Seafood Paella | WWF

Seafood Paella

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Paella
© Jean-Guillaume Dumont

Poverty platter

The Northwest African coast was once a rich source of seafood for local people. But once commercial fishing fleets arrived from Europe and other distant countries, the region’s marine resources began to decline. These waters are now as depleted as those of the North Atlantic — leading to real fears of food shortages and social disaster.
The issue
The issue

Alternatives

Traditional Valencia paella is made with chicken and rabbit, not fish. The best choice for the more modern ‘paella de marisco’ (seafood paella) - which can contain shrimp, Norway lobster, clams, squid, and different kinds of fish - is that made using seafood caught locally in the Mediterranean.

Be aware that cheaper dishes may contain shellfish and fish from West Africa.

Fishing agreements generate much needed revenue for developing countries but until agreements are genuinely equitable and sustainable, providing a fair deal for all involved, consuming West African fish could be supporting short-term benefits at long-term cost.

There is usually no way for consumers to distinguish where shellfish and fish come from but you could try asking the chef.

Say Yes to sustainable seafood

 
	© MSC
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© MSC
Take a stand against unsustainable fishing and pledge to buy MSC certified seafood

If you can't find seafood with the MSC label in your local store, please ask for them. Businesses do listen to their customers.

If they think there is enough demand for MSC certified seafood they will stock it.

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