Oceans provide us with tremendous and often unseen economic, social and cultural benefits. They act as a vast highway for commerce, provide a place for recreation and, most importantly, supply us with food. Unfortunately, unsustainable fishing practices have left fish stocks dangerously depleted and ecosystems sufficiently altered to jeopardise a number of marine species.
The FishMS service allows consumers to make on-the-spot choices about the seafood they eat with just one SMS. Simply type the name of the fish or other seafood into a text message and send it to 079-499-8795 to receive information on the status of that species.
The easy-to-use app allows you to check the sustainability of your seafood choice in real time. You can find out whether to tuck in, think twice or avoid altogether. It’s free on Android and iOS!
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SASSI has made a pocket-sized booklet for consumers to carry around that can help inform them about the most sustainable fish species to purchase and eat. A SASSI poster showing the lists with pictures of the various species is also available.
SASSI Pocket GuideFind out about the sustainability of any seafood species you want to eat – in one central place. To make it easy for you, we have taken a simple traffic-light approach. When the species is listed as green: go for it! When it is orange: think twice. And red? We recommend you don’t buy it!
These are the most sustainable choices from the healthiest and most well-managed fish populations. These species can handle current fishing pressure or are farmed in a manner that does not harm the environment. This is the list we encourage you to choose from.
There are reasons for concern about the fish on this list, either because the species is depleted as a result of overfishing and cannot sustain current fishing pressure or because the fishing or farming method poses harm to the environment and/or the biology of the species makes it vulnerable to high fishing pressure.
Red list species are from unsustainable populations, have extreme environmental concerns, lack appropriate management or are illegal to buy or sell in SA. ‘No sale’ species are illegal to sell and are reserved for recreational fishers who require a valid fishing permit and must adhere to specific regulations.
Sustainable seafood is about more than simply how many – and how – fish are caught, it is also about how seafood is traded. Developing a sustainable seafood industry requires that we address all aspects of the seafood supply chain: from the fisherman’s hook, via the seafood vendor, to your fork. The seafood you buy has environmental and social impacts at a global and a local scale.
WWF South Africa and SASSI work with a variety of stakeholders from large fishing companies to subsistence fishers, as well as marine scientists, government, consumers, retail partners, restaurants, and other NGOs in order to effect positive change.
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Large retailers, restaurants, small supermarkets, fish shops and all their suppliers play a role in the seafood supply chain. Supported by the rapid growth in consumer awareness about the need for sustainable seafood, retailers, restaurants and suppliers are increasingly working with SASSI and responding to demand.
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Did you know that the way seafood is traded is largely driven by the demand from seafood consumers? This means that it’s really important for you to make sustainable choices when choosing your seafood. Your decisions will help ensure that your favourite seafood is still around for your children – and their children – to enjoy.
LEARN MOREHave you ever wondered how your seafood gets its SASSI colours? And just as you’ve gotten used to the pocket card, it changes! The WWF-SASSI list is an on-going process,…
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World Oceans Day was celebrated by WWF-SASSI on 8 June 2018. In the spirit of valuing our oceans we profiled green listed listed fish like mussels, yellowtail and Cape hake…
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The SASSI ship continues to cut through the rugged inland terrain of Gauteng through the dedication and commitment of our Gauteng Networking Partners. Following a bustling WWF-SASSI training session with…
