One of the great joys of spending time on these magnificent islands is the opportunity to enjoy long, slow lunches or dinners overlooking the sparkling waters and golden sands while indulging in fresh, local seafood, and perhaps just a little too much vino. But have you ever stopped to think about where what you’re eating comes from, and how sustainable it is? Like many places, the Balearics suffer from Illegal, Unreported and Unregulated (IUU) fishing activities, and some stocks are becoming depleted. But the good news is that there are ways to consume more responsibly, contributing to the conservation of the marine environment and supporting the local fishing sector.
© Luana Failla
You might be surprised to learn that some of the fish you are most likely to encounter on menus, such as the ubiquitous lubina or dorada a la plancha, is often farmed. Meanwhile, mero (grouper) is considered highly vulnerable. Another 11 commonly consumed species, including spiny lobster, red prawns, red scorpionfish, and hake, are considered to have medium vulnerability. However, there are another 16 species that are less popular but have low vulnerability and make for just as tasty meals.
© Ainhoa Ezkurra • Ceded as part of the MARE audiovisual competition
DID YOU KNOW?
• Only 15% of the fish marketed in the Balearic Islands comes from its waters and, of this, 70% of the total weight of the annual catch is obtained through trawling.
• Not all fishing methods have the same impact on marine ecosystems; trawling causes the most disruption but plays a crucial role in the availability of local, traceable and fresh products.
• The local fishing fleets of the Balearics are relatively small, consisting of a total of 223 vessels dedicated to small-scale fishing, and 32 to trawling, with a total of 460 fisherfolk.
• Small-scale fishing is essential to the local economy and the preservation of local traditions and culture.
WHAT YOU CAN DO
• Diversify your consumption by opting for less commonly consumed species.
• In shops, markets and restaurants, look for the Peix Nostrum tag, which denotes traceable seafood caught by Ibiza fishing fleets.
• In restaurants, ask your server what is local, fresh and in season to help guide your choices.
• Educate yourself by downloading the Sustainable Seafood Guide put together by Calant Xarxes (“Casting Nets” in Catalan), an alliance co-funded by IbizaPreservation and other local and international foundations in order to promote sustainable fishing in the Balearics. Visit calantxarxes.org to get your free download!
Find out more about IbizaPreservation’s work by going to ibizapreservation.org or following the foundation on Instagram, Facebook, LinkedIn or Bluesky @ibizapreservation.
