MSC CERTIFIED SUSTAINABLE

seafoodAND WHERE TO FIND it

The MSC certified showcased in this gallery are primarily from Australia, New Zealand and the Western and Central Pacific , with a few from Asia. For the past 20 years, MSC has proven that it’s a force for the good of the ocean. When you choose MSC certified sustainable , you are enabling future generations to enjoy seafood while keeping our full of life, forever.

You are supporting the ongoing vitality of the marine environment, the species that call it home, and the communities that it feeds and supports. Foreword

I am delighted to present a gallery of the Your choice is enabling this positive change. Marine Stewardship Council’s certified seafood, When you choose the blue tick, you are also specifically from the waters surrounding Oceania responding to growing consumer expectations on (Australia, New Zealand and the Western Central the importance of having a third-party certified Pacific Ocean) and selected Asian countries. label on seafood products.

Wild, traceable, sustainable: the blue MSC We encourage more wholesalers, suppliers, label is only applied to wild fish or seafood retailers, brands, chefs, caterers, restaurants, from that have been certified to the hotels, airlines, cruise/shipping companies, MSC Fisheries Standard, a science-based set of health supplements, pet food brands and requirements for sustainable . any institutions that use and serve seafood to join this movement, in to create lasting, We are inter-dependent on our oceans as they impactful change. play a significant role in determining our climate, supply of food, maintains livelihoods, and for This gallery will hopefully be a good starting many of us, they are a part of our identity and a point in terms of reviewing and considering the breathtaking wonder. range of MSC certified seafood. More information on the can be seen through the MSC There is no doubt our oceans are under website and the hyperlinks provided. tremendous pressure – overexploitation, pollution and effects of global warming. Every Thanks to those of you who are keen to embrace decision we take and make, big or small, will the MSC vision, alongside your organisational navigate the trajectory of our nations, people intent and your own personal desire to conserve and communities. our oceans, supporting its vibrant biodiversity today, tomorrow, and into the longer term. The growing demand around the world in the past two decades for MSC certified seafood, now valued at over US$8 billion has incentivised Anne Gabriel tangible improvements on our seas from Program Director increasing fish populations, protection of marine MSC Oceania habitats and the surrounding eco system , as well [email protected] Sea lion from chooses the blue label. as effective management regimes in place. Taronga Zoo Contents

Lobster 7 Pipi - Australia 20 Blue Swimmer 8 - yesso 21 Crystal Crab 9 - lyrate hard 22 Southern Blue Whiting 10 Tiger 23 11 Banana Prawn 24 Hoki / Blue Grenadier 12 Endeavour Prawn 25 Hake - southern 13 Western King Prawn 26 Icefish 14 27 PINK Ling 15 Toothfish - Antarctic 28 - flathead grey 16 Toothfish - Patagonian 29 17 - Skipjack 30 Brownlip Tuna - yellowfin 31 Greenlip Abalone Tuna - 32 Abalone 18 CONNECTING SUPPLY Pearl - Silverlip 19 AND DEMAND FOR SUSTAINABLE SEAS 33 Fisheries 04

01 Australia 05 02 New Zealand • Albacore Tuna • Albacore Tuna • Banana Prawn • Antarctic Toothfish • Blue Swimmer CraB • Hake • Crystal Crab 06 • Hoki / Blue Grenadier • Endeavour Prawn 03 • Orange Roughy • Greenlip, Brownlip  • PINK Ling & Roe Abalone • • Hoki / Blue Grenadier • Southern Blue Whiting • King Prawn • Mackerel IceFish 03 Western and Central Pacific Ocean •  (Chilean Seabass) 01 • Albacore Tuna • Pipis • skipjack tuna • Rock • • Sardine 04 Japan • Sea Mullet • Silver Lipped Pearl Oyster • scallop • SwordFish 02 05 CHINA • Tiger Prawn • Yellowfin Tuna • Scallop

06 Vietnam

• Clam MSC Certified Species Lobster () Lobs ter w i th p a s s i o n

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The Western Rock Lobster industry is an iconic, a

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along Western Australia’s between Bay u s

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r be certified as sustainable by the Marine Stewardship d Council (MSC) in 2000.

Did you know? The Western Rock Lobster is sometimes called ‘’ or ‘crays’. Their long antennae are used for navigation, self-defence and communicating. They can live for more than 20 years and grow to weigh 5 kg. They can regrow legs and antennae lost because of skirmishes with predators.

Trends: Western Australia rock lobster is the most valuable single-species fishery in Australia. Exported to China and sold domestically in Australia.

