Aquaculture

Farming of Atlantic cod has received a significant amount of interest due to the overall trend of increasing cod prices alongside reducing wild catches. However, progress in creating large scale farming of cod has been slow, mainly due to bottlenecks in the larval production stage, where survival and growth are often unpredictable. It has been suggested that this bottleneck may be overcome by ensuring cod larvae are fed diets with similar nutritional content as the copepods they feed on in the wild,and recent examples have shown that increasing dietary levels of minerals such as selenium and iodine can improve survival and/or biomarkers for health in aquaculture reared cod larvae.
King cod

Periodically, a cod with a deformed skull is found; the skull has a distinct top or crown, giving it the name “king cod” or kongetorsk in Norwegian. In Norway, this rare fish was earlier considered to be able to forecast the weather and was commonly used for that purpose. A woolen thread suspended the fish from the ceiling; its nose would point in a different direction depending on the coming weather. In reality, the thread rather than the fish caused the movement. The twisted thread served as a primitive hygrometer by reacting to the air’s humidity, turning the fish as the humidity rose and fell.
USDA data : Pacific cod Atlantic cod
Liver
Canned cod liver

Cod’s soft liver can be tinned (canned) and eaten. It is an important source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA). source wikipedia

seafood, sustainable seafood, Types of Seafood

Fisheries

Reaching sizes up to 1.1 m (3 ft 7 in), haddock is fished for year-round. Some of the methods used are Danish seine nets, trawlers, long lines and fishing nets. The commercial catch of haddock in North America had declined sharply in recent years but is now recovering with recruitment rates running around where they historically were from the 1930s to 1960s.
Sustainable consumption

In 2010, Greenpeace International has added the haddock to its seafood red list. “The Greenpeace International seafood red list is a list of fish that are commonly sold in supermarkets around the world, and which have a very high risk of being sourced from unsustainable fisheries.”
Cuisine

Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

Haddock is a very popular food fish, sold fresh, smoked, frozen, dried, or to a small extent canned. Haddock, along with cod and plaice, is one of the most popular fish used in British fish and chips.

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod in Boston, Massachusetts; this refers to the size of the fish which have a variety of sizes, i.e. scrod, markets, and cows. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs (Brian Baskel).

Unlike the related cod, haddock does not salt well and is often preserved by drying and smoking.

The smoking of haddock is something that was highly refined in Grimsby. Traditional Grimsby smoked fish (mainly haddock, but sometimes cod) is produced in the traditional smoke houses in Grimsby, which are mostly family run businesses that have developed their skills over many generations. Grimsby fish market sources its haddock from the North East Atlantic, principally Iceland, Norway and Faroe. These fishing grounds are sustainably managed[6] and have not seen the large scale depreciation in fish stocks seen in EU waters.

One popular form of haddock is Finnan Haddie, named for the fishing village of Finnan or Findon in Scotland, where it was originally cold-smoked over peat. Finnan haddie is often served poached in milk for breakfast.

The town of Arbroath on the east coast of Scotland produces the Arbroath Smokie. This is a hot-smoked haddock which requires no further cooking before eating.

Smoked haddock naturally has an off-white color; it is very often dyed yellow, as are other smoked fish. Smoked haddock is the essential ingredient in the Anglo-Indian dish kedgeree.
Nutritional value

Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat. source wikipedia

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High Liner Foods Reports Substantial Progress On Its Sustainability Commitment
Seafood company nearly doubles certified sustainable seafood purchases in 2011 compared to prior year LUNENBURG, NS, March 12, 2012 /PRNewswire/ – High Liner Foods Inc. (TSX: HLF) (TSX: HLF.A), the leading value-added seafood supplier in North America, announced today…
WDM Group PR Network 12 Mar 2012 WDM Group PR Network

Seafood company nearly doubles certified sustainable seafood purchases in 2011 compared to prior year

LUNENBURG, NS, March 12, 2012 /PRNewswire/ – High Liner Foods Inc. (TSX: HLF) (TSX: HLF.A), the leading value-added seafood supplier in North America, announced today that it has made significant progress since the company announced its sustainability commitment in late 2010, when it set a goal of sourcing all of its seafood from certified sustainable or responsible fisheries and aquaculture farms by the end of 2013.

“It’s very encouraging to see the progress High Liner has made in such a short time,” said Jim Cannon, CEO of the Sustainable Fisheries Partnership, High Liner’s NGO partner. “High Liner’s commitment to sustainability and efforts to help encourage the rebuilding of fisheries are examples of how a major seafood buyer can achieve a win-win for the environment and their business.”

