Image: Doug DuCap
At present, there isn't a standard worldwide system in use for seafood labeling. This isn't surprising, of course, since the world can't even agree on whether killing whales again is a neat-o idea or not. (Answer: No, it's not)
In the meantime, I'll present my version of a comprehensive label for seafood. And if any global organization wants to implement it, that's okay -- no payment required (perpetual admiration from a grateful planet will do just fine.)
One small catch, though: what follows below is the minimum amount of information that needs to be supplied to consumers, so it's an all or nothing deal, okay guys?
- Date Caught/Harvested. This is a no-brainer. Fish and seafood are highly perishable. If that 'fresh' trout in the market was caught eight weeks ago, you might look for something a bit less historic.
- Country/Region of Origin. The U.S. and China, for example, are - you know - big. Narrowing down to region would be helpful.
- Source. The specific waters from which it came. Currently, there's no way to know if a fish was pulled from a pristine estuary or the runoff channel of a chemical plant (unless the fish glows in the dark.)
- Producers. Not just the company that processed it , but also the one that actually farmed it or captured it. We don't need an all-out 'chain of evidence', just something closer to accountability.
- Wild-Caught/Farmed. An easy one that's already in fairly wide use.
- Method of Capture/Farming. This is where the rubber meets the road. Combined with all the above information, knowing if a wild fish was gill-netted or if a farmed fish was raised in an open net pen can make your purchasing decisions a whole lot easier
- Fresh / Previously Frozen. This is one you see fairly often, but not often enough.
- Method of Preservation. Has your fresh seafood been iced from the boat or fish farm to you? Was your fish frozen at sea in a nitrogen tunnel? Good stuff to know.
- Independently Certified Sustainable. If it is, that's all to the good. But the certification process is very tough, and some producers are diligently working toward it. If all other info is positive, lack of certification shouldn't be the deciding factor. Still, those who've earned it deserve to flaunt it.
So there's my wish list. Do I imagine that all my seafood labeling wishes will come true? No, not really. Heck, I'm still waiting on that pony I wanted for Christmas when I was seven (ponies are sustainable, right?) But anything would be an improvement.
For more information on making good seafood choices, check out How to Choose Sustainable Fish and Seafood
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