Mackerel stocks are nearing a “breaking point”, experts have said as the fish is downgraded as a sustainable option.
People should be eating herring instead, the Marine Conservation Society (MCS) said, because mackerel continues to be overfished by countries including Norway and the UK.
Every year the MCS releases the Good Fish Guide, which ranks choices based on how overfished they are. Northeast Atlantic mackerel, for example, once plentiful and viewed as a more sustainable fish choice, has, over the last four years, been overfished by an average of 23%.
Alice Moore, the manager of the Good Fish Guide at the MCS, said: “It’s deeply concerning to see a source of seafood that was once a sustainable choice in such decline. Mackerel is under immense pressure from fishing activities across multiple nations, and the stock will soon be no longer able to sustain itself. We’re witnessing a steady decline in numbers, and they are nearing a breaking point. Immediate action must be taken by the UK government to work with other nations to align catch limits with scientific advice.”
Their guide uses a traffic light system for consumers, and a 1 to 5 scale for businesses. The system colour-codes each rating depending on where and how a species is caught or farmed: green (ratings 1 or 2) for the “best choice” options, amber (ratings 3 or 4) for improvements needed, and red (rating 5) for “fish to avoid”. It is recommended that businesses, including restaurants and supermarkets, stock only seafood rated 1 to 3.
Now, Northeast Atlantic mackerel caught by midwater trawl has been moved from a 3 to a 4, meaning restaurants and businesses are recommended not to sell it. This method of catching the fish is most commonly used by suppliers to supermarkets and restaurants. Mackerel caught in the Northeast Atlantic by hook and line has moved from a 2 to a 3.
The fish, caught by Norway, Iceland, the Faroe Islands and the UK, continue to overfish it. Total catch limits (TACs) set by all parties have consistently exceeded scientifically recommended levels by between 5% and 80% since 2009. Between 2020-24 TACs were, on average, 39% higher than scientific advice.
Herring from the North Sea and eastern Channel is a more sustainable alternative to mackerel, the charity said, as are sardines from Cornwall.
Monkfish caught in the North Sea has been upgraded from amber to green, and blue marlin has moved off the red list.
Which seafood to eat
Mussels
The MCS calls mussels farmed in the UK a “seafood superhero” because they are grown using methods that have a low impact on the marine environment and harvested by hand.
Ditch the ‘big five’
The most popular seafood consumed in the UK are from the big five: cod, haddock, salmon, tuna, and prawns. Lesser-known species such as coley and hake typically come from more plentiful stocks, making them a sustainable option.
Use a local fishmonger
Rather than grabbing something off a supermarket shelf, the MCS recommends shoppers visit their local fishmonger for expert advice on what’s fresh, locally caught and in season and can recommend affordable, sustainable alternatives to popular fish.
Go for tinned
The charity recommends sardines from Cornwall and anchovies from the Bay of Biscay.
Buy whole fish
Instead of pre-cut fillets, consider buying whole fish such as hake or lemon sole. Whole fish are often more affordable, and every part, including bones and skin, can be used to create homemade stocks. The charity recommends whole plaice or lemon sole from the North Sea.
