How to make sustainable seafood choices this Christmas to ease the pressure on Australia’s oceans | Seafood

As a challenging year for marine life draws to a close, GoodFish has shared its list of sustainable holiday choices to help reduce pressure on Australia’s oceans.

“Now is the time to be more careful than ever,” said Adrian Meder, sustainable seafood program manager at the Australian Marine Conservation Society, which produces the GoodFish guide.

The year was marked by unprecedented sea surface temperatures, massive fish kills and the lingering effects of toxic algae blooms in South Australia, as well as pollution from Tasmanian salmon farms and a further increase in overfishing, he said.

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“The good news is that a lot of seafood producers are doing their best and showing the exact type of leadership we need to meet these challenges,” he said. “That’s what we’re showcasing this Christmas season.”

Shrimp are a summer staple for many families, usually served fresh or tossed on the barbie.

“Right now there is a flood of imported shrimp, farmed using very questionable environmental practices, flowing into Australia,” Meder said.

Instead of imported vannamei shrimp, GoodFish recommended locally caught king prawns from South Africa’s Spencer Gulf or Australian-grown tiger or banana shrimp as better options.

The Spencer Gulf’s green-listed fishery was set for a bumper Christmas season, he said, while shrimp farms along the Great Barrier Reef had to meet strict environmental requirements.

Environmental practices for Atlantic salmon farmed in Tasmania remain unacceptable, Meder said, with pollution, heavy use of antibiotics and unacceptable treatment of wildlife like seals.

“We’re looking to steer people towards sustainably farmed fish, like barramundi and Murray cod,” he said. They are equally versatile in the kitchen and quintessentially Australian.

Farm-raised king salmon in Australia or New Zealand are also a good alternative to Atlantic salmon, according to the guide. For those wanting to try something different, the dusky flathead caught in New South Wales was a new addition to the guide’s green list.

Farmed Australian oysters and mussels remain a good choice, Meder said.

“They are absolutely delicious and they are grown with a remarkably low impact on the natural environment – ​​an absolute Christmas classic from a culinary and environmental point of view.”

Christmas was a good opportunity to support South Australian seafood producers, an industry that had suffered from algae blooms. Meder said the state had a strong track record of monitoring the health of its seafood and the conditions of its marine environment, with a number of South African fisheries green-listed in the guide.

“If you can find South Australian seafood on your shelves, you can be sure it is safe to eat,” he said.

The Sydney Fish Market’s existing Pyrmont site will remain open for one last Christmas seafood marathon, before moving to a brand new building in January. Shoppers were expected in record numbers for a “last hurray” as retailers opened their doors for 36 straight hours, said chief executive Daniel Jarosch.

“We will celebrate one last Christmas in our current home, before opening the doors to Sydney’s new waterfront landmark,” he said.

Last year, the market traded around 350 tonnes of seafood during the Christmas period, with 120 tonnes of shrimp and 70,000 dozen oysters among the best sellers.

Meder’s advice to anyone planning their festive party was to “check directly with our GoodFish guide.” The guide assesses the sustainability of 90% of seafood available in Australia and suggests better alternatives when something is found to be unsustainable.

“Better yet, we’ll also give you some tips on how to prepare it for your friends and family to ensure that Christmas is a special time and a lasting one.”