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CERTIFIED FISHERY Location Gear Type

Australian Western Rock Lobster Since 2000 Eastern Indian Ocean Traps – pots Blue Swimmer Crab ()

The Peel-Harvey Estuary, south of Perth, Western Australia, makes history as the world’s first shared commercial and recreational fishery to jointly achieve MSC certification and carry the MSC blue fish tick. Close to 100 tonnes of crab a year are landed by commercial fishers, all of which are sold locally in Australia, and similar amounts are caught by recreational fishers. Did you know? A powerful swimmer and voracious hunter and scavenger, blue swimmer are sometimes called ‘blue manna’ or ‘blueys’. The biggest blue swimmer crab caught in WA weighed more than a kilogram. Blue swimmer crabs eat small fish and , molluscs, worms, and occasionally, algae and seagrass. In turn, they are prey for fish and birds. When juvenile or adult, they are vulnerable to various and birds eating them. Trends: The blue swimmer crab is also a dinner table favourite. They yield about 35% , are medium priced and have a mild, sweet, nutty flavour. Sold mostly for domestic consumption in Australia.

CERTIFIED FISHERY Location Gear Type

Peel Harvey Estuarine Commercial Blue Swimmer Crab and Eastern Indian Ocean Traps Sea Mullet Since 2016 Crystal Crab (Chaceon albus)

The crystal crab is endemic to the deep coastal waters off the Western Australian coast. The MSC certified Australian West Coast Deep Sea Crab fishery is closely managed in allowable harvest, and protection through size limits with restrictions to protect . Did you know? Like all crabs, the crystal crab is a decapod, which means it has 10 legs. Crabs are scavengers, which means they feed on dead and plant material. Sometimes called snow crabs, they are known to be slow growing, as are most other deep-water species, and may live up to 30 years of age. Trends: The crystal crab is considered one of the best tasting crab around the world because it grows and lives in such an unpolluted and stable environment. Most of the catch is sold live to Asian markets, both domestically and internationally.

CERTIFIED FISHERY Location Gear Type

Australian West Coast Deep Sea Crab Since 2016 Eastern Indian Ocean Traps - pots Southern Blue Whiting (Micromesistius australis)

Did you know? Trends: Two southern blue whiting fisheries are MSC certified Southern blue whiting are widely dispersed most of the Delicate, moist and easily flaked flesh characterises in the New Zealand Exclusive Economic Zone (EEZ), to year but form dense schools when they come together southern blue whiting. It has a low oil content and the south and southeast of South Island. The Deepwater to spawn. They are an important food source for other firmer flesh than the blue whiting from the northern Group, which represents quota owners, works in close species and play an important role in the pelagic hemisphere. Like other New Zealand deep water finfish partnership with Fisheries New Zealand in managing ecosystem. species, southern blue whiting is taken commercially, the stocks. and the majority is exported to Europe, Japan, Russia and Spain.

CERTIFIED FISHERY Location Gear Type

New Zealand Southern Blue Whiting Trawl Since 2012 Southwest Pacific Trawl - midwater trawl, trawl - other SARDINE (Sardinops sagax)

Sardin es in ma sa l Did you know? a The term “sardine” was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which The South Australia Sardine Fishery has become the first were once abundant. Sardines feed almost sardine fishery in the southern hemisphere to earn the exclusively on zooplankton, “ plankton”, MSC blue fish tick. It is the largest wild catch fishery in and congregate wherever this is abundant. Australia—by volume to be certified thanks to a joint commitment between the South Australian Sardine Industry Association and the Department of Primary Trends: Industry and Regions South Australia (PIRSA). Sardines are commercially fished for a variety of uses: for bait; for immediate consumption; for drying, salting, or smoking; and fish meal or oil.

CERTIFIED FISHERY Location Gear Type

South Australia Sardine Since 2018 Eastern Indian Ocean Surrounding nets - with purse lines (purse seines) This material has been reproduced with permission of the Australian Postal Corporation. © Copyright Australian Postal Hoki / Blue Grenadier ( novaezelandiae) Corporation. This illustration is by Dr Lindsay Marshall, a natural history artist and a shark scientist.

In Australia, hoki, also known as blue grenadier, live in the waters off southern Australia, from New South Wales to Western Australia, including around the coast of Tasmania.

In 2001, New Zealand hoki was the first large-scale whitefish fishery to achieve MSC certification. Like all major commercial fisheries in New Zealand waters hoki h with chip i fiis otl is managed by Fisheries New Zealand using a quota ok e c H ol management system. es la w a n d

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Hoki is a fast-growing, long, sleek fish, living for 20- Hoki flesh is delicate, succulent, and tastes slightly i

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25 years and can grow to over a metre in length. It sweet, producing a medium flake once cooked. It is s a

is caught using both mid-water and bottom trawl. more flavourful than most other white fish because g u

There are seams of fat that surround hoki flesh, a of its higher fat content but is still relatively mild tasting. c

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which although not visually appealing, are full of Hoki is usually sold as frozen fillets internationally with m

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l essential Omega-3 fatty acids. Adults are between five most fresh hoki marketed in New Zealand and Australia, e and 20 years old. though limited supplies are available for export to the USA, Europe and Japan.

