Good Fish Guide
Your guide to sustainable seafood
You can play a key role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood.
Our seas face a wide range of threats - click to expand
Our seas face a wide range of threats. Climate change, pollution, habitat and biodiversity loss are all impacting our seas; plus 90% of global fish stocks are either fully or over-exploited. All these factors combined mean that urgent action is needed to restore the health of our seas. Fish farming (aquaculture) is rapidly expanding to meet increasing demand for seafood, but if this is done badly it can also damage the environment and exacerbate these other problems.
Use the Good Fish Guide to find out which fish are the most sustainable (Green rated), and which are the least sustainable (Red rated). Make the right choice and reduce your impact – every purchase matters! Find out more about our seafood work, including how we develop our seafood ratings, plus sustainable seafood recipes and more.
You searched for ""
Salmon, Chum, Keta, Calico or Dog salmon
Oncorhynchus keta
Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and
…
Read more
in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.
The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.
info
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — USA
Stock detail — Alaska
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
info
Salmon, Coho , Silver, White
Oncorhynchus kisutch
Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and
…
Read more
in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.
The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.
info
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — North Pacific
Stock detail — Alaska
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
info
Salmon, Pink, Spring , humpback
Oncorhynchus gorbuscha
Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and
…
Read more
in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.
The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.
info
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — Alaska
Stock detail — Southeast Alaska and Prince William Sound
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
info
Capture method — Trap
Capture area — North West Pacific (FAO 61)
Stock area — South-Kuril
Stock detail — All Areas
Certification — Marine Stewardship Council (MSC)
info
Salmon, Sockeye , Red Salmon, Bluebacks, Redfish
Oncorhynchus nerka
Salmon is an oily fish rich in Omega 3. It's a good source of Vitamin D, phosphorous and calcium. Fresh salmom may be baked, grilled or poached. It is also canned, pickled (gravadlax) or smoked. It's also used as a substitute for sushi and
…
Read more
in sashimi. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. The Chinook is the most highly prized and expensive of the Pacific salmon from the culinary perspective and most is marketed fresh in North America for human consumption and not frozen or canned, and therefore not likely to be available to European consumers. The Coho is considered as one of the best tasting salmon. It has a higher oil content than Pink and Chum, and is less expensive than eithr Chinook or Sockeye salmon. However it is the least abundant of the Pacific species and therefore of lower commercial importance. Pink salmon is sold frozen or canned in the USA and Europe. The flesh of Chum salmon is typically lighter in colour and lower in oil content than other Pacific salmon but can be firmer in texture and of better flavour than other species. Although some commercial fishers will choose not to fish Chum, in Arctic, western and interior Alaska, Chum is highly sought after as a dried winter food for humans and dogs, and is harvested there in greater numbers than other salmon species.
The five species (chinook, chum, coho, pink and sockeye) of Pacific salmon are members of a large family of fish known as salmonidae, which are abundant throughout the temperate zones of the northern and southern hemispheres. Pacific salmon are a shorter lived species and much more prolific breeders than Atlantic salmon. Pacific salmon from fisheries certified to the FAO-Based Responsible Fisheries Management (RFM) Certification Programme or the Marine Stewardship Council (MSC) Standard for responsibly managed fisheries is the most sustainable choice for consumers.
info
Capture method — All applicable methods
Capture area — North East Pacific (FAO 67)
Stock area — North Pacific
Stock detail — Alaska and British Columbia
Certification — Marine Stewardship Council (MSC) and or FAO-Based Responsible Fisheries Management (RFM) Certification Programme
info
Sardine, European pilchard, sardines
Sardina pilchardus
Fact: same fish - different name depending on size. Young pilchards are often referred to as sardines and are named after the Mediterranean island of Sardinia where they once lived in abundance. They are oily fish with bright silver skins,
…
Read more
related to herrings. Sardines have a strong flavour and are rich in omega-3 fatty acids. Usually cooked whole once gutted, great on the barbecue or ovenbaked. Most commonly bought tinned either in oil or a sauce. Good on toast.
