Sustainable Fishing Means More. More joy from a good catch. More nutritious meals. More for local economies. More colour in our ocean. More wonders to discover. And given that sustainable fishing practices could provide the world with 16 million more tonnes of seafood each year, it also means more fish.
Little blue label, big blue future
The little choices we make have a big ripple effect.
The Hoki we tuck into can help encourage ocean-friendly fishing. The shellfish we share with friends can help safeguard a species. The fish fingers we cook for our kids can help protect a whole ecosystem. The tuna we enjoy can support livelihoods and communities.Make sure there's enough fish in the sea for the next generation. For a future full of fish, choose seafood with the blue fish tick.
Learn about sustainable fishing in New Zealand
Find the blue fish tick on seafood at your local supermarket
You'll find sustainable seafood with the MSC blue fish tick label on a range of tinned and frozen seafood at your local supermarket. From tinned tuna, salmon and kippers to frozen breaded fish, fish fillets and prawns. Even cat food!.png?sfvrsn=8f0f562b_4 "MSC-LOOK-FOR-THE-BLUE-LABEL (1)")
Get cooking with sustainable seafood
What you put on tonight’s menu can define what’s on tomorrow’s. When you see the blue fish tick, you’re choosing sustainable seafood that will preserve our ocean – so future generations can enjoy the same delicious meals we do.
Ingredients
Method
1 tablespoon coriander stalks, finely chopped
1 clove garlic, crushed
1 red chilli, finely chopped
1/4 tsp salt
2 tablespoons lime juice
4 large MSC certified hoki fillets
Oil- for frying
For the chipotle coleslaw:
1 cup Greek yoghurt
1/2 teaspoon smoked paprika
1 teaspoon chipotle chilli flakes
1/4 teaspoon salt
Juice of 1 lime
2 cups red cabbage, finely sliced
2 cups green cabbage, finely sliced
1 handful of coriander leaves
For the harissa guacamole:
2 ripe avocados - cut into 1cm cubes
Juice of 2 limes
1 red pepper, diced
1 handful of coriander stalks, finely chopped
1/2 white onion, finely chopepd
2 cloves garlic, minced
2-3 teaspoons harissa paste (to taste)
1/4 teaspoon salt
To serve:
Grated cheese
Hot sauce
Lime wedges
Coriander leaves
2. Cut each hoki fillet into two pieces (or four if very big) and add to the marinade, making sure each piece gets well covered. Leave to marinate for 20 minutes in the fridge.
3. While you’re waiting, wrap the tortillas in foil and place in a warm oven for 10 minutes, then remove to the side until needed.
4. Whisk the yoghurt, smoked paprika, chipotle chilli flakes, salt and lime juice in a large bowl, divide in half and reserve half for later. Add the finely sliced cabbage and coriander leaves to the remaining sauce and mix well.
5. Mix all of the guacamole ingredients and chill in the fridge for 10 minutes.
6. Heat a skillet and oil lightly. Cook the fish, in two batches if necessary, for 2-3 minutes each side or until browned and cooked through.
7. Distribute the coleslaw between the 8 tortillas and add a portion of fish to each. Top with the chipotle sauce put aside earlier, the harissa guacamole and hot sauce, grated cheese or other toppings of your liking. Sprinkle with coriander leaves and serve with lime wedges, as well as any remaining chipotle sauce and harissa guacamole.
Inspire the next generation of ocean heroes
Support the UN Ocean Decade aim of inspiring a generation of ocean leaders by 2030.
Promote ocean literacy with our Te Kawa O Tangaroa resources - an ocean-centred learning programme focussed on solutions to overfishing and how we can keep our ocean teeming with life.
Together, the MSC and its partners are promoting ocean literacy in schools and to the public. Visit our partners to find out more:
When is Sustainable Fishing Means More New Zealand?
Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.
Sustainable Fishing Means More New Zealand is year-round. After all, our ocean needs protection more than ever!
Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:
- Sea Week, 5-13 March
- World Penguin Day, 25 April
- World Ocean Day, 8 June
- Shark Awareness Day, 14 July
- World Fisheries Day, 21 November
- International Antarctic Day, 1 December
Ways you can help protect our ocean
Cook a sustainable fish recipe
Browse over 70 delicious seafood recipes created by top chefs using MSC certified sustainable seafood.
Read a story from the sea
Sustainable fishing isn't always easy. Find out what it takes from the passionate people working hard so you don't have to.
Boost ocean literacy
Explore ocean-themed education resources aligned with the New Zealand curriculum suitable for Years 7-10.
Explore sustainable seafood
Find out more about sustainable seafood in our handy guide including what to look for, what questions to ask and what species are certified sustainable.