Get Smart About Fish and Make Ocean-Friendly Choices

When it comes to seafood, nothing says summer like a tasty fish dish. Luckily, you can stay informed and make better choices for our oceans with SASSI’s updated list of sustainable and fish-friendly options.

Curious about the most popular fish in South Africa? Well, it turns out that hake, kingklip, tuna, and prawn top the charts. We South Africans love these fish, consuming a whopping 312 million kilograms per year!

But here’s the catch: only hake and yellow fin tuna get the green light on SASSI’s list. The other types of tuna, along with the beloved kingklip and prawns, fall under the orange zone. So, if we want to be responsible seafood consumers, we need to keep those red-listed fish off our plates, no matter how mouthwatering they may be!

Did you know that the color coding of seafood can tell us a lot about its sustainability? I found this fascinating research by Monica Betts, a scientific officer at SASSI. She explains that certain species have undergone significant changes in their sustainability rating over time.

Take hake, for example. In 2013, both shallow-water and deep-water hake were classified as orange, indicating that they were at risk. However, thanks to a successful project with the SA Hake Longline Association, both species have now been upgraded to green, which means they are more sustainable.

Another interesting case is the carpenter and slinger seabream. Like the hake, their sustainability rating has improved over the years, moving from orange to green.

However, not all species have been so fortunate. West Coast rock lobster, for instance, started off as green in 2010 but has declined to orange in 2013 and now finds itself in the red zone, indicating that it is highly endangered.

Sardines have also experienced a decline in their sustainability rating. They were green in 2013 but have now turned orange.

It’s worth mentioning that some species, like abalone, can have both green and red ratings. This is because wild-harvested abalone are considered red, while farmed abalone are classified as green.

So, next time you’re at the seafood counter or ordering from a menu, keep in mind these sustainability ratings. By making informed choices, we can help protect our oceans and ensure the longevity of our favorite seafood.

According to Pavitray Pillay, the SASSI program manager, the citizens of Cape Town and Sandton, as well as tourists from the UK, US, and Russia, are the ones most likely to use FishMS. We also see a significant increase in checks for sustainable fish from November to February. However, we are lagging a bit on the eastern coastline, especially when it comes to suppliers.

Pillay mentions that Durban faces challenges due to its easy access to seafood from Mozambique, which is not sustainably sourced. This hampers their progress in promoting sustainability. However, we have the power to support businesses that make sustainable choices or encourage our favorite spots to do so. By choosing to dine at restaurants that prioritize green seafood, we can make a difference.

Over the past four years, SASSI has recognized 33 “trailblazing” chefs at the annual Seafood Circle Awards. And now, I am thrilled to announce the winners of the 2017 awards. These chefs can show you how to make better choices for our oceans, and I’ll tell you how.

First, you’ll want to take a look at the full list of SASSI green-listed fish. This list will guide you on which seafood is sustainable and good for our oceans. It’s easy to access through SASSI’s color-coded seafood guide. You can either use their FishMS service by texting the name of the fish to 0794998695, or simply download the SASSI app. Both options are user-friendly and will help you make informed decisions.

When shopping for seafood, keep an eye out for the Marine Stewardship Council’s blue label. If you spot this label on the packaging, you can be confident that the fish you’re buying has been sourced sustainably. It’s a great way to support responsible fishing practices.

Now, let’s talk about the winners of the 2017 WWF-SASSI Trailblazer Awards. These chefs have shown exceptional dedication to sustainable seafood, and they deserve all the recognition they’ve received. With their culinary expertise, they are leading the way in promoting a healthier future for our oceans.

By following their example, you too can make a difference. Together, we can ensure that our oceans thrive for generations to come. So, let’s eat better for the ocean and support these incredible chefs who are making a real impact.

In the 2017 WWF-SASSI Trailblazer Awards, seven South African chefs have been honored as Trailblazers.

Chef Brad Ball, who was previously recognized as a Trailblazer and is now a mentor, believes that chefs have a vital role in shaping the food and hospitality industry. He says, “As gatekeepers, chefs have the power to lead market forces and influence popular taste. By supporting and promoting ocean-friendly seafood, chefs can ensure that there will be fish to catch and enjoy in the future.”

The awards consider several factors, such as a restaurant’s seafood sustainability policy and their efforts to communicate this policy to customers, employees, and suppliers. Additionally, they look for a unique “Trailblazer factor” that sets the restaurant apart.

These Trailblazers are going above and beyond to promote and support seafood sustainability.

1. Philip Alcock at the SeaBreeze Fish & Shell, Cape Town

Hey there! If you’re looking for a seafood restaurant with a twist, you’ve got to check out SeaBreeze Fish & Shell in Cape Town. You can find them at 211 – 213 Bree Street in the CBD. Want to make a reservation? Just book online or give them a call at 0747939349.

