Our yearbook celebrates and offers authoritative analysis on cod, pollock, hake, halibut and other key whitefish species.

Support for sustainable fishing and seafood from retailers and consumers remains resilient despite ongoing cost of living crises globally according to the MSC’s latest Annual Report, Celebrating ...

During Seafood Directions 2024 in Tasmania, we caught up with Professor Gretta Pecl AM, one of Australia's leading marine ecologists. As a Lead Councillor of the Biodiversity Council and Director of ...

The MSC was created as a market-based program for sustainable fishing to drive change on the water and address the issue of overfishing through consumer and supply chain engagement. The Sustainable ...

Many studies have found that seafood, especially wild-caught seafood, can have a much lower carbon footprint than land-based proteins like beef and pork, and even eggs or chicken. Overfishing is a ...

The blue MSC label is applied to wild fish and seafood from fisheries that have been certified to the MSC Fisheries Standard, a set of requirements for sustainable fishing.

Fisheries often need to improve their environmental performance before they can achieve MSC certification, including reducing impacts on endangered, threatened and protected species. MSC Biodiversity ...

“Despite the difficult economic conditions of the last year, we’ve seen remarkable resilience and stability in the sustainable seafood sector. This would not have been the case in the absence of the ...

“Let’s travel with these flavours coming from China, with a traditional recipe for sustainable halibut (or any other firm white fish such as cod, hake or haddock).” * NB. If you can't find spring ...

A total of close to £1 million has been awarded via our fund this year, with around half the grants going to vital research and improvement projects.