Worse things happen at sea
Sustainable fishing has long been an issue, but as Katie told us, the facts behind it are still quite shocking:
-75% of the world’s fish stocks are considered by the UN to be fully exploited, overexploited or depleted.
-They also estimate that around 1 in 8 people in the world rely on fish for their livelihood.
-Recent studies by the UN Food and Agriculture Organisation suggest that seafood mislabelling is rife, with around 25% of produce being wrongly labelled. This can cause serious issues for sustainability groups.
Vloggers Rocketboom made this visually striking piece in 2010, showing both the practical realities of overfishing, and the things being done to tackle the issue.
[youtube]https://www.youtube.com/watch?v=WaxBsI6zLb8[/youtube]
Information is Beautiful have produced several graphics relating to sustainable fishing, including a visual list of species that you can now expect to see on more menus in Cardiff.
Here’s some gorgeous examples from the Marine Conservation Society’s list of sustainable fish!
Pollock
Pollock is best steamed, and is similar in taste to cod and haddock. McDonalds use Pollock for their Fillet-o-Fish meal.
Dab
Fresh Dab tastes delicious, and is extremely versatile! It can be grilled, pan-fried, baked whole, poached…
Pacific Halibut
Halibut has a very sweet taste, but dries out very quickly on account of containing little oil – so don’t mess about! Not to be confused with Atlantic Halibut, which is classified as an endangered species.
Citywide efforts to embrace sustainable fishing will soon get underway in Cardiff.
The capital has joined the Sustainable Fish Cities campaign, who advocate responsible practices that allow fish stocks to recover.
It was announced on 21 November, World Fisheries Day, that schools, universities, and NHS institutions would remove endangered species from their menus, and promote fish demonstrated to be sustainable.
Katie Palmer of Food Cardiff, a member of the Sustainable Food Cities network, said that whilst mechanisms exist to ensure retailers employ good practices, no such regulation exists within the food service sector.
“Over half of all fish is eaten out of the home,” explained Katie, “and a large chunk of this is public-sector procurement, so taxpayers money is spent on endangered or unsustainable species.”
Worse things happen at sea
Sustainable fishing has long been an issue, but as Katie told us, the facts behind it are still quite shocking:
-75% of the world’s fish stocks are considered by the UN to be fully exploited, overexploited or depleted.
-They also estimate that around 1 in 8 people in the world rely on fish for their livelihood.
-Recent studies by the UN Food and Agriculture Organisation suggest that seafood mislabelling is rife, with around 25% of produce being wrongly labelled. This can cause serious issues for sustainability groups.
Vloggers Rocketboom made this visually striking piece in 2010, showing both the practical realities of overfishing, and the things being done to tackle the issue.
[youtube]https://www.youtube.com/watch?v=WaxBsI6zLb8[/youtube]
Information is Beautiful have produced several graphics relating to sustainable fishing, including a visual list of species that you can now expect to see on more menus in Cardiff.
Here’s some gorgeous examples from the Marine Conservation Society’s list of sustainable fish!
Pollock
Pollock is best steamed, and is similar in taste to cod and haddock. McDonalds use Pollock for their Fillet-o-Fish meal.
Dab
Fresh Dab tastes delicious, and is extremely versatile! It can be grilled, pan-fried, baked whole, poached…
Pacific Halibut
Halibut has a very sweet taste, but dries out very quickly on account of containing little oil – so don’t mess about! Not to be confused with Atlantic Halibut, which is classified as an endangered species.