Reduce your consumption
In developed countries where the consumption of animal protein is not linked to survival, its consumption can easily be reduced. Be careful not to replace it with meat, however, since about 20% of the fish caught in the world are "fodder fish" that are used as food for farmed fish (e. g. salmon), livestock and domestic animals.
Choose virtuous fishing methods
Choosing the fishing technique for the fish you are going to eat ensures that it has not resulted in the fishing of by-catches or the destruction of marine habitats. Of course, line fish is more expensive, but it is of better quality. It was not crushed in the bottom of a trawl or stored for several days in a boat.
Vary your consumption
Some fish species are consumed more than others, such as farmed salmon, tropical shrimp or cod. Try to discover new flavours with hake, pout, blue whiting, anchovies or sardines. Very little valued, these fish often end up reduced to animal meal even though they can be particularly appreciated by humans.
Avoid certain species
Some fish have low stocks or cannot be caught through sustainable fishing. It is therefore better to avoid consuming it. This is the case for sharks and deep-sea species: blue ling, black scabbardfish, roundnose grenadier, hoki, emperor, redfish, etc.
Pay attention to sustainable fishing eco-labels
According to the FIN," The Bloom association aims to protect the ocean and marine species and fights against industrial fishing in particular. It proposes 4 concrete actions to make things happen, at the citizen level. No existing sustainable fishing label or certification can guarantee the sustainability of the latter. "There are far too many examples of fisheries certified as sustainable "at a discount" by the main eco-labels (MSC, FOS, Pavillon France) to rely solely on their judgment."
Prefer labels that identify "line bar" or "traditional oysters".
