The two Russian companies Strelets and Eridan entered their joint cod and haddock fishery into assessment for MSC certification in March 2013.The fishery has now successfully completed the assessment against the MSC standard for sustainable fishing just before the world’s largest seafood trade event, Seafood Expo Global.
Norwegian cod and haddock fisheries in the Barents Sea got their MSC certificate in 2010, according to MSC’s web site. Earlier also shrimps from the Barents Sea have been awarded with the certificate for sustainable fishing.
“ZAO Strelets and ZAO Eridan have been taking part in a program of observance of sustainable fisheries and traceability of fishery products for many years,” Vitaliy Prutkov from the companies says to MSC’s web site. “For us, the presence of such a certificate is more than just one more confirmation of legality, the respecting fishing regulations and caring for future generations, but also a kind of ticket to new markets. More and more buyers of fish products ask us the same question at the first negotiation: “Do you have an MSC certificate?” Now we can reply, “Yes, we do.”
The World Wide Fund for Nature (WWF) recommends cod from the Barents Sea as one of the most environmental friendly types of sea food you can eat.
“Atlantic cod and haddock are key components of the global whitefish market. Various international fisheries targeting cod and haddock in the areas are already MSC certified. It is a great accomplishment that the Russian Federation Barents Sea cod and haddock fisheries have now also successfully completed the MSC assessment” Camiel Derichs, MSC Regional Director Europe says.
The Marine Stewardship Council (MSC) is an independent non-profit organization which sets a standard for sustainable fishing. The MSC’s mission is to use its ecolabel and fishery certification program to contribute to the health of the world’s oceans by recognising and rewarding sustainable fishing practises, influencing the choices people make when buying seafood, and working with partners to transform the seafood market to a sustainable basis.
