April 20, 2011
 

UK seafood firms work together to resolve fish discards

 

 

A number of top UK seafood suppliers, retailers and organisations have united with the newly launched Sustainable Seafood Coalition (SSC) to assist in stopping fish discards.

 

Environmental law organisation, ClientEarth, brought together Waitrose, Marks & Spencer, Morrisons, The Co-operative, Birds Eye, Icelandic Group, Young's Seafood and the Fish4ever campaign, among other groups.

 

Backed by Chef Hugh Fearnley-Whittingstall, whose Fish Fight campaign and TV show spotlighted fish discarding in the North Sea, the SSC members have vowed to endorse the consumption of marine species that are underused or discarded so consumers will eat a wider variety of seafood that is sustainably harvested.

 

Most seafood eaters in the UK focus on five species of fish. They are namely cod, haddock, plaice, salmon and halibut and this places an undue burden on them as no market currently exists among UK consumers for half of all fish species discarded.

 

"If we are going to sort out the discards disgrace, everyone in the business of selling fish needs to play their part," asserted Fearnley-Whittingstall.

 

"FishFight helped to amplify a clear message from ordinary people that they want to eat more sustainable fish. The SSC is about giving more people access to sustainable fish and I am proud to be involved," he continued.

 

In addition, fisheries will be required to gather catch and discard data to help government authorities gauge the state of fish stocks currently at risk and lay down labelling rules to give consumers accurate information on seafood sustainability, reports Food Business Review.

 

"The crises facing UK and EU fisheries are ever-present and worsening," stated James Thornton, ClientEarth CEO.

 

"The legislative tools move slower than the problems escalate and we cannot afford to wait. This is why members of the Sustainable Seafood Coalition are taking matters into their own hands. It is heartening to see industry organisations taking a lead," he added.

 

Mike Mitchell, CSR director for Young Seafood, said the group hopes to employ its fish know-how and experience to influence further positive change throughout the industry.

 

Kate Jones, Group head of Food Product, Policy and Technology at The Co-operative, believes the SSC will remarkably help drive a cut in fish discards.