Herring and mackerel are the most eco-friendly food available

A climate study of Norwegian Seafood concludes that mackerel and herring are amongst the most eco-friendly eating to get hold of, reports www.megafishnet.com with reference to Norges Sildesalgslag.

The study is carried out by SINTEF  Fisheries and aquaculture, and Norwegian University of Science and Technology (NTNU). These analyses make it possible to compare the greenhouse emission, and show that Norwegian seafood is competitive from a carbon footprint and energy use perspective.  Both compared to other seafood products and compared to land-based production of meat products.  

- This type of scientific research makes it possible to determine that Norwegian seafood definitely is more eco-friendly than any type of meat-products, claim CEO in The Norwegian Seafood Federation (FHL),  Geir Andreassen and Jan Skjærvø in Norges Fiskarlag in a common statement. A total of 22 seafood products have been analysed.  The carbon footprint of these products makes it possible to compare the greenhouse emission for the different products. 

The accounts for the different seafood products estimate that 1 kilo of herring and mackerel lead to a greenhouse emission of 1,0 kilo CO2-equivalent when the production and transportation is completed.In comparison to a kilo of salmon, proceeded and ready for consumer, the greenhouse emission is 2,5 kilo CO2-equivalents.  The figures are the same for white fish.