Contrary to the popular saying, there really aren’t plenty more fish in the sea. Most people haven’t noticed. The issue is out of sight, out of mind, it seems. The Marine Stewardship Council (MSC), however, has noticed and are doing something about it.
MSC has developed a certification, labelling and sustainable fishing code to guide businesses and consumers by making it easier to identify those products sourced from and by sustainable practices.
March 18, 2011, marks the annual Australian Sustainable Seafood Day. It's a day on which to reflect upon what seafood processors, retailers, restaurants, workplaces and individual consumers can do to contribute to sustainable fishing practices.
With fish often being caught hundreds and thousands of kilometres from where it's sold, and often by fisherman who have little regard for future fish stocks, it's difficult to know whether what you are eating now will also be able to be eaten by your children in a few years time. The international waters from which certain species are harvested are often not subject to international treaties or they are not sufficiently policed.
Everything comes at a cost and the least you can do is be conscious of the issues surrounding what you enjoy eating.