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What we do
- Oceans at risk
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Our collective impact
- Sustainable fisheries
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Fisheries improving
- Tuna fishery works to reduce bycatch
- Pink shrimp fishery uses LED lights on nets
- Squat lobster fishery generates new science
- Collaboration helps secure Barents Sea cod stocks
- The herring fishery protecting pelicans
- Preserving Ocean Life: Innovation leads to fewer crabs used as bait
- Preserving Ocean Life: Great Salt Lake brine shrimp fishery bird migration
- Certified seafood supply chains
- Monitoring our impact
- Ocean Stewardship Fund
- Leaders for a Living Ocean
- Preserving ocean life - Biodiversity Report 2025
- Four ways fisheries are preventing plastic pollution in the ocean
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Fishers' stories
- Ocean Choice International
- Owasebussan : Japan’s all-in-one sustainable tuna company
- South Africa hake fishery supports bird conservation - OLD
- Lake Hjälmaren
- Indispensable: Women in the fishing industry
- South Africa hake fishery supports bird conservation
- Sustainable Salmon Fishing in Bristol Bay, Alaska
- The World's First Certified Sustainable Pearl Fishery
- PNA Tuna - Small islands, big opportunities
- Fishing for a Future: The South African Hake Story
- Julien, the lobster fisherman
- Saving a clam fishery in Vietnam
- South Africa's Squid Fishers
- Women in fishing: Indonesia
- Beating bird bycatch
- Tuna fishing after the tsunami
- Maldives skipjack tuna: a sustainability success story
- Tuna fishing in the Maldives
- Iberian sardines: resetting a cultural symbol for a sustainable future
- Ben Tre clam fishery, Vietnam 2026
- Namibia hake fishery: Saving Cape fur seals
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Science and research
- Student Research Grants
- Sustainably managing shifting fish stocks
- Monitoring socioeconomic impacts of our program
- Supporting data-limited fisheries
- Research on climate change
- What drives fishery improvements?
- Meet our scientists
- Six takeaways about the state of the world’s fisheries
- Managing impacts on vulnerable species
- Bycatch research
- Pathway to sustainability
- Endangered, threatened and protected species
- Minimising fishing impacts on ecosystems and habitats
- Improving fisheries management
- Preventing lost gear and ghost fishing
- Ending shark finning
- Working with mixed fisheries
- UN Decade of Ocean Science for Sustainable Development
- Working with small-scale fisheries
- The MSC at the Arctic Circle Assembly 2021
- The MSC at the UN Ocean Conference
- Blue transformation: The role of seafood in feeding a growing global population
- Fishery features
- End overfishing
- Bottom Trawling and Carbon Footprint FAQ
- The MSC Improvement Program
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What you can do
- 10 reasons to choose the blue fish label
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Eat sustainable seafood
- Sustainable fish to eat
- Five easy tinned fish recipes with sustainable seafood
- Christmas fish dishes from around the world
- Festive fish dishes from around the world
- 10 sustainable seafood trends for 2021
- Festive seafood dishes for the Chinese Lunar New Year
- The best sustainable tuna melt
- Sustainable seafood trends for 2022
- 5 Sustainable seafood trends for 2023
- 10 incredible facts about food from our ocean
- Smart fish swaps: 6 Unsung heroes of the ocean
- Smart fish swaps, part two
- Grilled Hake Recipes 2025
- Why sustainable seafood is a protein powerhouse
- Sustainable seafood recipes
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Standards and certification
- The MSC Standards
- The MSC Fisheries Standard
- The MSC Chain of Custody Standard
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Developing our Standards
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The Fisheries Standard Review
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FSR projects
- Making the MSC Fisheries Standard more efficient
- Ensuring the Risk Based Framework continues to deliver consistent assessments for data-limited fisheries
- Identifying further solutions to ensure MSC certified fisheries are not involved in shark finning
- Clarifying assessment of inseparable and practically inseparable stocks in a catch
