Australian chefs say they are bombarded with misinformation about sustainability
SEAFOODNEWS.COM [Hospitality Magazine - Australia] by Aoife Boothroyd - Aug 13, 2014
The concept of sustainable seafood has gained plenty of attention over the past few years. The Marine Stewardship Council together with a number of high profile chefs and environmental groups have been very effective in communicating the importance of having sustainable seafood varieties on restaurant menus, but when it comes to consumers’ ordering habits, by and large they’re sticking with what they know.
Executive chef at Sydney’s Flying Fish, Stephen Seckold says that when it comes to sustainable seafood, there are two types: premium products such as the Glacier 51 Toothfish as well as premium cod varieties, and ‘uglier species’ such as sardines and flounders.
Although consumer perceptions of the ‘uglier’ lesser-known species are slowly changing, the demand for these more plentiful varieties – at least at this stage – simply isn’t big enough to warrant being a permanent fixture on a menu...
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