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Why eating more fish is going to save the planet


With the drastic growth of the world's population and a the rising popularity of high fat, meat and sugar diets this is not only putting considerable pressure on the global food system but also pumping a huge amount of greenhouse gases into the atmosphere.

The meat industry is one of the worst culprits for emitting CO2 which is doing damage to the atmosphere and contributing to rising temperatures. The blame finger is mainly pointed at US citizen who consume over 100 kg of meat a year.

Scientists are now saying that the only way to stop this shift is for everyone to become at least ‘flexitarian’ - following a mainly veg diet with the occasional bit of meat in there. So, you don’t need to totally give up the beloved steak but just try and eat some vegetable based dishes where you can, and if you do buy meat, try and shop local!

Now there is an alternative! National Seafood Week is an annual campaign aimed at getting more people to eat more fish, more often. The reason behind it is not only to inspire people to eat this beautiful delicacy but to show you how easy and delicious it is to eat more sustainably.

Now, we definitely aren’t saying you should give up meat and only eat everyone’s favourite tuna and prawns, then problem solved, it could become quite the opposite in fact. A lot of the ocean is dangerously over fished and prawn and tuna are amongst the worst. It’s said that the tuna population in the pacific has dropped by 90%.

Fear not though, it’s not all doom and gloom, we aren’t just going to be living off cauliflower and cabbage for the rest of our lives. There are fantastic, sustainable alternatives which you can eat to your heart's content.

We’ve listed some of our favourite sustainable fish below:

Mussles - They’re all sustainably farmed and the wild ones scatter all of our English coast line. Legend has it that they’re at their biggest and best if there is the letter R in the month. Mussles are the ultimate dinner party show stopper plus they’re super cheap, delicious and couldn’t be easier to cook!


Mackerel - Arguably the most beautiful and our favourite fish that’s widely available in supermarkets across the UK. The oily flesh is high in ‘good fats’ as well as being rich in ‘brain food’ - omega 3. They are abundant in temperate and tropical oceans around the world and reproduce extremely quickly.

Sardines - Another delicacy most famous in Portugal. This fish (also known as a herring) is high in fatty acids and omega 3. They are also relatively low on the food chain meaning that they are less likely to be contaminated with mercury or PCB (polychlorinated biphenyl).

Oysters - One of London's oldest delicacies, they were said to be one of the most important industries around 1910 and were widely available for the rich and poor across the capital. Oysters have a special skill of purifying the water around them (the reason they nearly became extinct, it was the waters fault, not the oysters) meaning that they aren’t only great for the environment but if you throw enough of the shells back you can start a mini ecological system for other fish and fauna. Not just this but they’re delicious and incredibly healthy. Bottom line is, everyone should be eating more Oysters!

If we all start eating more of these, the world is going to be a happier HEATLIER place!

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