Seafood with the MSC blue fish tick label comes from a well managed and sustainable fishery.
Summer Seafood
Discover the very best of wild-caught seafood this Summer with delicious recipes, tips and hacks. Find out which seafood is sustainable and where to buy sustainable seafood this Summer.
.tmb-labelhome.jpg?Status=Master&sfvrsn=9b5fd57e_3)
Sustainable Seafood Guide
Where to buy, what to look for and the questions to ask.
Australia Northern Prawn: Continual innovation
Overfishing explained
Help protect our ocean
Back on country - the Kuti Co story
Kuti Co is a Ngarrindjeri-owned enterprise providing opportunities for members of their community to get back on country harvesting kuti (aka pipis, clams or cockles) in South Australia's MSC certified Lakes and Coorong fishery.
Teach and learn ocean literacy
Use our Australian and New Zealand curriculum-relevant teaching and learning resources to discover how we can help keep our oceans healthy for generations to come.
Stories from the sea
Sustainable fishing isn't always easy. Find out what it takes from the passionate people working hard so you don't have to.
The MSC in numbers
19.3%
of marine wild catch engaged with the MSC program (certified, in assessment, suspended, and in-transition)
716
fisheries engaged in the MSC program
2,362
improvements made by MSC certified fisheries
MSC latest news and views
Fishing for the Future Report 2024
21 November 2024
New MSC Improvement Program launches
29 October 2024
2025 award categories announced
17 October 2024
In conversation with Professor Gretta Pecl AM
14 October 2024
$2 million boost to end overfishing
17 July 2024
Sustainable seafood myths exposed
17 July 2024
Objection to Australia Orange Roughy
12 July 2024
Takeouts from Wellington’s World Ocean Day launch
07 June 2024
More... this World Ocean Day
22 May 2024
Addressing Australia's seafood gap
17 March 2024
Sustainable Food and Fashion
15 May 2024
Australia orange roughy is being assessed
16 May 2024
Coles canned tuna range gets tick of approval
02 May 2024
Awards show progress being made
15 March 2024
All I want for Christmas is a credible claim
12 December 2023
NZ orange roughy fishery self-suspends
06 December 2023
A bumper season for prawns
05 December 2023
Three new fish species become MSC-certified
21 November 2023
89d5fb91c0014c768fbb64ad2481ad43.tmb-thumb300.png?sfvrsn=ec9db2a4_1)
Submission: ACCC Environmental and Sustainability Claims
19 September 2023
Sustainable triumph for Papua New Guinea
24 October 2023
Submission: Senate inquiry into greenwashing
22 June 2023
In conversation with Manni Kalisperis
18 May 2023
MSC launches new global standard for sustainable fishing
26 October 2022
Getting fish smart this National Science Week
05 July 2022
Uniting for World Ocean Day
03 April 2022
Five things you can do this Sustainable Seafood Week
15 March 2022
Sea Week is a moment to advance ocean literacy
28 February 2022
Fact-checking Netflix's Seaspiracy
25 March 2021
.tmb-thumb300.jpg?sfvrsn=1ccf262f_1)
.tmb-thumb300.jpg?sfvrsn=f044e362_1)
f8d0cc3c058240989bb14081f8b843dd.tmb-thumb300.jpg?Culture=en-AU&sfvrsn=2d2c4876_4)
.tmb-thumb300.jpg?sfvrsn=dbdf5d6b_1)
Two different executive chefs. One common goal.
12 July 2020
.tmb-thumb300.jpg?sfvrsn=86872983_1)