In 2011, High Liner achieved the following toward its sustainability commitment:

Procurement of raw material
High Liner nearly doubled the amount of certified sustainable raw materials it purchases, both wild caught and aquaculture farm-raised, from 27 percent in 2010 to 52 percent at the end of 2011. These figures do not include products of the recently-acquired Icelandic Seafood, and High Liner is reviewing the sustainability status of Icelandic Seafood brand raw materials.
Fishery Improvement Projects
Working with SFP and other organizations, High Liner provided assistance in a Russian pollock Fishery Improvement Project (FIP). The Russian Pollock Catchers Association is working hard to achieve MSC certification.
High Liner joined an effort overseen by the World Wildlife Fund (WWF) to help drive the 3Ps Atlantic cod fishery of Newfoundland toward entering the Marine Stewardship Council (MSC) assessment process.
NGO community relations
High Liner extended its partnership with SFP for another two years (through the end of 2013). SFP and High Liner are working together to develop programs and strategies to ensure High Liner Foods’ customers of the sustainability of their products.
The company continued to work closely with staff at the Monterey Bay Aquarium, WWF and Ocean Wise, a conservation program of the Vancouver Aquarium, on sustainability initiatives.
Participation in industry-wide initiatives
High Liner was the principal sponsor of the Seafood Summit 2011, in Vancouver, B.C.
Bill DiMento, Corporate Director of Sustainability for High Liner Foods, testified in December 2011 to a U.S. Senate panel in support of the Pirate Fishing Elimination Act, which would prevent fishing vessels from offloading illegally caught seafood in U.S. ports.
High Liner worked with the National Fisheries Institute’s Traceability Team to drive improvements in traceability systems that would not add significant costs to the seafood supply chain.

“Reaching our goal of being 100 percent sustainable by the end of next year is by no means a finish line, but another major step forward to meeting our sustainability commitment,” said Henry Demone, President and CEO of High Liner Foods. “It will be an important milestone to achieve, and while we still have a long road ahead of us, we are right on track to get there.”

“We recognize that we have the responsibility to ensure that our oceans are healthy now and for future generations, at the same time maintaining exceptional value and quality for our customers,” DiMento said. “No company can do this alone, but by working closely with our suppliers and our customers, we’re seeing progress happening.”

For more information about the High Liner Foods’ commitment to sustainability, visit www.highlinersustainability.com.

About High Liner Foods Incorporated
High Liner Foods Incorporated is the leading North American processor and marketer of prepared, value-added frozen seafood. High Liner’s branded products are sold throughout the United States, Canada and Mexico under the High Liner, Fisher Boy, Mirabel, Sea Cuisine and Royal Sea brands, and are available in most grocery and club stores. The Company also sells High Liner, FPI, Mirabel, Viking, Icelandic Seafood, Samband of Iceland, Seastar, and Seaside branded food service products to restaurants and institutions, and is a major supplier of private label seafood products to North American food retailers and food service distributors. High Liner Foods is a publicly traded Canadian company, trading under the symbols HLF and HLF.A on the Toronto Stock Exchange.

SOURCE High Liner Foods Incorporated

sustainable seafood

Canada Safeway Limited Announces New Sustainable Sourcing Practice for Canned Tuna

CALGARY, March 27, 2012 — Canada Safeway, a recognized leader in embracing sustainable seafood practices has joined parent company Safeway Inc. in announcing that its Safeway brand skipjack (chunk-light and flaked-light) canned tuna will be responsibly caught using free-school purse-seine methods and without using harmful fish aggregating devices (FADs). The company will transition to the free-school purse-seine method by the end of 2012. Free-school tuna is caught by purse-seiners using traditional methods of spotting schools of fish using radar and sonar as captains employ powerful binoculars to spot birds attracted by schools of tuna.

Chuck Mulvenna, President and Chief Operating Officer for Canada Safeway said the new sourcing policy is an important step in addressing the consumer demand for a more sustainably sourced product without compromising quality. “We are pleased to make this announcement as we include our private label canned tuna category in Canada Safeway’s comprehensive Sustainable Seafood Policy. Sourcing responsibly fished tuna is vital to marine ecosystem health and an important addition to our overall Sustainable Seafood strategy” said Mulvenna.

