Many Australians are concerned with the sustainability of their seafood. While definitions of sustainability vary, according to government assessments, over 85% of seafood caught in Australia is sustainable. However, just because a fish is sustainably caught, it doesn\u27t make it the most nutritious and healthy option - and vice versa. For the first time, research has investigated the seafood Australians eat in terms of what\u27s best for us and the planet

Farmery, Anna K

Hendrie, Gilly

O\u27Kane, Gabrielle M

English

Research Online

University of WollongongResearch OnlineFaculty of Law, Humanities and the Arts - Papers Faculty of Law, Humanities and the Arts2018Here's the seafood Australians eat (and what weshould be eating)Anna K. FarmeryUniversity of Wollongong, afarmery@uow.edu.auGabrielle M. O'KaneUniversity of CanberraGilly HendrieCommonwealth Scientific Industrial Research OrganisationResearch Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library:research-pubs@uow.edu.auPublication DetailsFarmery, A., O'Kane, G. & Hendrie, G. (2018). Here's the seafood Australians eat (and what we should be eating). The Conversation,4 December 1-3.Here's the seafood Australians eat (and what we should be eating)AbstractMany Australians are concerned with the sustainability of their seafood. While definitions of sustainabilityvary, according to government assessments, over 85% of seafood caught in Australia is sustainable. However,just because a fish is sustainably caught, it doesn't make it the most nutritious and healthy option - and viceversa. For the first time, research has investigated the seafood Australians eat in terms of what's best for us andthe planet.DisciplinesArts and Humanities | LawPublication DetailsFarmery, A., O'Kane, G. & Hendrie, G. (2018). Here's the seafood Australians eat (and what we should beeating). The Conversation, 4 December 1-3.This journal article is available at Research Online: https://ro.uow.edu.au/lhapapers/3753AuthorsAnna FarmeryResearch Fellow, University of WollongongGabrielle O'KaneAdjunct Associate Professor, University ofCanberraGilly HendrieResearch scientist, CSIROAcademic rigour, journalistic flairHere’s the seafood Australians eat (and what we should be eating)December 4, 2018 5.18pm AEDTMany Australians are concerned with the sustainability of their seafood. While definitions ofsustainability vary, according to government assessments, over 85% of seafood caught in Australia issustainable.However, just because a fish is sustainably caught, it doesn’t make it the most nutritious and healtyoption – and vice versa. For the first time, research has investigated the seafood Australians eat interms of what’s best for us and the planet.Read more: How to reduce slavery in seafood supply chainsOur study, published today in the journal Frontiers in Nutrition, found that Australians consume a lotof large oceanic fish, like shark and tuna, as well as farmed salmon and prawns, but there are other,healthier options available like mackerel, sardines and bream.Put down the salmon and pick up a sardine (or two). UnsplashDecember 4, 2018 5.18pm AEDTHere’s the seafood Australians eat (and what we should be eating)Here's the seafood Australians eat (and what we should be eating) https://theconversation.com/heres-the-seafood-australians-eat-and-wha...1 of 3 5/12/2018, 11:27 amWhat Australians eatThe word seafood is used to describe thousands of different species, both marine and freshwater, andfrom the wild or farmed. Because of these differences, the environmental footprint of “seafood” canvary greatly, as can their nutritional profile.Our research used data from the Australian Health Survey to investigate the nutritional quality andsustainability of seafood consumption in Australia.We measured nutrition by the estimated contribution of 100g of a given seafood to the averagerequirement of protein, omega 3, calcium, iodine, selenium and zinc. Sustainability was assessed onthe basis of stock status, resource use, habitat and ecosystem impacts, and health and diseasemanagement.The majority of respondents (83%) did not consume any seafood on the day of the survey, and wefound that there were large discrepancies in consumption patterns between differentsociodemographic groups.Of those who did consume seafood, the proportion was lowest among adults who were unemployed,had the least education and those who were most socio-economically disadvantaged.Crustaceans and low-omega 3 fish, such as basa and tilapia, which were identified as some of the leastnutritious and least sustainable types of seafood, constituted a substantial amount of total seafoodintake for the lowest socio-economic consumers.In contrast, consumers in the highest socio-demographic group consumed mainly high trophic levelfish, such as tuna and shark, and farmed fish with high omega-3 content, such as salmon and trout,which were considered the more nutritious types of seafood with a moderate sustainability. Less than1% of adults reported eating sardines and mackerel which were considered some of the mostnutritious and sustainable varieties.What is sustainability?Sustainability in seafood is complex and difficult to quantify. Greenhouse gas emissions are notShutterstock, unless otherwise notedHere's the seafood Australians eat (and what we should be eating) https://theconversation.com/heres-the-seafood-australians-eat-and-wha...2 of 3 5/12/2018, 11:27 amFish Diet Tuna sardinescurrently covered by the major assessment groups, despite the contribution of the fishing industry toglobal emissions and the variation between different seafood types.For example, growing demand for crustaceans like prawns or shrimp, is resulting in higher emissionsfrom the global fishing fleet, as these fisheries are fuel intensive. In contrast, small pelagic fisheries,such as sardines, have very low emissions – although they are a lot less popular.Farmed seafoods also vary considerably in their environmental footprint. In the past, large farmedspecies of fish have been fed with much smaller wild fish. This practice is in decline, with small feedfish replaced by crops and animal by-products.However, it’s not clear this substitution is environmentally friendly. At the same time, the nutritionalvalue of farmed fish has decreased.Making better choicesDetailed nutrition information is not readily available at the point of purchase for fresh seafood. It canbe tricky making an informed decision on the spot.However, Food Standards Australia and New Zealand have created nutrient profiles for a range offood, including seafood. The National Heart Foundation of Australia provides information on theamount of marine-sourced omega-3s in fish and seafood commonly available, with species such asAtlantic salmon and sardines listed as highest sources, while prawns and crabs are much lower.To check the sustainability of your seafood choice, you can consult the AMCS guide or look forcertifications such as the Marine Stewardship Council (MSC) for wild capture fisheries or theAquaculture Stewardship Council (ASC) or Best Aquaculture Practices (BAP) logos. WWF have alsodeveloped a canned tuna guide (changeyourtuna.org.au).Eating new seafood species can be tricky if you are not familiar with them. There are many resourcesavailable to help you pick and prepare seafood, such as FRDC fish files, Sydney Fish Market recipesand an SBS section on sustainable seafood recipes.In WA, the Western Australian Fishing Industry Council have produced guides on local seafood,including information on underultised species, cooking and storage. South Australians can now pickup local fish from the new Community Supported Fishery each week, or have it delivered.Read more: The sustainable vegetables that thrive on a diet of fish pooAll food production has an impact, but making an informed choice can be beneficial for health and theenvironment. So, get adventurous with your seafood selections by experimenting with choices that areboth nutritious and meet your sustainability criteria. As you become more familiar with differentspecies and ways to prepare them, you won’t have to juggle different guides at the fish counter anddecide it’s all too hard.Facts matter. Your tax-deductible donation helps deliver fact-based journalism.Make a donationDrag to outliner or UploadCloseHere's the seafood Australians eat (and what we should be eating) https://theconversation.com/heres-the-seafood-australians-eat-and-wha...3 of 3 5/12/2018, 11:27 am

Here\u27s the seafood Australians eat (and what we should be eating)

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Here\u27s the seafood Australians eat (and what we should be eating)

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