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The Sustainable Restaurant Association has launched #GoodFishGoodDish, a campaign calling on fish and chip shops to remove any fish from the menu that is rated ‘5’ by the Marine Conservation Society


With 90% of the world’s fish stocks either fully or over-exploited and three quarters of diners expressing a desire to consume only sustainable seafood, there’s never been a better time to get climb on board the good ship Sustainability.

To help fish and chip shops take the first steps to serving responsibly sourced seafood, the SRA has partnered with all the big fish, including the MCS, Marine Stewardship Council, Freedom Foods, Soil Association, Fish2Fork, Sustainable Fish Cities and Aquaculture Stewardship Council, to launch #GoodFishGoodDish. The campaign includes an easy to read, practical online toolkit which helps identify what makes a fish less sustainable and suggests better alternatives.

With advice from the SRA, chef director and son of Rick and Jill Stein, Jack Stein, took a massive decision to remove one of the most popular dishes - wild line caught sea bass - from The Seafood Restaurant menu. A popular dish since the Padstow restaurant opened 42 years ago, in its place is high grade, large, farmed bass, which Jack says customers love. He comments: “We were genuinely concerned about what effect the decision might have on business, but customer awareness around topics such as fish sustainability continues to grow and when you make a decision to implement a change, you adapt and find creative ways around it and that’s what we have done, finding alternative fish and adjusting recipes.”



One fish and chip shop owner who is already onboard with the campaign is Craig Maw, owner of Kingfisher Fish & Chips and current holder of the UK’s Best Independent Fish & Chip Takeaway. Valuing equally the twin incentives of protecting diminishing stocks and feeding the public’s growing appetite for a fish supper that’s certified sustainable, Craig says: “We need to be championing sustainability to ensure that we’re going to be able to carry on serving great fish and chips for years to come.

“The public is starting to recognise the MSC logo from the supermarkets. Serving MSC certified puts me shoulder to shoulder with the big guys and I feel it’s up to us to get more fish and chip shops to be MSC certified.”

Commenting on #GoodFishGoodDish, Andrew Stephen, chief executive for SRA, says: “Now is the time for all foodservice businesses to grab their seafood menu, head to the Food Made Good website, support the campaign and prepare to share their seafood triumphs, as well as learn from the ones that got away. We’d urge everyone to come and join the conversation on social media and tantalise customers with fishy tales and photos too @FoodMadeGood #GoodFishGoodDish.”

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