In September 2008 Good Catch, with Billingsgate Seafood Training School, organised an extensive tour of the Market. This gave chefs an opportunity to see how the demand for sustainably sourced fish, of high quality, was being met. This was just the start of a packed half-day, where Good Catch held a seminar and lunch to publicise their recently released Good Catch Manual.
Click on photographs for the photo-documentary
The seminar provided the context to the Good Catch Manual. The manual brings together information for chefs helping them to make responsible decisions over what seafood to put on the menu. Background information on the general principles of seafood sustainability is followed by chapters on the sustainability of more than 50 types of seafood, including conservation advice and ratings from the Marine Conservation Society. It indicates key questions to ask suppliers, and tips for improving sustainability.
Caroline worked with Good Catch, sharing the experience gained from developing our Supplier Questionnaire. Caroline, Malcolm and Peter Weedon were all on hand to discuss the experience gained with Pisces-RFR and the fisheries featured here.
Then, even better, chef Robert Aikens, in the unfamiliar environment of the kitchens at Billingsgate Training School, worked flat out to put theory into practice, providing a lunch based on fish and shellfish recommended in the Good Catch Manual. With 30 odd-chefs and other seafood aficionados in the audience – no pressure! – this was brought off to applause.
The event was hugely informative by all who attended, although our questions on the Market floor showed there some way to go before all suppliers can answer the key sustainability questions — but then that pretty much goes for all of us
Good Catch at Billingsgate Market
Robert Aikins’ choices for the Good Catch lunch included MSC mackerel and scallops, and mussels and pollock.
The Good Catch Manual - A rough guide to seafood sustainability for chefs, restaurants & caterers