CERTIFIED FISHERY Location Gear Type

New Zealand Hoki Since 2001 Eastern Indian Ocean, Trawl - bottom trawl Australia Blue Grenadier Since 2015 Southwest Pacific Trawl - midwater trawl Hake - southern ()

hake w ried ith c n f ris Pa p Did you know? sw This species of hake is restricted to New Zealand, but ee t there are more than a dozen hake and whiting species g a r that inhabit temperate and cold waters in the northern l i and southern hemispheres. Hake have a maximum age c of at least 25 years and reach sexual maturity between six and ten years. The fishery operates in the New Zealand Exclusive Economic Zone (EEZ) in three management areas around Trends: the country’s South Island. The major commercial Hake flesh is moist and white with few bones and a fisheries in New Zealand waters are managed by soft, delicate texture. Hake, like its relative hoki, is Fisheries New Zealand, through a quota management particularly suitable for making fast-food products like system. fish fingers. Most of the catch is exported to Australia, Europe, Japan, Korea and South Africa.

CERTIFIED FISHERY Location Gear Type

New Zealand Hake Trawl Since 2014 Southwest Pacific Trawl - bottom trawl Mackerel Icefish(Champsocephalus gunnari)

Did you know? Trends: Mackerel icefish are distributed widely in sub- Mackerel icefish are part of a group of species found Most of the HIMI product is exported to Russia, Poland, Antarctic latitudes, mainly around islands. The exclusively in the Southern Ocean known as ‘white Taiwan and China. Australia mackerel icefish fishery is in the waters blooded’ fish. These species survive without the red off Heard Island and McDonald Islands (HIMI). oxygen-carrying pigment, haemoglobin, in their blood cells. This means their blood is colourless. They grow to around 44cm and are thought to live 4-5 years.

CERTIFIED FISHERY Location Gear Type

Australian Heard Island and McDonald Islands Toothfish Antarctic and Southern & Indian Ocean Trawl - bottom trawl & IcefishSince 2006 Trawl - midwater trawl PINK Ling (Genypterus blacodes)

Did you know? Trends: The fishery operates in five areas of the New Zealand The common ling is the longest and one of the largest of Ling is a versatile, firm-fleshed fish that can be cooked in Exclusive Economic Zone (EEZ), where ling are widely the -like fish, and can reach lengths of 200 cm and practically every way: baked, barbequed, in casserole, distributed throughout the middle depths (200–800 weights of 30 kg. Ling, also known as pink cusk-, live in curry, poached, smoked, steamed, in soup/chowder, metres). The major commercial fisheries in New Zealand to a maximum age of about 30 years. or fried. Most of the catch (over 90%) is exported to waters are managed by Fisheries New Zealand using a Australia, Europe, Japan, Korea and South Africa. quota management system (QMS).

CERTIFIED FISHERY Location Gear Type

New Zealand EEZ Ling Trawl and Longline Since 2014 Southwest Pacific Longlines, bottom trawl Mullet - flathead grey(Mugil cephalus)

Did you know? Trends: This fishery on the Peel Harvey Estuary, south of Perth, Mullet has been a part of human diets for thousands Mullet is a versatile fish. The flesh is meaty and oily, Western Australia comprises eleven commercial vessels of years – they were an important source of food for substantial even. It is excellent smoked. Also try it licensed to catch sea mullet, using gill and haul nets. the ancient Romans. These fish are still popular and baked; in a casserole; poached; or steamed. The roe Haul nets are used to encircle a school of fish, while widely consumed. Mullet is also known as “jumping” or of mullet is considered a delicacy. Catches are sold to gill nets are static. “happy mullet” because it often jumps and vigorously local markets in Australia. skips across the surface of water.

CERTIFIED FISHERY Location Gear Type

Peel Harvey Estuarine Commercial Blue Swimmer Crab Eastern Indian Ocean Gillnets, haulnets and Sea Mullet Since 2016 Orange roughy (Hoplostethus atlanticus)

Around 70 percent of the total catch of New Zealand’s orange roughy has achieved certification to the MSC Fisheries Standard and is now eligible to carry the MSC blue fish tick.

