World Oceans Day

Join the MSC in Celebrating World Oceans Day!

For more than 20 years, the MSC has been working to safeguard our ocean for future generations. 

Choosing the MSC blue fish label when purchasing seafood is just one of many small actions you can take this World Oceans Day—and every day—to build a #BigBlueFuture. 

What does a #BigBlueFuture look like?


Working Towards a #BigBlueFuture

At the MSC, we know that small actions can make a big difference. We envision a future where our ocean and its fish populations are thriving; we work towards a future in which we can continue to enjoy wild, sustainable seafood for generations to come. 

The choices we make have a ripple effect. The fish fingers we prepare for our families can help protect an entire ecosystem. The shellfish we share with friends can help safeguard a species. The tuna we choose can encourage more ocean-friendly fishing. We encourage you to think about the journey the seafood you eat took to get to your dinner plate and reflect on the positive impact your choices can have.

Dive in and discover how the MSC blue label helps to build a big blue future. Read thought pieces from experts in their respective fields, uncover information about our #BigBlueFuture, and empower yourself with simple ways to get (and stay!) involved in the global efforts to keep our ocean healthy. 

So, can a little drop in the ocean really make a big difference?
With your help, we know it can.



Start Your Sustainable Seafood Journey

While the MSC blue fish is an easy way for you to identify ocean-friendly, sustainable seafood when you’re at the store, our recipes make it even easier to enjoy these items at home!

We've curated a collection of delicious sustainable seafood from around the globe, just for you. All recipes can be made with seafood that features the MSC blue fish label. We're sure that there's a fish dish for everyone to enjoy! 

Share your take on these recipes with us on Facebook, Twitter, or Instagram, or by using the hashtag #MSCbluefish.




This recipe was provided by Alaska Seafood Marketing Institute and Genuine Alaska Pollock Producers

 For the dressing

  • 1/3 cup mayonnaise
  • 1/3 cup plain yogurt
  • 2 tablespoons lime juice
  • 1 teaspoon honey
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 3 tablespoons water
  • 1 cup packed fresh spinach leaves
  • 1/3 cup olive oil

For the quinoa

  • 1 tablespoon olive oil
  • 1 cup quinoa (any variety)
  • 2 cups chicken stock or water
  • 1/4 teaspoon salt, or to taste

For the vegetables

  • 1/2 pound sugar snap peas, sliced in half on the diagonal
  • 12 cherry tomatoes, halved
  • 8 radishes, thinly sliced
  • 1/2 cup cilantro leaves
  • 2 avocados, sliced
For the fish
  • 4 (6-ounce) Alaska pollock fillets
  • 2 tablespoons olive oil
  • 1 to 2 teaspoons ancho chili powder, to taste
  • 1/4 to 1/2 teaspoon salt
  • Fresh ground black pepper
  • 1 lime, cut into 4 wedges
  1. Preheat the broiler: Set an oven rack 4 inches below the broiler and heat the broiler to high. Line a baking sheet with foil and spray it with non-stick spray. (Or use non-stick foil.)
  2. Make the dressing: In a blender, combine the mayonnaise, yogurt, lime juice, honey, salt, pepper, water and spinach leaves. Puree until smooth. With the blender on, gradually add the oil. Taste and add more salt and pepper, if you like.
  3. Toast and cook the quinoa: In a saucepan over medium-high heat, heat the oil. Add the quinoa. Stir for 5 to 6 minutes, or until the quinoa pops and sizzles and smells toasty.
  4. Add the stock or water and 1/4 teaspoon of salt, and bring to a boil. Adjust the heat to a simmer, cover the pot, and cook for 15 minutes, or until the water is absorbed and the grains are tender. Fluff with a fork and keep warm.
  5. Cook the snap peas: Bring a saucepan of salted water to a boil. Add the snap peas and cook for 2 minutes. Drain in a colander and transfer to a plate.
  6. Cook the fish: Place the Alaska pollock fillets on the baking sheet and brush with oil. Sprinkle with the chili powder, salt, and pepper, and use your fingers to gently rub the spices into the fish. Squeeze a wedge of lime over each fillet.
  7. Broil for 5 to 7 minutes, or until the fish is lightly browned and cooked through. Cover loosely with foil and let the fish rest for 5 minutes.
  8. Assemble the bowls: Divide the quinoa between four bowls. Arrange the snap peas, tomatoes, radishes, cilantro and sliced avocado over top. Place the Alaska pollock on top and drizzle with the dressing. Serve with extra dressing on the side.

Read more about our Big Blue Future

The MSC is an international non-profit established to address the problem of unsustainable fishing and safeguard seafood supplies for the future.

Registered Charity number: 1066806. Registered Company number: 3322023.

American Public Charity Status: 170(b) (1) (A) (vi)    DLN: 170531178744094


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