Sydney restaurant gets MSC certification


SeafoodSource staff

Published on
July 16, 2013

Australia’s sustainable seafood café Fish & Co., run by Australian celebrity chef Tom Kime, has earned the Marine Stewardship Council (MSC)’s chain of custody certification, according to a statement from the MSC.

"Having complete chain of custody traceability in place is becoming increasingly popular in Australia and it’s so good to see trailblazers like Tom leading the way," said Patrick Caleo, MSC’s Australia country manager.

Kime said his Sydney restaurant is the first of its kind to get the MSC certification in New South Wales, and he said he hopes to serve as an example for other restaurants to follow.

"Being sustainable is not posh or highbrow, or something that’s exclusive,” he said. “Choosing sustainable fish is about every day seafood choices. It’s looking at alternative species and fish that have a certification from an internationally respected ecolabel such as the MSC.”

The restaurant, according to the MSC, carries at least nine species with the MSC’s ecolabel, including Toothfish, wild sockeye salmon and banana prawns.

"The number of different species on the menu will increase as more fisheries come on board with the MSC certification in Australia and internationally,” Kime said. “Many fish will be sourced from Western Australia in the next 12 months, as there is an increase in the number of fisheries in primary assessment for MSC certification.”

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