Scientists draw up sustainable takeaway menu pairing jellyfish with chips

Jellyfish and chips could take over as one of Britain’s top chippie treats in the battle to save threatened sealife.

Traditional favourites such as cod could be phased out as scientists draw up a sustainable takeaway menu.

The popular chip shop dishes could be swapped for more environmentally-friendly species such as jellyfish, whose numbers are growing. Researchers in Australia said: “Jellyfish could replace fish and chips on a new sustainable takeaway menu to help keep threatened species off the plate.”

Conservationists have revealed that more than 100 endangered types of seafood are caught in oceans around the world and end up in meals.

Britain, Germany, Spain and the US are among the top importers of threatened species.

UK regulations only need fresh, chilled, and live fish to be labelled with its scientific and commercial name, but cooked fish – like a battered fillet – can slip through the net.

Leslie Roberson, one of a University of Queensland team studying fishing records, said: “The seafood industry is difficult to manage from a conservation perspective because it

has supply chains that span multiple international ­waters, without a governing body.

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“We don’t know what we’re eating, it’s really hard to trace seafood back to its origin and species because the industry is such a mess.”

UQ senior research fellow Dr Carissa Klein, is set to start further research on seafood consumption and find ways to make the industry more sustainable – although her focus will only be on Australia.

She added: “We would never consider eating mountain gorillas or elephants, both of which are endangered.

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“It should be illegal to eat something that is threatened by extinction, especially species that are critically endangered. If we can better coordinate fisheries and conservation policies, we can prevent it from happening.”

“When importing seafood from other places, we are displacing any social or environmental problems associated with fishing to that place, which is likely to have less capacity to sustainably manage its ocean.”

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