- Reviewing Principle 1 with a focus on harvest strategies
- Ensuring habitat performance indicators are clear and consistently applied
- Clarifying assessment of key low trophic level stocks
- Clarifying assessment of dynamic fisheries
- Ensuring the ecosystem performance indicators are clear and consistently applied
- Alternative management approaches for mixed and multispecies fisheries
- Expanding our guidance for fisheries managed with data-limited approaches under Principle 1
- Clarifying best practice for reducing impacts on endangered, threatened and protected species (ETP)
- Evidence Requirements Framework project
- Supporting the prevention of gear loss and ghost fishing
- Clarifying the assessment of squid, crab and octopus fisheries
- Clarifying requirements for modified assessment trees
- changes to the scope of the MSC program
- Establishing best practice in Monitoring, Control and Surveillance
- Consultation on Review of the Fisheries Standard
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FSR projects
- The Fisheries Certification Process Review
- Introducing the MSC Labour Eligibility Requirements
- Chain of Custody Program updates 2023
- Chain of Custody Standard Review
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The Fisheries Standard Review
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Media centre
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Briefings & Statements
- WWF statement – March 2018
- MSC Response to 2017 Sea Choice report
- MSC Statement in response to Opitz et al analysis of fish stocks in the Northeast Atlantic
- MSC Responds to Coronavirus Pandemic and Allows Off-Site Audits
- The MSC and its response to the coronavirus pandemic
- COVID-19: MSC offers six-month pause on assessment and certification
- MSC sets out latest support for partners over coronavirus pandemic
- COVID-19: MSC sets out expectations on observer coverage during derogation period
- MSC extends labour audit deadlines for supply chain partners in response to COVID-19 restrictions
- MSC statement on the death of observer Eritara Aati Kaierua in the Pacific
- MSC response to Human Rights at Sea report
- MSC removes surplus assessment requirement for high performing fisheries
- MSC urges the World Trade Organization to meet 2020 deadline on ending harmful fishing subsidies
- ASC announces consultation on supplementary requirements for aquaculture Chain of Custody
- MSC response to Animal Rebellion action outside Marine House
- Response to On the Hook's external review of MSC
- Response to Shark Guardian's report on infringements in MSC tuna fisheries in the Western Central Pacific
- The Marine Stewardship Council’s new Fisheries Standard approved
- Statement on Shark Guardian report
- Response to Human Rights at Sea report on certification and ratings
- Agreement on the High Seas Treaty is a significant step forwards
- Response to Canned Brutality, Bloom
- Statement on State of Alaska Commissioner’s letter
- On The Hook review
- Chair of MSC Board of trustees
- MSC revises approach to Fisheries Standard implementation
- MSC responds to FAO report
- MSC moves ahead with plan for updated Version of Fisheries Standard
- MSC responds to new fisheries stock data from the UN's Food and Agriculture Organisation
- Public consultation on revisions to the MSC’s fisheries program
- MSC statement on the ratification of the High Seas Treaty
- MSC statement on EAT-Lancet Commission report 2025
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Briefings & Statements
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Species
- Tuna
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- Kom igång
- Ocean Cookbook 2023
- Blue Food
- Simply Seafood Newsletter
- Blue transformation: The role of seafood in feeding a growing global population
- Ocean Cookbook 2024
- 5 ways sustainable fishing gives us more
- Aldi Australia
- Woolworths Australia
- Ocean Cookbook 2025
- MSC Ocean Cookbook 2025
- Singapore Ocean Cookbook 2025
- Summer Seafood Recipes 2025
- Sustainable Fish Finger Recipes
- Protein Seafood Collection
- Sustainable wild salmon
Recipes
- ‘Everything spice’ cured wild salmon, bagel crisps, cream cheese, dill and capers
- Air Fried Garlic and Ginger Cod with Broccoli and Carrots
- Air Fried Garlic and Ginger Cod with Broccoli and Carrots
- Air Fried Garlic Tuna Nuggets with Lemongrass and Lime Leaves