In partnership with Fisheries New Zealand, the fishing ANGE industry has invested heavily in rebuilding orange IED OR ROUG -FR HY roughy stocks, including setting zero catch limits for over AN WI P TH 10 years. They are now managed using a conservative A harvest strategy supported by a comprehensive research C IT R and monitoring plan. U S

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Orange roughy are slow-growing, long-lived fish F L O

belonging to the Trachichthyidae family (roughies). W

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D Orange roughy has firm flesh with a mild flavour. It is sold skinned and filleted, fresh or frozen. Most of the catch is exported to China, the USA and Australia.

© Deepwater Group © here CSIRO Oceans and Atmosp

CERTIFIED FISHERY Location Gear Type

New Zealand Orange Roughy Since 2016 Southwest Pacific Trawl - Bottom trawl Brownlip Abalone (Haliotis conicopora) Greenlip Abalone (Haliotis laevigata) Roe Abalone (Haliotis roei)

Western Australia’s internationally desired brownlip, greenlip and roe abalone are the first abalone in the world to earn the MSC blue fish tick.

The abalone fishery gained certification through a Western Australia Department of Primary Industries and Regional Development program facilitating opportunities for all of the state’s fisheries to be assessed to the MSC Fisheries Standard.

Abalone divers operate from small vessels, using a ‘hookah’ (surface supplied breathing apparatus) or scuba equipment. The are prised from rocks using an ‘iron’. Trends: Did you know? This firm muscle is highly prized, especially by Asian Unlike most other popular molluscs, including , restaurants in Australia and overseas, making abalone and which are bivalves with two shells one of Australia’s most highly-valued seafood species. hinged together, abalone has just one shell. Abalone Abalone operates in a multimillion-dollar market shells have led to the name ‘ear shells’ or ‘sea ears’ in between Australia, Japan, China and South-East Asia, many languages. and is sold canned, frozen, and increasingly as fresh product

CERTIFIED FISHERY Location Gear Type

Western Australia Abalone Since 2017 Eastern Indian Ocean Hand gathered Pearl oyster - Silverlip (Pinctada maxima)

Wild pearl oysters are hand-gathered from Australia’s northwest coast, by license holders operating in Western Australia and the Northern Territory. The oysters are used for pearl meat, pearl, and mother of shell products. Did you know? One day, beyond its meat and mother of pearl shell, we may see wild pearls carrying the MSC blue fish tick. Trends: The fishery is the second most valuable in Western Australia. It serves a commercial market extending from Australia to Hong Kong, the USA, Europe and Japan.

CERTIFIED FISHERY Location Gear Type

Australia Silver Lipped Pearl Oyster Since 2017 Eastern Indian Ocean Hand gathered Pipi - Australia (Donax deltoides)

The pipi, or Goolwa cockle as it’s locally known, is a small clam-like bivalve (shellfish) that has provided Australians with sustenance since the Ngarrindjeri people first fished the region thousands of years ago.

Partnering with South Australian Research and Development Institute (SARDI), and with support from Primary Industries and Regions South Australia (PIRSA), it was the second fishery in South Australia to achieve Trends: MSC certification. Pipis are processed and sold to local restaurants in South Did you know? Australia and further afield, through supermarkets and seafood retailers, and increasingly to export markets. Pipis are collected by hand using rakes and a technique known as the ‘pipi shuffle’ which has been used for Whether steamed on the BBQ, smothered in butter and generations. This well-known art has kept technology at garlic, or tossed through spaghetti with chilli and lemon, bay, ensuring that beach craft and sustainability reign savvy chefs and seafood lovers alike are hooked, and the . humble bivalve’s popularity is growing exponentially.

CERTIFIED FISHERY Location Gear Type

South Australia Lakes and Coorong Pipi Since 2016 Eastern Indian Ocean Hand gathered Scallop - yesso (Patinopecten yessoensis)

The Yesso scallop is a cold-water bivalve mollusc. It is naturally distributed in coastal, sub-Arctic areas of the eastern Pacific including the Japan Sea and southern Sea of Okhotsk—around Sakhalin Island, Hokkaido, and of scallops, ad roa northern Honshu. The Zhangzidao scallop fishery in al st s ed rm s the north of China’s Yellow Sea­—was the first Chinese a q W u fishery to achieve certification to the MSC Fisheries a s h Standard. ,

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CERTIFIED FISHERY Location Gear Type

Japanese Scallop Hanging and Seabed Enhanced Fisheries Since 2013 Northwest Pacific Miscellaneous gear Zhangzidao Scallop, China Since 2015 Clam - lyrate hard (Meretrix lyrata)

The first MSC-certified fishery in Southeast Asia, the Ben Tre clam fishery located in Vietnam’s Ben Tre province covers a 65km area off the coast and contains more than Keralan cl 4,800 hectares of protected mangroves. am c ur r The fishery’s certification has helped conserve natural y resources, support local communities, and positively impact the bottom line of the business.

