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Australian first guide hooks chefs on sustainable seafood

Australian first guide hooks chefs on sustainable seafood

Tue 19 March 2013

Australian chefs and restaurants will be among the first to ride the wave of one of the hottest global food trends with the launch of a new chef’s sustainable seafood tool kit today.

The Good Fish Project will be Australia’s first sustainable seafood information resource designed specifically with chefs, restaurants and food businesses in mind.

"Australians not only love eating seafood when they dine out, they increasingly want to know the seafood they choose has been caught or farmed in a sustainable way," said Australian Marine Conservation Society’s Sustainable Seafood Campaigner, Pam Allen.

"Local chefs are keen to explore how serving sustainable seafood in their restaurants can be good for business, benefit the environment and meet consumer demand.

"But it can be confusing navigating the waters of what sustainable seafood really means and how it can fit in with running a profitable business.

"The Good Fish Project provides chefs, restaurants and food businesses with a recipe for finding good information on sustainable seafood options, including useful tips on what individual chefs/businesses can do to get involved and success stories from across the world.

"Our aim is to give chefs and restaurants the tools necessary to embrace the sustainable seafood as not just another food trend, but as a way of ensuring we can continue to enjoy the seafood we all know and love.

"There are lots of different ways chefs and businesses can make smarter seafood choices, The Good Fish Project is a great resource for charting the best course ahead,” Ms Allen said.

Visit the Good Fish Project at
Watch the video:

Interviews with Fish & Co chef Tom Kime and AMCS’ Pam Allen available.

Video and still images available on request.

The Good Fish Project is produced by AMCS in consultation with chefs, industry and marine conservation organisations.

Media contact

Jane Garcia 0434 489 533

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