As global concerns regarding marine life and fish supplies intensify, the Australian Marine Conservation Society (AMCS) is addressing consumer confusion over sustainable seafood choices.
Launched in 2004 in response to community requests, the organisation has developed the GoodFish guide to serve as an independent, science-based tool for assessing the environmental impacts of fisheries.
Program Manager Stephanie McGee emphasises the clarity of the guide’s ratings, which use a simple traffic light system: green indicates a better choice, amber suggests eating less, and red means to avoid.
“By choosing seafood on the green and amber lists, Australians vote with their wallets by supporting communities with a light touch on our oceans,” McGee said. “Avoiding the unsustainable options incentivises change on the water.”
For instance, the guide recommends swapping Atlantic salmon farmed in Tasmania for Australian-farmed barramundi, which is versatile.
Additionally, while Spanish mackerel is in unsustainable decline in Queensland and the Torres Strait, fisheries managed in the Northern Territory and Western Australia are recommended for purchase.
When it comes to prawns, local options from Queensland and New South Wales are encouraged, while imports from Vietnam, Thailand, China, and Malaysia are advised against.
Through its restaurant program, AMCS collaborates with chefs, restaurants, fishmongers, caterers, and retailers who commit to eliminating unsustainable seafood from their menus and stores.
“The program exists to improve market demand and develop long-standing relationships between hospitality and fishers and fish farmers committed to improving the state of seafood in Australia,” McGee concluded.
To learn more about sustainable seafood options and view the green and amber lists, consumers and businesses can visit goodfish.org.au or download the app, available on both Apple and Android platforms.
1 comment