The latest scientific predictions are suggesting that if the fishing industry continues in its present state, we will witness a collapse of 90% of the world’s fisheries by 2050.

Huge technological advances are helping too many boats land massive catches and appalling fisheries management combined with bad fishing methods are allowing for shocking wastage, particularly through the dumping of by-catch.

We have all heard the horror stories about the pending extinction of cod and some types of tuna, yet they are still to be found on most fish counters. A consumer-driven effort to buy for sustainability is gaining momentum, but it is a complex issue.

Making responsible choices whilst enjoying the goodness of fish calls for a balanced approach; we must choose a mix of species so as to spread the pressure on each type and eat what is in season.

Fish caught and frozen at sea is a good choice, as this means the whole catch is used and so less waste caused. An increase in fish farming has kept favourites such as salmon and trout on the tables. Indeed, farmed salmon is so plentiful some are calling it the new chicken.

But farmed salmon need to be fed, and catching fish to feed fish has proved controversial with vast damage caused to feed-fish stocks such as the North Sea sand eel. The decimation of the eel stocks has, in turn, led to a huge imbalance in the populations of the seabirds that depend on eels to migrate and live.

Hope lies in smarter fish-farming methods. Some salmon farms are now using protein-rich seaweeds as a good part of the diet, thus reducing pressure on feed-fish.

Different species also offer relief. For instance, tilapia, a very popular fish in Indian cuisine, is a large freshwater herbivore, so no feed-fish are needed.
The Marine Stewardship Council (MSC) is a global non-profit organisation set up to promote the best environmental choices in seafood. It was formed in London in 1997 in response to the catastrophic depletion of fish stocks in various parts of the world.

The MSC works with fisheries, scientists, seafood companies and the public to run a fishery certification programme. Seafood companies/ fisheries are awarded the blue Seafood Ecolabel for practicing sustainable fishing.

So far, the MSC has certified over 2,500 seafood products. The MSC is also active in promoting smarter fishing practices, like line-catching pollack, mackerel and coley.

In August last year they awarded the first certification in Ireland when the Irish Pelagic Sustainability Group met the criteria for the Western Mackerel Pelagic Trawl. During the trawl, 22 refrigerated vessels landed 54,000 tonnes of mackerel in a sustainable way, by leaving sufficient stock in the sea to replenish our mackerel population.

Please look for the distinctive blue logo when dining out or buying fish and make responsible choices for all our futures.