Green are the 'best choice' and most sustainable options, amber is an ‘okay choice’ but improvements are needed and red indicates unsustainable 'fish to avoid'.
In this season's rating update wild-caught Pacific salmon, known as keta, pink or red salmon was reviewed and stays green-rated. North Sea herring was also reviewed and stays green-rated - a budget-friendly option, herring can be added to pastas or spreading on toast.
Jack Clarke, sustainable seafood advocate at the Marine Conservation Society, said: “Tinned fish can be an ocean-friendly, store cupboard staple. There are certified sustainable options for herring, anchovies, tuna, sardines and salmon, all of which could create the base for a thrifty mid-week meal.”
Northeast Atlantic mackerel, commonly found in supermarkets, has moved from a green rating to amber due to overfishing. The Marine Conservation Society is calling on Governments to deliver better fisheries management and agree internationally on mackerel fishing quotas.
Charlotte Coombes, Good Fish Guide manager at the Marine Conservation Society, added: “We need UK Governments to act on their promises and provide better management of our seas. Fish are central to the health of our ocean and the livelihoods of fishing communities. In the UK, 60% of fish stocks are fished beyond environmental limits, but we know that better management, as well as monitoring, can help stocks to recover.”
European eel stays on the ‘fish to avoid’ list. Often found on menus in fine dining establishments, European eel is still finding its way onto plates across the country despite populations dropping by as much as 95% in the last decade and it being as endangered as the Bengal tiger.
The Good Fish Guide recommends sustainable alternatives to red-rated seafood and has seafood pages for recipes and menu inspiration for businesses and consumers. Access the Good Fish Guide here.