Sustainable Fish City
Emily Crawley, Ethical Eats
“I think sustainable fish is important because if we put too much pressure on the resource we're going to cause irreversible damage to fish stocks - which is pretty disastrous for us and the fish. It's such a important resource and yet one that's really difficult to control - so it needs serious attention.”
“I'd like businesses to think really carefully before serving any fish on their menus - it should be a beautiful, quality ingredient, not just something to bulk out a sandwich filling. Responsible sourcing is essential, and this info needs to be communicated to customers so we know who we can trust. I'd prefer to see less fish served, rather than lots of unsustainable fish on a menu.”
In March 2011, Emily helped to organise a workshop for chefs and restaurateurs to find out more about buying and using sustainable fish. The workshop featured an early-morning tour of Billingsgate Fish Market, a blind tasting of alternative fish species, and talks by sustainable fish and catering experts. Read more details of the event here.
Find out more about the restaurant network that Emily Crawley runs in London at: http://www.sustainweb.org/londonfoodlink/ethical_eats/
For more information or to find out more about our future training events, contact Emily Crawley at Ethical Eats, email: firstname.lastname@example.org, tel: 020 7837 1228.
Allegra McEvedy MBE, chef, writer and presenter
"To stand by and do nothing, say nothing as we slowly drain the oceans of their livestock is to make one complicit, and that's just not a position with which I was comfortable."
Caroline Bennett, Moshi Moshi
"I am determined to do something about the way we fished the seas. We know the problems, we don’t even need any additional information to know how to fix them: we just have to get on and do it. No excuses."
Hugh Fearnley-Whittingstall, Fish Fight
“I have been travelling around the UK meeting fishermen, marine conservationists, politicians, supermarkets bosses, and of course fish-eating members of the public. It has changed the way I think about fish.”
Raymond Blanc OBE, Chef Patron, Le Manoir aux Quat'Saisons
“Good ethics should be part of everyday business. Many restaurants and caterers in this are helping to protect our precious marine resources. They should get rightful recognition and inspire others to do the same.”
Rosie Boycott, London Food Board
"Taking a sustainable approach to fish is critical to the food security of our city. It is shocking to think that within our lifetimes, we could lose some of our favourite species from the seas forever."
Silla Bjerrum, Feng Sushi
"Ensuring the future supply of fish is very important. Eating fish can be a component of a healthy lifestyle. Future generations rely on us to pass on healthy seas and maintain biodiversity."
Tim Hughes, Caprice Holdings
"It’s our duty to impart our knowledge to a wider audience, so everybody realises how important it is to cherish our fish stocks. I will continue to champion lesser-known species in plentiful and sustainable supply."
Sustainable Fish City is a Sustain campaign