MSC in the UK - Certified Sustainable Seafood

MSC in the UK - Certified Sustainable Seafood Together we can restore the health of the oceans and secure fish stocks for future generations...

This page is for information and discussions about the Marine Stewardship Council in the UK and issues relating to UK sustainable seafood, fishing and the marine environment. We welcome relevant comments, photos, links, videos, questions and suggestions. Any posts deemed to be abusive, off-topic, spam, misleading or fraudulent will be deleted and repeat offenders banned from the page. We encourage all page followers to respect fellow users and abide by the Facebook rules.

09/10/2026

The first crisp autumn days have arrived this week, and you know what that means: fish pie season is back! 🍂

Cosy, comforting and perfect for chilly autumn evenings, 's take on his mum's classic fish pie is packed with MSC certified haddock, salmon and prawns in a creamy leek and fennel sauce, all topped with golden cheddar mash.

We've included the ingredients here, with the method in the comments 👇

If you love comfort classics like this, help protect them for future generations by choosing seafood with the blue MSC ecolabel. 💙

Buy Blue. Protect Dinner.

Ingredients:
• 500g MSC certified haddock fillets
• 200g MSC certified cold-water prawns
• 200g MSC certified salmon
• 1 leek, finely sliced
• 1 small fennel bulb, finely chopped
• 300ml dry c***r or white w**e
• 300ml whole milk
• Wholegrain mustard, herbs and seasoning
• 800g potatoes
• 120g mature Cheddar cheese

01/10/2026

Sustainable Seafood September may be over for another year, but protecting the seafood we love doesn't stop here. 🐟

Look for the blue MSC ecolabel to help keep your favourites on the menu for many dinners to come – and protect our Ocean for future generations.

Buy Blue, Protect Dinner. 💙

30/09/2026

No shade to High Street Kensington, but we thought it needed a dose of Vitamin Sea.

This September, we brought the Ocean to High Street Kensington thanks to our friends at !

Catch our window display for another month, and if you're shopping in store, keep an eye out for some special offers too until the end of today.

27/09/2026

Sardines. It’s no secret that we love ‘em. But this year, the world has discovered sardinemaxxing.

From sardines on toast, to full-on festivals in Devon and Cornwall, more people are discovering this wonderful species – and what makes the little silvery fish with big nutritional credentials so beloved.

And MSC Ambassador loves them so much, he set up in Brixham, now in its second year, to celebrate them.

Fish and seafood festivals like and are a great way to celebrate what is sustainably caught and landed on our shores to enjoy.

Through Buying Blue and supporting sustainable fishing communities, you can help keep your favourite seafood dishes – and new discoveries like sardine pizza – on the menu for generations to come.

Buy Blue, Protect Dinner.

🎥

Kedgeree is a long-time comfort dish, and it’s rightly having a renaissance.Our Ambassador, chef and author EMILY SCOTT,...
23/09/2026

Kedgeree is a long-time comfort dish, and it’s rightly having a renaissance.

Our Ambassador, chef and author EMILY SCOTT, has shared her favourite smoked haddock kedgeree recipe – or ‘spicy rice’ as her family call it – with us as the dish she’d most like to protect this Sustainable Seafood September.

Buy Blue, Protect Dinner. Enjoy…

“A dish that is so versatile, perfect for a weekend brunch, feeding a crowd to a moreish hangover cure or a quick and simple midweek supper. Deliciously simple and always a winner, and a great way to introduce children to cooking with fish.

“Every choice we make together helps protect our ocean. Buy blue, eat sustainably and keep our seas thriving.”

MSC smoked haddock kedgeree with leeks, wilted spinach, spring note herbs and crème fraiche

Serves 6

Ingredients

75g butter
1 tbsp good olive oil
3 medium leek trimmed, sliced thinly
2 cloves garlic, finely chopped
450g long grain brown rice
2 bay leaves
1 tsp curry powder
pinch of dried chilli flakes
2 cardamom pods, split
1 bay leaf
200ml milk
650g undyed smoked MSC haddock, pin b***d
100g baby spinach, remove stalks, wash and rinse
3 just hard boiled eggs, halved
piment d’espelette (basque style mild red pepper)
3 tbsp flat leaf parsley, roughly chopped
2 tbsp coriander, roughly chopped
1 lemon, juice
small tub creme fraiche

Method

1. Cook the rice in a pan of boiling water, drain and refresh under cold water (as per packet instructions).
2. Heat the milk with the bay leaves, cardamom pods. Bring the milk to a simmer and then turn off heat, gently poach the fish in the milk for 10 minutes with lid on. Remove fish carefully onto a plate with a slotted spoon, removing any skin or bones. Set aside.
3. Place the sliced leek and garlic and place in a large frying pan on a medium heat with the butter and olive oil and gently cook for 10-15 minutes. Never rush anything from the allium family.
4. Stir in the curry powder, pinch of chilli flakes and gently cook out the spices. Gently fold in the rice so it stays light and fluffy, stir in the warm milk and bring back to a simmer, stir in the spinach leaves and cook for 3 - 5 minutes until just wilting.

Continued in comments!

The UK’s Department for Education has announced plans for healthier school meals, alongside new sustainable sourcing gui...
17/09/2026

The UK’s Department for Education has announced plans for healthier school meals, alongside new sustainable sourcing guidance for caterers and cooks.

This is great news for children, and for keeping sustainable seafood on the school menu, with recommendations to choose MSC certified fish. 🍽️

It's encouraging to see momentum building around both healthier, sustainably-sourced school meals – thanks to years of hard work from the likes of , , .sustain, and himself – and the future of sustainable UK seafood.

