It is common practice in the seafood industry to list fish as “local” to the city where they are landed. In fact, many of these fish were harvested in foreign waters with inadequate laws and protection for fish species. This is not an honest or sustainable practice, and not something we endorse. All products we carry are truly harvested in the waters of the geographic areas listed.
The story that will likely burn up the interwebs today (for good reason) comes courtesy of San Francisco Magazine. The cover story of the February issue is an expose of sorts into sustainable seafood and the prevalence of unsustainable seafood on local restaurants’ menus.
Let’s say a restaurant really wants to do the right thing, by serving only fresh fish, caught in a way that doesn’t imperil the species or the ocean ecosystem, that still tastes good. In the Bay Area, many, many places are trying to do the right thing, from Chez Panisse in Berkeley, the bastion of sustainability, right on down the supply chain to McDonald’s.
FOCB is an initiative that was created to answer the question, “What can I do?” in the face of a flood of contradicting claims and evidence regarding the origin of Sustainable Seafood and the facts behind these claims. It’s hard to know who to believe, and why they may have made the claim. Mis-information propagates rapidly, leaving us paralyzed or making the wrong decision with best of intentions.