Alaska pollock, the largest US commercial fishery and one of the top five seafoods eaten in the United States, has been deemed sustainable under the criteria developed by the Marine Stewardship Council (MSC).
The evaluation of the fishery was conducted as part of the five-year recertification of Alaska pollock under the MSC sustainability program and has been submitted for public comment.
The certification body, Moody Marine, reaffirmed that Alaska pollock continues to be responsibly managed when measured against the rigorous MSC sustainability standard, recommending that Alaska pollock products continue to be eligible to carry the MSC eco-label.
Fishery recertification is required every five years in the MSC program. The fishery was first certified as sustainable in 2005, and has passed four annual audits since then. For recertification, Moody evaluated and approved the fishery on three MSC principles – the sustainability of the fish stocks; ensuring the structure, productivity, function and diversity of the ecosystem on which the fishery depends; and the effectiveness of the fishery management system to respond to changing circumstances and maintain sustainability.
The comprehensive assessment of the fishery was peer reviewed by two additional independent experts prior to its issuance for public comment.
Alaska pollock is consumed widely in the United States in fish sticks, fish sandwiches, fish and chips and in surimi seafood products. Alaska pollock is also one of the most significant U.S. fishery exports, with sustainability and quality top priorities for Alaska pollock consumers in the EU, U.K. and Japan. “We are pleased that an independent evaluation of the Alaska pollock fishery has once again affirmed that our fishery is well managed, said Pat Shanahan, Program Director for the Genuine Alaska Pollock Producers. “As we start our 2010 fishing season, the many grocery chains, restaurants and consumers who want sustainable seafood can be assured that Alaska pollock continues to be the best choice they could make.”
