TRolling, Line Catch, Net, Trapping, Agriculture – Thousands of seafood sold in Australia for Easter and many ways you can catch them, producing sustainably what’s on your plate It can be difficult to be sure that it has been done.
However, sustainable seafood does exist and is sold in supermarket freezers, countertops and specialty fishmongers across the country. To make sure that what you are eating does not make a significant sacrifice to the environment, ask questions, learn to love a particular type of seafood, and go to the guides and systems set up by the organization that conducted the research. On the other hand you need to check what you know.
Four seafood lovers share tips on how to ensure that what’s good to eat now is good for the environment.
Alex Stollznow, Sydney Fish Market Tour Guide
Recent floods on the East Coast have affected supplies at Sydney Fish Market and other markets, as well as at fish counters nationwide, says resident tour guide Alex Stallsnow. Given the poor water quality of the rain, Sydney’s rock oysters and other highly sustainable local “filter feeders” are likely to be off the menu, he says. But there are other options.
“Australia has thousands of commercial species, perhaps a dozen or so,” says Stollznow. Choosing less popular seafood is often not only cheap, but can also be made more sustainable by creating a bycatch market.
Buy as locally as possible, says Stollznow. He relies on Australia’s strictest regulatory system in the world. “If you’re in New South Wales, try buying New South Wales. [seafood], Food mileage will be low. As long as it’s Australian seafood, you can rest assured that it’s protected by Australian fish scholars and a strict and rigorous management policy that is constantly changing. “
Highly regarded abroad and expensive, sea urchins are considered a pest species in Australia, and if you can find them, they are cheaper, more sustainable and best eaten lighter than ever before.
Top tips: Sea urchin (or sea urchin egg if not available), mussels, oysters, south squid, or Gould squid as a cheap option
Duncan Reid Bitter, Marine Stewardship Council
Professional fishmongers tend to be familiar with what they sell, but Duncan Leadbitter allows consumers to ask the same kind of questions about source and sustainability at supermarket fish counters. Is called.
“Traceability is very important,” said Leadbitter of the Marine Stewardship Council (MSC). “You need to make sure they are monitoring your supply chain, and at least make sure that the fish you sell are legally caught.
The MSC and the Aquaculture Stewardship Council certify various seafood operators on a sustainability scale that appears as a logo at the time of sale. Leadbitter states that Australian standards are generally high, but some businesses importing into Australia are also MSC standard certified and should not be dismissed uncontrollably.
Like other parts of food consumption, he says waste is a seafood issue. Be sure to eat what you purchased. Otherwise, “it had no effect on anything.”
Top tips: Western Rock Lobster, Fremantle Octopus, Patagonian Toothfish, Pippis, Gulf of Carpentaria Farmed Shrimp
Sascha Rust, Australian Marine Conservation Society
According to Sascha Rust, Australian fisheries are often compared to other parts of the world, but the comparison is “against a very low baseline.”
Rust, Good Fish Program Manager at the Australian Marine Conservation Society, states that there are few strict rules when buying confidently and sustainably. The important thing is to find out as much as you can about what to buy.
“The easiest way [to determine whether your seafood is sustainable] You need to understand and cross-reference the species you are buying, how you catch them, and where they come from, “he says.
AMCS has developed a sustainable seafood guide that you can download as an app. Equipped with hundreds of seafood traffic light systems, it offers the exchange of overused species and species procured by suspicious practices.
“We always point people to mussels, oysters and their species, because they are basically good for the ocean as filter feeders,” he says. “These are the kind of species we commonly call:” Get wild and have fun in your leisure time. “
Top tips: Rainbow trout, New Zealand king salmon, sugi, Australian shrimp, wild shrimp in the Spencer Gulf
Lennox Hastie, Firedoor Chef
“It’s very difficult for consumers,” says Lennox Hastie, chef owner of the Sydney restaurant Firedoor. With thousands of fish species, consumers can be at a loss in many ways to catch producers inside and outside Australia. “It’s a minefield.”
For Hastie, the best option for planning a course through these waters is to talk to people on the other side of the fish counter.
“What do I always want to know [the fishmonger is] What makes them enjoy their meals and excites them today. Is there anything different they saw? “He says. “Not all sustainable fish in Australia carry MSC mites, because they are too small to do that. But when asked about fisheries and fishermen, they are continuously caught. If so, the name of the ship must be on the box, which ship you are on. They should have that information. “
Hastie’s restaurant serves more than 12 types of seafood per week, and the menu content varies depending on what is on the market on a particular day. Flexibility and moderation are important.
Top tip: “Choose quality over quantity. Less, but higher quality.”
What’s good now? An expert guide to sustainable fish for Easter | Australian food and drink Source link What’s good now? An expert guide to sustainable fish for Easter | Australian food and drink