Safeway is implementing these new specifications at a time when the tuna fishing industry is finding better ways to address the significant negative ecosystem impacts associated with purse-seine fisheries employing FADs. Safeway’s move to eliminate FAD-caught tuna is part of the effort to make its branded tuna across the shelf stable category more responsibly sourced and to also enhance the company’s “Dolphin Safe” tuna commitments made years ago to Earth Island Institute. Safeway is in the process of instituting additional specifications for responsibly sourced albacore tuna caught on longline vessels with improved fishing techniques.

Safeway brand “responsibly caught” tuna is the first private label brand in North America to make this important move. In light of the above commitments, Canada Safeway was recognized as the top grocery retailer in the Greenpeace 2012 Canned Tuna Sustainability Ranking, placing 5th overall.

“Canada Safeway’s commitment to switch to skipjack caught without harmful FADS, move away from Redlisted yellowfin tuna and vow not to source its skipjack from proposed marine reserves of the Pacific Ocean highlights the type of progressive action needed to ensure tuna fish for the future,” said Sarah King, Greenpeace Canada’s oceans campaign coordinator. “Greenpeace applauds Safeway’s leadership and we look forward to seeing strong plans for its albacore products.”

“SeaChoice applauds the progressive steps being taken by Canada Safeway and their suppliers to source more ocean-friendly canned tuna options” said Kelly Roebuck, SeaChoice representative from Living Oceans Society. “We are excited with Safeway’s progress to date and support this important initiative with one of Canada’s leading retailers”.

Safeway’s sourcing decision is driven by concerns about over-harvesting of fish and the significant mortality rate of non-target (bycatch) species — such as sea turtles, sharks, and pelagic fish — associated with skipjack fishing using FADs. Fishing tuna without FADs can significantly reduce bycatch levels. However, verifying that a tuna source is not using FADs requires new protocols and building partnerships with stakeholders in ocean ecology. In the future, Safeway will conduct in-depth research towards bringing to market economically viable, bio-regionally supported pole and line sourced tuna fish. By establishing this detailed sourcing plan, Safeway will be working with capable suppliers and verification partners who can provide responsibly caught tuna with full supply chain transparency.

Safeway has made clear its intention to work with the fishing industry, governments, regional fisheries management organizations, NGOs, and scientists to improve the management, sustainability and fairness of the fisheries that Safeway continues to source from.

Safeway is an industry leader in environmental sustainability, ethical business practices and effective community outreach. Safeway upholds an operating philosophy that is rooted in corporate social responsibility focused on four key fundamentals: People, Products, Community, and the Planet. These fundamentals are at the heart of Safeway, bringing together the company’s passion for food and serving customers with the rapidly developing needs of local communities and the planet.

About Canada Safeway Limited: www.Safeway.ca Safeway Inc. is a Fortune 100 company and one of the largest food and drug retailers in North America, based on sales. Safeway Inc. operates 1,678 stores in the United States and western Canada and had annual sales of $43.6 billion in 2011. Canada Safeway, a wholly owned subsidiary of Safeway Inc. operates 224 stores across Western Canada. The company’s common stock is traded on the New York Stock Exchange under the symbol SWY.

Notes to Editors:

A fish-aggregating (or aggregation) device (FAD) is a man-made object used to attract ocean-going pelagic fish such as tuna. They usually consist of buoys or floats tethered to the ocean floor with concrete blocks. Over 300 species of fish gather around FADs. FAD’s attract fish for numerous reasons that vary by species. Fish tend to move around FADs in varying orbits, rather than remaining stationary below the buoys. Both recreational and commercial fisheries use FAD.

A Purse Seine is designed to be set by two boats around a school of fish and then closed at the bottom by means of a line.

Safeway Inc. was the North America’s first major grocery retailer to implement sourcing of “Dolphin Safe Tuna” in 1991.

FAD Free fishing reduces bycatch of non-target and juvenile tuna.

In July, 2011 Canada Safeway announced its decision to no longer procure yellowfin tuna for its private label canned tuna.

In July 2011, Canada Safeway announced its comprehensive Sustainable Seafood Policy in partnership with SeaChoice. The Policy states that by 2015, all fresh and frozen seafood will be sourced from sustainable and traceable sources, or be in a credible improvement project.

SOURCE Canada Safeway Limited

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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

For many shoppers, the prospect of buying seafood is easier just to avoid altogether.

Fresh fish is often perceived to be expensive and elitist, and it can be downright confusing figuring out if the catch of the day is environmentally friendly or not.

For that, National Geographic Fellow, For Cod and Country author and chef Barton Seaver has reeled in a few tips on how to approach your next seafood purchase so you come away knowing your choice was responsible, affordable and anything but fishy.

