Saving Seafood

MSC Helps Americans Cook Seafood that’s Good for People and the Planet with NEW Cookbook Featuring Recipes from Notable Chefs

February 8, 2021 — The following was released by the Marine Stewardship Council:

The Marine Stewardship Council (MSC), a nonprofit whose sole mission is to end overfishing, today introduced a new resource designed to help Americans choose seafood that’s good for them, the ocean and the planet. The Healthy Oceans Too Cookbook, a digital compilation of sustainable seafood recipes from celebrity chefs and influencers, is now available in celebration of February Heart Health Month and March Nutrition Month. Both months serve to remind Americans of health-focused resolutions set for the new year. While many consumers have the best intentions for improved health and sustainability practices as they head into the new year, 43% of Americans typically abandon their goals by mid-February[1].

This drop off comes from unrealistic resolutions, feeling overwhelmed, lack of immediate results, and not being ready for change. The MSC cookbook offers a helpful way to stay on track with healthy recipes made with planet-friendly seafood. The cookbook is available for free on the MSC North America website, and one of its notable contributors is “Top Chef” All Star and the first-ever U.S. MSC Ambassador, Chef Gregory Gourdet.

As MSC Ambassador, Chef Gourdet will promote the important role certified sustainable seafood plays in our kitchens. This includes contributing a recipe to the Healthy Oceans Too Cookbook and leading a cooking demonstration co-hosted by the MSC and the James Beard Foundation (JBF) in March.

“Seafood is one of my favorite ingredients to work with because it’s such a healthy and versatile protein,” said Chef Gourdet. “When selecting your seafood, my top piece of advice is to look for the MSC blue fish label to know you’re choosing seafood that’s not only good for you, but good for the ocean, too. I’m honored to partner with the MSC to keep our oceans full of life. I look forward to demystifying seafood preparation and giving home chefs the inspiration and confidence they need to enjoy sustainable seafood at home.”

Healthy Oceans Too Cookbook – Choosing Seafood that’s Good for People and the Planet

For more than 20 years, the MSC has tackled the problem of overfishing through its certification and labeling programs. Americans can find the MSC blue fish label on more than 2,000 products throughout grocery stores nationwide — including the frozen and canned aisles, fresh fish case, and in the supplements and pet sections — indicating to consumers that the fish has been caught in an environmentally sustainable way.

The Healthy Oceans Too Cookbook was developed to encourage Americans to learn about the benefits of the MSC blue fish label while preparing seafood that’s dinner friendly and planet friendly. The cookbook includes recipes from celebrity chefs, like Chef Gourdet, and influencers who are passionate about sharing the joy that comes with preparing healthy, sustainable seafood recipes at home. In addition to detailed descriptions of the seafood species featured, many recipes include videos to further simplify the ease of preparation.

February Heart Health month provides a timely reason to release the Healthy Oceans Too Cookbook. Seafood — rich in Omega-3s, iron, B and D vitamins, and protein — is crucial for heart health as well as brain development, immune support, and strong bones[2]. Additionally, research shows that a pescatarian diet is about as climate-friendly as the average vegetarian diet[3]. Specifically, wild fish has the lowest impact on the planet, scoring higher only than wheat, corn, beans and rice in terms of greenhouse gas emissions per gram of protein, according to the World Resources Institute[4].

“The Healthy Oceans Too Cookbook is a go-to guide for novice to seasoned home chefs who want to cook healthier at home while also supporting the health of the planet,” said Eric Critchlow, U.S. program director at the MSC. “By partnering with chefs and influencers from across the country, we’ve compiled an eclectic recipe collection that offers a variety of recipes and tips to discover. Whether it’s a familiar species like tuna, or a less familiar species like squid, each recipe features MSC certified seafood designed to be healthy for the preparer, the ocean and the planet.”

Cook with Chef Gregory Gourdet – Virtual Event Co-Hosted by the Marine Stewardship Council and James Beard Foundation

To best demonstrate the ease of cooking healthy, sustainable seafood, the MSC has partnered with the James Beard Foundation (JBF) and JBF-nominated Chef Gourdet to host a virtual cooking demonstration on Thursday, March 11 at 6 p.m. ET. U.S. MSC Ambassador Gourdet, owner of restaurant Kann in Portland, Ore., and author of the upcoming “Everyone’s Table” cookbook, is known for his healthful takes on global flavors – often featuring sustainable seafood at the center of the plate.

