SUSTAINABLE SEAFOOD IS AN ETHIC
Sustainable seafood is also a market trend, a movement, an ideal but mostly it is an overused, abused hackneyed cliché being exploited by those wanting to get on – or perhaps make sure they are seen to be on – the green bus.
Put simply, sustainable seafood is farmed or wild seafood harvested without harm to it’s population or habitat or to any other species in it’s ecosystem.
Translating this simple sounding concept into purchasing decisions at the restaurant level and more importantly, referring to these decisions through menu listing and other outbound communications – demands a significant amount of courage and commitment.
We proudly support Australian and New Zealand fisheries knowing that they operate under acts of law which prohibit un sustainable practices but also benchmark many of the fisheries we work in against international, third party certification bodies, including the following:
We also refer to the following Government and Non Government organisations as guide to current trends and practices:
The problem in Australia, like much of the Western World, is the lack of a rigid guide to the ethics and principles of sustainability. In the void of a simple, convenient and direct touchpoint in Australia for information and detail in regards to the issues about sustainability, FISHTALES approach is to consider all of the aspects of a fishery,the environment it inhabits, it’s harvesting methods and the commercial viability of the fishery.
To us the social and commercial sustainability of a fishery is as important as the environmental sustainability of a fishery.
We find that mostly, a fishery that produces great eating seafood is one where the catchers or growers are intimately committed to their production and innately sustainable operators.