Seafood is often considered part of every healthy dietary regime due to being rich in proteins
and omega-3 fatty acids which have many positive health benefits. According to the U.S.
Department of Agriculture, having two seafood meals per week can reduce the risk of
cardiovascular diseases.
However, eating seafood can sometimes hold some risks. If the product is not properly labeled,
the consumer will not be well informed about its nutrients. The lack of accurate information
may cause allergic reactions or affect consumer’s health in some other way. It is important to
understand the labeling, so you know what you are purchasing.
Labels can indicate whether a producer is using sustainable methods in their production
process. Sustainable seafood is seafood caught or farmed considering the environment and vitality of the species.
“Each time you go grocery shopping, place an online order, or visit your favorite restaurant, you have the opportunity to vote with your wallet for a healthier ocean for this and future generations.”
How to read the labels on your sustainable seafood:
Certifications and Systems
1. Marine Stewardship Council (MSC): MSC Certified applies to fisheries that have been
assessed on the sustainability and impact to fish populations and ecosystem. This
applies to wild-caught fish and seafood. When you make the switch to certified sustainable seafood products featuring the MSC blue fish label, you are directly supporting the fisheries and businesses helping to make the fishing industry more sustainable. Use www.msc.org to find out if your favorite restaurant, seafood brand, retailer, supplements, animal foods and more use MSC certified products.
2. Aquaculture Stewardship Council (ASC): Similar to MSC, but instead focused on setting
standards for international aquaculture, taking into the consideration both
environmental and social factors.
3. Best Aquaculture Practices (BAP): A global third-party aquaculture certification program
that encompasses the full product chain.
4. BRC Global Standards (BRC): Food safety certification program for food retailers.
5. Hazard Analysis Critical Control Point (HAACP): Another food safety system, this one
established and enforced by the United States Food and Drug Administration. HAACP
certification is not limited to seafood, but applies to all types of food production.
6. SQF Institute (SQF): A food safety and quality program for retailers and others across the
food service industry.
Regulators, Non-Governmental Organizations, and Others
1. Environmental Defense Fund (EDF): An environmental organization, EDF works with
companies and legislators on environmental solutions, often with a focus on science and
economics.
2. FishChoice: A non-profit organization that creates tools and provides resources to help
businesses buy and sell sustainable seafood.
3. National Oceanic and Atmospheric Administration (NOAA): United States federal agency
dedicated to “science, service, and stewardship”, focused on climate and marine
ecosystems.
4. Seafood Watch: A science-based non-governmental organization that develops seafood
recommendations for consumers and businesses (“Best Choice,” “Good Alternative,”
and “Avoid”).
5. World Wildlife Fund for Nature (WWF): A non-governmental organization with a variety
of environmental interests, WWF’s oceans programs work with global business
stakeholders, scientists, and academics in an effort to protect oceans and preserve
marine life.
6. Other (non-alphabet soup) certifications you might find at a Seafood Expo, or at your
local grocery store, include Fair Trade Certified and Food Alliance Certified.
References