During the free, live virtual event, attendees will get exclusive tips from Chef Gourdet as he demonstrates how to prepare two recipes, including his Healthy Oceans Too Cookbook contribution. The demonstration will also feature guidance on how best to choose seafood that’s good for you and the ocean, as well as details on how the MSC is working to ensure the wild-caught seafood we love today will be around for generations to come.

“We’re proud to partner with the Marine Stewardship Council on this journey to further our mission of a more sustainable food system and society,” said Izabela Wojcik, Director of House Programming at the James Beard Foundation. “Through this initiative, we hope to not only advocate for the cause, but to educate people on ways to help enhance food policies overall. Eating sustainable from the sea is a lot easier than consumers think, and we hope that the recipes from Chef Gourdet and the Healthy Oceans Too Cookbook will encourage people to choose more better-for-you seafood options.”

Home cooks can learn more and sign up for the March 11 event by visiting the JBF website.

Menhaden Fisheries Coalition Urging ASMFC to Consider Fair and Equitable Reallocation Process

February 3, 2021 — On Monday several organizations who are part of the Menhaden Fisheries Coalition submitted a letter to Atlantic States Marine Fisheries Commission (ASMFC) Menhaden Board Chair A.G. “Spud” Woodward. The letter called for the Commission to consider, as part of its decision-making, the “importance of historic landings records and the impacts to the fishing industry of the recently implemented ecosystem-based management.”

The Menhaden Fisheries Coalition is asking that the review process be guided by three principles:

1.The Management Board should ensure that the full amount of sustainable yield set for this year and next is able to be harvested.

2. Understanding that the total allowable catch for 2021 and 2022 is lower than total landings for 2019 (and, likely 2020), any  reallocation scheme should recnogie states that have already contributed to menhaden conservation since the TAC was first established in 2012.

3. The conservation burden of the TAC reduction must be fairly and equitably distributed among states.

Read the full story at Seafood News

Third Indonesia tuna fishery achieves MSC certified sustainable status

January 29, 2021 — The following was released by the Marine Stewardship Council:

The Indonesia pole-and-line and handline, skipjack and yellowfin tuna of Western and Central Pacific archipelagic waters is the third tuna fishery in Indonesia to meet the globally recognized standard for sustainable fishing, set by the Marine Stewardship Council (MSC), an environmental non-profit.

The certification signals an encouraging result for the Indonesian Pole and Line and Handline Tuna Fisheries Association (AP2HI) and the International Pole and Line Foundation (IPNLF) that manage the fishery and have committed to ensuring all Indonesian tuna fisheries become sustainable.

To be MSC certified, a fishery must show the stock it catches is healthy, that it minimizes its impact on the environment and has effective management in place.

Around 60% of the total 11,000 tons caught by the certificate holders is yellowfin tuna, distributed as loin, poke (pronounced poh-keh) and saku, while the certified skipjack will be sold as frozen product to export markets in the U.S and UK.

Eight fisheries are involved, consisting of 380 fishing vessels, scattered throughout the Indonesian archipelago from North Sulawesi and North Maluku to the Banda Sea, and East and West Flores.

Independent assessors, NSF International, determined the fishery should be certified following detailed assessments and stakeholder consultations with the Western and Central Pacific Fisheries Commission (WCPFC) – the regional body responsible for 60% of the world’s tuna catch – as well as national and provincial government.

As MSC fisheries are expected to meet a high bar for sustainable fishing, the association has eight goals it must meet within five years to retain its certificate, relating to harvest strategies and stock management.

The MSC is working with the fishing industry in Indonesia, to help more fisheries to achieve sustainable fishing.

Members of Indonesian Pole and Line and Handline Tuna Fisheries Association (AP2HI) have been in a fishery improvement project since 2014 and have been in part supported through MSC’s Fish for Good project.

