Thoughtful Thursday: The Key to Sustainable Seafood is Information
Published February 13, 2014
In this space, we’ve often discussed how our seafood choices reach far beyond the particular fish on your plate and are related to healthy ocean ecosystems, healthy economies and healthy families. As a result of the increase in communication from organizations like us on this issue, more and more people are paying attention to the seafood they purchase. There is new consumer awareness around the link between the fish we choose to feed our families and the health of our rivers, bays and oceans.
Primary to all of these efforts to make thoughtful choices is information. Without accurate information about how and where our seafood is caught, our efforts to protect our aquatic ecosystems can be fairly ineffective. Inadequate or wrong information can lead you to think you are supporting local fishermen when you are not. Worse yet, it can lead to making choices that support overfishing or habitat destruction.
Accurate information is key to seafood sustainability, and it is why the National Aquarium will be supporting the “Maryland Seafood Authenticity and Enforcement Act.” If passed, this legislation would ensure that seafood sold in the state is labeled with the correct species name and location of harvest – giving consumers the tools they need to make the right decisions.
In a recent study, our partners at Oceana revealed that 1 out of every 3 seafood samples they purchased were mislabeled. Sometimes this is done intentionally to inflate the value of the fish or to hide illegal fishing practices. The problem is that even honest restaurant and market owners can mislabel their product if every step in the supply chain is not verified.
Locally, this can have a big impact on our fishing communities. This industry is an intrinsic part of the culture of this state, and we take great pride in our local seafood, like blue crab, rockfish, oysters, etc.
Take a closer look at crabs, for example. Many Marylanders grow up eating bushels of crabs with family and friends at backyard barbecues and can recite their favorite crab cake recipe from memory. There is a bustling tourist industry that revolves around the “Maryland crab cake.” Yet millions of pounds of crab meat are imported into Maryland every year. While just about every seafood restaurant in the state highlights their own version of the Maryland crab cake, there’s no telling if the cakes are actually being prepared with locally harvested crab meat.
Using our collective power as consumers to show support for local sustainable fishing communities, like our Maryland crabbers, will be an important step in the future success of healthy communities and ecosystems. Requiring accurate seafood labeling is an imperative part of this process.