- Air Fried Garlic Tuna Nuggets with Lemongrass and Lime Leaves
- Anchovy and Shallot Focaccia
- Antipasti-style hake fillets
- Apple smoked scallops
- Asian Hake Medallion Salad
- Bacon-wrapped coley with cheesy polenta
- Baked whitefish with white wine
- Basque-style Hake with Garlic and Sauce Romesco
- Basque-style Hake with Garlic and Sauce Romesco
- BBQ rock lobster with salsa verde butter
- Beer battered fish and chips
- Beer-battered Hake & Chips with Atchar
- Burger with lemon, feta cheese and red onions
- Butterflied prawns with garlic, chilli and herb butter
- Caesar Salad with Pickled Sardines
- Cajun halibut tacos with chipotle aioli, mango salsa and jalapeno buttermilk coleslaw
- Cantabrian Anchovy pasta with red pepper pesto
- Cape haddock hot rice
- Cape hake fillet with zucchini salad
- Cape Hake Meuniere
- Cape Malay pickled fish
- Cape Malay pickled hake
- Cape Malay-style pickled hake
- Ceviche vom Weißfisch
- Chef Charlotte's fish sandwich
- Chermoula prawns with lemon and coconut tahini
- Chilean sea bass dumplings
- Chilli-garlic tuna with mushroom broth
- Chinese seafood and tomato hotpot
- Chipotle prawn tacos
- Chirashi Sushi Bowl with MSC certified Surimi
- Citrus dusted wild halibut, fresh avocado salsa
- Clam Soup with Peas, Sherry & Coriander
- Classic South African fish pie
- Cockles and dill rice
- Coconut & ginger prawns with mango salsa
- Cod & Brown Shrimp Butter
- Cod Boribap
- Coldwater Shrimp and Turmeric Soup with Vermicelli
- Coldwater Shrimp and Turmeric Soup with Vermicelli
- Coley with Winter Vegetables
- Cornish Hake Tacos
- Cornish hake tacos
- Cornish Sardine Pâté Sandwich
- Crab mac and cheese
- Crab roll with seaweed spiced mayo
- Creamy chickpea soup with clams
- Creamy Coconut Hake
- Creamy Coconut Hake with Grilled Seasonal Vegetables
- Creamy Hake Medallions
- Creamy mussels with ‘courgetti’ pasta
- Creamy scallops and shallots
- Crispy hake fillet burger Japanese style
- Crispy hake with spicy mashed potatoes & tenderstem broccoli
- Crispy Potato Cakes with Herb Marinated Cold Water Shrimp
- Crumbed hake baguette
- Crumbed hake caponata parmigiana
- Dill and chilli hake with spekboom
- Easy fish tacos
- Easy fish tacos, herbed slaw
- Family Fish Pie
- Fish Balls with Remoulade Sauce and Cucumber Spaghetti
- Fish Burger
- Fish Finger Breakfast Burrito
- Fish Finger Fried Rice
- Fish Finger Grilled Cheese Sandwich
- Fish Finger Pasta with a Creamy Tomato Sauce
- Fish Finger Poke Bowl with Avocado Dip
- Fish Finger Submarine Sandwich
- Fish Finger Tacos
- Fish finger tacos
- Fish Lasagne with Cauliflower, Spinach and Cottage Cheese
- Fish Lasagne with Cauliflower, Spinach and Cottage Cheese
- Fish red curry
- Fish Tacos with Broccoli Slaw
- Fish tikka masala
- Fresh sardine bagel with pickled veg and herbed cheese
- Fresh shrimp summer rolls
- Gnocchi and hake bake with sundried tomato
- Grapefruit, arugula and radicchio salad with mackerel
- Greek Hake with Feta, Lemon & Fennel
- Greek pasta salad with smoked salmon and feta
- Greek Style Tuna Burgers with Tzatziki
- Green onion pancake with lobster dip
- Grilled fish skewers with Asian marinade
- Grilled hake with herbed lentils
- Grilled hake with Thai red curry sauce
- Grilled herring with Indonesian scrambled eggs
- Grilled Parmesan Garlic Oysters
- Grilled whitefish skewers
- Haddock and Broccoli Bake
- Haddock and Broccoli Bake
- Haddock Fish Burger
- Haddock Fish Burger
- Haddock fish burger with pickled fennel
- Haddock with Fennel, Lemon and Black Olives
- Hake and potato bake with mustard
- Hake and potato 'potjie' (stew)
- Hake and Spinach Bake
- Hake bobotie
- Hake fillet with saffron and orange sauce
- Hake fried in 'bokkom' butter
- Hake kebabs
- Hake on a bagel with cropped lettuce
- Hake Poke Bowl
- Hake prego roll
- Hake Tacos
- Hake 'viskoekies' (fish cakes)
- Hake with avocado and mojo verde
- Hake with fennel salad & crunchy salsa verde
- Hake with Nduja, White Beans & Kale
- Halibut and Colourful Zoodles
- Herbed hake & spring vegetable spaghetti
- Herbed Hake Polpettes
- Herbed Wild Salmon with Creme Fraiche and Spring veggies
- Herring under a fur coat
- Hoki fish with chipotle coleslaw and harissa guacamole
- Homemade Fish n' Chips with Minted Mushy Peas
- Hot smoked salmon and spring greens
- Japanese marinated tuna rice bowl
- Kenny’s freshly steamed Shetland mussels with garlic and spring onion