Five Strategies for Buying Sustainable Seafood: Barton Seaver

1. Keep an eye out for eco-labels.
“One easy way to ensure that you’re getting sustainable seafood is to buy product carrying the blue Marine Stewardship Council (MSC) label. The MSC certifies that fish are harvested from healthy, well-managed stocks using methods that don’t damage ocean ecosystems or unintentionally kill marine animals or other untargeted fish.

Yet not all sustainable seafood is MSC certified, so don’t feel like you need to limit your options to just the certified products in order to eat sustainably. This is just one strategy.

Another is to consult a seafood guide or smart-phone app (downloadable from Blue Ocean Institute or the Monterey Bay Aquarium) that provides color-coded lists of the most sustainable choices (green), good alternatives (yellow), and which unsustainable fish to avoid (red).

Granted, using these guides accurately often requires obtaining additional information about a particular fish (i.e.where it was harvested, whether it was wild or farmed, what kind of fishing gear was used, etc.), which isn’t always easy to come by – especially when you’re faced with a shrugging fish seller.” Read More

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by Stavis Seafoods, Inc.
Posted: Tuesday, September 13, 2011 at 4:15PM EDT

Boston, MA – Stavis Seafoods, a leading international importer, exporter and distributor of fresh and frozen seafood, today announced it added BOS’N Cooked Langostinos to its broad line of retail-ready seafood. BOS’N Cooked Langostinos, caught off the coast of Chile, are available in an eye catching, stand alone, eight ounce package that offers multiple display opportunities for retailers. The new BOS’N branded seafood’s price point is ideal for consumers looking for a delicious and affordable compliment or substitute for recipes that call for shrimp, crayfish and/or lobster.

“Our BOS’N Cooked Langostinos are a delicious and affordable shellfish that is extremely versatile in the kitchen,” said Richard Stavis, CEO of Stavis Seafoods. “They are ideal for pasta, soups or bisques and great in lobster rolls or seafood casseroles. At Stavis, we are committed to searching the globe to find great seafood that meets our customers’ needs. Our Langostino Meat delivers consistent quality in attractive packaging and is a strong addition to Stavis’ family of recipe-ready, superior quality branded seafood.”

BOS’N Cooked Langostinos’ are jumbo sized and completely additive free. They have a sweet flavor that is similar to Canadian Lobster but more intense with a delicate texture. Providing 100% yield, these Langostinos were raised in the cold waters off South America and are a favorite among foodservice and restaurant professionals because of their incredible versatility.

Stavis Seafoods has five unique brands. Foods From the Sea delivers unique dining experiences from around the world, while the Prince Edward brand focuses on providing premium shellfish items. The BOS’N brand delivers quality seafood without compromising freshness or taste while the Boston Pride brand provides convenience and value. Stavis also has an innovative new brand designed to deliver peak of season freshness all year round called ChillFresh. At Stavis Seafoods, we bring more to the table.

About Stavis Seafoods, Inc.

Stavis Seafoods is a family business that has been a Boston Waterfront landmark since 1929. Originally called Stavis Ipswich Clam Company, Stavis Seafoods ships more than 34 million pounds of fresh and frozen seafood annually. Working from an inventory of more than 800 seafood items, Stavis distributes seafood via air, truck and ship worldwide. Flexible and fast paced, Stavis Seafoods’ expert buying desks provide up-to-the-minute market information and extremely competitive pricing to all its customers. Stavis also offers a line of famous brands, including BOS’N, ChillFresh, Foods From the Sea, Boston Pride and Prince Edward. For more information about Stavis Seafoods, please call us at (617) 482-6349 or visit us at www.stavis.com.

Source: Stavis Seafoods, Inc.

Boston Seafood, fresh seafood, frozen food suppliers, frozen seafood, Industry Press Release, seafood, Seafood Company, Seafood Distribution, seafood processsor, seafood products, sustainable seafood, Types of Seafood, wholesale seafood suppliers

Giant trevally
From Wikipedia, the free encyclopedia
Conservation
Scuba diver interacting with a giant trevally at Guam’s Gab Gab II reef

A decline in giant trevally numbers around inhabited regions has been well documented in Hawaii, with both catch data as presented above and ecological studies showing this decrease in numbers. A biomass study in the Hawaiian Islands indicates that the main Hawaiian Islands are heavily depleted in the species, which in untouched ecosystems comprises 71% of the apex predator biomass. In contrast, it comprises less than 0.03% of the apex biomass in exploited habitats, with only a single fish observed during the course of this research study. Prior to this, a 1993 report suggested the population around the main Hawaiian islands were not stressed, even though several biological indicators suggested to the contrary. This was due to the highly size-selective nature of the fishery, which theoretically should prevent a decrease in numbers. Despite this, populations have decreased, and in light of their continued falling abundance in Hawaii, several recommendations including banning the commercial take of the species, increasing minimum lengths and decreasing bag limits for anglers, as well as reassessment of protected areas for the species have been proposed by officials. The species (nor any other carangid) has not been assessed by the IUCN.

