SUSTAINABLE FISHING: TOP FIVE TIPS

Fish, shellfish and crustaceans contain all kinds of nutrients that are beneficial for our health: they’re rich in minerals and are an excellent source of protein, vitamins, essential trace elements and omega-3 fatty acids. Buying locally sourced seafood products not only supports Québec businesses, but also reduces the adverse environmental impacts of transportation. While a number of things must be considered when buying fish, some strategies are more ecofriendly than others.

Québec aquaculture producers focus on native species, raised locally and governed by very strict environmental regulations. Aquaculture now accounts for close to half of the world’s total fish production.

Expanding the range of seafood you eat by trying less popular species takes pressure off the stocks of overfished types. “Bycatch,” which is fish that gets caught unintentionally, can reach 40% of total volume. It is essential to find new uses for this bycatch, instead of just throwing it back or away, and to come up with more effective ways to avoid such accidental catches.

The higher you go up the food chain, the more mercury becomes concentrated and finds its way onto our plates. Herring and mackerel are small fish at the bottom of the food chain. They therefore tend to contain less mercury than big fish like bluefin tuna. So opt for smaller fish, provided they have reached maturity.

In Québec, over half the species caught are MSC (Marine Stewardship Council) ecocertified, which means they have been fished or raised in accordance with the principles of sustainable development and the regeneration of fish stocks. Smarter Seafood certification emphasizes lesser-known St. Lawrence species.

Check out websites and mobile apps like Planet Ocean, Ocean Wise and Sea Food Watch. They list the stocks of hundreds of species of fish, shellfish and crustaceans by origin, state of stock and fishing techniques used.