Back in February of this year, the Sinaloa shrimp fishery of Mexico made a splash by becoming the first of its kind to achieve eligibility under Fair Trade USA (FTUSA)’s capture fisheries standard, following the fishery’s involvement in and completion of a long-term fishery improvement project (FIP).
It was a feat that captured attention throughout the industry, but perhaps no company was more impressed than U.S.-based distributor Fortune Fish Co., which had been searching for a source of quality, wild Gulf of Mexico or Pacific Mexican shrimp, according Fortune Fish & Gourmet Founder Sean O'Scannlain.
In an interview with SeafoodSource, O'Scannlain shared his company’s latest news, from Fortune Fish Co.’s stance on sustainability and FIPs, to its sourcing decisions, including that made in regard to the Sinaloa shrimp fishery.
SeafoodSource: What does Fortune Fish Co. consider when looking to source seafood? What are some key characteristics the company is watching out for?
O'Scannlain: The first thing we look for is a high quality product with an interesting story that tastes superior to other products. After it passes the quality test, we look at the pricing to make sure our market is willing to buy it. A strong sustainability platform is a core value of Fortune Fish & Gourmet and we want to tell that story. Third-party certification is a benefit, although we also enjoy the continuous improvement that FIPs and AIPs represent. Finally, unique products that our competitors do not have and/or a product that is exclusive to us in our market represent important competitive advantages.
SeafoodSource: How important is seafood sustainability to Fortune Fish Co.?
O'Scannlain: Seafood sustainability is a core value of our company. We have partnered with the Sustainable Fisheries Partnership for our sustainability program. They helped us develop a comprehensive sustainable seafood policy. The group is also a partner in our Sustainability Initiative that promotes one of our products currently in a FIP or AIP for two months to increase awareness and increase sales of that product within our customer base. We are MSC- and ASC-certified and a founding member of Sea Pact. We recycle and compost in our offices and are working towards zero food waste in our plant. All of our seafood trim, bones and heads are turned into organic fertilizer for organic agriculture and any product that is not perfect for our customers, although perfectly delicious and healthy, is donated to Care for Real Food Pantry.
SeafoodSource: What are some of the biggest draws of sustainable shrimp? How does the Sinaloa shrimp fishery in particular meet those desires?
O'Scannlain: Sustainable wild shrimp is a little harder to find than other seafood products. Most of the third-party, MSC-certified shrimp are prawns or pink shrimp. We have always looked for a really nice Gulf of Mexico or a Pacific Mexican shrimp and we found that in the Sinaloa shrimp fishery. By fishing from pangas, the Sinaloa shrimp fishery has very low bycatch and fuel consumption. A handful of our customers have requested it due to the fact that it is the first fair trade-certified shrimp fishery in the world. There is limited supply right now, so we are unable to satisfy the needs of all of our customers asking for it, but this should change later in the year when the season reopens and there is more availability.
SeafoodSource: What role do you think long-term fishery improvement projects (FIPs) play in the industry? How does Fortune Fish Co. typically regard FIP involvement when making sourcing decisions and forging partnerships?
O'Scannlain: I think long term FIPs play an extremely important role in our industry. All businesses need a plan to constantly improve and FIPs provide that platform with obtainable goals for everyone involved. FIPs are stories of positive improvement in the seafood industry and we really enjoy celebrating and promoting these positive stories. As a company we are actively involved in supporting FIPs and AIPs and proud to be buying the products.
SeafoodSource: Do you hope to see more shrimp fisheries become eligible for the Fair Trade USA (FTUSA)’s capture fisheries standard in the future?
O'Scannlain: Yes, we would hope to see more fisheries become eligible. The Fair Trade standard is fairly intensive and there is a lot of assurance they provide the end user in regards to sustainability, human rights and fair wages.
SeafoodSource: What do you think is the biggest challenge facing the seafood industry today?
O'Scannlain: It is hard to pick just one, but I would say consumer education. Seafood is an incredibly healthy protein and in the U.S., we are not eating enough of it. There are a lot of negative perceptions and it will take constant education and communication to change the public’s perception.
SeafoodSource: What can we expect to see from Fortune Fish Co. in 2016?
O'Scannlain: We will continue to grow in 2016 and are hoping to expand into other Midwest markets. Our foodservice business continues to be very strong and we will continue to grow our retail sales through some new partnerships we have made in early 2016. Our sustainable seafood sourcing is a focus and we will continue to look for more products like the Sinaloa shrimp product. We are expanding our plant and building a new freezer in 2016 which will give us the room to grow our frozen import business. We have several new brands being released in 2016, our own crab meat called Meribelle came out in March. We also have a Pacific oyster and our own line of mozzarella cheese coming out during the second quarter. In September, we will host the Chicago Seafood and Specialty Food Show at Chicago’s Navy Pier. We will continue to be involved with Sea Pact, SFP and run our own sustainability initiative.
