Blogs
Fish… To buy, or not to buy? That is the question.
![](https://www.bmcaterers.co.uk/wp-content/uploads/2016/07/fish-to-buy-or-not-to-buy-cropped.jpg)
Don Seller, Purchasing Director and I attended the Sustainable Fish Forum at Fishmongers Hall last week to discuss sustainable fishing methods and the nuances of sourcing farmed fish (aka aquaculture). We also met with like-minded caterers to discuss the impact of wild fish capture and aquaculture within the catering industry, practical engagement initiatives for clients, customers and team members and have also pledged to support the âNo to Bluefin Tunaâ fish campaign: it was a busy day!
How can bartlett mitchell use more sustainable fish?
1. We need to continue to influence demand for the Top 5 Fish (Cod, Haddock, Tuna, Salmon and Prawns) by buying fish caught or farmed in a sustainable way from recognised or accredited sources. An important comment came from a round table of restaurateurs: stating that our fish comes fresh from Billingsgate is not the right answer. The devil is in the detail!
2. Thereâs a new accreditation that sits alongside Marine Stewardship Council (MSC) certified fish – itâs the Aquaculture Stewardship Council certification recognising sustainable fish farms. Tilapia and Pangasius farms became accredited in the first wave of certifications and theyâre hoping to certify a number of salmon farms in 2013. Aquaculture, or intensive fish farming, has had negative press over the years – this certification seeks to enlighten fish farms and make positive changes to core standards. If you see a turquoise version of the MSCâs dark blue logo, thatâs them!
3. Mackerel is off the Marine Conservations Societyâs (MCS) âFish to Eatâ list â and has moved to the âFish to Eat Occasionallyâ. This is because of a deadlock over mackerel quotas in the North-East Atlantic. The MCS & SRA have made recommendations to chefs to consider the following three key criteria before ordering mackerel for the menu:
Seasonality (July-February)
Location (local inshore waters)
Fishing method (in this case hand-line caught).
4. ASC-certified tilapia with chilli salsa is rather delicious â thank you Regal Springs, the Fishmongers Hall catering team & Sustainable Fish City.
Recommendations are for chefs to consider replacing it with sustainable alternatives like sardines, pilchards or herring. Line-caught inshore MSC-certified mackerel can still be offered on menus. How will our chefs know what to buy? By referencing MCS resource fishonline.org, which hosts the buyerâs guide to sustainable seafood, as well as keeping the ‘Pocket Good Fish Guide’ to hand.
Which fish are sustainable?
Recommendations are for chefs to consider replacing it with sustainable alternatives like sardines, pilchards or herring. Line caught, inshore MSC-certified mackerel can still be offered on menus. How will our chefs know what to buy? By referencing MCS resource fishonline.org, which hosts the buyerâs guide to sustainable seafood, as well as keeping the Pocket Good Fish Guide to hand.
Find out more about sustainable fish
If youâd like to know more about the situation, BBC have a great video explaining the problem:
The BBC also have a topical fish quiz, click here for â7 Questions on Sustainable Fishâ â whatâs your score?
2013 ‘Sustainable Fish Campaign’
In response to this enlightening forum weâve contacted our fish suppliers to reaffirm our sourcing commitments and are planning a 2013 ‘Sustainable Fish Campaign’ to build on our âFish Sourceâ menu feature. In fact, we’ll post a blog about it to share our progress!
Hannah Carmichael
Business Development Coordinator & Green Bee