Did you know? The clams in this fishery are harvested by hand at low tide using metal rakes and collected in mesh sacks. A net Trends: to allow the return of small clams is used: the width of the The main markets are still local, but clam products are rake and the size of the net mesh are closely regulated. increasingly being exported to international markets The use of machines for harvesting clams is banned. such as the Europe, Japan, China, Taiwan and the USA.

CERTIFIED FISHERY Location Gear Type

Vietnam Ben Tre Clam Since 2009 Western Central Pacific Miscellaneous gear (hand gathered) Tiger Prawn ( esculentus & P.semisulcatus)

More than half of wild-caught in Australia are now MSC certified. This is important, as in many cases they are found in areas of particular ecological significance, and fishing methods must not damage the delicate environmental balance. Did you know? awn mouss Prawn trawling is an active fishing method which Pr elin e d involves towing a conical-shaped net spread open by um pl two or four steel or timber trawl doors over the seabed, in g commonly called otter trawling. All nets in the fishery s

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Trends: e r Serve chilled cooked tiger prawns whole with mayonnaise or aioli to show off their dramatic colour. Add to soups — their firm flesh holds together well or cook them on the . These prawns are sold fresh or frozen, raw or cooked domestically to supermarkets in Australia, as well as exported to premium Asian markets, mainly China and Japan.

CERTIFIED FISHERY Location Gear Type

Australian Northern Prawn Since 2012 Eastern Indian Ocean Trawl - bottom trawl, otter trawl Exmouth Gulf Prawn, Australia Since 2015 Western Central Pacific Shark Bay Prawn, Australia Since 2015 Banana Prawn (Fenneropenaeus merguiensis & Fenneropenaeus indicus)

Spicy p raw n st ir f r More than half of wild-caught prawns in Australia are y now MSC certified. This is important, as in many cases they are found in areas of ecological significance, and fishing methods must not damage the delicate environmental balance.

The Northern Prawn Fishery is Australia’s largest prawn fishery, which runs from Cape Londonderry in WA, all the way to the Torres Strait including the Gulf of Carpentaria.

Did you know? Trends: Banana prawns are mostly caught during the day, and Banana prawns are a rising favourite for Australians due in some areas good annual catches are linked with to their light, sweet flavour. They present well as they heavy rainfall earlier in summer. The two species can retain their shape when cooked. Banana prawns are be distinguished by their leg colour­—red in the redleg more commonly used in hot dishes rather than in cold banana prawn, and cream or yellow in the white banana salads or platters. prawn.

CERTIFIED FISHERY Location Gear Type

Australian Northern Prawn Since 2012 Gulf of Carpentaria Trawl - bottom trawl , otter trawl Endeavour Prawn (Metapenaeus endeavouri & Metapenaeus ensis)

Both species of endeavour prawn, red and blue, live in tropical waters. They are short-lived and fast-growing. Did you know? Blue endeavour prawns have a pale brown to pink body with a sliver of bright blue or red on the tail fin. They range in weight from about 22-30g and 7-14cm in length. Rendeavours are slightly smaller. Trends: Endeavour prawns have a medium to strong flavour, which is generally sweet, and the flesh has a firm texture. It has a low to medium oiliness. The flesh is translucent raw and when cooked becomes white with pinkish bands.

CERTIFIED FISHERY Location Gear Type

Australian Northern Prawn Since 2012 Eastern Indian Ocean Trawl - bottom trawl , otter trawl Exmouth Gulf Prawn, Australia Since 2015 Western Central Pacific Western King Prawn (Penaeus (Melicertus) latisulcatus)

King prawns are the most commonly caught prawn in Australia. More than 50% of the wild caught prawns in Australia are now MSC certified sustainable. Spencer Gulf Prawn fishery was the first prawn fishery in Asia Pacific and the first king prawn fishery in the world to be MSC certified.

Did you know? King prawns are nocturnal, burrowing into the seabed during the day and emerging at night to feed. Trends: These prawns are “King” in Australia and the most popular due to their great taste, presentation and versatility in the kitchen. The prawns are sold in Australia and the USA, with additional target markets in Singapore and Europe.

