Mackerel reserves in the northeastern Atlantic are declining rapidly, and scientists are urging to refuse to consume it in favor of more environmentally friendly seafood. About it reports The Guardian with reference to the report of the Sea Security Society (MCS).
Once a numerous and popular mackerel has now been in the category of species that are in jeopardy, according to the latest release of Good Fish Guide directory. The main reason for this fall is excessive catch, in particular from Norway and the United Kingdom. Over the past four years, mackerel caught exceeded the limits set by approximately 23% annually.
“Mackerel feels considerable pressure through fishing activity. The population will not be able to recover on their own soon. Urgent actions are needed, including international agreements on how to catch the catch in accordance with scientific recommendations, ”said Good Fish Guide Guide Mur.
The Good Fish Guide guide uses a color system: green (1–2 estimates) means a good population, yellow (3–4 estimates) - a need for improvement, and red (estimate 5) is a danger. The mackerel caught in the northeastern Atlantic in the Medium water is translated from the yellow category to the critical-from an estimate of 3 to 4. This means that supermarkets and restaurants are recommended to stop its sale.
An alternative to mackerel may be herring from the North Sea and Sardins from the Cornwall region. In addition, mussels remain an environmentally friendly option, the cultivation of which does not harm the environment.
The organization also warns that the "big five" of seafood - cod, harsh, salmon, tuna and shrimp - is on the verge of permissible norms of catch. In this regard, consumers are advised to pay attention to less popular but stable species, including seaweed and hack.
Experts emphasize that choosing a stable seafood can affect the environmental situation, promote the restoration of fish populations and help preserve the marine environment for future generations.
