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Media Centre News and views For teachers
 * Menu

 * MSC
 * What we are doing
 * What you can do
 * Standards and certification
 * For business
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 * What we are doing
   * Oceans at risk
   * Overfishing
   * Climate change and fishing
   * The impact on communities
   * Why should we protect wild seafood?
   * Marine biodiversity
   * The Sustainable Seafood Awards Australia
   * UN Ocean Decade
   * Improving ocean literacy
 * What you can do
   * Eat sustainable seafood
   * Sustainable seafood guide
   * Summer seafood
   * Farmed vs wild seafood
   * Sustainable seafood recipes
   * Teacher and parent resources
   * Report misuse of the MSC blue fish tick
   * Campaign for change
   * Christmas prawns
   * Sustainable Seafood Week Australia
   * Big Blue Future New Zealand
   * Seafood at Easter
   * National Science Week Australia
   * World Oceans Day
   * Good for you and the ocean too
   * Sea Week
   * Fish Forever
   * World Tuna Day
   * Buy sustainable seafood
   * Lodge an objection
 * Standards and certification
   * The MSC Fisheries Standard
   * The MSC Chain of Custody
   * The ASC-MSC Seaweed Standard
   * Developing our standards
   * Our collective impact
   * How we meet best practice
   * Science and research
 * For business
   * Fisheries
   * Why get your fishery certified?
   * Fishery certification guide
   * Developing World and small-scale fisheries
   * Comment on a fishery assessment
   * Our response to COVID-19
 * About the MSC
   * What is the MSC?
   * Is seafood with the MSC label really sustainable?
   * Our governance
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   * The MSC and the UN Sustainable Development Goals
   * Our funding and finances
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Media Centre News and views For teachers
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 US & Canada - English Australia & New Zealand - English



 1. MSC
 2. Campaign for change
 3. Summer Seafood
 4. Peel the difference


PEEL THE DIFFERENCE

It wouldn’t be Christmas without Aussie seafood on the table, like gorgeous
prawns and lobster, wild-caught off our shores. Serve them up old-school or with
your own special twist. Just look for the MSC blue fish tick label at your local
supermarket for seafood that’s certified sustainable.

 


FROM SUSTAINABLE WILD-CAUGHT SEAFOOD
TO TASTY CHEFS’ RECIPES

This Christmas, peel the difference by choosing MSC certified sustainable
seafood.


When you choose seafood with the MSC blue fish tick label, you can be sure it’s
been caught in the wild at a sustainable level – meaning that those fish
populations will still be around in the future. By making the sustainable
choice, you’re helping care for our ocean.

 

 


WHERE TO BUY SUSTAINABLE SEAFOOD

You'll find MSC-certified sustainable seafood in all major supermarkets and in a
selection of independent fishmongers. Just look for the MSC blue fish tick label
on the packaging or ticket.

Buy sustainable seafood


 

 




YOUR CHANCE TO WIN A $500 COLES GIFT CARD

Celebrate with sustainable seafood this Summer. Enter for your chance to win a
$500 Gift Card from Coles - awarded Australia’s Best Sustainable Seafood
Supermarket from 2017 to 2022 by the Marine Stewardship Council. 







ENTER NOW >

The competition closes 6 January. Terms and conditions apply.




FROM SUSTAINABLE WILD-CAUGHT SEAFOOD...

Watch our short 1-min videos and meet the people behind the four MSC-certified
sustainable prawn and lobster fisheries in Australia and see the incredible
locations and technology used to bring you Australian wild-caught sustainable
prawns.

 * Shark Bay Prawn Fishery
 * Northern Prawn Fishery
 * Exmouth Gulf Fishery
 * Spencer Gulf Fishery
 * WA Rock Lobster Fishery

 

 

 

Footage credit: ACPF and WRL



...TO TASTY CHEFS’ RECIPES

We’ve invited four of Australia’s favourite chefs to whip up some flipping
amazing – and easy-to-follow – seafood recipes for your Christmas spread. Bring
your best to the table and make a positive difference with MSC-certified seafood
that’s wild-caught and future-friendly.



COURTNEY ROULSTON, THE BANANA PRAWN




MasterChef veteran and now the host of Network 10’s Farm to Fork, Courtney has
made the food industry her home. She’s been head chef for the Sydney Swans
football club and a Coles ambassador, and she brings her culinary know-how to
her own catering company.


