Hoki Fishery Achieves Third Certification for a Sustainable Fishery

MSC Manager of Australia and New Zealand, Patrick Caleo, said the Hoki fisherys long-term commitment to sustainability has led to many improvements in management which have contributed to reducing the environmental impact of the fishery.

The Deepwater Group, which represents the Hoki quota owners and the New Zealand Ministry for Primary Industries (MPI) have worked together to actively develop and apply new methods and strategies to reduce interactions with seabirds and fur seals.

Seeking and achieving MSC certification for a third time shows the MSC is delivering solid benefits to the fishery. Thanks to the effective management of the fishery by the MPI and fishing industry itself, this fishery has clearly demonstrated significant levels of stock recovery, said Mr Caleo.

The fishery has been independently assessed by international accredited auditors, Intertek Moody Marine, to meet the global MSC standard for sustainable and well-managed fisheries.

Also speaking today, CEO of the Deepwater Group, George Clement, said the independent verification of the fisherys sustainability for a third time is recognition of the fisherys dedication to environmental improvements.

The New Zealand Hoki fishery was just the third fishery in the world to gain MSC certification back in 2001. We then achieved certification again in 2007 and now for the third time in 2012. This is testament to the industrys commitment to continuous improvement and to the close collaborative partnership with the Ministry for Primary Industries.

The partnership with the MPI has enabled quota owners and government to align their strategic and operational objectives, resulting in a long-term science and information plan and an increase in the annual investment in monitoring and research.

Hoki is New Zealands third highest earning fish species, earning more than $NZ180million last calendar year, making it a vital part of the countrys economy.

This is also fantastic news for MSC certified sustainable seafood products around the world. There are many fish fillet and fish finger products baring the MSC blue ecolabel that come from the New Zealand Hoki fisheries, so people can continue to enjoy tasty seafood sustainably, said Mr Caleo.

The MSC maintains the most widely respected and accepted global standard for the certification of wild capture seafood. The program is based on a rigorous science-based standard and independent, third-party assessment by internationally accredited certification bodies. The MSC standard is defined by three core principles: the status of the fish stock, the impact of the fishery on the marine ecosystem, and the management system overseeing the fishery.