Sheila Dillon presents the first of two Food Programmes about sustainable fishing. Today she finds out what’s involved for fishermen, and retailers.

Marine Stewardship Council (or MSC) Chief Executive, Rupert Howes explains the principles of MSC’s certification.

Sheila visits Hastings to meet fisherman Paul Joy. They catch MSC Dover sole, herring and mackerel, but are currently receiving no premium for these fish, which are not being sold on by local wholesalers as MSC. Only local restaurants and businesses are paying a premium, including Rock-A-Nore Fishmongers, where Sheila speaks to Sonny Elliot.

The fishermen are forming their own co-operative to sell on their MSC fish as MSC, and their first client is the Dutch company Fishes who will take all the MSC Dover sole. Sheila talks to René Turing from Fishes.

In the studio Sheila and Rupert Howes are joined by Mike Parker, Deputy Chief Executive Officer of Young’s, which has been selling fish for 200 years, Andrew Mallison, a marine scientist at Marks and Spencer, this year awarded joint top retailer by the MSC for their fish buying policies.

And finally Sheila and Paul Joy sample the freshly caught mackerel in Pissaro’s, one of the 2 local restaurants registered to handle MSC fish. Show less