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Seafood, fish trade and chefs invited to judge Sustainable Seafood Awards

24 October 2013 by
Seafood, fish trade and chefs invited to judge Sustainable Seafood Awards

Seafood trade professionals, buyers and chefs are invited to attend the Sustainable Seafood Awards, which will honour the most sustainable species of fish or shellfish this coming November.

Six species are up for the accolade: Shetland rope grown mussels, Loch Duart salmon, native Loch Ryan oysters, pole-and-line caught tuna, Alaska black cod and pangasius. Each candidate will be introduced to the audience via a presentation from industry representatives, before guests will be invited to taste the wares and decide the winner.

Open to trade professionals, including chefs, buyers and fishmongers, the event last year saw herrings from the Hastings Fisherman's Protection Society crowned the overall Sustainable Seafood Award winner.

Director of Billingsgate Seafood School, CJ Jackson, said: "Consumers are increasingly interested in where their food comes from, its impact on the environment, and the sustainability of fish and shellfish is a hot topic. The Celebrating Sustainable Seafood event is a fantastic opportunity for anybody in the industry who buys, prepares or sells seafood to get a better understanding of which species are leading the way in sustainability and to be involved in deciding who should be the winner of the Sustainable Seafood Award 2013."

Event chair Libby Woodhatch, head of advocacy at industry support body Seafish, which is sponsoring the event, commented: "This event aims to celebrate and reward sustainable seafood and provide people with a platform to learn from and educate each other. The seafood industry has taken great steps to prove its sustainable credentials and we need to promote this fact to buyers and consumers".

The event, which includes Q&A sessions on fish and seafood sustainability and encourages industry networking, will take place on 20 November at Billingsgate Seafood School. Tickets cost £25 each, and are available by calling 020 7517 3548 or by e-mailing info@seafoodtraining.org.

Sustainable fish has become a hot topic in recent years among chefs and industry professionals as consumers are waking up to the importance of where their fish and seafood comes from. There are a number of industry awards highlighting the use of sustainable fish, while caterers and restaurants can also sign up to a pledge in association with campaigners Sustainable Fish City.

Most recently caterer CH&Co announced it adopted new measures to ensure all its fish was sustainable, including cod and tuna.

Raymond Blanc endorses CH&Co's switch to sustainable fish >>

Birds Eye fish fingers awarded the sustainable fishing certificate from MSC >>

Compass Group's Restaurant Associates backs Sustainable Fish City Pledge >>

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