Mackerel stocks in the northeast Atlantic are rapidly declining, and scientists are urging people to abandon their consumption in favor of more environmentally friendly seafood, The Guardian reports, citing a report by the Marine Conservation Society (MCS).
The once abundant and popular mackerel has now been classified as an endangered species, according to the latest edition of the Good Fish Guide. The main reason for the decline is overfishing, particularly by Norway and the UK. Over the past four years, mackerel catches have exceeded the established limit by about 23% each year.
“Mackerel is under significant pressure from fishing activities. The population will soon be unable to recover on its own. Urgent action is needed, including international agreements to limit catches in accordance with scientific advice,” said Alice Moore, manager of Good Fish Guide.
The Good Fish Guide uses a colour-coded system: green (scores 1–2) indicates a good population, yellow (scores 3–4) indicates improvement, and red (score 5) indicates danger. Mackerel caught in the northeast Atlantic by midwater trawling has been moved from yellow to critical, from a score of 3 to 4. This means supermarkets and restaurants are advised to stop selling it.
Alternatives to mackerel include North Sea herring and Cornwall sardines, while mussels are a more environmentally friendly option, as they are grown without harming the environment.
The organization also warns that the "big five" seafood - cod, haddock, salmon, tuna and shrimp - are at the limit of acceptable catch rates. In this regard, consumers are advised to pay attention to less popular but stable species, including seaweed and hake.
Experts emphasize that choosing sustainable seafood can impact the ecological situation, promote the recovery of fish populations, and help preserve the marine environment for future generations.
