wwf id seafood guide eng 090507
TRANSCRIPT
8/13/2019 Wwf Id Seafood Guide Eng 090507
http://slidepdf.com/reader/full/wwf-id-seafood-guide-eng-090507 1/2
Healthy Seas
Healthy Seafood
Consumer Guide to
Environmentally Friendly Seafood
N owY o uk n ow ,
N owY o u c a nA c t !
Y o u c a n d ownl o a d a n d
u s e t h e g ui d e
wh en s el e c t i n g y o ur m
e a l .Wh en ev er
p o s s i b l e pl e a s e a s k f or
s e a f o o d f r om
t h e gr e enl i s t .T h e y pr e s en t a wi d e
v a r i e t y of h e a l t h y a n d n u t r i t i o u s
f o o d .
P l e a s e b e c a r ef ul a n d a
w a r ewh en
y o u s el e c t s e a f o o d f r om
t h e y el l ow
l i s t .T h e s e pr o d u c t s a r e
of t enn o t
pr o d u c e d i n a s u s t a i n a b l e a n d
envi r onm en t a l l y f r i en d
l y w a y .
P l e a s er ef r a i nf r om
or d er i n g s e a f o o d
f r om t h er e d l i s t .T h e s e
pr o d u c t s
a r ei n s er i o u s d e c l i n ei n
t h ewi l d or
c a u s el a r g e a n d unw a n
t e d b y - c a t c h
of o t h er en d a n g er e d or pr o t e c t e d
s p e c i e s .
T h i s l i s t i s n o t
c om pl e t e a n d fi n a l .
I t em s m a y s h i f t f r om
on e c a t e g or y t o
a n o t h er a t s om
e t i m e .N ew u p d a t e s
a n d s om e gr e a t s e a f o o d r e c i p e s wi l l
b er e g ul a r l y p
u b l i s h e d a t t h eWWF
w e b s i t e : www
.wwf . or .i d or www .
p a n d a . or g
H e a
l t h y S e a s ,H e a l t h y S e a f o o d
C on s um er G ui d e t o S u s t a i n a b l e S e a f o o d
C on
s ul t t h i s g ui d e b ef or e y o u or d er y o ur s e a f o o d
WWF -I n d
on e s i a
K a n t or T a
m a nA 9 , U ni t A -1
K a w a s a n
M e g a K uni n g a n , J a k a r t a 1 2 9 5 0
T : 0 2 1 - 5 7
6 1 0 7 0 ,F : 0 2 1 - 5 7 6 1 0 8 0
C o d e s :
1 =l e g a l l y pr o t e c t e d
s p e c i e s ; 2 =l owf e c un d i t y a n d
v ul n er a b l e t o ov er -fi s h i n g ; 3 = c a p t ur e t e c h ni q u e s
t h r e a t enh a b i t a t i n t e gr i t y ; 4 =h e a l t h h a z a r d d u e t o
p o t en t i a l c i g u a t er a
or m e t a l b i o a c c um ul a t i on .
© WWF-Canon / Cat HOLLOWAY
© WWF-Canon / Edward PARKER
© WWF-Canon / Darren JEW © WWF-Canon / Cat HOLLOWAY
©WWF - C a n on / C a t H OL L OWA Y
8/13/2019 Wwf Id Seafood Guide Eng 090507
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Do You Know
• Lobster grows and matures very slowly.
Lobsters are easy to catch so they are
becoming increasingly rare in the wild.
• Lobster is sometimes caught with poison.
The poison kills the reef and its otherinhabitants.
• Shark ns are obtained from sharks that
are often caught in nets or on long-lines
that also capture dolphins, turtles, birds
and other marine life as by-catch.
• Shark meat is often discarded after the
fins are cut off.
• Sharks grow and mature very slowly. Sharkpopulations have gone down dramatically
in the past 10 years.
• Baby sharks are getting rare as their adults
are being over-shed. Baby sharks could
restore the dwindling shark population
when they are left to live and grow.
• Prawns are caught with trawlers that
destroy the near shore ocean bottomecosystem. By-catch often includes turtles
and other marine mammals.
• Prawns are often farmed in ponds dug
out of cleared mangrove forests. Without
the mangrove trees, coastlines erode and
natural fish nursery areas disappear.
• Grouper is often caught with poison that
kills the reef.
• Grouper grows and matures slowly.
Groupers are also important in balancing
the reef fish community.• Reef sh are often caught with explosives.
Many snappers, rabbitfish, groupers,
fusiliers, triggerfish and surgeonfish are
typical blast shing catches. The explosive
kills the reef for many decades, and the reef
sometimes does not regenerate at all.
• Pelagic sh such as mackerel, tuna and
trevally make great dishes and are simply
prepared.
A combination of too much fishing
pressure and destructive capture
techniques have caused reef and inshore
fish stocks to collapse in many areas in
Indonesia.
What does that have to do with you?
Not all areas in Indonesia represent gloom
and doom. By selecting wisely when you
wish to enjoy seafood, you can help to
ensure that our fisheries remain sustainable
and the marine ecosystem remains healthy.
A V O I D
- a b a l o n i e s [ 3 ]
- c o c o n u t c r a b [ 2 ]
- d o l p h i n s [ 2 ]
- d u g o n g [ 1 ]
- g i a n t c l a m
[ 1 ]
- g r o u p e r [ 2
, 3 ]
- l o b s t e r [ 2 ]
- m a n t a r a y [ 2 ]
- n a p o l e o n w r a s s e [ 2
, 3 ]
- s u n fi s h / m o l a - m o l a [ 2 ]
- s h a r k s , a l l p r o d u c t s [ 2 ]
- t r i t o n [ 2
, 3 ]
- t r o c h u s [ 3 ]
- t u r t l e e g g [ 1 ]
- t u r t l e [ 1 ]
- w h a l e s h a r k [ 2 ]
- b l u e fi n t u n a [ 2 ]
- e m p e r o r / s c a v e n g e r [ 3
]
- fi s h e g g [ 3 ]
- fl o u n d e r [ 3 ]
- y e l l o w t a i l [ 3 ]
- c r a b [ 3 ]
- m a r l i n [ 4 ]
- o c t o p u s [ 2
, 3 ]
- r a b b i t fi s h [ 3 ]
- s e a c u c u m b e r [ 3 ]
- s w e e t l i p s [ 3 ]
- t r i g g e r fi s h [ 3 ]
- b i g e y e t u n a [ 2 ]
- y e l l o w fi n t u n a [ 2 ]
- s e a h o r s e [ 3 ]
- s w o r d fi s h [ 4 ]
- s h r i m p [ 3 ]
- r a y s [ 3 ]
- s n a p p e r [ 3 ]
- b u t a n a [ 3 ]
- a n c h o v i e s
- b a r r a c u d a
- m a h i - m a h i
- e a s t e r n l i t t l e
t u n a
- m a r i n e c a t fi s h
- m i l k fi s h
- p o m f r e t
- r a i n b o w r u n
n e r s
- s a r d i n e s
- s c a d s
- s k i p j a c k t u n a
- l i t t l e m a c k a r
e l
- s p a n i s h m a c
k a r e l
- s q u i d
- a l b a c o r e t u n
a
- t r e v a l l y
- j e
l l y fi s h
R E D U C
E
S A F E
c u t h e r e
f o l d h e r e
f o l d h e r e