Would you eat a rare species if it was labelled sustainable? Australian restaurants are set to introduce a controversial ‘sustainable’ meal, with some hailing it as an eco-friendly choice while others question the ethics of putting rare species on the menu.
The Marine Stewardship Council (MSC), a global organisation known for its blue tick certification of sustainable seafood, has recently made a controversial decision that has sent ripples through conservation communities.
The MSC has declared that a population of orange roughy, a deep-sea fish species, is ‘sustainable’ and therefore eligible for their certification. This announcement has been met with a mix of intrigue, as the orange roughy has long been a subject of conservation concern.
For those unfamiliar with the orange roughy, it’s a species that has been swimming in the depths of Australia’s oceans for millions of years. Known for its bright, brick-red colour and delicate flavour, the orange roughy can live for well over a century, with some estimates suggesting individuals may reach 250 years of age.
This longevity, however, comes with a catch: the fish is slow to grow and breed, making it particularly susceptible to the pressures of overfishing.
In the 1980s and 1990s, trawling practices led to a dramatic decline in orange roughy populations, with stocks plummeting to just 30 per cent of their original levels. Despite this, the Commonwealth has allowed the continued harvesting of the species, classifying it as ‘conservation dependent’ in 2006—a category that provides fewer protections than ‘threatened’ or ‘vulnerable to extinction’ labels and has been criticised as a ‘loophole’ by many researchers and conservationists.
The MSC’s decision to certify the Australia Orange Roughy Eastern Zone, located off the coast of Tasmania, has been met with staunch opposition from the Australian Marine Conservation Society (AMCS). The AMCS argues that the certification could set ‘an incredibly dangerous precedent’ and potentially lead to the collapse of the fishery.
Adrian Meder, the AMCS sustainable seafood program manager, has expressed to Yahoo News his bewilderment at the decision, saying, “We don’t have to eat ‘endangered’ species. Either do the work to get orange roughy off the ‘endangered species list,’ or go catch another fish.”
Despite the opposition, the MSC has stood by its certification process, which involves rigorous assessments of a fishery’s ability to maintain sustainable stocks, minimise environmental damage, and effectively manage the fishing area. The MSC has assured that the certification of the orange roughy fishery will be subject to annual surveillance audits to monitor the impact of fishing on the population.
The certification means that orange roughy caught in the certified zone may soon bear the MSC’s blue tick, signalling to consumers that it is a sustainable choice. However, before the fish can make its way onto menus and supermarket shelves, its supply chain must be verified to ensure it meets the MSC’s standards.
Australians are blessed with a rich and diverse marine ecosystem, and many take pride in enjoying the fruits of the seas while also being mindful of their preservation. The debate over the orange roughy’s sustainability is emblematic of a broader conversation about the relationship between humans and the environment, and food consumption.
What are your thoughts on the MSC’s certification of the orange roughy? Would you feel comfortable ordering this fish at a restaurant or buying it from the supermarket? Share your opinions with the YourLifeChoices community in the comments below.
Also read: Fisherman’s unusual catch stuns the internet: ‘Wow! That’s unreal!’
