Responsibly sourced fish

Many fish stocks have been hit hard in recent years.

At Co-op, we want to make sure we are sourcing our fish from healthy fish stocks and healthy oceans into the future.

Since 2008, we have ensured we have a rigorous policy to ensure Co-op fish is responsibly sourced and has minimal impact on the marine environment. This is done using the latest scientific advice from industry and NGOs.

We want to make sure Co-op customers can choose sustainable seafood options. In 2017, 58% of our wild capture seafood (e.g. Cod, Mackerel) was Marine Stewardship Council (MSC) certified and carries the blue eco-label on pack. All of the farmed fish in Co-op products (e.g. fresh Salmon, King prawns) are certified to at least one of three independent schemes to measure environmental standards or are farmed organically.

Co-op joined the Sustainable Seafood Coalition (SSC) in 2011. The coalition brings together major British businesses to make real changes in the seafood industry. All sourcing and labelling of our own-brand fish products meets the SSC codes of conduct.

Co-op work in partnership with the Sustainable Fisheries Partnership to ensure we continue to source the most sustainable seafood options and work together to find solutions to challenges in the marine environment.

You can find out where the fish on your plate actually comes from. We make information about our wild fish sources publically available through the Oceans Disclosure Project.

Meet the producer - The Sottish Salmon Company

We headed to the beautiful landscape of the Outer Hebrides to find out why Co-op Scottish salmon tastes so great.

Co-op has long championed the need to share knowledge about farming and food production methods to ensure consumers understand where their food comes from. An example can be seen in our Scottish Salmon that shows school children that it’s important to look after the environment.

Craig Anderson, Chief Executive Officer of The Scottish Salmon Company, which provides the Co-op with its Scottish salmon, said ‘It takes about three years to rear Scottish salmon and we are engaged in all stages of their lifecycle. The eggs are incubated in our hatcheries. Once they have hatched, our young salmon are reared in freshwater for about 10 to 12 months.

‘You are what you eat, so we are committed to producing the best-quality Scottish salmon’

They are then transferred to seawater where they grow for another 14 to 18 months.’ A large part of Scotland is made up of rural communities in remote areas. Proud to be at the heart of Scottish rural life, the company is committed to playing an active role in the communities in which it operates. With a focus on health and wellbeing, The Scottish Salmon Company supports a number of local initiatives including match funding to enable National Theatre in Schools Scotland to deliver its ‘Theatre in Schools Scotland’ programme, bringing access to arts and performance to children in remote areas including the Hebridean Islands.

The company also make regular visits to local schools helping pupils to have a greater understanding of the importance of salmon farming to our communities, the career opportunities available, as well as the life cycle and unique attributes of Scottish Salmon.