WWF: "A long way to go" to make fish restaurants sustainable
As the World Wildlife Fund launches its annual guide to which fish environmentally conscious Swedes can eat without guilt, Radio Sweden visits a famous fish stall whose cook thinks stocks are limitless.
In this year's Fiskguiden, the World Wildlife Fund gives a red light to cod caught with gill nets in the eastern Baltic.
"What we've seen with the cod is that there are some negative ecosystem impacts on harbour porpoises and seabirds," the report's author Inger Melander told Radio Sweden. "Which is why it has tipped over from the yellow light to the red one."
The guide also highlighted the failure of supermarkets and food producers to label the tuna sold in Swedish supermarkets.
"it's often impossible to know what sort of tuna fish you are buying in a shop, and even less to have any faith in what you are being served in a restaurant," Melander said.
Hisham Fawaz, who runs Nystekt Strömming, a hugely popular herring and mashed potato stall at Slussen, the junction in central Stockholm, buys his herring from a single supplier who runs a fleet of fishing boats along the Swedish coast.
Fawaz questioned fears that stocks of some fish might be threatened.
"No, no. No. If it was going to finished it would have been finished 7,000 years ago. There are now six billion people in the world. It used to be one million. If there will be too much people, it will grow. Too much fish. There will be balance."
Melander told Radio Sweden that consumers could still not know if the fish they eat in restaurants such as Hashim's is sustainable unless the restaurant certified its supply chain.
"They have to be chain of custody certified in order to put the label on their menu. We still have a long way to go there."
The fishguiden book can be found here on the World Wildlife Fund's Swedish website, or downloaded the Android and iPhone app stores.