Top of the table
At The Co-operative we care about where our fish comes from. And more importantly, how it is sourced. So much so that we topped the latest Marine Conservation Society* (MCS) league table of supermarkets for supporting and selling sustainably-sourced fish (Dec 2009). According to the MCS, The Co-operative is leading the way in this important area, ahead of other supermarkets.
Award-winning
We have been named as one of only five worldwide recipients of a prestigious Seafood Champion Award for 2010. Recognised for “outstanding leadership in promoting environmentally responsible seafood**”, The Co-operative was the only UK recipient of an award, earned in recognition of its commitment to innovation and to sourcing seafood from responsible sources.
Read full article here
Our policy
Our policy means that our own brand fish range contains only fish from responsible sources. This includes frozen, chilled, canned and ready meals – in fact, any of our own brand products that contain fish or seafood.
The policy means that we are rigorous in carefully selecting and monitoring seafood suppliers who are able to demonstrate the highest levels of good practice. That means we only source our fish from well-managed fisheries. We also actively avoid vulnerable species and never purchase fish where the origin or method of catching is unknown.
So the next time you fancy fish or seafood, make sure you catch it from a responsible source – your local Co-operative.
Why not try....
Frequently asked questions
Q. If there is a fish shortage, should I stop eating it?
A. No.
Although there is a worry that fish stocks are running low The Co-operative are
working hard to ensure that all our own brand fish is from responsible sources;
meaning that our customers can enjoy a variety of delicious seafood with the
knowledge that our fish have been responsibly caught.
Q. How many portions of fish do you recommend I eat per week?
A. The Food Standards Agency recommends that, as part of a healthy balanced diet,
we eat at least two portions of fish per week, one being an oily fish rich in Omega
3, like salmon, mackerel or kippers.
Q. How do I cook fish?
A. Cooking fish is really quick and easy. Meaty fish, such as tuna steaks, cook really
well on a hot griddle pan. Alternatively, try wrapping the fish in foil with just
a splash of olive oil and wedges of lemon. This might take longer, but the fish
will become infused with the flavours of the other ingredients.
* The MCS, a UK charity dedicated to the protection of seas, shores and wildlife, scores food retailers against criteria including seafood-sourcing policies, whether fish on sale comply with its own “eat” and “avoid” lists and how seafood is labelled.
** Excludes Petfood