Sardines or pilchards (sardine being below 15cm and pilchard above) are caught in the northeast Atlantic, central eastern Atlantic and the Mediterranean Sea. 21 species are canned as sardines, but the European pilchard is the only true sardine. Sardines are commonly caught with purse seine nets and pelagic trawls, which are very selective when used to catch shoaling species and have no impact on the seabed. However, cetacean bycatch can occur. Sardine is a forage species providing prey to many larger fish and marine mammals, so large scale removal can have knock-on effects. Stock status varies and can change rapidly in reaction to variation in climatic conditions. In terms of size, traditionally sardines have been below 15cm in length, the size at which the species matures, and pilchards above - so in terms of size pilchard is the most sustainable option, but a sardine over 15cm will suffice!
The Cornish ring-net fishery was certified as a sustainable fishery by the Marine Stewardship Council (MSC) in August 2010.The Bay of Biscay and the Southern Brittany purse seine sardine fisheries are also certified. Look for the Blue tick logo on the packaging. The Portugal purse seine fishery has withdrawn from MSC certification.
info
Capture method — Ring net
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Cornwall
Certification — Marine Stewardship Council (MSC)
info
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Bay of Biscay
Stock detail — 8.a-b and d
Certification — Marine Stewardship Council (MSC)
info
Capture method — Ring net
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g and h
info
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Southern Celtic Seas and English Channel
Stock detail — Subarea 7.
info
Capture method — Purse seine
Capture area — North East Atlantic (FAO 27)
Stock area — Cantabrian Sea and Atlantic Iberian waters
Stock detail — 8.c and 9.a
info
Sawfish
Pristis pristis, P.pectinata, P.perotteti
Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems
…
Read more
where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Fins may fetch over 30 per kilo and a single basking shark tail fin can fetch up to 5,250 in Hong Kong. Blue sharks and other oceanic species are the preferred species taken.
Sawfishes are arguably the most imperiled fishes in the world; the whole family has been classified as Critically Endangered by the International Union for the Conservation of Nature (IUCN) Shark Specialist Group. Because of this, they are automatically a red-rated species.
info
Capture method — Gill or fixed net
Capture area — Worldwide (FAO All Areas)
Stock area — All Areas
Stock detail — All Areas
info
Scad, Horse Mackerel
Trachurus trachurus
This mackerel can be smoked, fried, salted and baked. Avoid eating immature fish; sexual maturity is reached at about 3-4 years at a length of about 25 cm, however, the legal minimum landing size is 15 cm.
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — I-IX
info
Scallop, King, scallops
Pecten maximus
Pan fried with a bit of lemon is often how scallops are served -the part we generally eat is the white adductor muscle which it uses to open and close it's shell and the orange (female) and creamy (male) roe. Scallops are bivalve (2 shell)
…
Read more
molluscs which are widespread and common. Two types are commonly available; the larger king scallop (often sold with the roe attached), and the smaller queen scallop, usually sold as meat only. Fact: In Classic times the scallop shell was worn as a badge by pilgrims visiting the shrine of St James.
Choose dive-caught scallops or dredge-caught scallops from either Marine Stewardship Council (MSC) certified fisheries, the inshore English Channel, managed by the Inshore Fisheries and Conservation Authorities (IFCA) or Lyme Bay. Avoid eating scallops below their legal minimum landing size and during their breeding season (April to September).
info
Capture method — Dive caught
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 6a (0-3nm)
info
Capture method — Dive caught
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Shetland
Stock detail — 4a (0-6nm)
Certification — Marine Stewardship Council (MSC)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Northern Ireland
Stock detail — All Areas
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Eastern Channel Inshore (0-6nm)
Certification — FIP Stage 2
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Western Channel Inshore (0-6nm)
Certification — FIP Stage 2
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Lyme Bay
Certification — FIP Stage 2
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Shetland
Stock detail — 4a (6-12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 6a (3-12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Eastern Channel (waters outside 6 nm)
Certification — FIP Stage 2
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 6a (0-3nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — England
Stock detail — Eastern Channel (waters outside 6 nm)
Certification — FIP Stage 2
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Territorial waters (0-3nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Territorial waters (3-12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Wales
Stock detail — Cardigan Bay
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 4b (3-12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 4b (0-3nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 4a (0-3nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Scotland
Stock detail — 4a (3-12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Non-territorial waters (outside 12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h (outside 6nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h (0-6nm)
info
Scallop, Queen, scallops
Aequipecten opercularis
Pan fried with a bit of lemon is often how scallops are served -the part we generally eat is the white adductor muscle which it uses to open and close it's shell and the orange (female) and creamy (male) roe. Scallops are bivalve (2 shell)
…
Read more
molluscs which are widespread and common. Two types are commonly available; the larger king scallop (often sold with the roe attached), and the smaller queen scallop, usually sold as meat only. When cooked the queenie is firm and smooth with a meaty texture which remains moist. Its taste is uniquely sweet and distinctive from that of other scallops with a delicate flavour and a mild taste of the sea. Fact: In Classic times the scallop shell was worn as a badge by pilgrims visiting the shrine of St James.
