Plenty More FISH in the SEA?

Case Study FOREVER FISH Plenty more FISH IN THE SEA?

Eighty percent of the world’s fish stocks are fished beyond sustainable limits – Forever Fish aims to reverse the trend.

Fish Sustainability Fishing location – certain areas of the It is vital that all processors, retailers, seabed are home to rare species, such the food service industry, and as cold water corals, and should be restaurateurs (in fact anyone involved avoided. Other sea areas are known with the procurement and sale of fish as nursery and feeding grounds for and seafood) do so responsibly and juvenile fish; these are often closed sustainably. Eighty percent of world to fisheries and these regulations WIDEN YOUR NET fish stocks are fished at or beyond must be adhered to. Did you know that 80% of a sustainable limit and only 1% of Seasonality of species – it is the fish consumed in the UK our oceans are protected. Global fish consumption is increasing year on considered irresponsible to fish for are from one of 5 species? year and fish provides an essential a species during its spawning season, They are: source of protein in many diets, e.g. if egg bearing lobsters are particularly in the developing world. caught, these must be returned to • Cod the sea so that the young can hatch. • Haddock What action is being taken? • Farmed Salmon Marks & Spencer and other major Commercial fisheries are assessed • Prawns retailers have committed to sourcing on an annual basis to determine 1 • Tuna wild fish species from fisheries that biomass and stock status. In the have been certified as sustainable Atlantic, the International Council One of the aims of the Marks by the Marine Stewardship Council for the Exploration of the Seas (ICES) & Spencer Forever Fish (MSC) or an equivalent third party. are responsible for carrying out these campaign is to encourage The MSC has a robust, transparent assessments and providing advice to governments and international customers to diversify from assessment framework so any fishery MSC certified is considered sustainable regulatory bodies with regard to these ‘big 5’ and try lesser by Marks & Spencer. fish stocks and safe catch limits. known varieties such as dab, There is no legal requirement to mackerel, squid, Torbay sole, If a species is not certified by the adhere to the advice offered by flounder, herring, sardines, MSC, various factors need to be ICES, however governments use brown crab and trout. These considered before consent is given this information to set a Total to procure; these include: Allowable Catch (TAC) for each of are not ‘new’ species, but are the commercial species, i.e. the total currently unpopular and Fish Species – Marks & Spencer have tonnage that can be legally fished. underutilised, often discarded a banned species list which includes by fishermen because there is species that are considered as critically Fishery assessments vary globally, little or no market. endangered on the International Union from comprehensive, scientific for Conservation of Nature (IUCN) red investigations to no assessment at Marks & Spencer have signed list (e.g. Bluefin Tuna) all. In some developing nations, the up to the Client Earth term ‘sustainability’ has no meaning, Sustainable Seafood Coalition, Fishing method – some catch so extra care must be taken when considering to source from a fishery. one of the aims of which is to methods, such as dredging and beam trawling, are very damaging to the find a use for these species environment and are only considered 1 Biomass, in ecology, is the mass of living biological organisms in a given area or ecosystem at a given time. and reduce the current sustainable if they are carried out in a Biomass can refer to species biomass, which is the mass of one or more species, or to community biomass, discard rate. well managed and controlled manner. which is the mass of all species in the community. Case Study FOREVER FISH

