It's Time to Take Endangered Seafood Off the Menu

Most of us would be horrified at the thought of eating a Sumatran tiger or a black rhino. Yet, many continue to source, serve and eat seafood species that are similarly endangered.?

We’ve spoken to experts and chefs across our global network to understand why this is the case, what seafoods we should avoid and what role restaurants can play in restoring healthy populations before it’s too late. Read on to learn about the most critically endangered species and why it’s time to remove them from the menu. You can find the full article on our News & Insights page.

What are the worst options when it comes to endangered seafood?

Eel

“European eel is one of the few options that’s an absolute no-go. It’s more endangered than a panda and criminal gangs make over €3 billion each year smuggling it out of Europe,” says Jack Clarke , Seafood Engagement Manager at the Marine Conservation Society . “Things have gotten so bad that scientists have issued their sternest advice ever for its continued survival: zero catches, even for restocking, restoration and aquaculture.”?

The sharp decline in eel populations worldwide has been driven by a lethal combination of overfishing, habitat loss, pollution, the damming of rivers and the climate crisis. Despite there being no sustainable sources of eel left, it’s still a common feature on menus worldwide.?“There are some iconic restaurants that still serve eel,” says Clarke. “There are arguments around eating them for their cultural value – but any kind of culture that eats an animal to extinction can’t possibly value it.”??

Shark

Shark fin soup is consumed by many communities across Asia and is one of the main drivers of the massive decline in shark populations. As many as 80 million sharks are killed annually for shark fin soup alone – and that’s not counting those caught for other commercial uses (to be processed as meat, leather or health supplements) or as accidental bycatch. Because they have low rates of reproduction, their populations are hit particularly hard by these practices. Sharks are apex predators, and their loss affects entire marine ecosystems.

Bluefin tuna

Bluefin tuna is one of the most commercially valuable fish on the planet, and as a result there are ongoing problems with overfishing across the world. Because tuna are migratory and swim thousands of miles across the ocean each year, this makes international regulation particularly difficult. Tuna is also slow to come to maturity, making it more challenging for stocks to recover.?

The recovery of Atlantic bluefin tuna has been making headlines, and Clarke points to this as proof that positive change is possible: “People all over the world worked together for this. They took bluefin off menus. They sat down at boring meetings and agreed to develop rules and stick to them. Now, we’re seeing bluefin tuna along coasts again. People [in the UK] pay good money to catch, tag and release them, and we can land in limited numbers to eat and enjoy. That’s cultural value.” However, this doesn’t mean we should start overfishing them again—it’s a sign that, with careful action, we can bring populations back by working together.

Why are we still eating endangered fish?

Lack of consumer education

Much of the problem lies with a lack of information for consumers; it’s not well covered in the media, so it’s not at the front of people’s minds. People don’t tend to have much interaction with fish and shellfish unless they’re in the supply or hospitality trade. It just turns up on your plate or neatly packaged in a supermarket.?

Tradition and cultural influence

Food heritage plays a role too. In many countries, there’s a strong tendency to value tradition and custom, sometimes at the expense of considering environmental sustainability. Businesses often promote these long-standing traditions commercially without fully considering the environmental impact. For example, in Japan, Doyo no Ushi Day, or Day of the Ox, includes eating eel as a traditional part of the celebrations.

Government Inaction

Closer to the root of the problem is the worrying lack of legislation. Fisheries are still allowed to catch these species, and purveyors are allowed to sell them. Once they’re on the market, uneducated consumers will buy them. This is where regulations are crucial, and countries need to come together. If tiger meat were available, don’t be sure some people wouldn’t eat it - restricting access is what's required to make the shift.

How can restaurants help to restore healthy populations??

Take them off the menu?

The first necessary step is to remove all Endangered and Critically Endangered species from the menu. Beyond that, only serve seafood from sustainably managed fisheries and farms. For example, focus on sourcing seafood rated 1-3 on the MCS Good Fish Guide.

Do the hard work for your customers?

For all seafood, be aware that stocks can vary depending on the exact species, your location, and time of year. It’s imperative that hospitality businesses cultivate transparent supply chains, support only responsible fisheries and rely on certification from expert third-party bodies to guide their sourcing strategies. Keep in mind that stocks can fluctuate based on species, location, and time of year.

“People (even me!) don’t want to have to worry about sustainability when they’re eating out,” says Clarke. “It’s a treat and they don’t want to cause a fuss or ask too many questions… but, in 2024, should they need to? Most people wouldn’t feel the need to ask if there will be any endangered animals featuring on the tasting menu. It’s up to businesses and chefs to ask those questions of their suppliers.”

Rely on the experts?

The most reliable and straightforward way to ensure sustainability is to check with the experts. Here are some of the best resources you can use.?

• The most recognisable certification for wild-caught fish is probably the Marine Stewardship Council’s blue tick/chain of custody certification.???

• In the UK, the Marine Conservation Society has a ‘Good Fish Guide’ that also covers international waters. In addition to an extensive database of fish varieties, it’ll give you an instant overview of how your sources stack up and suggest more sustainable alternatives. There’s also an app available, making it very user-friendly.??

• In the US, Monterey Seafood Watch is a fantastic resource.??

• WWF has a range of country-specific guides, covering Portugal, Italy, South Africa, Indonesia and more, although these aren’t available for every country.???

Choose more diversity?

Promote the use of lesser-known species that are at lower risk - many of which are delicious, even if they aren’t household names. People are often hesitant to order something unfamiliar, but it’s the role of the hospitality industry to provide guidance. For instance, pollock is an excellent substitute for cod, though many people may not be aware of this.

Educate your team and your customers?

Restaurants have a responsibility to promote sustainable seafood consumption and educate consumers about the sustainability of the seafood they serve. The hospitality industry must use its platforms to inform both guests and staff.

Clarke suggests that restaurants encourage staff to sign up for the MCS School of Fish resource. “It covers all the basics of sourcing seafood in simple steps. Go through your menu and check all your seafood against the Good Fish Guide. If you can’t find enough details, talk to your supplier or reach out to us for help developing a plan.”

For more global stories, insights and practical advice for your restaurant, follow us on Instagram and LinkedIn and sign up to our?newsletter! You can read more about why Source Seafood Sustainably is an important focus area of our Food Made Good Framework here.?

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