
- Human activity, such as overfishing, puts our oceans at risks and could deplete entire populations of marine life
- A marine ecologist gives tips on how to make changes in your diet and be sure the fish you’re eating is sustainable

For far too long, we thought that the ocean was inexhaustible. It’s only in recent decades that scientists have realised how human activity has put our oceans at risk by depleting entire populations of marine creatures.
As we mark this year’s World Ocean Day, Pia Ricca, a marine ecologist tells Young Post why Hongkongers must switch to sustainable seafood before it’s too late to turn the tide.
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According to Ricca, Hong Kong currently ranks as the second largest per capita consumer of seafood in Asia after the Maldives, and eighth largest in the world. If you think the city can be let off the hook for not topping either list, think again.
The countries that have ranked above Hong Kong are mostly islands that rely on small-scale fisheries and traditional fishing methods to sustain their populations. In contrast, our city imports a majority of the seafood we consume. We are the 13th largest importer of fishery products, largely due to the fact we have completely decimated the South China Sea and our local waters, destroying local biodiversity.
An estimated 90 per cent of the world’s fish stocks are now fully fished or overfished, according to the UN’s Food and Agriculture Organisation.
Most of the world's fish is overfished, meaning we could be the last generation to source food from the seas.
Adding to the pressure on global fish stocks, the average Hongkonger consumed about 72 kg of seafood in 2016, Ricca says. This is a staggering 3.6 times more than the global average of 20 kg, and almost double that of mainland Chinese consumers.
Of course, the obvious solution would seem to be to eat less seafood. But this is not our only option. Ricca says, “We hold a lot of power in our seafood choices, and one of the options is sustainable seafood.”
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“Sustainable seafood” means fishing in a way that maintains healthy amounts of fish in the ocean. This means that there will be enough seafood for future generations, that marine creatures and their habitats can survive, and that those who depend on fishing can continue to sustain their livelihoods.
Unless we act now, we may be the last generation to source food from the seas. While governments and seafood companies must ultimately do their part, Ricca says consumers must also demand traceability within our seafood supply chain.
If your seafood doesn't come with a confirmation of sustainability, chances are it probably isn't.
She adds: “People can vote with their money, and Hongkongers can do [this] by choosing to purchase fisheries products that come from traceable, sustainable sources.”
While it is not easy to navigate the waters of sustainable seafood in Hong Kong’s eateries, especially if you are on a budget, it is possible to make changes to your diet that make a difference.
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Ricca’s general rule of thumb is to avoid grouper, eel, shrimp, and squid because their populations are already quite depleted, and it is harder to tell if they come from sustainable sources. Instead, opt for shellfish such as clams, abalone, scallops, or oysters.
There are also resources online to help you make better seafood choices. The World Wildlife Fund has a guide on its website. And Choose Right Today, a website from the Hong Kong Sustainable Seafood Coalition, lists shops that offer sustainable seafood, such as Ikea and Cali-Mex. It also has a guide to looking for sustainable seafood at wet markets.
Clams, abalone and oysters are a better choice than shrimp and squid.
When you’re at a supermarket, you can look out for fish and shellfish products with logos that indicate it is from certified sustainable fisheries: the Marine Stewardship Council (MSC), Aquaculture Stewardship Council (ASC), or Accredited Fish Farm Scheme (AFFS).
Whether we eat less seafood or choose more sustainable options, our oceans will thank us.