9 July 2013 — Sydney restaurant Fish & Co. is the first independent restaurant in New South Wales to gain multi-species sustainable certification from the Marine Stewardship Council.
Hospitality magazine reports that the restaurant, run by chef and sustainability advocate Tom Kime, has nine species of seafood on its menu with the blue eco tick accreditation from the Marine Stewardship Council.
They include Spencer Gulf prawns from South Australia, banana prawns from the Northern Prawn fishery and toothfish from Heard Island and coorong yellow eye mullet, school mulloway and coorong pipis from the Coorong in South Australia.
Alaska’s wild sock eye salmon and New Zealand’s hake and hoki are also on the menu.
Mr Kime said he planned to increase the range as more species came on board with the MSC certification in Australia and internationally.
“The message I’d like to pass onto other restaurants and chefs is that it’s really easy to use sustainable seafood,” he said.
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