"Growing up by the Shoalhaven River, I loved fishing, catching crabs and
prawning. My Dad taught me how to catch dinner in our old tinnie, but we’d only
ever take what we needed."


DISCOVER COURTNEY ROULSTON'S RECIPE


WILD GRILLED BANANA PRAWNS WITH CHARRED CHILLI DRESSING AND CRISPY CASHEWS

Courtney Roulston

Banana prawns left whole with shell on, grilled & served with charred
chilli-spring onion dressing, fried peanuts, coriander & lime

View recipe


--------------------------------------------------------------------------------


DEREK LAU, THE WA ROCK LOBSTER



Derek was the clear fan favourite in MasterChef Series 11, known for
his dumplings, fried chicken and impossibly speedy doughnut making! A qualified
Chartered Accountant and an Investor Relations Analyst, Derek loves pushing
boundaries with his creative cooking.

“Knowing where our food comes from is extremely important to me. Ensuring it’s
from a sustainable source is something I always look for when cooking.”

DISCOVER DEREK LAU'S RECIPE


WILD SMOKED TOM YUM WA ROCK LOBSTER WITH MANGO SALAD

Derek Lau

Utilising fresh local lobster straight from Western Australia, this recipe
brings out the wonderful sweetness the seafood has to offer. Tom Yum adds the
right amount of subtle smoke flavour to finish it off.

View recipe


--------------------------------------------------------------------------------


HARRY FOSTER, THE KING PRAWN

Having grown up beside the ocean, Harry believes in sourcing the highest quality
seafood and preparing it in the best possible way. A MasterChef semi-finalist
and a maestro of high-end hospitality, Harry loves to share his philosophy on
sustainable seafood.

"The ocean is arguably our most important natural asset and protecting and
conserving marine ecosystems and making sustainable choices when we source our
seafood is vital for the future of our natural fisheries and, of course, our
food security."

DISCOVER HARRY FOSTER'S RECIPE


WILD GOONG CHAE NAM PLA - THAI-STYLE PRAWN CEVICHE

Harry Foster

This recipe is certainly outside of the square for us folks here in Australia;
however, there's a reason that it's such a popular street food in Thailand. It's
fresh, spicy and so packed with flavour!

View recipe


--------------------------------------------------------------------------------


GUY TURLAND, THE TIGER PRAWN



He’s the founder, co-owner and face of Bondi Harvest, loved by health-conscious
foodies at home and abroad. With his café, The Depot in Bondi, plus books and
international food and travel series, Guy continues to share his passion for
great food and responsibly sourced produce.

“Being a surfer, free-diver and chef, the ocean has always been my playground
and a place I draw life and career inspiration.”

DISCOVER GUY TURLAND'S RECIPE


COCONUT & GINGER MARINATED PRAWNS WITH SWEET AND SOUR MANGO SALSA

Guy Turland

My coconut water marinated prawns with sweet and sour mango salsa are a
celebration of light, fresh, zingy summer flavours designed to be whipped up in
the sun with your friends and family.

View recipe


 

 







SUSTAINABLE SEAFOOD GUIDE

Where to buy, what to look for and the questions to ask.

Explore sustainable seafood
Image Credits



HELP

 * Contact us
 * Terms and conditions
 * Privacy policy




EXPLORE

 * Our approach
 * Eat sustainable seafood
 * About the Marine Stewardship Council




 * Non profit status:
 * 1066806
 * Registered with ACNC
 * Registered Company number:
 * ABN 69 517 984 605,
   ACN: 102 397 839

At the Marine Stewardship Council, we recognise the unique role of our
indigenous peoples in the identity of Australia and New Zealand, their rich
cultures and languages, as well as their ancestral, spiritual and continuing
connections to the land and sea. We pay respect to all Indigenous People,
including the Gweagal clan of the Dharawal nation who are the Traditional
Custodians of the land on which the MSC Oceania office in Sydney stands.

Select a language or country Australia & New Zealand - English Belgium China -
Mandarin Denmark - Danish Finland - Finnish France - French Germany, Austria,
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UK & Ireland - English US & Canada - English Australia & New Zealand - English

 * Track a fishery

© 2022 Marine Stewardship Council. All rights reserved.


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