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Seafood is increasingly marketed as the clean, healthy choice for consumers – full of good oils and proteins and low in fat – with canned tuna a favourite cheap source of healthy protein. But science provides ever-worsening reports on the state of many fisheries, and their effect on marine ecosystems.
As international conservation negotiations flounder, consumers and industry are increasingly relying on eco-labelling to tell which seafood products come from sustainably managed fisheries. But there’s more to tuna than “dolphin-friendly”: what do these labels really tell us?