In most areas, it is unknown if Queen scallops populations are healthy or not. Choose Queen Scallops from Welsh fisheries. The Isle of Man populations are in a poor state, despite adopting many management measures to improve the stock. A Pan-Irish Management Agreement is required to ensure that Irish Sea stocks are managed appropriately. Generally, fishing methods used to catch queen scallops are less destructive than king scallop dredgers.
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Wales
Stock detail — All Areas
info
Capture method — Sail and oar
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
info
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Territorial waters (0-12nm)
info
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Non-territorial waters (outside 12nm)
info
Capture method — Dredge
Capture area — North East Atlantic (FAO 27)
Stock area — Isle of Man
Stock detail — Non-territorial waters (outside 12nm)
info
Shark, Angel
Squatina squatina
Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000 m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems
…
Read more
where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Blue sharks and other oceanic species are the preferred species taken. British seas are home to over 30 shark species including the fastest shark in the world (the shortfin Mako) and the second largest fish in the world (the Basking shark) and we even get tropical rare visitors such as hammerheads.
Angel shark is an EU Prohibited Species and are Critically Endangered. Catches of angel shark are now rare, both in surveys and commercially. Avoid eating.
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — North East Atlantic
Stock detail — All Areas
info
Shark, Blue
Prionace glauca
Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000 m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems
…
Read more
where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Blue sharks and other oceanic species are the preferred species taken. British seas are home to over 30 shark species including the fastest shark in the world (the shortfin Mako) and the second largest fish in the world (the Basking shark) and we even get tropical rare visitors such as hammerheads.
Blue shark are a red-rated species. Avoid eating Blue shark.
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — North East Atlantic
Stock detail — All Areas
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
info
Shark, Porbeagle
Lamna nasus
Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000 m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems
…
Read more
where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Blue sharks and other oceanic species are the preferred species taken. British seas are home to over 30 shark species including the fastest shark in the world (the shortfin Mako) and the second largest fish in the world (the Basking shark) and we even get tropical rare visitors such as hammerheads.
Porbeagle is assessed as Critically Endangered in Northeast Atlantic by the IUCN. ICES advises that no fishing for porbeagle should be permitted, landings should not be allowed. Porbeagles are automatically scored red-rated. Avoid eating.
info
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — All Areas
Stock detail — 1 to 9
info
Shark, Tope
Galeorhinus galeus
Sharks and rays are found in all the worlds oceans, from the poles to the tropics to shallow water coral reefs to water over 3,000 m deep. The Bull Shark (Carcharhinus leucas) is unusual as it is able to enter fresh water river systems
…
Read more
where it gives birth. Sharks, skates and rays are fish, but they can be distinguished from bony fish (teleosts) by their cartilaginous skeletons. There are four main types of cartilaginous fish; sharks, skates and rays, collectively called elasmobranchs, and the rarely encountered chimaeras, a more distant relative only found in deep water. They are also distinguished from bony fish by the way they breed. Reproduction in sharks and rays is a very slow process as they have a late age of sexual maturity, produce few young and have a long gestation period. No maternal care is provided to shark pups, instead they are well-developed and ready to hunt when born in order to maximise their chance of survival. All shark eggs are fertilised internally but may develop in one of three different ways: Eggs are held within a leathery case (Oviparity), known as a mermaids purse, e.g. catshark; Embryos develop within the mother and are nourished by the egg (Oviparity) e.g. basking shark; Embryos develop within the mother and are provided with nutrients from a placenta (Viviparity) e.g. smooth-hound. World-wide sharks are being removed from our seas at an alarming rate. Sharks are slow growing, long-lived with low reproduction. Finning is perhaps the most damaging and distasteful of all shark fisheries. The process is cruel and wasteful, involving the removal and retention of fins, while the rest of the shark, is discarded, often still alive, to drown or be eaten. Finning takes place all over the world (including Europe) to feed the continual and increasing demand for sharkfin soup. Fins are consumed principally in the Far East but Europe and the USA are sizeable markets for shark fin. Blue sharks and other oceanic species are the preferred species taken. British seas are home to over 30 shark species including the fastest shark in the world (the shortfin Mako) and the second largest fish in the world (the Basking shark) and we even get tropical rare visitors such as hammerheads.
