Today is sustainable seafood day.
Bishop Sessa bistro and wine bar chef Paul Cooper insists on every day being sustainable seafood day at the bishop, which is sometimes challenging, but mostly wonderful. He asks all kinds of questions about fishing methods, by-catch, certifications and such.
If you’re wanting to become a sustainable fish-eater but can’t be bothered interrogating fishermen, we highly recommend this Sustainable Seafood Guide app.
Or you could come and see us of course. Our Glacier 51 Patagonian Toothfish (WA, TAS), Northern Fisheries Banana Prawns (QLD), Spencer Gulf King Prawns (SA) and Coorong Yellow-Eye Mullet (SA) are certified sustainable.
Here’s a little flashback to Paul on the Morning Show with a pretty serious movember mou talking sustainable seafood. Note the patented ‘avocado knife’. Very deadpan chef!