Hi Readers! Do you love seafood?
Most of us in Singapore do and we are one of the major seafood consuming nation in Asia Pacific, with an average of 140,000 tonnes (140 million kg) of seafood consumed every year.
Many of us love seafood. The trouble is, our oceans and seas are being seriously overfished. More than 87% of the world’s marine fish stocks are either fully exploited or overfished.
Unless action is taken, stocks of all species currently fished for food are predicted to collapse in 2048. This means when you are in your 50s, you won’t get to enjoy seafood anymore.
Given the depleting supply of seafood in oceans, it is important for us to consume responsibly to safeguard the seafood supply for future generations, and protect the health of our marine ecosystems.
To encourage consumers to eat responsibly, WWF Singapore is holding Singapore’s first ever Sustainable Seafood Festival (8-15 June 2014).
Sustainable seafood is defined by the WWF as “seafood from either wild caught or farmed sources where the amount harvested can be maintained or increased in the future without endangering the ecosystems from which it was taken”.
Choosing sustainable seafood that are fished and farmed responsibly without causing harm to our marine ecosystems and other sea-life will ensure that our oceans can continue to provide for future generations.
As part of this festival, you can look forward to….
Exclusive dining offers
During the festival, the public can look forward to exclusive offers and promotions centred on sustainable seafood at participating restaurants and hotels. These establishments will be offering special sustainable seafood dishes created just for the festival in support of this worthy cause.
Diners can feast on innovative concoctions such as Salmon Tartar served with Watermelon, Marjoram and Raspberries Vinaigrette at il Cielo; Australian King Prawns served with Mango Salad and Palm Sugar at Glow Juice Bar & Café; Patagonian Toothfish with Citrus Caramel Reduction at Gattopardo Ristorante di Mare; and a six-course degustation menu at Absinthe Restaurant Français that includes Grilled Atlantic Halibut, Australian Prawn Risotto & Kaffir Lime Leave Emulsion.
I’d be visiting some of these wonderful establishments next week to feature what are the wonderful food they have to offer! To see the full list of dining establishments, check out their website at www.picktherightcatch.com.
Shop and cook sustainably
Cold Storage has come on board as a retail partner for SSF by expanding its existing range of certified sustainable seafood products as well as attractive promotions at selected stores during this one-week period.
Cold Storage was in fact the first supermarket chain to initiate a “No Shark’s Fin” policy and offer a dedicated section for sustainable seafood at its stores in 2011.
As a lover and supporter of seafood, here is what you can to do contribute and support the sustainable seafood movement
1) Use WWF’s Singapore Seafood Guide when dining out or buying seafood.
Only consume seafood from the green list
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GREEN (Recommended): Seafood in this category come from well-managed, sustainable stocks which are not considered to be over-exploited. This seafood is the preferred eating choice.
YELLOW (Think Twice): Seafood in this category come from fisheries that are at risk of becoming unsustainable due to poor management and environmental or stock health issues. This seafood should only be eaten occasionally and preferably only when recommended options are not available.
RED (Avoid): Seafood in this category comes from fisheries considered to be over-exploited and unsustainable. Consumers should avoid eating fish from these overfished and poorly managed fisheries at present.
Avoid eating endangered and red-listed seafood such as sharks, Bluefin tuna (over fishing has wiped out 96 percent of these tunas) and the humphead wrasse.
2) Look out for seafood that is certified by Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC).
These ecolabels ensure that your seafood is harvested responsibly. Find out more about these certifications here.
On 1 June, Saturday, I would be learning from Lucas Glanvillw, Executive Chef of Grand Hyatt Singapore on how to prepare delicious ocean friendly dishes.
Really excited for this because it is a combination of two things i really like – cooking and enviornment/animals. Shall be sharing with you guys about this experience and some of the great recipes.