The Fish We Eat

I know I pass on tips for eating meat when I am not myself a meat eater but I feel that being a vegetarian is only one way to help the cause for sustainability, the other is advocating smart carnivorous purchases.

Eating fish is a necessity for some and for others a joy or maybe you fit into both categories. Whatever your reasons for eating our puckered pals, make an educated choice for our environment using the guide below.

Here’s a snapshot from an article by Sarah Wilson if you don’t have time to click this link.

The Australian Marine Conservation Society (AMCS) have developed the first online sustainability guide for seafood consumers in Australia. It was developed in response to growing public concern about overfishing and its impact on our oceans and their wildlife, and is designed to help you make informed seafood choices and play a part in swelling the tide for sustainable seafood in Australia.

The guide lists fish according to ‘better’ option, ‘think twice’, or ‘no’- which basically means don’t eat it if you have a conscience.

According to the sustainability guide, some of the well-known ‘better’ options include

– sardines,
– whiting, calamari,
– oysters; and
– mahi mahi.

We should be saying “no” to:

– tuna,
– salmon,
– gemfish; and
– farmed barramundi

Some of the ‘think twice’ fish include prawns (farmed in Australia), dory, and wild barramundi. See the guide for a full list and explanation of all fish, and if you’re interested, I’ve posted before on which tinned tuna to buy. SW

Goodluck finding fish mongers that support AMCS guidelines and can help you find other sustainable seafood species for the table, this should be an evolving list dependent on supply and fish populations.  I look forwad to your comments.

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