Toggle Search
Skip to main content
Select a language or country
Australia & New Zealand - English
Belgium
China - Mandarin
Denmark - Danish
Finland - Finnish
France - French
Germany, Austria, Switzerland - German
Iceland
Indonesia
Italy - Italian
Japan - Japanese
Korea - Korean
MSC International - English
Netherlands - Dutch
Norway - Norwegian
Poland - Polish
Portugal - Portuguese
Russia - Russian
Spain - Spanish
Sweden - Swedish
UK & Ireland - English
United States - English
Media Center
Blog
Menu
Home
What We Do
What You Can Do
Standards and certification
For business
About the MSC
Teachers and parents
Media Center
Consumer Insights
World Oceans Day
Planet-Friendly Protein
Terms and conditions
Privacy policy
Ocean Cookbook 2022
What We Do
End Overfishing
Promote Sustainable Fishing
Support Fishing Communities
Preserve Biodiversity
Science & Research
What You Can Do
Choose Sustainable Seafood
Get Sustainable Seafood Recipes
Find MSC Certified Seafood
Take Action
Get Sustainable Fishing Lesson Plans
For Businesses
Find a Supplier
Track a Fishery
Use the MSC Blue Fish Label
Marketing Resources
— Marketing Case Studies
Consumer Insights
For Fisheries
— Why Get Your Fishery MSC Certified?
— Fisheries Certification Guide
— Resources to Make the Most of MSC Certification
Supply chain companies
— Why Get Your Business MSC Certified?
— Supply Chain Certification Guide
— Making the Most of MSC Certification
For Certification Bodies
— Fisheries Program Documents
— Chain of Custody Program Documents
About the MSC
What is the MSC?
The MSC Standards
Reports
FAQs
Jobs
Contact Us
Select a language or country
Australia & New Zealand - English
Belgium
China - Mandarin
Denmark - Danish
Finland - Finnish
France - French
Germany, Austria, Switzerland - German
Iceland
Indonesia
Italy - Italian
Japan - Japanese
Korea - Korean
MSC International - English
Netherlands - Dutch
Norway - Norwegian
Poland - Polish
Portugal - Portuguese
Russia - Russian
Spain - Spanish
Sweden - Swedish
UK & Ireland - English
United States - English
Share This
