5 tips to buy and eat fish sustainably
Why is eating sustainable fish important?
The oceans face a serious threat known as overfishing, which has significant consequences. Studies suggest that more than a third of fish stocks are being harvested at levels that cannot be sustained. This problem arises from various factors, and if left unaddressed, it will further harm the condition of our oceans.
Seafood is one of the most widely traded food commodities globally, and its demand continues to rise due to the growing global population. This increasing demand puts additional pressure on fish stocks that are already struggling.
The negative impacts of overfishing are worsened by climate change, causing notable changes in marine ecosystems and the habitats that fish rely on. Additionally, harmful fishing subsidies play a role in aggravating overfishing. These subsidies provide financial incentives for fishing practices that are not sustainable, further depleting fish populations.
Taking prompt action to combat overfishing is essential to protect the health and biodiversity of our oceans. Embracing sustainable fishing practices, making responsible choices when consuming seafood, and eliminating harmful fishing subsidies are all vital measures in ensuring the long-term viability of marine ecosystems.
Fish population and our consumption
Did you know that one-third of fish stocks are overfished, surpassing three times the level from fifty years ago? In 2017, less than two-thirds of stocks were fished sustainably. Meanwhile, fish contributes nearly 20% of animal protein intake for half the world's population. Some countries, like Bangladesh, Cambodia, Gambia, Ghana, Indonesia, Sierra Leone, and Sri Lanka, depend on fish for over 50% of their protein. Additionally, seafood production is at a record high, and consumption is growing faster than ever.
Today, we consume on average over 20 kilograms of seafood per year, exceeding population growth and our appetite for meat. Around 88% of the 179 million tonnes caught or grown are used for human consumption. Yet one-third of the global seafood harvest is wasted. The remainder is utilised for fishmeal, fish oil, pet food, animal feed, or pharmaceuticals. The proportion of certifiably sustainable or responsibly sourced fish is higher than before.
Overfishing and our marine ecosystems
Overfishing is a critical global issue that endangers ocean life and biodiversity, posing a threat to the millions relying on seafood for protein and livelihoods. It occurs when excessive fishing depletes a stock, preventing sustainable breeding and population growth. Overfishing rates have risen, with over three times the number of overfished stocks compared to 1970. The United Nations Food and Agriculture Organization tracks over 500 global fish stocks, estimating that over 37% were overfished in 2024. Therefore sustainable fishing becomes all the more vital. Sustainable fishing aims to maintain fish populations and minimise harm to habitats and ecosystems, requiring effective management.
Climate change and our oceans & marine life
The oceans have a vital role in climate regulation, with 83% of the global carbon cycle and 93% of excess heat from greenhouse gases being absorbed since the 1970s. They also house an incredible range of marine species, contributing to our planet's biodiversity. To ensure the oceans' sustainability, we must adapt fishing practices to address climate change impacts. In the last 30 years, marine heatwaves have increased by over 50%, and global predictions indicate a 1-4°C temperature rise by 2100. These changes are disrupting marine habitats, species, fish stock distribution, and ecosystem structure.
We have previously covered in our blog on a guide to sustainable fish, so make sure to check it out! That blog provides you with a list of fish species that are "First Choice” to consume. And today, as part of International Sushi Day, we are providing you tips on how to buy and eat fish more sustainably in Hong Kong.
Look out for MSC (Marine Stewardship Council) label
The MSC Fisheries Standard establishes guidelines for sustainable fisheries, ensuring they focus on abundant stocks, minimise ecosystem impact, and adhere to fishing regulations.
When shopping for fish and seafood, keep an eye out for the MSC label. This certification ensures that the product comes from a fishery that operates sustainably, considering factors such as fish stock health, fishing methods, and environmental impact. Choosing MSC-certified products supports responsible fisheries.
Stay informed
Educate yourself about sustainable seafood options available in Hong Kong. The WWF Hong Kong website provides a helpful list of sustainable species commonly found in the region. Refer to seafood guides and apps that highlight sustainable choices and those to avoid. Being well-informed empowers you to make sustainable choices.
Eat local seafood and fish
Supporting local fisheries reduces the carbon footprint associated with long-distance transportation. Hong Kong offers a variety of sustainable seafood options such as grouper, yellow croaker, and Hong Kong oysters. Visit local fish markets and ask vendors about the sustainability of their products. By choosing local options, you contribute to the local economy and promote sustainable fishing practices.
Reduce intake
Whilst fish and seafood are valuable sources of protein and nutrients, consider reducing your consumption. Incorporate more plant-based alternatives into your diet to diversify your protein sources. When you do consume fish or seafood, opt for sustainable choices to minimise your impact on marine ecosystems.
Support restaurants and distributors that source fish sustainably
Choose dining establishments and seafood distributors that prioritise sustainability. Look for those that openly promote their commitment to sourcing seafood from responsible fisheries. By patronising these businesses, you support their efforts and send a message that sustainable seafood matters to consumers.
The Hong Kong Sustainable Seafood Coalition (HKSSC) is an association that encourages sustainable seafood practices amongst voluntary participating members. These members consist of buyers and sellers of seafood (such as restaurants and hotels), where they are joined by expert groups to collaborate and engage in advocating for sustainable sourcing solutions. Every year, they host a month long menu campaign where participating members promote a sustainable degustation. Check out their website to learn more.