Together, they can help support fishing communities while enabling the next generation to enjoy healthy, sustainable fish and seafood.

Which of these tuna facts surprised you the most? 🤔Tuna aren't just incredibly fast predators. They're also key to maint...
13/09/2026

Which of these tuna facts surprised you the most? 🤔

Tuna aren't just incredibly fast predators. They're also key to maintaining healthy ocean ecosystems, helping to regulate fish populations and keep marine food webs in balance. 🌊

Because of this, scientists can use the health of tuna populations as an indicator of the overall health of our oceans.

🧠 One final fact: some tuna can keep their eyes and brain warmer than the rest of their body, giving them sharper vision and faster reactions in cold, deep waters.

11/09/2026

Three words: Tuna. Pasta. Bake.

Tuna Pasta Bake is a favourite for a reason. And while we’ve been enjoying cold tuna pasta over the summer months, it’s now time to whack on some cheese, stick it under the grill and get cosy. Because the air is getting crisp and Bake Off season is upon us!

This recipe by uses macaroni to scoop up and hold more of that cheesy tuna sauce goodness.

Save for the recipe below and make sure to look for the blue MSC ecolabel when shopping for your tuna – because our favourite seafood dishes deserve a future.

Tuna Pasta Bake:
Serves: 4–6
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
3 tins MSC-certified tuna, drained
1 packet macaroni pasta (approximately 400g)
1 cup frozen sweetcorn
1 red onion, finely diced
100g smoked Cheddar cheese, grated
150g reduced-fat crème fraîche
1 tbsp finely chopped chives, plus extra to garnish
1 packet baby spinach leaves
1 tsp Dijon mustard
1 tbsp olive oil
Sea salt and cracked black pepper
50g panko breadcrumbs

Method
1. Preheat the grill to medium-high heat. Bring a large pan of salted water to the boil and cook the macaroni according to the packet instructions, approximately 10–12 minutes. Drain and set aside.
2. Meanwhile, heat the olive oil in a large frying pan. Add the diced red onion with a pinch of sea salt and cracked black pepper. Cook gently for 8–10 minutes until softened and lightly caramelised.
3. Remove the pan from the heat and stir in the Dijon mustard, crème fraîche and sweetcorn until well combined.
4. Add the spinach leaves and allow them to wilt slightly in the residual heat.
5. Add the cooked macaroni and stir everything together until evenly coated.
6. Flake the drained MSC tuna into the pan and gently fold through the sauce mixture.
Transfer the mixture to a large ovenproof baking dish. Sprinkle over most of the chopped chives, reserving a little for garnish.
7. Scatter over the grated smoked Cheddar and finish with an even layer of panko breadcrumbs.
Place under the grill for 6–7 minutes until golden brown and bubbling.
8. Garnish with the remaining chopped chives and serve immediately with a crisp green salad for a hearty, rustic

Whether it’s tinned tuna in a pasta bake, or pan-fried tuna steak with chips and veggies – this shelf-stable and fridge ...
10/09/2026

Whether it’s tinned tuna in a pasta bake, or pan-fried tuna steak with chips and veggies – this shelf-stable and fridge icon is a hero for versatility.

Packed with protein and starring in everything from sandwiches to sushi, tuna is one of the most versatile seafoods around.

Add affordable options, increasing availability of MSC certified products and the opportunity to make a sustainable choice, and there's plenty about tuna to celebrate.

What's your favourite go-to tuna dish? 💙

09/09/2026

Want to flex your hosting mussels with a quick, tasty and impressive dish to round off the last days of summer? We’ve got just the thing from .

Mussels with White W**e, Chilli, Lemon & Coriander, made with Exceptional rope-grown MSC certified Scottish mussels, pairs perfectly with the Albariño 2025 - ideal for a splash in the sauce and a chilled glass on the side.

Buy Blue, Protect Dinner. Because sustainable fishing helps keep your favourites on the menu.

Hit save and dive into the recipe below.

Ingredients
1kg Exceptional by Asda rope-grown live Scottish mussels, cleaned and debearded
1 tbsp olive oil
2 garlic cloves, finely sliced
1 red chilli, finely sliced (adjust to taste)
150ml Exceptional by Asda Albariño 2025
100g half-fat crème fraîche
Zest and juice of 1 lemon
Small handful fresh coriander, roughly chopped
Freshly ground black pepper

To serve
Crusty bread or a green salad
Chilled glass of Exceptional by Asda Albariño 2025

Method
1. Check the mussels are fresh and discard any that remain open when tapped.
2. Heat the olive oil in a large lidded saucepan over a medium heat. Add the garlic and chilli and cook for 1-2 minutes until fragrant but not coloured.
3. Pour in the Albariño and bring to a simmer. Add the mussels, cover with a lid and cook for 4-5 minutes, shaking the pan occasionally, until the mussels have opened.
4. Remove the pan from the heat and stir through the half-fat crème fraîche, lemon zest and juice. Add most of the chopped coriander and a good grind of black pepper.
5. Discard any mussels that haven’t opened. Spoon into warm bowls and scatter over the remaining coriander.
6. Serve immediately with crusty bread for dipping into the creamy, chilli-spiked broth and enjoy with a glass of the same Exceptional by Asda Albariño 2025 used in the cooking.

 

Address

The Signet Library, West Parliament Square
Edinburgh
EH1 1RF

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

Website

Alerts

Be the first to know and let us send you an email when MSC in the UK - Certified Sustainable Seafood posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Organisation

Send a message to MSC in the UK - Certified Sustainable Seafood:

Shortcuts

Share

Category