Why you should be eating sustainably-sourced seafood?
International non-profit organisation the Marine Stewardship Council (MSC), along with My Kitchen Rules contestant and MSC ambassador Scott Gooding, reveal that 75% of Australian seafood consumers believe seafood should be sustainably-sourced to help protect marine species.
We caught up with Gooding to discuss the need for a complete move to sustainable fishing.
Why is it important for consumers to be aware of where their seafood is sourced?
There are a number of reasons, ranging from health to animal welfare. Research tells us that ethically-raised animals are healthier than industrialised farmed animals, but with 7+ billion people on the planet gone are the days when we can consume animal sources indiscriminately. We need to make ethical choices around seafood and all animal products to ensure the welfare of the animal is considered and ensure fish stocks aren’t harmed. Ethically sourced seafood such as those that bear the MSC blue fish tick ensures our oceans are teeming with life and food supply is secure for generations.
Why are you personally passionate about sustainable seafood?
If we over-fish a species then this has a negative, cascading effect on all other species that rely on it. I’m a big advocate for optimal health and part of that messaging includes eating some animal products and fish, but always with the consideration of animal welfare and ethics. We need to mindful of where our food comes from, and it’s exciting that this is a growing interest in society – it puts pressure on farmers/fisheries from the ground-up to provide food via ethical practices with transparency. MSC’s Sustainable Seafood Week is a great opportunity for consumers to play their part in safeguarding Australian seafood supplies and native aquatic wildlife for years to come. By choosing seafood with the MSC blue fish tick of approval for sustainable, traceable, wild-caught seafood, it empowers consumers to make the right decision to keep their diet, and our native species, forever wild.
What are some of the things we can do to make sustainable seafood choices and promote sustainable eating?
Look for the MSC blue tick which is the world’s most recognised certification program for sustainable, wild-caught seafood. The blue tick can be found in major supermarkets but also in your local fishmonger. If it’s not in your local fishmonger then ask why. If you choose MSC, you are supporting independently certified sustainable fisheries, whose management practices help ensure fish stocks and habitats are healthy and the livelihoods of fishing communities are secure.
What kinds of fish should we be eating?
Salmon, hoki, oysters, lobster, mussels, mackerel, anchovy and sardines are on the list – just simply look for the blue tick.
What are some of your favourite seafood recipes?
BBQ Banana Prawns with Garlic Herb Butter, Hoki Green Curry and Grilled Mackeral are some of my favourites.
24 banana prawns
120g salted butter
3 garlic cloves – minced
½ bunch fresh parsley – chopped
1 long red chilli – deseeded and roughly chopped
1 lemon – juiced
Heat the BBQ in advance to a medium temperature, add the butter to a low/medium heat in a fry pan for 2 minutes.
Add the garlic, chilli and cook for further 2 minutes.
Add the fresh herbs and cook for further 1 min.
Remove from the flame but keep warm to avoid becoming a solid.
Throw the prawns on the BBQ.
Using a brush, smear some of the butter on the prawns as they cook, ensuring both sides are covered. Reserve some of the butter for the prawns once they are cooked.
Cook for 1-2 minutes on each side.
Once cooked through, remove from the BBQ and coat with more herb butter and a drizzle of lemon. Season.