“Chef Mitch Tonks’ South West restaurant chain Rockfish have been honoured in the Marine Stewardship Council UK’s annual awards.”
Last month, Rockfish were keen to promote ‘Sustainable Seafood Week’:
At Rockfish we are passionate about sustainable southwest seafood all year round, that’s why we support the MSC (Marine Stewardship Council) and why we’re getting All Hands on Deck for the MSC’s Sustainable Seafood Week, this September.
Last year they helped launch a map of sustainable fisheries:
The initiative is being championed by the chefs Mitch Tonks, from Rockfish, a group of acclaimed seafood restaurants in the South West, and James Strawbridge, a development chef based in Cornwall. Mr Tonks said: “I love to source local fish wherever possible – this map will make it easier for diners to find out about different sustainable species when on holiday this year.”
Meanwhile Rockfish are also promoting their own brand of tinned seafood – which the Telegraph featured this week as part of their ‘saving money’ tips:
From a sustainability perspective, the MSC’s Good Fish Guide advises that it’s better to buy tinned Pacific salmon than fresh Atlantic salmon, as stock is so low. Try Rockfish, founded by Devon chef Mitch Tonks, for more adventurous locally-sourced tinned seafood, including Brixham cuttlefish and Lyme Bay Mussels (both £5.95, therockfish.co.uk).
And last week, Rockfish were rewarded with recognition of their considerable efforts – as announced by the Western Morning News:
Chef Mitch Tonks’ South West restaurant chain Rockfish and a Cornish sardine fisherman have been honoured in the Marine Stewardship Council UK’s annual sustainable seafood awards. Will Treneer, skipper of the Lyonesse, scooped the MSC UK Fishing Hero of the Year award for going above and beyond in championing sustainability in the catching sector. Rockfish won MSC Foodservice Champion of the Year, jointly with Scottish fish and chip shop the Bay, for its commitment to sourcing sustainable seafood across its restaurants, which are located across Devon.
Mitch said: “Our ambition at Rockfish is to promote the enjoyment of eating sustainable seafood and working with the MSC is part of that. Three years ago, we made a commitment to ensure that our menus consisted of only MSC certified seafood or locally caught species, where we know the details of the fishery and the boats that are catching the fish we cook. To be recognised by the MSC for this work is appreciated and hugely valued by everyone at Rockfish.”
Here’s more from the Awards ceremony: