Good, gourmand and healthy: the fish we like it more and more and more and more often has a fundamental role in our diet. Just think that the products of the sea represent on average the 20% of animal proteins for 3.3 billion people on earth (FAO 2020) and that since 1960 the world consumption of fish has doubled. The profound transformation of food uses that has taken place in recent years has led to the depletion of our planet's reserves: thus fish stocks are rapidly running out, with dramatic consequences for the health of the seas, the balance of ecosystems and employment.
Awareness and change
We Italians were the first to learn to appreciate the products of the seas: think that on average we consume more than 30 kg each. But only the 30% of the fish we put on the table is from our own production; thus the theme of the health of the seas and the progressive exhaustion of such an important resource is very topical and can no longer be neglected. And if we don't want to giving up fish, we can (indeed, must) adopt more responsible and sustainable behaviors, to contribute to a desirable turnaround. First step: choosing sustainable fish.
How to choose "green" fish
Not all the fish we find for sale are caught in the same way. Virtuous companies, in fact, adopt sustainable fishing systems, that is, they fish in compliance with fish stocks and they do their utmost to safeguard ecosystems. To recognize the products of a peach "green" it is necessary to identify specific sustainability certifications on the products, which are issued by independent associations specialized in the sector. The most widespread is the Marine Stewardship Council, MSC.
MSC, Marine Stewardship Council
Tackling the problem of unsustainable fishing and safeguarding fish resources for the future: these are the objectives of MSC (Marine Stewardship Council), nonprofit organization independent who has been working with scientists since 1997, Ong (non-governmental organizations) and operators in the sector. The blue MSC mark guarantees that all products come from fishing activities that respect fish stocks and marine ecosystems and managed in such a way as to ensure the survival of resources and ensures that companies implement continuous improvement actions in terms of sustainability, respecting three principles fundamentals:
1) leave enough fish in the water to allow reproduction;
2) ensure that the impact of fishing on the environment is minimized;
3) managing fishing responsibly, in compliance with the laws and adapting to environmental conditions with a view to long-term sustainability.
The blue brand, a guarantee of sustainability
Few rules for a better world. The checks of MSC certified companies are regular and always carried out by accredited independent bodies, to always check that they put into practice what they declare but also to increase the level of sustainability. Today the blue MSC mark is found on packages over 18,000 fishery products, including refrigerated, frozen and preserved, and more than 17% of the world catch comes from MSC certified companies.
A recipe book immersed in the blue
If the ultimate goal is to continue eating fish and be inspired by seafood for many many tasty recipes, MSC, in collaboration with ten chefs from all over the world, he picked up in the new digital book The kitchen in Blu (available free online) delicious recipes to try at home, respecting the environment and the sea. All dishes are made with MSC certified fish, enhanced by great chefs, such as Max Mariola, known face of Gambero Rosso Channel, who wanted a very Italian Sardinian fregola with artichokes and lupins. To gratify eyes, palate and ecological awareness. Certified and eaten.
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