Sustainable fishing yields healthier ecosystems and seafood options
August 2, 2018You are out for a night of relaxation and a nice dinner. You order your food and take in the aroma, texture, and taste of your seafood entree. Who knew supporting the health of the environment could be so enjoyable and simple?
At the Beach House, we wholeheartedly support sustainable fishing practices. That means your favorite seafood species has its best chance to be around for you and your children to enjoy in the future. When it comes to seafood, the term “sustainable” means that a species has been wild caught or farmed with both the long-term future of the fishery and the health of the oceans as top priorities.
Our oceans cover more than seventy percent of the Earth’s surface; however, some species of seafood have been so overfished that the fisheries are no longer able to support the demand. As an example, Tuna stocks have suffered overfishing to meet the increased demand, which is why you won’t see tuna on our menu unless it were to be sustainably caught. Another concern is that many species high on the marine food chain have suffered from overfishing and have a high amount of Mercury, PCB’s or other bio-containments. Conversely, many sustainable fish species such as Grey Striped mullet, Spanish mackerel and herring are high in protein, vitamins, minerals and heart-healthy omega-3s while containing low amounts of harmful chemicals. Sustainable fishing practices mean more abundant populations and healthier fish for everyone.
When you look at our menu and see Atlantic Cod, you know it has received numerous recommendations for being sustainable and good for you. We also use local fisheries for fish like Cortez Grey Striped mullet and other underutilized species that have met the recommendations for certified, sustainable fishing.
The news isn't all bad as there is something that can be done. For instance, the Gulf Red Snapper fishery was driven to the brink of collapse by decades of overfishing. According to the Environmental Defense Fund, cooperation in the fishing industry has led to a noteworthy change in the amount of snapper available for harvesting. Since 2007 the amount of stock has tripled and now can be found on menus year round and is recognized as a sustainable choice for seafood.
Pink Shrimp, Black Sea Bass, and Yellowtail Snapper are just some of the species being rebuilt as part of local, private and governmental efforts to ensure environmentally responsible aquaculture. Good fishery management takes into account not just human consumption, but the impact of the species on its surrounding ecosystem. Sea turtles and coral reefs are all negatively affected when species are overfished and unavailable to fulfill their roles.
Eating sustainably doesn't mean that you have to sacrifice flavor or texture. Many lesser known species are absolutely delicious on their own and our culinary team is well versed on the best ways to enhance the flavors of each species, allowing us to bring diversity to our menus and support a healthy, sustainable environment.
Know that at the Beach House we take our commitment to the health and sustainability of the ocean as seriously as we take our commitment to our customers. It has always been our aim to be good stewards of the environment and to leave it better than we found it.