In 2019, the Indonesian Ministry of Marine Affairs and Fisheries (MMAF) and the MSC signed a Memorandum of Understanding (MoU), affirming a joint commitment to strengthening collaboration on sustainable fishing. In May 2020, the North Buru and Maluku Fair Trade Fishing Associations, Indonesian Handline Yellowfin Tuna was certified to the MSC Standards, the second fishery in Indonesia, demonstrating the success of the MoU.

Asia Pacific Director at the Marine Stewardship Council, Patrick Caleo, stated: “We extend our congratulations to AP2HI for their hard work and success in progressing another tuna fishery to achieve MSC certification. Managing various fisheries with different specifications for assessment needs a rigorous strategy and clear implementation.”

Acting Director General of Capture Fisheries, the Indonesian Ministry of Marine Affairs and Fisheries, Ir. Muhammad Zaini, M.M. said: “Again, we have successfully shown the world our commitment towards sustainable tuna fishing in Indonesia. As the one of the largest tuna producers in the world, it is vital we enable the certification journey through a fisheries improvement project in order to sustainably grow while remaining viable for future livelihoods. Support from stakeholders to our small-scale tuna fisheries which help accelerate progress towards sustainability, is pivotal to this goal. Indonesia is proud to have our third tuna fishery meet the highest global fisheries sustainability standard.”

Chairwoman of the Pole & Line and Handline Fishery Association, Janti Djuari said: “Working together towards sustainable fisheries has been our commitment since 2012. Certification owned by the association is a synergy of collective industry with support from the Ministry of Marine Affairs and Fisheries, local government, business, IPNLF and other stakeholders – and provides value added to the sustainable skipjack and yellowfin tuna stock. Even though 2020 was colored by the pandemic impacting the tuna business in Indonesia, this certification is a new start. We are confident that this certification will encourage our members in the association to develop a more sustainable and traceable fishing practice.

Director of IPNLF Southeast Asia, Jeremy Crawford, said: “We are pleased to be part of this important process of building value in the local one-by-one tuna supply chains. Together with our local partners, and with the support of the Indonesian Ministry of Marine Affairs and Fisheries (MMAF), IPNLF has been able to realize significant improvements in fishery operations, governance, and in securing livelihoods. Members of IPNLF and supply chain partners, such as AP2HI, play an important role in securing the sustainability pillars – environmental, social and economic benefits – which is our first priority. This is the only way to ensure that vulnerable communities are securing access to food security and economic well-being for the long term.”

MSC Certification of Gulf of Alaska Cod Reinstated

January 26, 2021 — The following was released by the Marine Stewardship Council:

On January 22, 2021, the Marine Stewardship Council (MSC) certification of Pacific cod in the Gulf of Alaska (GOA) region was reinstated, effective January 1, 2021, and announced by MRAG Americas, Inc., the independent certification body responsible for conducting the annual audits of the fishery.

From April 5, 2020 through December 31, 2020, the MSC certification for GOA Pacific cod had been suspended due to a decline in the stock. According to MRAG Americas, the suspension was “not due to overfishing or a lack of a responsible management response, rather, the depressed stocks of Pacific cod in the Gulf of Alaska below the B20% limit is climate driven and caused by the Gulf of Alaska marine heat wave.”

From 2017 through 2019, the GOA Pacific cod stock had declined due to the effects of an anomalous warm water event in 2014-2016. This marine heat wave, among other things, reduced food availability for cod and dramatically increased natural mortality. In response, federal and state fishery managers took swift and immediate action to severely restrict commercial fishing efforts — a responsible and precautionary management decision responding to ecosystem uncertainty. In 2018 and 2019, harvests were reduced by 80% to maintain the future viability of the fishery. In 2020, commercial fishing was closed in the federal GOA fishery and the small state fishery was further reduced.

“The decision to lift the suspension comes as a result of an expedited audit that was announced on December 22, 2020. The audit was based on new information on the stock status provided by NOAA Fisheries and decisions by the North Pacific Fisheries Management Council,” explains MRAG Americas in its announcement.

Read the full release here

MSC’s Brian Perkins joining GAA as its new chief operating officer

January 19, 2021 — The Global Aquaculture Alliance (GAA) has hired Brian Perkins as its chief operating officer.

GAA announced on 18 January that Perkins, who has more than 40 years of experience working in the seafood industry, will be joining the organization as its chief operating officer. GAA said the COO role was created with the intent that the seat-holder will eventually transition to the position of CEO, lining Perkins up to eventually take over leadership of the organization.

