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Sustainable Seafood
What is Sustainable Seafood?
Sustainability in seafood can be defined as the practice of harvesting seafood in such a way that populations are kept at a level high enough to reproduce to enough to sustain optimum levels of abundance.
The Magnuson Act
The Magnuson Fishery Conservation and Management Act of 1976 established a U.S. exclusive economic zone (EEZ) between 3 and 200 miles offshore, and created eight regional fishery councils to manage the living marine resources within that area. The bill was amended on October 11, 1996 and re-named the Magnuson-Stevens Fishery Conservation and Management Act.
The Act was passed principally to address heavy foreign fishing, promote the development of a domestic fleet and link the fishing community more directly to the management process. Each Council was directed to prepare fishery management plans for implementation by the Secretary of Commerce. The eight councils are administered by NOAA's National Marine Fisheries Service (NOAA Fisheries Service).
The 1996 amendments to the Magnuson-Stevens Act, known as the Sustainable Fisheries Act, significantly changed the focus of fisheries management by adding key provisions to address overfishing of currently depressed stocks, rebuild depleted stocks,reduce bycatch and minimize the mortality of unavoidable bycatch, designate and conserve essential fish habitat, reform the approval process for FMPs and regulations, reduce conflict-of-interest on regional councils and establish user fees.
Bill Hogarth, former director of NOAA Fisheries Service published a statement in reference to the ramifications of the Sustainable Fisheries Act, saying "Overfishing must be solved now. We have the right combination of legal tools to improve stewardship, and we're moving full throttle ahead with implementing the new mandate to end overfishing so future generations of Americans can enjoy sustainable and healthy marine ecosystems."
Sustainable Seafood Success Stories
Oregon Pink Shrimp
Oregon's pink shrimp fishery earned the world's first sustainable shrimp certification under the Marine Stewardship Council (MSC) certification program.
"Oregon's pink shrimp fishery has achieved a very important milestone in sustainability that will bring international attention to our state," said Governor Ted Kulongoski. "This achievement represents a significant step in identifying Oregon as a leader in sustainable resource management."
Sometimes referred to as bay or salad shrimp, Oregon pink shrimp are small, usually ranging in size from about 100 to 140 whole shrimp per pound. Fished from the cold waters of the Pacific Ocean, Oregon pink shrimp are harvested using the most advanced trawl methods. Following short at-sea trips and immediate on-board icing, the shrimp are delivered to shore for cooking, peeling, and freezing, resulting in an extremely fresh product that is considered some of the most flavorful shrimp in the world. Canned and frozen shrimp are available year round, and fresh shrimp are typically available at local markets from Apr. 1 to Oct. 31.
Wild American Shrimp Certification Program
Wild American Shrimp, Inc. (WASI) raises public awareness about the benefits of sustainable American wild-caught shrimp. Wild American shrimp grows naturally, is caught fresh and supports the shrimp industry of eight Gulf and South Atlantic states including Alabama, Florida, Georgia, Louisiana, Mississippi, North Carolina, Texas and South Carolina.
The Wild American Shrimp Certification Program, administered by WASI, ensures that warm-water, wild caught shrimp from U.S. coastal waters meet ahigh standard of quality and consistency. Shrimp that meet these stringent standards are graded by new standards and labeled with the distinctive Certified Wild American Shrimp mark.
More than 50 approved suppliers provide this quality product to processors, distributors, retailers, grocers and restaurants who rely on the quality and consistency of the certification and the Certified Wild American Shrimp logo to distinguish their product. Participation in the certification program is available to harvesters, processors, distributors, retailers, grocers and restaurateurs.
For more information see: http://www.wildamericanshrimp.com
The American Albacore Fishing Association Sustainable Tuna Fishery
The American Albacore Fishing Association tuna fishery carrys the Marine Stewardship Council eco-label, distinguishing it as a certified sustainable and well-managed fishery. This is the first tuna fishery in the world to receive the accolade.
The AAFA tuna fishery is a small, family-run fishery operating out of San Diego. The fish are caught using the poll & line techniques (and the troll and line techniques in the south Pacific) and its members pride themselves on the care they take to protect the marine environment. Skipper Jack “Bandini” Webster explains: “Tuna fishermen seem to get a bad rap in a worldwide way. Most of the fishermen who are left love the ocean: you’ve got to love it because it’s real hard work. Being certified sustainable is important to us. Fishermen who are doing the right thing should prove that they are and talk about it. That’s what this certificate is all about.”
Approximately 21 boats in the association catch around 3,000 - 4,000 tons of albacore tuna per year.