Big Blue Future New Zealand is a platform to build public support for sustainable fishing and promote ocean literacy.
Inspire the next generation of ocean heroes
Support the UN Ocean Decade aim of inspiring a generation of ocean leaders by 2030.
Promote ocean literacy with our Te Kawa O Tangaroa resources - an ocean-centred learning programme focussed on solutions to overfishing and how we can keep our ocean teeming with life.
Little blue label, big blue future
The little choices we make have a big ripple effect.
The Hoki we tuck into can help encourage ocean-friendly fishing. The shellfish we share with friends can help safeguard a species. The fish fingers we cook for our kids can help protect a whole ecosystem. The tuna we enjoy can support livelihoods and communities.Make sure there's enough fish in the sea for the next generation. For a future full of fish, choose seafood with the blue fish tick.
Discover the story of New Zealand Hoki
New Zealand Hoki is a little known fish loved by millions around the world.
Find out how the Kaitiaki – guardians of the ocean ensure this iconic New Zealand fishery feeds people from 52 countries and helps smooth out wrinkles.
Get cooking with sustainable seafood
What you put on tonight’s menu can define what’s on tomorrow’s. When you see the blue fish tick, you’re choosing sustainable seafood that will preserve our ocean – so future generations can enjoy the same delicious meals we do.
Find the blue fish tick on seafood at your local supermarket
Ingredients
Method
- 1 kg raw MSC certified banana prawns, shelled with tails left intact, deveined
- 3 tablespoons extra-virgin olive oil
For the Chermoula
- 2 large handfuls of flat-leaf parsley leaves, finely chopped
- 2 large handfuls of coriander leaves, finely chopped
- 2 large handfuls of mint leaves, finely chopped
- 2 garlic cloves, finely chopped
- 1⁄2 red onion, finely chopped
- zest and juice of 1 lemon
- 1 teaspoon ground cumin
- 3 tablespoons extra-virgin olive oil
For the Lemon–coconut tahini
- 1 cup tahini
- 1 cup coconut cream
- 1 garlic clove, crushed
- zest and juice of 2 lemons
- 1⁄2 teaspoon cayenne paper
- 1⁄2 teaspoon smoked paprika
To serve
- basil leaves
- lemon rind
- extra-virgin olive oil
- sea salt
- To make the chermoula, combine all the ingredients in a bowl.
- Spoon two-thirds of the chermoula into a zip-lock bag, add the prawns, seal and shake well to coat, then transfer to the fridge and leave to marinate for 15 minutes.
- Meanwhile, for the lemon–coconut tahini, blend all the ingredients together in a food processor until nice and smooth.
- Heat the oil on a barbecue plate over high heat until smoking. Add the prawns and cook for 2 minutes, then turn and cook for a further minute, until the prawns have just changed colour. (You want them to be very slightly underdone at this point as they will continue to cook for a few moments after being removed from the barbecue.)
- Generously smear some lemon–coconut tahini on a serving platter and arrange the prawns on top. Scatter over some basil leaves and lemon rind, drizzle with olive oil and season well.
Serving suggestion
Host the ultimate summer BBQ with this simple yet delicious dish using MSC Certified banana prawns. Try this quick, easy and tasty wild banana prawn dish with lemon & coconut tahini.When is Big Blue Future New Zealand?
Aotearoa New Zealand is a proud nation of seafood and ocean lovers. As Kiwis, we demand a sustainable future and we are willing to act on it.
Big Blue Future New Zealand is year-round. After all, our ocean needs protection more than ever!
Despite this, there are some key dates around the year to focus on a Big Blue Future, such as:
- Sea Week, 5-13 March
- World Penguin Day, 25 April
- World Ocean Day, 8 June
- Shark Awareness Day, 14 July
- World Fisheries Day, 21 November
- International Antarctic Day, 1 December
Partnering for a Big Blue Future
Together, the MSC and its partners are promoting ocean literacy in schools and to the public. Visit our partners to find out more:
Get involved
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