CERTIFIED FISHERY Location Gear Type

Spencer Gulf King Prawn, Australia Since 2011 Eastern Indian Ocean Trawl – bottom trawl , otter trawl Shark Bay Prawn, Australia Since 2015 Exmouth Gulf Prawn, Australia Since 2015 Swordfish(Xiphias gladius)

Did you know? Trends: Swordfish are a highly migratory species and their Swordfish have special organs next to their that Swordfish is one of the meatiest fishes you will find; the distribution is influenced by environmental conditions keep their brain and their eyes warm in cold water, while flesh is cut into “,” making it ideal for grilling and and water temperature. greatly improving their ability to see as they mostly skewering, as well as other cooking methods that don’t eat at night. They have few predators which include fare well with more delicate fish varieties. The mildly Walker achieved MSC certification following humans, large , and killer whales. They are one sweet flavour is perfect for the addition of marinades a four-year effort and a significant investment towards of the fastest fishes in the ocean. and sauces, and the cooked fish results in a moist, ensuring the sustainability of their fishery. somewhat meat-like texture if it is not overcooked.

CERTIFIED FISHERY Location Gear Type

Walker Seafood Australian Albacore, Yellowfin Tuna, and Swordfish Southwest Pacific Hooks and lines – longlines Longline Since 2015 Toothfish - Antarctic ( mawsoni)

sh wit ROSS SEA othfii h Red To Wi ic ne ct , Antarct ic Toothfish with Red Wine, r Ch ta o n r Chorizo Risot to and Saffron, Fennel Broth The Ross Sea region near Antarctica is one of the most A iz o Did you know? pristine environments in the world. This fishery is very R i These fish have long been studied for their ability to s 150 g Antarctic Toothfish portion Method: tightly regulated and all vessels are required to carry two o

t For Broth Broth: Place the fish stock, saffron and fennel in a pot. Bring to the boil and simmer for

produce anti-freeze proteins that keep their blood from t 20 minutes. Whisk egg whites with broken eggshells. Then pour over the simmering stock, fishery observers at all times to monitor fishing activities, 500 ml fish stock

o which will start foaming up. Simmer for a further 10 minutes and then strain. 1 large fennel bulb, chopped

crystallising. They live to almost 50 years of age and a Pour the stock back in the pot and simmer for another 20 minutes, skimming it regularly.

collect biological data and ensure that measures are 2 g saffron n Place chinois (fine colander) and muslin cloth on top and strain the stock. You should get a 2 egg whites with shell

taken to avoid the incidental bycatch of seabirds. grow relatively slowly. They likely mature between 13 d golden aromatic broth. Keep it warm.

S For Risotto Risotto: Heat the stock in a saucepan and keep it warm at the side of the stove. Melt half the

a butter in a shallow saucepan, add the onion with diced chorizo and sauté until onions are

and 17 years of age (120-133 cm in length). 500 ml fish stock f translucent. Add garlic and thyme, cook for a further 2 minutes. Stir in the rice and sauté

150 g butter

f it, stirring constantly, until it absorbs the butter, for about 2 minutes. Stir in about half Information gathered by the fishery contributed to the r

1 onion the wine with a little salt and pepper. Simmer, stirring, until the rice starts to dry, about

o 2 sprigs of thyme 5 to 7 minutes. Add 2 ladlefuls of hot stock and continue simmering, stirring gently but

Trends: n establishment in 2017 of the world’s largest Marine constantly. When the rice dries again and needs more liquid, add the remaining wine.

, 2 cloves finely chopped garlic

F 200 g Arborio rice Continue cooking, stirring all the time and adding more stock in batches. At the end of e

Protected Area, in the Ross Sea. To reduce the impact n

Main markets are currently in the USA, Asia and Europe. 500 ml red wine (merlot) cooking, the rice should be tender, still slightly al dente and creamy. Now add green peas,

n take the risotto from the heat, and add the remaining butter in pieces, half the cheese,

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of the fishery, much of the squid and mackerel bait used chives, and stir it into the rice as it melts. Taste and adjust the seasoning. Set aside.

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o t Toothfish: Heat oil in a pan, season the fish well and sear on one side for 3 minutes or until h 80 g green peas is sourced from assessed and managed stocks from New golden. Turn over and repeat the process on medium heat until fish is cooked. ¼ cup chopped chives Zealand waters. To serve: Place the risotto in a middle of the bowl, top with Toothfish and pour the saffron broth from the side. Garnish with left over cheese.