- Korean fish pancakes
- Lemony tuna pasta salad
- Lobster diavola
- Lobster saffron risotto - SW
- Lobster salad with avocado and mango
- Mackerel piccata
- Moules Mariniéres
- MSC Certified New Zealand Rockling fish with avocado purée, crispy potato, grilled baby leeks & Sauce Vierge
- MSC clams with elderflower & new potatoes
- Noix de Saint Jacques rôties au beurre vanillé et nage de cresson
- Octopus salad
- Oven-Baked Cod with Carrot Sauce
- Oven-Baked Pike Perch
- Oven-baked whitefish with carrot sauce
- Pan Fried Hake & Tuscan Beans
- Pan fried hake with crisp sweet garlic
- Pan-fried lemon & herb Cape hake with egg noodle stir-fry
- Pickled Cape hake
- Piri piri prawns with mango and padrón peppers
- Pollock fish parcels
- Portuguese Cod With Eggs
- Puttanesca Style Squid Salad
- Roast MSC Cod, Charred gem, Tartar Hollandaise, Pancetta Crumb
- Roasted mackerel and mixed tomatoes
- Saithe and mash potato pie
- Salmon Lasagna
- Salmon picnic pâté
- Salmon pizza
- Salmon tartare
- Salmon, cream cheese and cucumber bites
- Salmorejo (Spanish soup) and anchovies
- Sardine spring rolls
- Sardines in masala
- Scallops and Shiitake Mushrooms
- Scallops roasted in their shell with shallot and hazelnut butter
- Scotch eggs with smoked haddock
- Scout's lobster rolls
- Seafood Chowder
- Seared king prawns with fennel, asparagus, green beans and potatoes
- Seared Salmon with Vegetable Ragout and Beurre Blanc
- Shrimp salad sandwiches
- Sicilian fish soup
- Smashed Brussel Sprouts with Brown Butter Tuna Hollandaise
- Smoked herring shakshuka
- Smoked wild salmon crostinis, herbed cream cheese and pickled shallots
- Spaghetti with clams and escarole
- Spaghetti with mussels, white beans and tomato (followed by Pedro Ximénez Chocolate Pot)
- Spiced BBQ King Prawns with Mango Salsa
- Spiced hake tacos
- Spicy melon salad
- Spicy prawn stir fry
- Spicy salmon with a maple-soy glaze
- Spicy tuna bowl
- Spicy tuna melt toasties
- Spring rolls with wild prawns
- Steamed Hake and Vegetables
- Steamed Hake and Vegetables
- Steamed hake with sea lavender and gnudi
- Steamed Halibut Fillet with Chinese Rice Wine
- Steamed Halibut Fillet with Chinese Rice Wine
- Sweet curried lobster salad
- Sweet Potato Breakfast Hash with Fish Fingers
- Sylt blue mussels with a breeze of Asia
- Tacos de merluza
- Tagine of wild cod, chickpeas and parsley
- Tasty tacos with cabbage & pea tzatziki
- Thai Curry with Pollock and Coldwater Shrimps
- Thai Fish Curry
- Three delicious oyster dishes
- Tom Aikens: Baked plaice with lemon peel and lemon risotto
- Tomato curry salmon with okra and eggplant
- Tomato curry salmon with okra and eggplant
- Tomato ricotta tart with roasted cod
- Tonnikala Tuna Donburi with Baltic Herring Tempura
- Traditional pickled hake
- Tropical shrimp ceviche
- Tuna Buddha bowl with Lemon-Tahini Dressing
- Tuna Gimbap Sandwich
- Tuna Lasagne
- Tuna melt
- Tuna Niçoise Grazing Platter
- Tuna noodle caboodle
- Tuna noodle salad with wafu dressing
- Tuna pizza
- Tuna Salad with Couscous
- Tuna Spaghetti with olives and red peppers
- Tuna Stack
- Tuna Steaks with Kale Chimichurri
- Tuna sushi bowl
- Tuna Tonnato Salad
- Tuna with Chipotle, Avocado, and Hazelnuts
- Tuna, Broccoli & Ricotta Stuffed Pasta Shells
- Ventresca Nicoise with Asparagus & Anchovy Mayonnaise
- Warm salad of scallops, roasted squash, radishes and pomegranate
- Whipped cream of cod with polenta or potatoes (Crema di baccalà mantecato)
- White Clam Lasagna
- Whitefish and potato pot pie
- Whitefish with winter vegetables
- Whitefish with winter vegetables
- Whole ocean clams with seaweed salad
- Wild Alaskan cod with fresh herbs and tomatoes
- Wild crispy hoki fillet fish burger japanese style
- Wild grilled hoki with taramasalata
- Wild grilled salmon skewers with Asian style marinade
- Wild hoki fillet fish burger japanese style
- Wild pan fried salmon with pumpkin purée
- Wild prawn and cashew rice noodle salad - SG
- Wild prawn larb
- Wild salmon fillets with sauce vierge
- Wild scallops soy ginger Vermicelli noodle salad cups
- Wild sole, white wine and caper brown butter sauce, arugula
- Wild Thai green fish curry
- Wild Tuna and Watermelon Salad with Olive, Feta, and Mint
- Wild tuna spaghetti with chilli and lemon
- Yellow curry mussels
- Zander’s Codfish San Lou Hor Fun
- Zesty tinned fish
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