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Sustainable Fishing
What we do
The global supply and demand of fish and seafood has nearly doubled over the last four decades, far outstripping human population increases and placing a huge amount of stress on depleted stocks.
Concern regarding the industry and its ability to keep up with trends has become a cross border dilemma, with national and international organisations weighing in with various methods to maintain and support the 80 billion kilograms of marine produce that is estimated to be removed for the world’s seas, oceans, lakes and rivers every year. The phrase ‘sustainability’ plays a central role in the discussion and here we look at the meaning of sustainable fishing as well as considering what role we can play in provisioning for a healthier future beneath the waves.
In simple terms, sustainable fishing refers to practices that allow fish to be harvested and repopulated at a balanced rate without adversely impacting on the surrounding habitat, damaging ecosystems, polluting the environment and allowing diseases and toxins to be unintentionally released into wild fish and seafood reserves.
Both wild and farmed fisheries can be sustainable if correctly managed and we work with some of the largest fresh fish specialists in Europe, who fully respect and understand the responsibility in engaging with and supporting sustainable fishing. Our purveyors work hand-in-hand with suppliers to ensure that all of the businesses and organisations involved in bringing your order from salty sea to dinner plate appreciate and co-operate with our sustainable fishing standards.
The next few pages of this catalogue are filled with an abundant and diverse range of fish, shellfish and caviar. As our sources are committed to protecting endangered species all the while providing you with the highest quality seafood goods, you will not find any of the seafood listed by the International Union for Conservation of Nature (IUCN) as being ‘critically endangered’ among our pages. Instead, you will come across some recommendations for substituting over-fished species such as classic favourites Salmon and Cod with lesser known, but completely delicious, alternatives. This is an interesting option particularly for crew budgeting as chefs can still provide nutritionally sound meals for cut prices.
Whether you have a guest/owner with adventurous taste buds or are simply feeling inspired to try something new, we are here to help you explore and develop menus that maximise and implement the ideals of sustainable fishing.
If you are looking for something that you cannot find in our lists, simply get in touch. If we can find it, we can supply it.
www.shoresolutions.fr fish & seafood