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Emily Wyatt
Mexico, Sardine, Food, food photography, sardines, MSC certified, Sustainable Fishing, sardine recipe, small pelagic fish, small pelagic fisheries, sonora, sardine fishery, reduction fishery, lula martin del campo, chef lula
MSC
Assets of sardine fishing and processing from a visit to the Small Pelagics Fishery in Sonora, Gulf of California in March 2022.
EMBAROGED UNTIL MAY 11, 2022
Available for use by the MSC globally and in perpetuity, across all channels, and by our partners for the purpose of marketing their commitment to MSC certified sustainable seafood.
Please contact USmarketing@msc.org with any questions.