Fish & Co. is the first independent restaurant in NSW to receive MSC certification.

We are working with the MSC organisation, fisheries and fishermen of Australia to deliver not only the best quality, freshest fish possible but to also make sure that we use only sustainable fish.


Marine Stewardship Council


MSC Certification ecolabel




Chain of Custody MSC-C-53245


Each company in the supply chain handling or selling an MSC certified product must have a valid MSC Chain of Custody certificate. This assures consumers and seafood-buyers that MSC labelled seafood comes from a certified sustainable fishery.

Its well worth looking at the MSC Web site and learning a little about this great and much needed work.

The MSC’s fishery certification program and seafood ecolabel recognise and reward sustainable fishing.

They are a global organisation working with fisheries, seafood companies, scientists, conservation groups and the public to promote the best environmental choice in seafood.

From ocean to plate, MSC certified seafood is handled with care. This means it is correctly labelled, can be traced to a sustainable source and is never mixed with non-certified product.


There are three core principles that every fishery must meet:

Principle 1: The fishing activity must be at a level which ensures it can continue indefinitely.

Principle 2: Fishing operations must be managed to maintain the structure, productivity, function and diversity of the ecosystem.

Principle 3: The fishery must comply with relevant laws and have a management system that is responsive to changing circumstances.


1. They are an international organisation.

The MSC program welcomes fisheries of all sizes from all the world’s oceans and has supply chain partners around the globe. We have offices in the USA, Canada, South America, Asia, South Africa, Australia and throughout Europe.

2. The MSC program has two standards.

The MSC Fisheries Standard is used to assess the sustainability of wild-capture fisheries.

The MSC Chain of Custody Standard ensures traceability, meaning our ecolabel is only displayed on seafood from an MSC certified sustainable fishery.

3. They set the standards but fisheries and businesses are independently certified.

They develop, set and regularly review the above standards, but fisheries and business are assessed and certified against them by independent certification bodies.

4. The MSC program assesses wild capture fisheries only.

The MSC Fisheries Standard is used to assess and certify the sustainability of wild capture marine and freshwater species. The standard does not cover fish farming (aquaculture), although some forms of enhanced fishery are eligible for assessment.

The Aquaculture Stewardship Council (ASC) maintains a standard for farmed fish. We have a close relationship with the ASC and they share our Chain of Custody Standard. 

5. MSC labelled seafood can be traced back to a certified fishery.

The MSC Chain of Custody program allows us to trace seafood products all the way along the supply chain. To ensure the process is working, we carry out DNA testing on hundreds of MSC labelled products each year. Less than 1% of samples tested have proved to be mislabelled.

6. MSC certified fisheries have made environmental improvements.

Hundreds of improvements in fishery management have been recorded in certified fisheries. Limited seasons have helped rebuild stocks, and strict fishing area controls have helped protect habitats and ecosystems. Changes in fishing gear have also reduced bycatch and minimised interactions with sea mammals and birds.

7. Their program is open to everyone, including fisheries in developing countries.

Our certification program is open to all fisheries regardless of size, scale, location and technology. We have a dedicated Developing World Program and have developed tools to improve the accessibility of the program to small-scale and data-deficient fisheries.   

8. Their program meets highest benchmarks for certification and ecolabelling.

The MSC program is science-based. It is the only program of its kind that meets best practice guidelines set by the United Nations Food and Agriculture Organisation (UNFAO) and the International Social and Environmental Accreditation and Labelling Alliance (ISEAL).

9. They are a non-profit organisation.

The MSC is registered as a charity in the UK and a 501c3 non-profit in the US. We rely to a large extent on support from funders who share our passion for ensuring the health of the world’s oceans for generations to come.

Additional revenue is generated from MSC International (the trading arm of the MSC) which administers a fee structure for use of the MSC ecolabel. The only cost in the program that is paid directly to the MSC is for voluntary use of the MSC logo on a product.

10. The program is transparent and inclusive.

The MSC Standards were developed in consultation with scientists, conservationists and industry partners. Information on every step of every fishery assessment is available on our site and we invite stakeholders to comment. We also welcome input on improvements to our program and its policies.

Bookings and Enquiry

Tramsheds Open all week

11am - 9pm

For any enquiries call: (02) 9518 6868.

Order high-quality takeaway online from top Australian restaurants, fast delivery straight to your home or office

Open for lunch & dinner 11:30am10pm  7 days

We use Low Impact Wild Caught & Sustainable fish

Our fish are bought daily from Low Impact Wild Caught & MSC certified fisheries and fish mongers. This means you can trace your fish right back to where it was caught here in Australia, New Zealand or Canada.

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Prepared by the best

Our passionate chefs prepare super clever creations that are wowing diners from all over town. Expect delicious things. We work with very passionate sustainable fishermen.

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Served Seasonaly

Our passionate chefs prepare our menus to the fish and produce in season. His influence comes form extensive trips through Asia and Europe, so come expecting something a little different.

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Passionate about sustainability

Fishing and cooking with sustainable practices is also leading us to discover and work with other businesses and providers. Getting back to natural, seasonal practices is rewarding for all.

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