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FOOD FILE GUARDIANS OF THE OCEAN The Marine Stewardship Council offers certification to restaurants and suppliers that source seafood in a sustainabile manner is the oldest standard for the labelling of sustainable wild-catch species. More than 20,000 seafood products worldwide now carry the MSC label, signifying that they come from a wild-catch fishery that is independently certified and fully traceable to a sustainable source. More than 28 fisheries in more than 33 countries are currently certified to the MSC standard. These fisheries boast combined annual production of nearly nine-million metric tonnes (approximately 10 per cent of annual global yields). The Canadian sustainable-seafood program, SeaChoice, defines sustainable seafood as fish or shellfish “caught or farmed in a manner that can be sustained over the long term without compromising the health of marine ecosystems.” Criteria for the FINAL AD NOVEMBER 2017.pdf 1 10/13/2017 9:32:32 AM sustainable designation among wild-caught species includes low vulnerability to fishing pressure; they are caught using techniques that minimize “by-catch” of unwanted species and captured in ways that maintain natural functional relationships among species. Rob Stutman, co-owner of Brit & Chips — an eight-year-old fish-and-chips chain with three locations in Montreal — says there is “absolutely” growing customer interest in sustainable seafood. Brit & Chips became the first independently owned restaurant in Canada to achieve MSC certification in 2015, allowing it to serve cod, haddock, salmon and sole bearing the MSC label (its menu also features sustainable hake that is not MSC certified). “We wanted to make sure whatever products we were using were excellent for our clients and good for the oceans,” says Stutman. “We want to make sure we don’t clean out the oceans just to sell some fish and chips.” Brit & Chips pays between $3,000 and $4,000 each year to maintain its MSC certification, but Stutman has no qualms about the cost. “It’s not much for what we believe in,” he says. Kr says sustainable seafood can cost as much as 25-per-cent more, based on several factors. Many sustainable species are line-caught, for example, which requires additional fishermen and typically results in a smaller yield, while there is also the behind-the-scenes work that goes into creating and maintaining sustainable-fishing programs. These costs are typically downloaded to patrons, requiring restaurants to educate them on the importance of sustainability. “I see LANGDON HALL www.macgregors.com Small is BIG “proud supplier partner”
FALL IN LOVE WITH SEAFOOD LOVE AT FIRST BITE What does it take to get a Like from today’s consumer? Try innovative dishes, international flavours and outstanding quality. That’s why we’re no longer just your trusted partner for quality seafood from around the globe. Now, we’re your culinary companion—your go-to source for all things seafood. We’re High Liner Culinary, and we’re on a mission to make seafood the hottest thing on your menu. highlinerculinary.com SEAFOOD IS BETTER © 2017 High Liner Foods. All rights reserved.
Page 1 and 2: SUSTAINABLY SPEAKING Responsible se
Page 3 and 4: VOLUME 50, NO. 7 | NOVEMBER 2017 TH
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