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New World s sustainable seafood journey
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Question you should be asking about your fish and chips
Cuisine magazine has devoted most of its March edition to a celebration of New Zealand seafood, and they have done an outstanding job.
The magazine features interviews with Yellow Brick Road’s Martin Bosley and Tom Searle of Lee Fish as well as a feature on artisanal fishing companies Gravity Fishing, Awatoru and Waikanae Crab.
Beautifully photographed and including many seafood recipes it is a credit to all involved.
But it was Editor Kelli Brett’s opinion piece that got us thinking.
Ms Brett asks whether we should be asking if the fish we get at our fish and chips shop is New Zealand caught.
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Sustainable conversations: Informed fish eaters
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Renee and Damaris Coulter own Coco’s Cantina on K Road and this is their sustainable conversation on fish.
Last year we decided to turn the fish of the day on the Coco’s menu into sustainable seafood of the day . This was controversial as the fish of the day was our most popular dish!
We decided to change because.
a) we already used free range chicken, pork and eggs so why wouldn t we source sustainable seafood?
b) we wanted to use fishing methods that were friendlier to the overall ocean as well as fishermen who had sustainable practices in place. This also meant we could support smaller boats over the bigger boats owned by overseas companies.