By Edith Martínez | Oceana
Currently, 97 million tons of fish and shellfish are caught worldwide, while aquaculture generates another 82 million tons, and the figure is expected to continue to rise as the world's population grows. So how can we reduce the pressure on our seas?
Certainly, nothing replaces our obligation to demand that authorities and corporations regulate and improve their practices to curb the devastation of the oceans. However, much can be achieved through our consumption. But to do so, we have to know what, where, how and when to consume. You can do so by following these tips:
Consume domestic products
This will not only guarantee you fresher fish and seafood, but will also allow you to get involved with the seas from which they are obtained. That way it is more viable to know the type of local fishing, the sustainability of their methods, the problems of their waters and their fishermen, which says a lot about the health of their waters.
In addition, consuming domestic products reduces carbon emissions from transportation: it is not the same to eat an aquaculture salmon from Chile, which has been brought to Mexico in large cargo ships powered by fossil fuels for thousands of kilometers, than a sea bass fished off the coast of Guerrero and transported only a few hundred kilometers.
Consume in established and authorized stores
One of the best ways to avoid illegal fishing is to buy in established businesses such as fishmongers, restaurants, fishing cooperatives and supermarkets, where not only the legality of the products is checked, but also their healthiness, the correct calibration of the scales with which they are weighed and the complaints of users affected by bad practices.
Since established outlets are subject to periodic reviews by the trade authorities, it is more difficult for them to engage in illegal sales than an unlicensed, unchecked location.
Consume according to the seasons
The capture of marine species during their reproduction period affects their populations and the stability of their ecosystems. That is why it is crucial to respect closed fishing seasons for certain species.
It is important to clarify that the closed season is for fishing and not for consumption, because there are some products that are frozen and can be available at any time of the year, although it becomes more difficult to find and therefore fish and seafood are more expensive for the end customer. Find out about the species available at different times of the year.
Make the most of all the fish you can
The lack of knowledge about fish and seafood and the erosion of our culinary cultures commonly lead us to consume only the fillets of a fish and discard the rest; however, the head, bones and viscera are an important source not only of flavor, but also of nutrients.
These leftovers can be used to make broths, stews, sauces and dressings that translate into a better use of marine resources and less waste in the personal and household economy.
Diversify your palate
In Mexico there are more than 700 species of fish and seafood that are fished and commercialized that you can try. Try new flavors and stop asking for what we traditionally know as huachinango, robalo, mero, etc. This puts less pressure on a unique resource and values our biological and gastronomic diversity.
We know that, unfortunately, it is not possible to follow these recommendations to the letter, since in Mexico seafood distributors are not required by the authorities to report all these characteristics on their products, as is the case in other parts of the world. Therefore, it is impossible to know where the fish comes from or how it was caught.
In view of this situation, Oceana in Mexico insists on the need to have a Traceability Standard that includes the necessary information so that consumers have the possibility of knowing the path of our fish from the moment it is caught until it reaches our table.
Source: Oceana