Some recreational fishing groups are also promoting a catch and release practise for the giant trevally, with this becoming an increasingly popular option for charter boat operators, who have also begun to tag giant trevally for scientific purposes. At large sizes, the species is more likely to be ciguatoxic, and therefore if the fish is kept it must be disposed of or sent to a taxidermist if it is a trophy fish. A catch and release approach has also been adopted by operators outside of Hawaii, with Australian operators who target the species by popping and jigging rarely keeping any fish.[8] Careful fish handling techniques have also been implemented by anglers so as not to damage the fish; such techniques include supporting the fish’s weight, using barbless single rather than treble hooks and restricting the time the fish spends out the water to a minimum.
source

seafood, sustainable seafood, Types of Seafood

America’s most trusted seafood source for over 30 years is excited to announce a partnership with Aquarium of the Pacific’s Seafood for the Future program. Seafood for the Future will help Anderson Seafoods find suppliers who share a philosophy of sustainability, and provide scientific support and educational materials to assist the company in its efforts.

“Our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come”

Anaheim, CA (PRWEB) November 30, 2011

We are excited to partner with the Aquarium of the Pacific in the Seafood for the Future program, which will help fulfill our sustainability commitments and educate existing suppliers as well as finding the ones who share our philosophy of sustainability. We strongly believe this will have a real impact in the marketplace, and ultimately in our waters. Creating more demand for seafood from sources that support healthy oceans puts us on course to improving fishing practices around the world. “Seafood for the Future was first impressed with Anderson Seafoods extensive sustainable seafood program and their direct relationships with local fishermen. We admire that they are looking to further improve upon their sustainable sourcing. We look forward to connecting Anderson Seafoods with additional sustainable seafood producers to expand their current sustainable seafood product list through our partnership” said Melissa Carrasquillo, Seafood for the Future Program Manager.

The aquarium’s team will provide Anderson Seafoods with scientific information and educational materials to help the company increase its purchases of sustainably wild-caught and farmed seafood. “Although we have made great progress on our sustainability efforts, the goal is to reach a point where a significant amount of all seafood purchases come from a sustainable source,” said Dennis Anderson, President of Anderson Seafoods. “As a leader in our industry, our company’s philosophy is to be at the forefront of preservation and aquaculture efforts to ensure the bounty of our seas for generations to come.” For a more in-depth analysis on this particular topic, we invite you to visit our sustainability section on our wholesale site: Anderson Seafoods.

About Anderson Seafoods
Anderson Seafoods was established in 1979 with the goal of providing premium seafood products and superior service to valued clients in sustainable and innovative ways. Starting from a small family venture in Orange, California, Anderson Seafoods has evolved into a full-scale, state-of-the-art operation and is recognized as a leading authority in the seafood industry. Anderson Seafoods has established its own network of direct sources for fresh and frozen products from around the world including Mexico, Hawaii, Alaska, Canada, the Pacific Northwest, the East Coast, Asia and South America. With wild caught seafood, the company refrains from doing business with those who engage in illegal, unreported and unregulated methods. All facilities are USDC (United States Department of Commerce) inspected and seafood sources are HACCP approved.
About Seafood for the Future
Seafood for the Future is a nonprofit seafood advisory program dedicated to its mission to promote healthy and responsible seafood choices. The program was founded in 2009 by the Aquarium of the Pacific with a generous grant from the Pacific Life Foundation. The program’s efforts have been acknowledged through partnerships with organizations like the National Oceanic and Atmospheric Administration’s FishWatch and FishChoice. In August, Los Angeles Magazine honored Seafood for the Future with the Earth Changer award. The program promotes transparency in the seafood system by providing a platform for discussion among members of the seafood industry, serving as a conduit of fact-based information on aquaculture and wild capture fisheries to purchasers, restaurants and consumers, and forming partnerships with concerned industry players to have the greatest impact on the seafood supply chain. Consumers can find responsibly sourced seafood at Seafood for the Future’s partner restaurants and retailers. See website for details: seafoodforthefuture.org.

