Click here to read the policy and practice recommendations.
Key recommendations
For sector practitioners:
- Focus on under-utilised, locally abundant, and seasonal fish species and promote their health benefits via social media
- Adopt market strategies to improve public perceptions and overcome consumers’ fear of unfamiliar fish and involve intermediaries like fishmongers and chefs in making seafood more attractive, palatable and convenient
- Upskill young / new entrants in the catering and hospitality industries in cooking confidently and more creatively a wider range of underutilised fish and seafood
For policy makers:
- Increase public awareness of sustainable seafood consumption and seasonality issues, via educational activities and from an early age
- Support the establishment of SFSCs in fisheries and promote cultural heritage of seafood in coastal communities, while investing in infrastructure that support market operations
- Promote codes of practice that support sustainable fishing and retailing and encourage better working practices for seafood businesses and the restaurant/ catering sector
