In anticipation of World Ocean Day on June 8th, Jade Tiger Abalone proudly joins forces with Seafood Positive and Two Hands to immerse Melbourne’s top chefs in a deep dive into seafood sustainability. This collaborative effort aims to educate and empower chefs from renowned establishments, including Stokehouse, Nomad, Lilac Wine Bar, Supernormal, and The Local Tap House, on the importance of sourcing and consuming sustainable seafood.
Dr. Chris Gillies, the Founder of Seafood Positive, highlighted the significance of this initiative, noting that Australians consume over 356,000 tonnes of seafood annually, with demand expected to double by 2050. The seafood safari seeks to equip chefs with knowledge about sustainable fish species and their sources, ensuring responsible choices that safeguard fish stocks and marine life.
As part of the immersive experience, chefs embark on a journey to local seafood producers, including the Mainstream Aquaculture Barramundi farm at Werribee and the pioneering Jade Tiger Abalone farm at Indented Head. Jade Tiger Abalone stands out as a beacon of sustainable aquaculture, providing firsthand insights into environmentally conscious seafood farming practices in Victoria.
Sascha Rust, Head of Food Systems at Two Hands, emphasized the importance of understanding not only the sustainability of fisheries and oceans but also the entire supply chain. Chefs gain awareness of the origins and production methods of their seafood, ensuring proper labelling to distinguish sustainable options from unsustainable ones.
The culinary exploration extends to a seafood lunch at La Cantina Restaurant, located on-site at The Mulberry Group’s regenerative farm and social enterprise, Common Ground Project. Esteemed guest speakers from The Nature Conservancy and Corner Inlet Fishers Co-op shed light on long-term solutions, emphasizing the connection between seafood sustainability and regenerative agriculture.
Felicity Jacob, CEO of Common Ground Project, acknowledged the hospitality industry’s shift toward sourcing produce from regenerative practices. The farm’s commitment to building soil health and biodiversity aligns seamlessly with the chefs’ desire to learn more about sustainable seafood in Victoria.
Seafood Positive introduces the circular economy concept to the seafood industry, encouraging businesses and seafood enthusiasts to balance their seafood use by replenishing the ocean with two fish for every fish sold or consumed. The OneFishTwoFish initiative, launched in February, aligns with the principles of regenerative agriculture, working to regenerate marine habitats and create a thriving ecosystem in the oceans.
Jason Staudt, Executive Chef at Stokehouse Restaurant, praised the initiative for breaking down barriers between chefs and seafood producers. By providing chefs with firsthand experiences of sustainable seafood production, the initiative ensures that chefs can make informed choices, benefitting both the planet and discerning seafood enthusiasts.
