As you may have noticed we recently made improvements the seafoodsustainability.org website. The redesigned site improves navigation helping visitors keep up to date on important issues in the industry. The site features information on progress being made on WWF led Fishery Improvement Projects (FIPS) and Aquaculture Improvement Projects (AIPS). The website also includes a new Industry section where information can be found on certification standards, fisheries and farms in transition, and traceability. We hope you find the news blog interesting as we continue to cover key seafood sustainability topics and provide opportunities for you to get involved.
For large brands that want to offer more sustainable seafood to their customers, there are two choices: (1) Buy fish from sources that are certified as sustainable, or (2) Improve fisheries and move them towards certification.
By Wendy Goyert and Pablo Guerrero
Fishing for mahi mahi in Ecuador may look much like the artisanal craft it has been for decades, but practices on the water are very different than just a few years ago.
US businesses are backing Peru’s mahi mahi fishery in a big way. The Peruvian government recently received a letter from 26 major US-based seafood buyers and importers pledging their support for the Peruvian mahi mahi fishery improvement project (FIP) and urged officials to actively participate in the advancement of the fishery toward the MSC standard. The US is the top importer of mahi mahi from Peru, so this level of economic demand for responsibly sourced seafood is especially significant.
Kien Giang province is nestled in the southwest of Vietnam, featuring a prominent coastline along the Gulf of Thailand. Here in these tepid waters lives the blue swimming crab, a crustacean with an olive-green body and front claws the color of the sky on a clear day.
By all accounts, Glenn Pritchard and Mia Isaacs should be rivals. They each own a seafood processing plant and exporting company in The Bahamas, and both stake a claim to the lucrative spiny lobster business. Their products reach restaurants at home and massive markets in North America, Europe, and Asia.
But one unmatched necessity brings these two competitors together without a second thought: a healthy and robust lobster population in Bahamian waters.
At the break of dawn on a warm February day, I was travelling in a van heading south along the Peruvian coast to the small port town of Pucusana. This is a place rich in culture and tradition, and home to a mahi mahi fishery where the community is working to conserve and secure its fish stocks for future generations of family fishers.