The Marine Stewardship Council recently certified a Chilean sea bass fishery as sustainable. Can certain slow-growing deep sea fish can be harvested sustainably?
As part of the new Smithsonian webisode series “The Scientist is In”, Dr. Baldwin answered three questions on video, and mine was one of them! In short, she believes that the MSC certification of Chilean sea bass is legit, and that you can eat it without guilt.
Though I’m happy she responded to the question, I wish that she had provided more details. Is even the MSC-certified fishery sustainable in the long term? Do consumers have to worry about fish from non-sustainable fisheries being sold fradulantly under the MSC label? Does demand for the MSC-certified fish drive overfishing of unprotected fish?
To get Dr. Baldwin’s full answer, watch the video (with bonus sassy question from Mark Powell).