The Ross Sea Antarctic Toothfish Fishery began in 1996, and was certified as sustainable and well managed by the Marine Stewardship Council in 2010. The area is covered by ice for 9 months of the year and, as such, the fishery only operates I love cooking with between December and February. This gives natural protection to the fish during spawning periods. Ross Sea Toothfish. It has Vessels fishing in the Ross Sea apply to CCAMLR annually and are licensed to fish for the season. Daily reporting from all vessels, and observers on every vessel, ensure the a meaty characteristic, yet total allowable catch is not breached. Significant areas of the Ross Sea are closed to all  fishing in order to preserve biodiversity. is so delicate in flavour CERTIFIED FISHERY Location Seabird mitigation in the Ross Sea has been outstandinglyGear successful Type with vessels not with snow white flesh and having caused any seabird mortality for over a decade. Every effort is made by the fleet to ensure the pristine Antarctic environment is maintained in its original state. a creamy texture. Ross Sea Toothfish LonglineSince 2010 Antarctic & Pacific Hooks and lines – set longlines - Sunil Kassote - Auckland Fish Market, New Zealand

32 | Toothfish: Sustainable. Healthy. Delicious. Toothfish: Sustainable. Healthy. Delicious. | 33 This material has been reproduced with permission of the Australian Postal Corporation. © Copyright Australian Postal Toothfish - Patagonian (Dissostichus eleginoides) Corporation. This illustration is by Dr Lindsay Marshall, a natural history artist and a shark scientist.

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Patagonian toothfish (also known as Chilean seabass) R Did you know? o is a large predatory and opportunistic scavenging fish a

s that can reach an age of around 50 years and grows Toothfish are slow to mature, and populations have t

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However, stocks are rebuilding, and more than half a Toothfish are fished around islands deep in the Southern t

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the total catch now comes from certified sustainable Ocean, thousands of kilometres south of Australia. S

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fisheries. u Vessels spend months at sea on each fishing trip, with c

crews contending with sub-zero winds, ice cold sea e spray and towering waves. . Trends: Its white, flaky, moist flesh is highly sought after by chefs due to its versatility and being rich in Omega 3 fatty acids. Main markets are currently in the USA, Asia and Europe.

CERTIFIED FISHERY Location Gear Type

Australian Heard Island and McDonald Islands Icefish and Southwest Pacific; Antarctic and Hooks and lines – set longlines, Toothfish Since 2012 Southern & Indian Ocean trawl - bottom trawl, midwater trawl Macquarie Island (MI) Toothfish Since 2012 Tuna - Skipjack (Katsuwonus pelamis)

Did you know? Trends: Skipjack are a highly productive and migratory tuna. They Skipjack are the smallest and most abundant of the Most skipjack is processed into canned products. grow up to a metre in length and gather in surface shoals major commercial tuna species, with a lifespan of about of up to 50,000 individuals. They spawn throughout the 8-12 years. Although tuna provide food and livelihoods year, reproducing at a greater rate than other species of for people, they are more than just seafood. They are tuna and are responsible for more than half the world also a top predator in the marine food chain, maintaining tuna harvest. a balance in the ocean environment.

CERTIFIED FISHERY Location Gear Type

PNA Western and Central Pacific Skipjack and Yellowfin, Unassociated Pacific Surrounding nets with purse lines / Non FAD Set, Tuna Purse Seine Since 2011 (purse seines) Tri Marine Western and Central Pacific Skipjack and Yellowfin Tuna Since 2016 pole and line Solomon Islands Skipjack and Yellowfin Tuna Purse Seine and Pole and Line Since 2016 hooks and lines Talley’s New Zealand Skipjack Tuna Purse Seine Since 2017 WPSTA Skipjack and Yellowfin Tuna Free School Purse Seine Since 2018 Tuna - yellowfin( albacares)

Did you know? Trends: Yellowfin is one of the largest species of tuna in the world. Yellowfin can live up to seven years. Their torpedo shaped Yellowfin tuna is available fresh, frozen, and canned. They are torpedo-shaped with dark metallic blue backs, body gives them the ability to move at top speeds but Canned yellowfin tuna is sometimes marketed as “light” yellow sides, and a silver belly. They have very long anal also to move around for very long periods of time. tuna and is slightly darker than albacore. Fresh and and dorsal fins and finlets that are bright yellow. They are frozen yellowfin is sold as loins and steaks. highly migratory and are found throughout the Pacific, Atlantic and Indian Oceans.

CERTIFIED FISHERY Location Gear Type

PNA Western and Central Pacific Skipjack and Yellowfin, Unassociated Pacific Hooks and lines – Longlines / Non FAD Set, Tuna Purse Seine Since 2011 Surrounding nets with purse lines Fiji Albacore and Yellowfin Longline Since 2012 (purse seines) SZLC, CSFC & FZLC Cook Islands EEZ South Pacific Albacore & Yellowfin LonglineSince 2015 Walker Seafood Australian Albacore, Yellowfin Tuna, and Swordfish LonglineSince 2015 Solomon Islands Skipjack and Yellowfin Tuna Purse Seine and Pole and Line Since 2016 American Samoa EEZ Albacore and YellowfinSince 2017 SZLC, CSFC & FZLC Federated States of Micronesia EEZ Longline Yellowfin Tuna Longline Since 2018 French Polynesia Albacore and Yellowfin Longline Since 2018 WPSTA Skipjack and Yellowfin Tuna Free School Purse Seine Since 2018 Tuna - albacore (Thunnus alalunga)

