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. 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.
The term whitebait is used widely throughout the world, referring to small, usually marine, fishes. It has been reported that whitebait available in the UK is made up mostly of young sprats from the Baltic Sea, but depending on the source,
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these may be mixed with the young of shad, herrings, sticklebacks, gobies and shrimps. It is often difficult to identify different species when they are so small, meaning that in some fisheries the monitoring and reporting of the actual catch may be skewed. Harvesting fish when they are small and before they have matured means they have not contributed to the growth of the population; therefore significant harvesting of juveniles of any stock can have a disproportionately large impact on the health of the population. Small fish are also important prey for other fish, marine mammals and bird species.
Sprat is used for both human consumption and for industrial or reduction purposes, i.e. the production of fish meal. Sprat are a highly resilient species and small artisanal inshore fisheries for human consumption are unlikely to impact significantly on wider stocks. However, sprat are under pressure from industrial fisheries, with high removals, current uncertainty in status and unclear management in some areas. Without proper stock assessment and management, fisheries will likely be much less sustainable.
Mature sprat is a more sustainable alternative to whitebait, which is often a mixture of juvenile fish such as herring, sprat and sandeel. The majority of the North Sea stock is made up of adult or mature fish.
Method of production — Caught at sea Capture method — Pelagic trawl Capture area — North East Atlantic (FAO 27) Stock area — Skagerrak and Kattegat Stock detail —
Method of production — Caught at sea Capture method — Pelagic trawl Capture area — North East Atlantic (FAO 27) Stock area — English Channel Stock detail —
Method of production — Caught at sea Capture method — Pelagic trawl Capture area — North East Atlantic (FAO 27) Stock area — West of Scotland, Southern Celtic Seas Stock detail —
Many of the fish listed are caught in different ways and from
different areas of the sea. Some species are caught in a variety
of ways and this range shows that, within a species, some may be
fished sustainably whilst others unsustainably.
To find out the individual ratings for each fish click on the
ratings button next to the image.
'Best choices' are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
Fish that are being assessed are shown with a question mark icon and "No Rating".
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
To be assessed
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Red Improver
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.