The Fish & Co. Sustainable seafood statement 2012

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The Fish & Co. Sustainable seafood Statement 2012

At Fish & Co. all our fish is wild caught fish from sustainable sources, both from Australia and New Zealand, and other regions of the world.

We at Fish & Co. believe that we can all enjoy eating seafood for years to come, if we consciously decide to only use certified sustainable catch. If we look after our marine environments then the fish will do the rest for us for nothing.

Wherever possible the fish and seafood on the menu will be certified sustainable from the Marine Stewardship Council. We regularly have seven fully certified fish on the menu. We are using MSC certified Coorong Yellow Eye, Pipis and Mulloway from the Coorong in South Australia and Hoki from New Zealand. We are using MSC certified Cape Hake from South Africa. Wild caught Alaskan salmon with full sustainable certification is also a regular on the menu. Our prawns are wild Australian prawns from the Spencer Gulf region of South Australia, which has just moved from being in primary assessment from the MSC to full certification. This is the first Australian prawn fishery to achieve the internationally respected sustainable eco label.

Some fish from other fisheries on the menu are still in primary assessment for sustainable certification from the internationally respected Marine Stewardship Council, such as New Zealand Hake and Ling and Albacore tuna, which is pole and line caught. Reports are good on these fisheries and they hope to gain full certification within the next twelve months.

There are some species on the menu that are fished for with a low environmental impact. The WWF have not placed them on any watch list, they are under utilized and the biomass of these species is not under threat.

We also work closely with The Australian Marine Conservation society and Greenpeace. We also work directly with some of the sustainable fisheries that are brave enough to be sustainable. Mackerel and Leather Jackets are fast growing and often considered as by-catch, however they do not have certification. Sardines Gurnard and Latchet and local cuttlefish are also used on the menu as they are not considered under threat and have a high biomass.

We use tuna species such as

Bonito and Albacore, which are a smaller species that reach breeding maturity faster than the larger blue or yellow fin tuna.

An albacore will get to 15-25kg and breeding maturity in about three years as opposed to 10 years for a large yellow or blue fin tuna.

Spring Bay organic black mussels are a farmed product certified by the friends of the sea and their environmental impact is minimal. We also use oysters for the same reason. Oysters and mussels are filters and leave the water in a cleaned state; they are produced with a minimal environmental impact

In the near future at Fish & Co. we aim to be a fully certified restaurant by the Marine Stewardship Council. This will enable us to have a full traceable chain of custody to all the fisheries and suppliers used. Our customers will then be able to check the fish used at the restaurant all the way back to the boat and sector of ocean that it was fished. This restaurant certification is a transparent guarantee of environmental sustainability. This system is proving very popular with restaurants and consumers in England, Europe and America.

We wish to give a positive assurance of sustainability to our customers. All of our fish has been sourced and checked to ensure that it comes from sustainable sources so that we can protect the future of our oceans and our love of fish.

Tom Kime Executive chef Fish & Co.
January 2012

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