Sustainable seafood on the menu

More restaurants are serving sustainable seafood and taking fish from depleted stocks off their menus, a study has revealed.

Conservationists say there has been a “phenomenal” advance in increasing sustainability and that attitudes are changing.

The survey for campaigning online guide Fish2fork showed improvements had been made by some of the country’s top restaurants as well as local favourites.

The review found that more than 45 per cent of restaurants had improved their rating since 2009.

Website founder Charles Clover said: “To get 45 per cent of restaurants we reviewed last time improving their scores in two years is a phenomenal figure.

“Even though a few have slipped back, they are outnumbered more than two to one by those who have grasped that sustainability is now important to consumers of seafood.”