What is sustainable seafood?
Past Sustainable Seafood Weeks
To promote sustainable seafood in Hong Kong, WWF partnered with the Hong Kong food and beverage industry to hold the first Sustainable Seafood Week in 2011. Its second edition in 2015 saw increased community support from hotels, fast-food chains and cha chaan tengs, providing Hongkongers with a wide range of sustainable seafood dishes. For the third edition this year, WWF will be supported by the Hong Kong food and beverage industry as well as supermarkets to make sustainable seafood easily accessible to even more Hongkongers.
During Sustainable Seafood Week, participating hospitality partners will create their own sustainable menus according to the WWF Seafood Guide. Participating supermarkets will also follow the Seafood Guide to provide customers with more options for sustainably sourced seafood.
© WWF-Hong Kong
A self-sufficient fishing port
When Hong Kong was ceded to the British in 1841 and opened to more trade, one in every two residents was working as a fisherman, with many living on floating homes. According to archeological sites and local relics unearthed, people living in Hong Kong knew how to use fishing and hunting tools as early as 4000 BC.
During the Qing dynasty, residents of Hong Kong Island were mainly fishermen, peasants, and stonemasons. Qing Dynasty fishermen in Hong Kong came from two ethnic groups: the Tanka and the Hoklo.
After Hong Kong was ceded to Britain, fishery products were popular both for local consumption and among suppliers, who would turn them into salted and dried fish for export. The fishing industry entered a period of transition, following the Second World War, with fishing boats becoming motorized, and steel fishing boats gradually replacing old-fashioned wooden sailboats and boats, making fishing more efficient.