Did you know? Albacore is a highly migratory fish that roams all the Albacore tuna have a life span of 11 to 12 years, but they Most albacore is caught by longline and is landed whole world’s tropical and temperate oceans. Due to their fast reach reproductive maturity at around five to six years. into a variety of canneries, notably in Thailand and metabolism and high oxygen requirement albacore are During spawning, females produce between 800,000 American Samoa. Recently, a significant proportion of always on the move and never rest. Unlike other tuna and 2.6 million eggs. albacore has also been exported to canneries in Spain. species that mainly eat small fish, albacore feed almost Albacore is also sold fresh as sashimi in domestic, entirely on squid. Trends: Japanese and US markets. MSC certification has offered This tuna species is often marketed as “white tuna” in new opportunities for marketing of canned product, supermarkets and is mostly canned. which can be exported globally.

CERTIFIED FISHERY Location Gear Type

New Zealand Albacore Tuna Troll Since 2011 Pacific Hooks and lines – longlines Fiji Albacore and Yellowfin Longline Since 2012 trolling lines SZLC, CSFC & FZLC Cook Islands EEZ South Pacific Albacore & Yellowfin Longline Since 2015 Walker Seafood Australian Albacore, Yellowfin Tuna, and Swordfish Longline Since 2015 American Samoa EEZ Albacore and Yellowfin Since 2017 French Polynesia Albacore and Yellowfin Longline Since 2018 CONNECTING SUPPLY AND DEMAND FOR SUSTAINABLE SEAS The list of species from the respective fisheries listed in this eBook are all currently certified at the time of producing this material. Status may change so it is advisable to always confirm from the information on theMSC website.

• American Samoa EEZ Albacore and Yellowfin Longline • PNA Western And Central Pacific Skipjack And Yellowfin, Unassociated / Non Fad Set, Tuna • Australian Heard Island And Mcdonald Islands Toothfish & Icefish Fisheries Purse Seine • Australia Blue Grenadier • Ross Sea Toothfish Longline • Australian Northern Prawn • Shark Bay Prawn, Australia • Australian West Coast Deep Sea Crab • Solomon Islands Skipjack And Yellowfin Tuna Purse Seine And Pole And Line • Australian Western Rock Lobster • South Australia Lakes And Coorong Pipi • Australia Silver Lipped Pearl Oyster • South Australia Sardine • Exmouth Gulf Prawn, Australia • Spencer Gulf King Prawn, Australia • Fiji Albacore and Yellowfin Tuna Longline • SZLC, CSFC & FZLC Cook Islands EEZ South Pacific Albacore & Yellowfin Longline • French Polynesia Albacore & Yellowfin Longline • SZLC, CSFC & FZLC Federated States of Micronesia EEZ Longline Yellowfin Tuna • Japanese Scallop Hanging And Seabed Enhanced Fisheries • Talleys New Zealand Skipjack Tuna Purse Seine • Macquarie Island (MI) Toothfish • Tri Marine Western And Central Pacific Skipjack and Yellowfin Tuna • New Zealand EEZ Ling Trawl And Longline • Vietnam Ben Tre Clam • New Zealand Hoki • Walker Seafood Australian Albacore, Yellowfin Tuna, and Swordfish Longline • New Zealand Orange Roughy • Western Australia Abalone • New Zealand Southern Blue Whiting Trawl • WPSTA Skipjack And Yellowfin Tuna Free School Purse Seine • New Zealand Albacore Tuna Troll • Zhangzidao Scallop, China • Peel Harvey Estuarine Commercial Blue Swimmer Crab and Sea Mullet The cover illustration of the Western Rock Lobster was created by Dr. Lindsay Marshall. She is a shark scientist, shark fin ID specialist and natural history artist.

Australia’s Western Rock Lobster Fishery was the world’s first to achieve MSC certification in 2000. The list of species from the respective fisheries listed in this eBook are all currently certified at the time of pro- ducing this material. Status may change, so it’s advisable to always confirm from the information on the website fisheries.msc.org/en/fisheries

The illustration is the intellectual property of the MSC. For support on market information:

Asia Pacific Thank you Patrick Caleo for catalysing change on the water by choosing [email protected] Australia, NZ & WCPO , certified to a robust Anne Gabriel [email protected] and credible standard. South East Asia & Hong Kong Sheryl Torres-Wu [email protected]

China An Yan [email protected]

Japan Kozo Ishii [email protected]

Korea Mark Seo [email protected]