Read the full story at Seafood Source

Veramaris becomes first ASC-MSC certified microalgae for feed

January 19, 2021 — The following was released by the Marine Stewardship Council:

Veramaris® has become the first microalgae oil producer for feed to achieve certification to the joint ASC-MSC Seaweed (Algae) Standard. The company responsibly and sustainably produces EPA & DHA Omega-3 algae oil [1] for use in the aquaculture industry as fish feed and pet food and is the first American producer to achieve the ASC-MSC certification.

Veramaris’ certified sustainable facility, which is entirely land-based, adds an estimated 45% to the global supply of MSC certified EPA & DHA Omega-3 [2] and covers approximately 15% of the global requirement for EPA & DHA in farmed salmon feeds.

According to the Food and Agriculture Organization of the United Nations (FAO), aquaculture is instrumental for meeting the increasing global demand for nutritional food while restoring the health of our oceans. To meet this growing demand sustainably, fish farms need responsibly-sourced fish feed – an ASC-certification requirement. This feed must contain the two key Omega-3 fatty acids EPA & DHA, which are vital for animal and human health and mostly come from wild-capture fish. One ton of Veramaris algae oil provides as much EPA & DHA as from 60 tons of forage fish.

The certification is good news for pet owners who want to provide their pets with optimal nutrition while reducing the environmental paw-print of their dogs and cats. Consumer research conducted for Veramaris has shown that 75% of pet owners are willing to pay more for pet food brands containing algae Omega-3. By including Veramaris algae oil in their products, pet food producers can offer customers a sustainable option for keeping their four-legged friends healthy and happy.

Patricia Bianchi, ASC-MSC Seaweed Account Manager said: “Congratulations to Veramaris on becoming the first producers of algae-derived Omega-3 to be certified against the ASC-MSC Seaweed Standard. This certification confirms that the operation minimizes the impacts on the environment, with good labor conditions and positive impacts for the community.

“Our oceans are under great pressure to supply fish both for direct human consumption and for feed in the aquaculture industry. We are hopeful that the sustainable and responsible production of Omega-3 from algae will help to relieve some of this pressure on wild stocks and help reduce the risk of overfishing.”

Karim Kurmaly, Veramaris CEO said: “This achievement is an imperative milestone on our journey to expand the world’s access to sustainable EPA & DHA Omega-3. We are committed to working with partners along the value chain to bring transparent and sustainable solutions to the industry that results in healthy fish, healthy food and healthy oceans for generations to come. I extend my gratitude to the global Veramaris team that has worked very hard to bring us to where we are today with this great achievement.”

Gaining the ASC-MSC certification required a rigorous audit process against dozens of requirements for good management practices. An in-depth audit over many days was carried out by an independent company, SAI Global that checked records, took measurements, and interviewed operators to assess whether the facility met every requirement in the standard. These requirements include responsible energy use, minimal impacts on biodiversity, fair treatment and pay for all staff and involves a public consultation period.

Find out more about the ASC-MSC Seaweed & Algae Standard

Sysco tightens seafood sustainability policy to require more MSC- and ASC-certified seafood

January 14, 2021 — Foodservice distributor Sysco will significantly increase its purchases of certified responsible seafood by 2025, as part of an enhanced commitment with its partner, World Wildlife Fund (WWF).

The Houston, Texas, U.S.A.-based distributor will also expand its current responsible sourcing program for its U.S. broadline business to include sourcing for its specialty and Canadian broadline business, Sysco said in a press release. It is adding new commitments to prohibit the sale of endangered species, advance its traceability work, and help address deforestation.

Read the full story at Seafood Source

Lund’s Fisheries Announces New Hires as Part of New Investments in Consumer Brands

January 12, 2021 — The following was released by Lund’s Fisheries:

Lund’s Fisheries is excited to announce the hiring of four new senior executives and two additional sales and marketing staff.  The hires are the company’s latest investment in sustainable seafood production and marketing through its Lund’s Fisheries and Sea Legend brands.

“These new hires, in our sales, cold storage/logistics and quality assurance departments, are key to the company’s focus on continued growth of its production capacity and sales of innovative seafood products in the retail and food service sectors,” said Wayne Reichle, President of Lund’s Fisheries.

