Melicertus latisulcatus

[two_third]South Australia’s Spencer Gulf Prawn fishery is undergoing the world’s most rigorous environmental assessment for fisheries with a view of becoming the first Marine Stewardship Council (MSC) certified Prawn fishery in Australia.

The wild caught Prawn fishery is still in primary assessment with a view of full sustainable certification by the middle of 2011. When they are successful, it will give consumers the chance to buy Australian Prawns bearing the MSC Eco label. This is a guarantee and an assurance for the consumer who cares about the future of our oceans and seafood. As a chef and seafood restaurateur it is vital to be able ensure the quality and provenance of our ingredients. With fish and seafood we need to be able to confidently pass the message of assured sustainability on to our customers. By supporting the MSC Eco label, restaurateurs are lending their support to those fisheries fishing sustainably.’

“The Spencer Gulf Prawn fishery is already a real industry leader when it comes to sustainability, not just in Australia but globally,” said Alfred Schumm, WWF’s Global Smart Fishing Initiative Leader.

“All over the world we’ve seen over fishing and poor regulation lead to the collapse of fish stocks and the industries that rely on them. The fishermen working in the Spencer Gulf know that to have a viable industry in the future, they need to be environmentally sustainable now.”

The MSC Eco label is the unquestionable fact of this sustainable certification.[/two_third] [one_third last]TOM SAYS:
At Fish and Co. we use the Spencer Gulf Prawns in a number of dishes. One of our most popular starters is the Vietnamese prawn cakes served with herbs and a red chilli dipping sauce. I picked up this recipe when I was researching for a book on the amazing street food of South East Asia.

The crispy prawn cakes are made with chopped raw Spencer Gulf Prawns, grated sweet potato and lots of chopped shallots and black pepper. The tongue tingling dipping sauce is made with garlic, ginger and red chilli, fish sauce, and lime juice.

The combination of textures and aromatic flavours with the vibrancy of the fresh herbs makes this a perfect combination of tastes.[/one_third]

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