Over 90 percent of Hong Kong people have little knowledge of “sustainable seafood” and only 6 percent consider how seafood is caught when making a purchase.
Sustainable seafood refers to catching or farming seafood in ways that consider the long-term sustainability of both the source and supply, Sing Tao Daily reported on Monday, citing a recent survey by a conservation group.
The survey was conducted across five fish markets including those in Wan Chai, Tsuen Wan and Tuen Mun. It showed that 70 percent of the more 600 respondents consumed seafood at least three days a week, while over 90 percent of them had no idea seafood can be classified into three environmentally conscious categories, namely “recommended for eating”, “think before eating” and “avoid eating”.
Nine out of 10 consumers considered taste as the most important factor in choosing which seafood to buy, 20 percent considered nutritional value, and a mere 6 percent would wonder how the seafood was caught.
Shadow Sin, senior scientific officer of Ocean Park Conservation Foundation, said Hong Kong people often consume seafood that is classified as “avoid eating” as most products do not carry the relevant information. “Take sea shrimps as an example — only those exported by Australia are meeting the international environmental standards,” she said.
Sin said there many frozen seafood products available in the supermarket, and consumers can patronize those marked with a blue label. However, Sin admitted that it is difficult for consumers to trace how seafood is caught as majority of them are sold fresh in the markets.
According to figures from the Food and Agriculture Organization of the United Nations, Hong Kong people consume an average of 77.5 kilograms of seafood per person per year, which is about four times the average 18.9 kg for the rest of the world.
– Contact us at [email protected]