Joining the company are Mark Fratiello as its new Director of Sales and Marketing, Mike Wallace and John Fee as National Business Development Managers, Federico Sehringer as Compliance Officer and Quality Assurance Director, Joshua Farinella as Director of Compliance and Quality Assurance, and Gene Taormina as General Manager at Shoreline Freezers, located in Bridgeton, New Jersey.

Mark comes to Lund’s with an extensive sales background, including 10 years of experience in seafood sales and marketing.  In his role at Lund’s, Mark will lead the company’s seasoned sales team, comprised of Jeff Miller, Mike Wallace, Rick Marino and John Fee, to grow their fresh and frozen scallop, calamari, shrimp, finfish and value-added lines, working with a national broker to drive national sales to broadline distributors, restaurants, wholesale distributors, and retail.

“I’m excited to be with a company that’s looking to expand its reach in volume, sales channels, and infrastructure,” said Mark Fratiello. “It’s great to get in on the ground floor to help build the brands, and create new opportunities for the company to grow.  Lund’s investments in vessels and shoreside infrastructure provide an incredible foundation to build successful national seafood programs and bring consumers direct to the source.”

With its Lund’s Fisheries, Seafood Market and Sea Legend brands, Lund’s Fisheries is already a leading provider of sustainable, wild-caught sea scallops, calamari and finfish; the company harvested over 75 million pounds of seafood last year alone. Atlantic sea scallops and East Coast squid fisheries are certified as sustainable by the Marine Stewardship Council, which is an important selling point for consumers in a market increasingly interested in sustainability.  Additionally Lund’s is one of just a few domestic processors that clean calamari domestically, and offers customers products that have been both caught and processed in the U.S.

“Onboarding a national broker with a company that has more than 65 years of vertically integrated seafood experience is an exciting time in my career and a great opportunity to achieve Lund’s Fisheries strategic goals,” said Mike Wallace.

“I am happy to be associated with Lund’s, a company focused on sustainable fishing practices and centrally located in the Mid Atlantic, and geared towards producing the highest quality seafood for the food service industry,” said John Fee.

Federico and Joshua will be part of an expanded quality assurance team, where they will ensure that the products processed at our SQF-certified facilities continue to meet all regulations and standards, and that the high quality of our consumer products are maintained. Both bring years of experience in quality control to Lund’s. Federico has 18 years of food safety and quality control, both in the U.S. and Argentina. Joshua has 14 years of experience in several quality assurance roles.

“I’ve worked in retail, storage and distribution, and production. I’m glad to have the opportunity to work with a company that is able to do all of these things under one roof,” said Federico Sehringer.

“I’m ready to help the company take things to the next level,” said Joshua Farinella. “We have a strong foundation and reputation for quality to build on, and the right building blocks for continued success.”

While 2020 has been challenging for many, Lund’s Fisheries has continued investing in growing shoreside infrastructure to support sustainable fisheries, fishing vessels, and generational relationships with fishing families home-ported in Cape May, New Jersey. In mid-2021, Lund’s looks to break ground on a new 90,000 square foot cold and dry storage addition to its Shoreline Freezers facility. This investment will include additional processing space as well, which will help facilitate growth in sales.

“Lund’s methodical approach, vision and investment in state of the art equipment and facilities will advance the company’s distribution of sustainable seafood,” said Gene Taormina.

With production facilities in New Jersey, Massachusetts and California, 19 fishing vessels owned directly by the principals of the company, as well as the many independent owner/operated vessels the company works with, Lund’s welcomes its new team members and looks forward to continued growth in the harvest, production and marketing of sustainable seafood.

MarinTrust launches new verification tool for fishmeal plants

January 7, 2021 — A new verification tool from MarinTrust, the global marine ingredient standard for responsible supply (formerly IFFO RS), aims to help ensure value chain traceability via enhancing the recognition between Marine Stewardship Council (MSC) and MarinTrust standards.

The tool offers clarity regarding the “requirements for all fishmeal plants claiming to be receiving MSC certified materials with the intention of using this for MarinTrust recognition,” the organization said in a press release.

Read the full story at Seafood Source