Colorado restaurants serving certified sustainable seafood thanks to Seattle Fish

Published on
August 22, 2016

A handful of Colorado restaurants have recently become the first in the state to serve Marine Stewardship Council certified seafood and to sport the MSC blue ecolabel on their menus.

Denver restaurants Bamboo Sushi, To the Wind Bistro and Pub 17 on Welton Street alongside Boulder’s Wild Standard and Vail’s Terra Bistro are all selling certified sustainable seafood, each supplying their seafood from Colorado-based, MSC-certified company Seattle Fish Co.

“We believe it is imperative to create a restaurant where people can get the freshest and best fish possible, while simultaneously helping to save the oceans and marine life,” said Bamboo Sushi founder and CEO Kristofor Lofgren, of the certification. Sustainability is not a new concept to Bamboo Sushi, what with its Portland, Oregon-based location owning the mantle of the first certified sustainable sushi restaurant in the United States.

“At our small, neighborhood restaurant, the menu changes daily, but one thing we never want to see go away is fresh seafood. It’s important to us that the fish we prepare for our guests is going to be around for them to enjoy again tomorrow,” added To the Wind Bistro’s owners/chefs Royce Oliviera and Leanne Adamson.
Executive chef John Treusein of Pub 17 on Welton Street in Grand Hyatt Denver, spoke of how MSC’s values aligned with those cherished in the Hyatt’s culinary sector: “The Marine Stewardship Council is the perfect complement to Hyatt’s culinary concept: Food. Thoughtfully Sourced. Carefully Served, promoting healthy people, healthy communities and a healthy planet.”

Derek Beril, executive chef of Wild Standard, said the restaurant had included MSC in its pledge to protect land and sea: “Serving MSC certified seafood is part of our pledge to land and sea. Not only will people get to experience an exciting cuisine, they will also know that they are helping to ensure that the sea and all its treasures are there for coming generations.”

Terra Bistro, executive chef Shawn Miller, said: “We diligently research the origins, treatment, cultivation, and harvest methods of everything we purchase.” Terra Bistro chef de cuisine Rob Lewis continued, “The heart and soul of Terra Bistro lies in our dedication to forming alliances with farmers, ranchers, fisheries, and suppliers who care for their ingredients and products in accordance with our core values. As a result, our recipes and menu items are developed from a foundation of perfect beginnings.”

The partnership between the restaurants, MSC and Seattle Fish Co. speaks to the suppliers guiding principle of “We Sustainably Feed People,” said Derek Figueroa, Chief Operating Officer for Seattle Fish Co. ““Seattle Fish was the first in the Rocky Mountain region to be certified by the Marine Stewardship Council as a supplier of sustainable seafood – from catch to cook. Our commitment to sustainability is deeper than ever. ..It’s exciting to work with the MSC and these innovative restaurants to promote sustainable seafood in Colorado.”

“This is an important milestone for the MSC and sustainable seafood in Colorado. The restaurants participating with the MSC are demonstrating to their customers the importance of sustainable seafood. I’m proud of our Colorado partners for taking this bold and important step,” concluded Maggie Beaton, MSC commercial manager for the Americas.

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