{"id":3889,"date":"2021-07-28T08:36:43","date_gmt":"2021-07-28T13:36:43","guid":{"rendered":"https:\/\/griffithfoods.com\/na\/?p=3889"},"modified":"2021-09-01T13:47:34","modified_gmt":"2021-09-01T18:47:34","slug":"a-good-catch","status":"publish","type":"post","link":"https:\/\/griffithfoods.com\/na\/fr-CA\/viewpoints\/a-good-catch\/","title":{"rendered":"A Good Catch"},"content":{"rendered":"
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A Good Catch<\/h2> <\/div><\/div>

Though sustainable seafood is a topic that the majority of consumers say they are concerned with (Datassential, 2021), only a fraction claim to understand what \u201ccertified sustainable\u201d seafood truly means (Mintel, 2021). This represents a critical moment for the food industry to educate consumers, clarifying claims on retail packaging and menu descriptions while working towards practices that ensure healthy seafood stocks, limit negative impacts on other marine species and minimize their carbon footprint.<\/strong><\/p>

In North America, snack launches with fish ingredients and sustainability claims are skyrocketing. Sustainably wild-caught Atlantic lobster bocadillos<\/em> and wild Alaskan salmon jerky can be found on retail shelves in the US, Canada and Mexico. In other parts of the world\u2014including India, Saudi Arabia, Thailand and Indonesia\u2014fish snacks are extremely popular but rarely feature on-pack sustainability claims. Opportunities exist for snack brands in these regions to tell a compelling sustainability or ingredient transparency story, based on consumer interest.<\/p>

Another facet of sustainable seafood is the \u201cfin-to-gill\u201d movement, as restaurants combat food waste by repurposing underused parts or lesser-known fish into unique dishes. This mindset is abundant in Peru, where award-winning chefs serve locally sourced piranha, pyura and diablo fish in the name of protecting biodiversity and providing full transparency, going so far as to track each fish or shellfish to the fisherman who caught it.<\/p>

Seafood certification boards vary around the world, with Ocean Wise, Monterey Bay Aquarium Seafood Watch and the Marine Stewardship Council as some of the major players. On a local level, groups like Chefs for the Blue in Japan work to raise awareness among the restaurant industry and consumers alike. But the future of sustainable seafood may not be found in the ocean at all! Protein processors are making use of technology and the demand for plant-based dishes to open up entirely new avenues for sustainability. Innovative vegan seafood and cellular aquaculture take the conservation movement to new and exciting depths.<\/p>

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