Sustainable Seafood Week Case Study

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CI-Philippines at the Sustainable Seafood Week:
Responsible seafood sourcing to support communities and restore fisheries

If you think about it, sustainable seafood is a choice, a means to an end, and the end product itself. By now we all know that the bounties of the seas are not infinite. Since the middle of twentieth century, fisheries stocks have rapidly declined due to overfishing and irresponsible fishing practices, which are driven by an ever increasing demand for food, as well as poverty in coastal communities and apparent greed or neglect of those higher in the food chain. Research and common sense all lead to the conclusion that this grim condition will persist and worsen until we change how we think about seafood, how we catch or produce them, and the types of seafood that we buy.
Fortunately, the executive chefs behind Manila’s top hotels and restaurants are well aware of this situation. These decision-makers believe that they can help with the plight of fishing communities and the ocean, while also pleasing their valued customers, by shifting towards sustainable sources of seafood. Last year at the Marriott Hotel Manila, these chefs and representatives from …show more content…

Among the seafood species served were naturally-raised oysters, jig-caught squid, mature cuttlefish, trapped spanner crab (curacha, Ranina ranina), mangrove forest-raised tiger prawns (Selva Shrimp, Penaeus monodon), and handline single-hook caught mahi-mahi (dorado, Coryphaena hippurus), yellowfin tuna (Thunnus albacares), and narrowbarred Spanish mackerel (tangigue, Scomberomorus commerson). True to its commitment, information on these seafood species, including where and how they were caught or produced, could be found in every booth, table and corner of the event

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