{"version":"1.0","provider_name":"Food facts","provider_url":"https:\/\/projects.luke.fi\/ruokafakta","author_name":"Food facts","author_url":"https:\/\/projects.luke.fi\/ruokafakta","title":"Sustainability of fisheries - Food facts","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"J9YGFrwQq4\"><a href=\"https:\/\/projects.luke.fi\/ruokafakta\/en\/meat-and-fish\/sustainability-of-fisheries\/\">Sustainability of fisheries<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/projects.luke.fi\/ruokafakta\/en\/meat-and-fish\/sustainability-of-fisheries\/embed\/#?secret=J9YGFrwQq4\" width=\"600\" height=\"338\" title=\"&#8221;Sustainability of fisheries&#8221; &#8212; Food facts\" data-secret=\"J9YGFrwQq4\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/projects.luke.fi\/ruokafakta\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","description":"Fishing The key principle in the sustainability of fishing is that commercial fishing complies with the rules approved by the authorities at national and EU level. The key species of sea fishing catches are herring and sprat. The fishing quotas for the Baltic Sea are determined on the basis of the status of fish stocks. The herring quotas for the Gulf of Bothnia have increased every year until now, reaching &hellip;","thumbnail_url":"https:\/\/projects.luke.fi\/ruokafakta\/wp-content\/uploads\/sites\/23\/2018\/05\/kalatehdas-590x404.jpg"}