Singapore is one of the largest consumers of seafood per capita in the world.
Hence, it is important to be aware of the sustainability of our sources of seafood ("Risk of your favourite fish going extinct"; Oct 5).
The Singapore Seafood Guide done by the World Wide Fund for Nature Singapore (WWF-Singapore) assessed the environmental sustainability of more than 40 popular seafood species here, with the locations they were sourced from and methods of catch.
WWF-Singapore recommends avoiding seafood such as ikan kuning and silver pomfret, which are considered to be overfished or from poorly managed fisheries, and caught using the controversial "trawling" method.
Consumers have a part to play in reducing demand for these over-exploited species of seafood and opting for alternatives from well-managed and sustainable stocks.
The "Fishial" app, which will soon be released by WWF-Singapore, can aid people in identifying fish species that are sustainable when they shop.
At the industry level, the Sustainable Seafood Business Forum 2016 brought together key stakeholders, including retailers, restaurants, hotels and seafood suppliers, to develop industry-wide solutions to ensure quality and sustainability in seafood supplies as well as responsible consumption.
Industry leaders such as Global Ocean Link and Marina Bay Sands have stepped forward, and pledged to ensure that their seafood is sustainably sourced. This paves the way for the other businesses to take action as well.
Ultimately, it is not just about seafood. It is about protecting and keeping the ecosystems in balance. We have to be responsible in safeguarding the earth's resources so that future generations can inherit them.
Siew Meng Ren