Recipe By
Dr Hazel Wallace NHS medical doctor and founder of The Food Medic
When and how did sustainability first become important to you? I became more conscious of where I was sourcing my food about 2 years ago. I initially thought the only way I could support the oceans was cutting out fish and seafood completely but after educating myself - and after interviewing Lucy Erickson, former Science Communications Manager for the Marine Stewardship Council - I learned more about how we can support sustainable seafood practices, whilst keeping it in our diet.
What’s your favourite sustainable fish dish?
My homemade fish and chips! it reminds me of home and it's a very versatile dish which can be used with any white fish or salmon. The Food Medic is an educational platform and media group whose aim is to bridge the gap between traditional medical advice and the latest thoughts and developments in nutrition and other areas of lifestyle. Listen to Dr Hazel's interview with MSC's former Science Communications Manager, Lucy Erickson, on Season 2 episode 8 of her podcast, as they discuss sustainable seafood.
The MSC blue fish ecolabel means that your seafood is certified as sustainable as traceable, so future generations can enjoy the seafood we love.
What is MSC? We are science-based charity working with fisheries, retailers, restaurants and you, the consumer, to recognise and reward sustainable fishing.
Learn more about sustainable fishing
Keep looking for sustainable seafood recipes
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