This place is all about celebrating Cape Town’s amazing seafood heritage. They’re all about sourcing local, sustainable seafood and serving it up in a creative and lighter way. One of their specialties is the local oysters, and they even have a rum bar. How cool is that? Philip Alcock, the chef behind it all, has gained a ton of respect for his commitment to sustainable seafood. You’re in for a treat!

2. Robert Giljam at the Societi Bistro, Cape Town

Address: 50 Orange Street, Gardens.
Contact: Tel 0214242100
Hey there! This place is all about tasty, comforting food. They go the extra mile using the best, local, organic ingredients whenever they can. The chef, Robert, is all about sustainability and he puts a fun spin on classic dishes. They even have a special fish dish every day, but only if it’s sustainable. They really care about the ocean and the staff is super knowledgeable about it. They’ll even chat with you about all the cool info from SASSI.

3. Julie Carter at Ocean Jewels, Cape Town

Address: You can find us at The Woodstock Exchange, 66 Albert Road.
Contact: Give us a ring at 0835820829
My dad grew up in a tiny fishing community in Gansbaai. He spent most of his childhood and teenage years casting his line, gaining a wide understanding of the marine life in False Bay. This is why practicing sustainable fishing is incredibly important to me and Ocean Jewels. We never sell fish that are on the SASSI red list, and our fish only comes from licensed commercial fishermen. You should also know that we’re famous for our fantastic fish cakes made with love, using only SASSI green-listed fish.

4. Welcome to La Tete with Giles Edwards in Cape Town

Address: Come visit us at 17 Bree Street, CBD.
Contact: Call us at 0214181299

When it comes to restaurants that prioritize sustainability and culinary creativity, this famous nose-to-tail establishment stands out. Here at Giles’ Eatery, we have a unique approach to cooking that ensures every part of the animal is put to good use, resulting in minimal waste.

One of our core principles is using seasonal produce and sustainable meat and seafood. By doing so, we honor the entire animal and its natural life cycle. We firmly believe in working with nature rather than against it.

Our menu is a testament to this philosophy, as it changes daily based on the availability of fresh ingredients from a small group of carefully selected suppliers. This ensures that every dish we serve is made with the highest quality, locally sourced ingredients.

One standout dish that we are particularly proud of is our hake. Sourced from sustainable fisheries, it is expertly prepared to showcase the delicate flavors of this versatile fish. By celebrating the bounty of the sea and promoting responsible fishing practices, we hope to protect these aquatic ecosystems for generations to come.

At Giles’ Eatery, we believe that culinary excellence and sustainability go hand in hand. By choosing us, you are not only treating your taste buds to an exceptional dining experience but also supporting a more environmentally conscious approach to food. Join us in enjoying the finest flavors that nature has to offer, all while making a positive impact on the world we share.

5. Massimo Orione at Massimo’s, Cape Town

Address: You can find us at Oakhurst Farm Park, Main Road, Hout Bay.
Contact: Give us a call at 0217905648.
I’m Massimo, and I come from a beautiful place called Piemonte in northern Italy. We take pride in working with local farmers and suppliers who provide us with free range and hormone-free ingredients. We care about our environment, so we make sure our fish is sourced responsibly following SASSI principles. What sets us apart is our commitment to making a positive impact on our community. We only use fish that is green listed, and we even use biodegradable take-away products from Green Home.

6. John McArdle at The Big Mouth, Johannesburg

Address: Join us at Nelson Mandela Square, Sandton City.
Contact: To make a reservation, call us at 0117834097 or text 0632938869.

Welcome to The Big Mouth Sushi and Grill, located at Nelson Mandela Square in Sandton, Joburg! Our interiors are absolutely lovely, setting the perfect ambiance for your dining experience.

We take great pride in our world-class sushi, which has made us the unbeatable winner in Johannesburg. But our menu doesn’t stop there! We also offer the freshest grilled seafood, gourmet burgers, and trendy poke bowls. We continuously strive to provide you with a wide variety of delectable options.

Our head chef, John, has had an amazing journey in the kitchen. He started as a table runner and dish washer, and gradually worked his way up to become the best. He even mastered the art of chopping parsley! John believes in sustainability and ensures that our dishes are created with this in mind.

7. Discover Graham Neilson at 9th Ave Bistro, Durban

If you’re in Durban, make sure to visit 9th Ave Bistro, located at 2 Avonmore Centre, 9th Avenue in Morningside. This modern, inviting venue is the heart of Morningside and offers fresh, innovative cuisine using only the finest seasonal ingredients.

Graham, the talented chef behind the scenes, has gained valuable experience from his travels abroad. He understands the importance of using high-quality, sustainable ingredients in his dishes. At 9th Ave Bistro, Graham strives for perfection in every single plate he presents.

Not only does Graham prioritize using sustainable fish from the green list, but 9th Ave Bistro is also dedicated to environmental responsibility. We are constantly seeking ways to reduce, reuse, and recycle, ensuring that we do our part to protect the planet.