To The Moon

We all love seafood and it is a part of our daily food intake. However, did you know that 75% of our seafood in Singapore is unsustainable? This means a day could come when we will no longer have sufficient seafood for consumption! [Surprised] 

But what is sustainable seafood? [Thinking] 

Sustainable fishing means leaving enough fish in the ocean, protecting its habitats, and ensuring the communities who depend on fishing can maintain their livelihoods. This allows fish stocks in the sea enough time to populate and not overfish them for consumption. [Strong] 

What can we do? 

While many might answer, “Stop Eating Fish”, it isn't as straightforward as that. Many rely on fish as a source of protein, and it is the most resource-efficient protein, with the lowest feed needed to sustain it. Hence, by eating in moderation, we are already taking one step as a consumer. However, actions should not just stop there. 

Photo credit: Paul Einerhand/ Unsplash

We have purchasing power and should start asking where our fish is from. Below are some of the questions that we can start asking ourselves what makes seafood sustainable?

1. Is the species type endangered? Did you know that 25% of shark and rays species are threatened with extinction? Rays are actually worse off than sharks, with five of the seven most threatened families of species being rays.
2. The production method considers the environment the fish are captured or farmed from.
3. The catching method considers possible bycatch (the unwanted fish and other marine creatures trapped by commercial fishing nets during fishing for a different species) and implements actions to address that.
4. The location of the catch considers the fish stock in that area. This will allow the population of fish in the area to recover.

Collectively demanding data transparency will create a demand for it and ultimately, change. [Bless] We can also be more conscious of our choices and invest more in certified products. Seafood certifications, or eco-labels, aim to encourage seafood producers to act in a sustainable and ethical manner.

To learn more, listen to this podcast by Chester Gan, Responsible Seafood Programme Officer at WWF-Singapore.