The sustainability of the hake deep-sea trawl fishery – the most important industrial fishery in South Africa – is in the spotlight ahead of World Fisheries Day which is celebrated globally on 21 November.

This year, the Marine Stewardship Council (MSC) has partnered with South African Deep-Sea Trawling Industry Association (SADSTIA) to recognise the rewards of sustainable fishing. The two organisations have released a short film called “Together we fish for the future” to demonstrate that to make a real change and contribute to the health of our oceans, it takes the collaboration of industry partners, seafood businesses and civil society.

Watch the full video here:

There are eight characters in the short film: Leon Henry, skipper of a hake fishing vessel, Sveinn Jonsson; Belinda le Roux, who monitors and manages the logistical needs of a large fishing fleet; Noel Less, a 82-year old retired captain and fishing gear expert; Fisokuhle Mbatha, who works as a research assistant with SADSTIA and is studying for a doctoral degree; Melanie Williamson, a director of a fisheries observer programme; Valda Jumat, production supervisor in a fish-processing plant; and Prince Mboso, who supports fish-processing operations as a forklift driver. They represent an estimated 12 400 people who work in the South African trawl fishery for hake and associated businesses.

“The rewards of a sustainable fishery cannot be overstated,” said Felix Ratheb, chairman of SADSTIA and CEO of Sea Harvest. “The hake deep-sea trawl fishery delivers R8.5 billion to the economy every year. Provided it continues to be managed diligently in terms of scientific recommendations, the fishery will continue to generate these benefits for South Africa for generations to come. That is what sustainability means.”

“With more than a third of the world’s fish stocks overfished today, the need to protect our oceans has never been more urgent,” said Michael Marriott, Programme Director for MSC (Marine Stewardship Council) in Africa, the Middle East and South Asia. “Around the world, the MSC and partners are raising awareness of the lengths to which sustainable fisheries go to safeguard the oceans, and we are really proud to say the South African hake trawl fishery is up there with the world’s best.”

The MSC, responsible for the world’s most widely used sustainable seafood ecolabel, is an international non-profit organisation that sets globally recognised, science-based standards for sustainable fishing and the seafood market. It is the only wild-capture fisheries certification and ecolabelling program that meets best practice requirements set by both the United Nations Food and Agriculture Organization and ISEAL, the global membership association for sustainability standards.

South Africa’s trawl fishery for hake is one of only two fisheries in Africa to have met the rigour of the MSC Fisheries Standard – along with 500+ others making up 15% of the global wild marine harvest. The MSC ecolabel assures that the seafood comes from a sustainable and well-managed fishery.

In the short film released on YouTube and via social media platforms on this World Fisheries Day, the featured characters each express a word of thanks to consumers for supporting sustainable fisheries through their purchasing choices. When you buy seafood with the blue MSC label on the pack, you’re helping to protect oceans, livelihoods and fish for the future.

Together, let’s do what it takes to ensure there’s seafood for future generations. Learn more by visiting the SADSTIA and MSC social media channels (#ChooseTheBlueFish):

SADSTIA Facebook

SADSTIA Twitter

MSCinAfrica Twitter

MSCinafrica Instragram

The post The rewards of sustainable fishing appeared first on MyKitchen.

Filled with natural oils, protein and B vitamins, this sesame-crusted dorado with braised cabbage is a super seafood option when caught and consumed correctly. Remember to always check the label when buying fish to ensure you’re getting a sustainably-sourced option.

SERVES 4 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the braised cabbage
2 baby cabbages, cut into 6 wedges
1 cup vegetable stock
1 tsp chilli flakes
For the sesame-crusted dorado
4 skinless dorado fillets
1 tbsp olive oil
1 egg white
1 tsp mustard
2 tsp soy sauce
⅓  cup sesame seeds
1 tbsp desiccated coconut

METHOD
For the braised cabbage
1. Preheat oven to 180ºC.
2. Heat olive oil in an ovenproof pan over medium heat.
3. Fry the cabbage for 2–3 minutes on each side, until crispy.
4. Add half the stock and chilli flakes. Season.
5. Transfer to the oven and bake For 30 minutes, then add the remaining stock. Cover with foil and  cook for another 10–15 minutes, until soft.
For the sesame-crusted dorado
1. Place the dorado on a baking tray lined with baking paper.
2. Whisk the olive oil, egg white, mustard and soy sauce together. Use it to brush the tops and sides of the fish. Coat in sesame seeds and coconut.
3. Bake for 10–12 minutes, until cooked through.
4. Serve the fish hot on a bed of braised cabbage.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // Hmimages.co.za

Sustainable fishing disclaimer:
The only downside to dorado is the effect of collecting this kind of fish: The nets that are used to get dorado also pick up other species in the ocean, which can be harmful, so read the packaging carefully to make sure yours has been caught sustainably. Dorado also have incredibly small bones, so it’s best not to feed it to children or pets. As an alternative, you can use any firm white fish.

Here is a sustainable snoek option for the braai.

The post Sesame-crusted dorado with braised cabbage appeared first on MyKitchen.