Skip to main content


Emily Crawley, Ethical EatsEmily 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:

For more information or to find out more about our future training events, contact Emily Crawley at Ethical Eats, email:, tel: 020 7837 1228.

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.

more stories