North Atlantic Fishing Company catches fish in a sustainable manner, without causing damage to the seabed, without disturbing the marine ecosystem and based on effective fish stock management.
In the on-going debate on fisheries, a misconception has recently been introduced claiming that large fishing vessels – such as pelagic trawlers – endanger fish stocks. Fortunately, this claim has no scientific evidence with pelagic vessels.
Our main target species are herring, mackerel, blue whiting and horse mackerel. These species constitute approximately 95% of our total pelagic catches. We hardly have any unwanted bycatch in our pelagic fisheries. There is only a very minimal residual amount of fish that cannot be sold for human consumption due to being too small or damaged fish. In 2018 unwanted bycatch amounted to a very low percentage of 0.9%. This means that due to our fishing methods, we successfully catch over 99% of our targeted species of fish.
In addition, the landing obligation regulation applies to all of our trawlers and accordingly all bycatches are frozen on board and counted against the vessel’s quota. As such, bycatch can be very detrimental to the fishing industry and therefore all mitigating factors are implemented to reduce this as much as possible.
The production of food of all types puts a strain on our planet in terms of carbon emissions, and all food producers are under pressure to minimise their CO2 emissions. Compared to other animal protein such as beef, pork, poultry and farmed fish, wild-caught pelagic fish has a significantly lower carbon footprint due to the fact that it does not need to be artificially fed, nor does it require use of often scarce freshwater supplies. As such, thanks to our efficient fishing and production methods, the CO2 footprint of protein production from pelagic fish is considerably lower than that of any other animal protein. A recent study (Hallstrom et all. 2018) 3 concluded that: “most seafoods (21 out of 37) are more nutritious than beef, pork and chicken. And that seafoods with the lowest climate impact and highest nutritional score (e.g. herring, mackerel, sprat and perch) should be promoted in dietary advice”.
Different studies consistently give evidence that of all methods of producing animal protein, pelagic fisheries have the lowest emission of CO2 per kilo produce (i.e. lowest carbon footprint).