An estimated 75 percent of popular seafood consumed in Singapore is unsustainable, WWF Singapore said in its newly published Singapore Seafood Guide.
The guide evaluates more than 40 popular seafood species in Singapore. Compared to five years ago, fish varieties used in popular local dishes are now listed as ‘avoid’ in the guide.
These include the Indian threadfin used in fish porridge; silver pomfret, commonly used in Chinese dishes, and yellowbanded scad,.
“Without collective and decisive action, these popular fish could disappear from Singapore’s menus within our lifetime,” WWF said.
