Shetland shellfish

Description

Dr Beth Mouat, Joint Head of Marine Sciences and Technology at the Shetland University of Highlands and Islands (UHI), explains how science and research is fundamental to sustainable fishing and is helping the MSC certified scallop and brown crab fishery in Shetland reduce their ocean impact. If you’re keen to do your bit for the planet, and the ocean, join the sustainable seafood movement. It’s as simple as looking out for the blue MSC ecolabel on seafood when you’re shopping and eating out.