I went to see my Mum in Norfolk yesterday and because I am her poor daughter, she gave me half a bag of her supermarket scallops as a treat. What a lovely Mum! On the way home (4 hour journey) I heard ‘Costing the Earth’ on Iplayer. The episode is linked below and looks at how the Southern Ocean around South Georgia has its fish stocks under the tightest supervision and control in the world.
As I was cooking tonight, I felt quite uneasy. What if I had through thoughtlessness and excitability, forgotten follow some of the first discoveries I made with this blog (ah, the eel episode)? Where was the packet? Under some DISGUSTING mank in the bin – not going there again. Quickly, I went to get my kindle to check my pdf of the Sustainable Fish Guide. Alas, my kindle broke on Monday and the new one isn’t set up for wireless yet. Now, my scallops are close to being overdone. Oh woe!
Reader, I ate them. With the promise to check about scallops in my engorged post-”Chilli Scallop and Pattypan Squash Pasta” coma. You’ll be glad to know, that the Marine Stewardship Council lists all the fish and seafood products that it lends its label to. The label looks like this.
Keep your eyes peeled for it – if you are at all concerned about whether your fish is sustainably sourced – if you’re not that’s OK too, but I hope you’ll start to notice it more over the coming years. The label means that the fish comes from a Marine Stewardship Council certificated fishery. This means that every fishery that wants the label must be a sustainable one. The guidelines go along the chain of sale, so a producer has to ensure that only MSC sustainable fish ends up, for example, in their fishcakes. I think this is all very interesting. However, one thing to bear in mind is this DOES NOT COVER FARMED FISH. However, I did read somewhere, that a mark of good fish farming practice is being introduced.
I was lucky. My scallops were from a MSC cerificated Tesco packet.
The MSC website is very detailed. There is a page dedicated to scallops under the ‘Fish you can eat’ byline. What I am going to look out for now is that scallops I buy come from the Isle of Man. Food miles isn’t something I think about a huge amount (and I know I ought to), but I saw this new blog today from someone who is dedicating themselves to only eating British food for a year (including spices!). As a result I’m going to try and bear things like that more in mind. Eating, if you think about, is very complex!
There are lessons to be learnt from Alice! We should be more like Mother Oyster than the Walrus …