Over one billion people depend on seafood as their primary source of protein. However, overfishing is one of the biggest threats facing our oceans today. Roughly 90 per cent of the world’s fish stocks are now fully fished or overfished according to the most recent report by the UN’s Food and Agriculture Organization (FAO). This leaves just 10 per cent of fish stocks underfished – a number that has decreased almost continuously since 1974.
Per capita fish consumption has been on the rise since the 1960s – when it averaged 9.9kg – to over 20kg in 2014. As the global population continues to grow, the need for sustainable and healthy protein sources is key and seafood will play an important role. Resources from our world’s oceans are not as unlimited as we once thought. Choosing to eat Ocean Wise recommended sustainable seafood helps to relieve the pressure on overfished species and ensures that we will be able to continue to enjoy seafood for generations to come. Look for the Ocean Wise Seafood symbol when buying seafood to ensure you’re making the best choice for our oceans.
Ocean Wise Seafood recommendations are based on 4 criteria. An Ocean Wise Seafood recommended species is:
1. Abundant and resilient to fishing pressures.
2. Well managed with a comprehensive management plan based on current research.
3. Harvested in a method that ensures limited bycatch on non-target and endangered species.
4. Harvested in ways that limit damage to marine or aquatic habitats and negative interactions with other species.
The Ocean Wise Seafood classification system is based on two categories: Ocean Wise or Not Recommended, simply a good or bad choice for our oceans. Species are regularly updated or reclassified with the latest scientific information. Classifications, including changes to and Ocean Wise Seafood recommendations are provided regularly to Ocean Wise Seafood partners. Learn more about our recommendation policy or find a sustainable seafood option. You can learn more about some of the different fishing and farming techniques from the links below.