Many fish stocks are on the point of collapse from overfishing. Other species are fished or farmed in ways harmful to the health of our planet, not to mention our well-being. In both cases the consumer’s role is crucial. It is through our purchases and conscious consumption that we can have a positive impact on the state of our seas.

To start making responsible choices, we need information, and so Slow Food is launching a completely updated version of its international campaign Fare’s Fair. The campaign’s clear, direct language informs consumers and the industry what fish should no longer be eaten because they are at risk of extinction or because they are fished or farmed unsustainably. The initiative will be presented at Slow Fish 2009 and supported by a short guide which lists some basic pointers: which species should be avoided, which species are banned by law and which species are neglected, those ignored by the market but which offer valid alternatives to protect the survival of overfished stocks.

The guide’s initial section includes a “red list” of the species particularly at risk that should be avoided by the fishing industry, retailers and consumers. Information is provided on these banned or threatened species to help explain why certain fish should not end up on our plates. What is the problem with bluefin tuna? How can you tell when fish have been caught too young? What is the environmental impact of tropical shrimp farming?

Next comes a closer look at the Mediterranean, helping us to understand which species are more at risk and which should be favored, providing minimum allowed measurements and explaining the impact of different fishing methods. Consumers are also given the right questions to ask their fishmonger in order to make their purchases based on seasonality, origin and fishing or farming methods.

With the advice contained in this invaluable little book, everyone can make a contribution to helping our seas recover and directing the market towards sustainable behavior.

The basic rules
1. Always ask for information. (Where is it from? Farmed or wild?)
2. Favor fish from your own country, or even better from your local area.
3. Choose oily fish like anchovies, sardines, mackerel, Atlantic bonito and frigate tuna and shellfish, as they are environmentally friendly and nutritious choices.
4. Always avoid undersize fish.
5. Instead of overexploited species like bluefin tuna, swordfish, grouper and salmon, choose those that are less fished and neglected by the market, but still delicious and easy to cook.
6. Choose fish with a short life cycle that reach adulthood in just a few years, like mullet, sole, anchovies and pandoras.

Neglected species
These little-known fish offer tasty, economical and environmentally friendly alternatives to our more common choices. Albacore, mackerel, Atlantic bonito (palamita), frigate tuna, the whole tuna family EXCEPT BLUEFIN, as well as horse mackerel, pilot fish, bluefish, picarel, dolphinfish (mahi-mahi), axillary seabream, silver scabbardfish and Mediterranean spearfish.

Seasonality
Foods in season don’t just taste better, they also respect the natural equilibrium. Sea urchins reproduce between May and June and eating them during that time is banned, as it would put the species at risk. Avoid eating young greater amberjack between August and November. Dolphinfish do not reproduce in the winter, which is also when they have the best flavor.

What fish is it?
Do you always know what kind of fish you’re eating? In Italy, palombo, verdesca, smeriglio, vitella di mare and spinarolo all mean the same thing: shark meat. By intention or accident, tens of millions of sharks are killed every year, and Italy is one of the world’s biggest consumers. Eliminating this important predator from the food chain is disturbing the balance of the whole marine ecosystem.


Click here to download the 'Fare's Fair' guide in pdf >