Seafood harvests are considered sustainable when managed in a such a way that landings do not deplete stocks beyond their ability to reproduce and rebuild population levels. Another key aspect of sustainability is a consideration 澳門乾貨批發 of bycatch or environmental damage that is associated with harvesting the product.
Several laws in the USA and abroad have had profound impacts on seafood sustainability issues. The Magnuson Fishery Conservation and Management Act of 1976 established a U.S. exclusive economic zone (EEZ) between 3 and 200 miles offshore, and created eight regional fishery councils to manage the living marine resources within that area. The bill was amended on October 11, 1996 and re-named the Magnuson-Stevens Fishery Conservation and Management Act.
The Act was passed principally to address heavy foreign fishing, promote the development of a domestic fleet and link the fishing community more directly to the management process. Each Council was directed to prepare fishery management plans for implementation by the Secretary of Commerce. The eight councils are administered by NOAA’s National Marine Fisheries Service (NOAA Fisheries Service).
The 1996 amendments to the Magnuson-Stevens Act, known as the Sustainable Fisheries Act, significantly changed the focus of fisheries management by adding provisions to address overfishing of currently depressed stocks, rebuild depleted stocks and minimize bycatch mortality. The amendment also reformed the approval process for fishery management plans, regulations processes, created protections of fish habitat, established user fees and sought to reduce conflicts of interest within regional councils.
Several organizations around the world provide seafood sustainability certification, research and other information. A leader in worldwide sustainability is the Marine Stewardship Council, an international non-profit organization promoting solutions to the problem of overfishing. The MSC provides independent certification and eco-labeling for wild-capture fish.
The MSC program is consistent with both UN FAO guidelines for fisheries certification and the ISEAL Code of Good Practice for Setting Social and Environmental Standards. In January 2009 the number of seafood products around the world carrying the Marine Stewardship Council (MSC) ecolabel reached 2,000 and continues to grow rapidly.
Whether you’ve tried it and just can’t seem to get enough, or whether you’ve recently read a great article about it online, there’s never a wrong time to try out Alaska Seafood for yourself. What might be more difficult than deciding you want to start buying seafood from Alaska, however, is finding out where to go. There are thousands of towns and cities across the country, and some can seem like the furthest places on Earth from the source, the icy waters of Alaska. When the local grocer or supermarket does not provide a very good seafood selection, or doesn’t provide any selection at all past fish sticks, where can one look for a safe, reliable seafood source? How about the internet?
Searching online for ‘Alaska Seafood’ warrants a long list of pages that specialize in one thing and one thing only, delivering fresh seafood from the city waters of Alaska right to your door! Often, these sources work with companies like FedEx and Alaska Airlines to deliver seafood fresh and fast overnight, so that people all over the country and world can enjoy their top quality products. Of course, this comes at a cost which is not to be ignored, but thanks to the internet, the availability is always there.
When working on a budget, ordering fresh frozen Alaska Seafood on a weekly basis might be a bit out of the question, but for special occasions and important events, or simply when satisfying a craving, the quality of the seafood from Alaska just can’t be beat. With more than 30,000 miles of coastline, Alaska boasts some of the most productive fishing grounds anywhere. With not only the ocean but bays, streams, lakes, rivers and fjords, the variety coming out of Alaska when it comes to seafood is just astounding. All seafood from Alaska is also harvested wild and sustainable, meaning that the product not only tastes better, and is of better quality and texture, but is better for your conscious too.