But: Sea fish and seafood are becoming increasingly scarce because overfishing of the seas and harmful fishing methods are causing global fish stocks to steadily shrink. The survival of entire species is threatened and the marine environment is often severely damaged.

“Good Fish” list

So how do you manage the balancing act between a balanced diet and species diversity? In collaboration with environmental associations and the Helmholtz Center for Ocean Research Kiel (GEOMAR), the consumer centers have created a joint “Good Fish” list that offers fish eaters up-to-date information and guidance on which types of fish can be safely caught, purchased and consumed.

Three criteria

Which fish is recommended depends primarily on three criteria: the fish species, the fishing area and the fishing method.
 
This can be seen at any time by consumers, as fresh fish as well as frozen and smoked fish must be labeled accordingly by manufacturers and processors. The world's oceans are divided into 19 fishing zones, the so-called FAO fishing areas, and these in turn are divided into sub-fishing areas. Herring, for example, is fished in different fishing areas: in those that are already overfished and those where the stock is not (yet) threatened.

“This is where the fish list comes into play, because with its help consumers can choose fish consciously and sustainably.”

Dr. Birgit Brendel, Saxony Consumer Center

The “Good Fish” list not only includes the population sizes of the listed fish species, but also takes ecological aspects into account. And these are exactly what determine whether a fish is a “good fish”.

Consumers can get advice on this and other questions about food and nutrition, make an appointment on the consumer advice center's homepage or simply post a question www.lebensmittel-forum.de

Source:

Saxony Consumer Center
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