undergo annual surveillance audits in order to ensure their ongoing compliance with the MSC requirements.

The MSC standard was established in 1997 and is the only wild caught seafood standard and ecolabeling program to meet United Nations Food and Agriculture Organization (UNFAO) guidelines as well as meet Global Sustainable Seafood Initiative (GSSI) benchmarking criteria. The standards used to evaluate fisheries have been developed in deliberation with scientists, industry, and conservation groups, and reflect the most up-to-date fisheries science and management practices.

The MSC fishery standards are based on three core principles that every fishery must meet:

  1. Sustainable fish stocks: Fishing activity must be at a level which ensures it can continue indefinitely.
  2. Minimizing environmental impact: Fishing operations must be managed to maintain the structure, productivity, function, and diversity of the ecosystem.
  3. Effective Management: The fishery must comply with relevant laws and have a management system that is responsive to changing circumstances.

Atlantic Capes, Northern Wind, Don’s Gulf lead launch of new Mexican bay scallop FIP

December 6, 2019 — Three companies involved in the Mexican bay scallop fishery have launched a collaborative effort to create a fishery improvement project (FIP) in the hopes of securing Marine Stewardship Council certification of the fishery.

Atlantic Capes Fisheries, of Fall River, Massachusetts, U.S.A., Northern Wind of New Bedford, Massachusetts, and Don’s Gulf Select of Louisiana have announced a joint FIP to bring the fishery into line with international standards and move toward MSC certification.

Read the full story at Seafood Source