First, we gathered information on some 1,300 different English and Welsh fisheries – what fish are caught, how they are caught, when they are caught, what quantities are caught, and where they are landed.

This, in turn, allows us to produce Seasonality Charts, of fish caught using different fishing methods, which help us explore and shortlist fisheries as potential suppliers to the restaurants.

For London restaurants we are focusing on five of sixteen regions: Sussex, Kent and Essex, South West England, North East England and the Western Highlands. This geographic range has been chosen partly to minimise (global) food miles and emphasise local produce, partly to provide the necessary range of species, and partly to reduce the risk of disruption of supply due to bad weather.

 

Four steps to Responsible Fishing

Step 1 – Gathering information

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Objectives

Responsible
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