The Marine Stewardship How can fish stocks be sustained? Council (MSC) has a robust Through robust ecosystems framework so any MSC-certified based management plans; this means every species in fishery is considered sustainable the ecosystem is considered in the management plan. Production and Processing Fishery management has “ The catching sector consists of historically been developed A filleting either small day boats which line on an individual species basis. focus on inshore fisheries or larger, However, fisheries impact offshore fishing vessels that can many more species than their stay at sea for up to 3 weeks at a time. The majority of fish are gutted ” single target catch. It is vitally onboard immediately after capture, important that the whole then iced or frozen, until the vessel ecosystem is incorporated returns to shore. in management plans. Primary processing can then begin. 1. Fishing effort controls are The fishing vessel lands the catch put in place that include often directly into the processing Fresh limiting the number of days plant; the factory conducts a quality fish loins at sea, the size of fishing assessment, checking aspects such nets or trawls, agreeing as texture, temperature, and age. The a maximum trawl time delivery will be scored accordingly and rejected if out of specification. and setting a minimum mesh size to enable the Fish are then graded and sent small, juvenile fish to to the most appropriate filleting line, escape through the net. depending on their size, for removal of frame, head and skin. This is often 2. Closing areas of sea to an automated process. Wet fish fishing at certain times fillets of year, e.g. nursery areas, Fillets are then transferred to the spawning seasons. filleting line for further processing; this is generally a manual process 3. Marine Protected Areas where bones, poor trim, and any (MPAs) – these are additional foreign bodies are networks of protected areas discarded. The fillets are cut for utilisation in different products; in which fishing is restricted these include individually quick or banned. frozen fillets (IQF), fresh loins and block production. Off cuts are sent to be made into fish meal and animal Fish-based feed production. prepared meal

Depending on species and supplier, the fillets may be sent for smoking, marinating or curing, e.g. smoked salmon or smoked haddock. During secondary processing usually at the direct supplier, the fish fillets are further processed into their final product format. This is either plain wet fish fillets or into value added lines, such as ready meals. The products are then packed www.ukmpas.org/mapper.php and despatched. Case Study FOREVER FISH

Government advice to UK consumers on fish (Scientific Advisory Committee on Nutrition/Committee on Toxicology 2004)

Target group Portions per week Cautions

Women who are pregnant or One or two 140g portions Avoid shark, swordfish and marlin. lactating, women planning a and at least one portion of oily fish Restrict fresh tuna to two portions a pregnancy and children under 16 week and canned tuna to four years where possible portions a week, where possible

All other women, men and boys One or two 140g portions Restrict shark, swordfish and marlin over 16 years and at least one portion of oily fish to one portion a week.

Nutrition Nutrition information Fish is rich in protein, which is important for growth and development. White fish in particular are low in fat and Per 100g White Oily saturated fat. Oily fish are a rich source of the long chain omega-3 fatty acids, such as EPA (eicosahexaenoic acid) cooked weight Fish Fish and DHA (docosahexaenoic acid). These are associated Nutrient Haddock Salmon with many health benefits when eaten as part of a healthy, Energy 372kJ 812kJ varied diet, e.g. maintaining a healthy heart and may help to prevent strokes and heart disease, improving immunity 89kcal 194kcal and supporting brain development particularly in early Protein 21g 22g years. Our bodies cannot make long chain omega-3 fats Fat 0.6g 12g very efficiently so it is important to include good sources in our diet such as oily fish. Saturated fat 0.1g 4.7g Long chain omega-3 200mg 1700mg Fish provide a good range of micronutrients, especially fatty acids the minerals phosphorus, selenium, potassium, iodine, Vitamin A Trace 14μg zinc and magnesium. Fish can also be a source of calcium, if consumed with edible bones, such as sardines. Oily fish Vitamin D Trace 8.7µg are the best source of vitamin D in the diet and can make Vitamin E 0.41mg 2.07mg a significant contribution to vitamin D intake to help Vitamin B1 0.04mg 0.22mg strengthen bone health and boost immunity. Vitamin B2 0.11mg 0.14mg We should aim to have at least two portions of fish a week, Vitamin B6 0.41mg 0.81mg one of which should be oily. One portion of fish is roughly µ µ 140g, which is equivalent to a medium fillet of Haddock Vitamin B12 2 g 4 g or Pollack or one whole fillet of Mackerel. Iron 0.1mg 0.4mg Calcium 29mg 23mg There is a maximum limit to eating oily fish for women of childbearing age because this type of fish may contain Zinc 0.4mg 0.7mg pollutants, such as dioxins and PCBs (polychlorinated Magnesium 30mg 29mg biphenyls). They should also avoid deep-sea fish such Potassium 440mg 390mg as shark, swordfish or marlin and limit canned tuna to four portions a week because these may contain a high level Phosphorus 200mg 270mg of mercury which is harmful to the child’s developing Selenium 36µg 28µg nervous system. Iodine 340µg 44µg