Tope is considered highly vulnerable to over-exploitation because they are slow-growing and long-lived with a low reproductive capacity. Tope is assessed as Vulnerable (2016) globally by IUCN and as "Data Deficient" in the Northeast Atlantic. Fishing for tope In Scottish waters, other than by rod and line or hand-line, is prohibited (applies to commercial vessels) - and no tope caught can then be landed. Likewise, there is the 45 kg/day limit in England and Wales so, although there are no quotas or TACs, there are restrictions in place for commercial vessels. Avoid eating.
info
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North East Atlantic
Stock detail — All Areas
info
Capture method — Longline
Capture area — North East Atlantic (FAO 27)
Stock area — North East Atlantic
Stock detail — All Areas
info
Capture method — Gill or fixed net
Capture area — North East Atlantic (FAO 27)
Stock area — North East Atlantic
Stock detail — All Areas
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
info
Shrimp, brown or common
Crangon crangon
The common or brown shrimp, is found in mainly shallow water along the Eastern Atlantic coast as far south as Morocco, and into the Mediterranean and Black Seas. Brown shrimp is a relatively fast growing and resilient species yet plays a
…
Read more
very important role in the marine ecosystem. It is primarily caught in the North Sea using shrimp trawls.
Brown shrimp is primarily caught using shrimp trawls in the North Sea with a very small fishery also occurring in the northeast Irish Sea. Most of the catch is taken in or around the Wadden Sea on the eastern side of the North Sea, which is one of Europe's most important marine conservation areas and national parks. It is important that sufficient areas of these conservation areas are protected to allow natural processes to continue with minimal disruption from fishing. Shrimp trawls are lighter than traditional beam trawls, but can still damage seafloor communities so is important that sensitive areas are protected. Bycatch of juvenile fish remains an issue in these fisheries and further work is needed to improve this, such as trialling of square mesh codends and panels. There are also very few controls in place to prevent the overexploitation of local shrimp populations. Some fleets in the North Sea have voluntarily adopted a harvest control rule which is a positive sign, but cooperation between member states accessing the fishery is needed for this to be effective.
info
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — VIIa
Stock detail — Solway Firth
info
Capture method — Beam trawl
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea
Stock detail — IV
info
Skate, Common
Dipturus batis
Skate and ray species are all generally sold as 'skate', but all true Skate should be completely avoided. Whole ray are available as fresh or frozen wings and knobs (cheeks).The term 'Skates and Rays' can be a bit confusing here in
…
Read more
Britain. What are traditionally known in Britain as 'rays' are, scientifically or biologically speaking, 'skates'. While the rays (which are technically skates!) sold in fishmongers throughout Britain - Spotted, Small-eyed, Cuckoo, Blonde etc. - belong to the family Rajidae, not all rays found in British waters belong to this family. Two species of Torpedo Rays (Torpedinidae); 2 species of Whiptail Stingrays (Dasyatidae); the Common Eagle Ray (Myliobatidae) ; and Giant Devil Ray (Mobulidae) are also either resident or visitors to our waters! Skates and rays generally available for consumption however do belong to the same sub-order "batoidea" and are large flat fish, dwelling close to the sea floor. Like sharks they have cartilage skeletons instead of bone. Skates tend to be large with long snouts, while rays are smaller species and have short snouts. They are both slow to grow and breed. Many are uncommon or rare. For more information on skates, rays and sharks go to: http://www.sharktrust.org.
Avoid eating. They are an EU Prohibited Species and it is prohibited to fish for, retain, or landing common skate is prohibited in EU waters. Common Skate is assessed as Critically Endangered by IUCN and is listed by OSPAR as a threatened and declining species. Because of this, they are automatically a red-rated species.
info
Capture method — All applicable methods
Capture area — North East Atlantic (FAO 27)
Stock area — North Sea and Skagerrak; Celtic Sea and West of Scotland
Stock detail — 6 & 7
info