For more information, please contact us at: 1 (855)-654-FISH or, log on to: http://www.ShopAndersonSeafoods.com/ ; http://www.AndersonSeafoods.com/
Media Contact: Melissa Carrasquillo – Aquarium of the Pacific – MCarrasquillo(at)LBAOP(dot)ORG 562-951-5388

fresh seafood, Industry Press Release, sustainable seafood

Number of ISSF Industry Participants Grows to 18

WASHINGTON, Nov. 17, 2011 /PRNewswire/ — Three new participants will join the International Seafood Sustainability Foundation – a coalition of tuna processors, leading scientists and WWF, the world’s leading conservation organization – to improve the sustainability efforts of tuna stocks around the world.

“The growth of our membership means even more resources and stakeholders to help meet our goals,” ISSF President Susan Jackson said. “We welcome these three new partners to the table and are looking forward to improving tuna fishing practices throughout the world with their support and commitment.”

South Seas Tuna Corp., Ltd. is based in East Sepik Province, Papua New Guinea and serves as a processor for canned tuna products. Sealord Group, Ltd. is the second largest seafood company in New Zealand, delivering seafood to people in more than 60 countries. Pataya Food Industries, Ltd. is a canned tuna producer based in Bangkok, Thailand.

ISSF Participating Companies work with the Foundation to advocate for improved fishing methods, fund scientific advancement and take direct action to spur change. South Seas Tuna Corp., Sealord and Pataya Foods committed to the purposes and standards of the organization and met all the requirements set forth by the International Seafood Sustainability Foundation.

The partnership launched in 2009 with eight Participating Companies and today has 18 industry partners with well-known brands produced and sold in North America, South America, Europe, Africa, the Pacific Islands and Asia.

About the International Seafood Sustainability Foundation (ISSF)
The International Seafood Sustainability Foundation (ISSF) is a global coalition of scientists, the tuna industry and World Wildlife Fund (WWF), the world’s leading conservation organization, promoting science-based initiatives for the long-term conservation and sustainable use of tuna stocks, reducing bycatch and promoting ecosystem health. To learn more, visit our website at iss-foundation.org.

SOURCE International Seafood Sustainability Foundation

RELATED LINKS

http://www.iss-foundation.org

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fresh seafood, sustainable seafood

AUSTIN, Texas, July 5, 2011 /PRNewswire/ — Nova Scotia’s harpoon fleet is the first swordfish fishery certified sustainable by the Marine Stewardship Council (MSC), and Whole Foods Market (NASDAQ: WFM) is the only national retailer to offer this fresh, mildly-sweet swordfish.

Whole Foods Market will feature fresh MSC-certified harpoon-caught swordfish in July and August. The company’s port buyers will be at the dock during the very short season to hand select and grade swordfish as it arrives. Only the highest grade fish will be selected.

“Our direct relationship with the boats in this small fleet plus our careful selection of the highest-grade fish with white meat, a firm texture and bright blood lines that signify optimum temperature and handling, ensures that our shoppers are getting the highest quality,” said Dan Rand, port buyer for Whole Foods Market. “Equally as important as the right-from-the-boat flavor is the fact that this small band of fishermen is truly committed to the importance of sustainable seafood. These guys catch mature fish one at a time, which means there’s no worry about bycatch of juvenile swordfish or other marine life.”

For more than a decade, Whole Foods Market has recognized the MSC as the world’s leader in sustainable fishery certification. With its strict standards and rigorous third-party certification – including chain of custody, which verifies that products from certified fisheries are not mixed with products from uncertified fisheries – the MSC supports well-managed, ocean-friendly fisheries that help make sure seafood is available for future generations.

Swordfish steak has a mildly sweet flavor with a moist and meaty texture that almost never falls apart, making it a perfect choice for backyard grilling, broiling, baking and pan-searing.

Cooking tips and recipes, such as Grilled Chili-garlic Swordfish with Bok Choy and Pan-seared Swordfish with Summer Salsa, are available at wholefoodsmarket.com/fish. Swordfish recipe photos are at wholefoodsmarket.com/pressroom/photo-gallery.

Contact: Ashley Hawkins, Whole Foods Market
(512) 542-0381
Ashley.Hawkins@wholefoods.com

SOURCE Whole Foods Market

RELATED LINKS

http://www.wholefoodsmarket.com

fresh seafood, frozen seafood, sustainable seafood