Pisces Responsible Fish Restaurants helps chefs find better, more local fish, by setting up a direct relationship between chefs and selected fishers.


We evaluate both the fish currently used by a restaurant and the potential alternatives, scoring for the eating quality of the fish, the fairness of the trading relationship between you and your fishermen, and the sustainability of the fisheries.


We make sourcing and ordering simple to implement for time-pressured chefs and restaurateurs.


Sourcing sustainable high quality local fish is a minefield for chefs. How can you find out for example, if there are plenty of cod or brill in the sea? Does the fishing equipment used to catch the fish damage the marine environment? What about discards? These are all questions that RFR can answer for you.


We know it will take time before all fisheries are better managed, but with your support we will be moving in the right direction.


If you want to participate

We want to keep this simple. If you want to participate, contact us. We would work with you on your current fish portfolio, and suggest seasonal alternatives so that you can plan menus throughout the year. We then put you in contact with up to three selected boats from different places (for variety of catch, and to avoid bad weather), along with some other restaurants who are not competing for the same type of fish. The idea is to build a long term relationship with “your” fishermen.


We know you are busy, and need regular reliable supplies. In our pilot schemes it worked best for the fishers to simply tell the chefs each day, what they have caught, and the chefs place their orders. We will help sort out delivery, provide photos and other publicity material, and carry on searching for good fisheries. We maintain contact to help update your fish portfolio.


What we mean by ‘better, more local’

Better means more sustainable and of high quality. Pisces-RFR assesses this on simple five point scales. For sustainability, we draw on scientific and other information and the many other initiatives now working on this topic. We assess quality through blind tastings by chefs and other experts. A fun part of the work!


‘More local’ for the moment means fisheries in the UK. We look for sourcing from a restaurant’s nearest fishery, but because continuity of supply is essential and weather varies around the coast, one also needs a fair geographic spread of boats. We want to cut down on food miles, and we will look at options like rail, but this goes against recent trends so will take longer to sort.


What is ‘sustainable’?

It is easy to identify a fishery that is not sustainable, but no-one can prove that a fishery (or anything else) is perfectly sustainable. What we undertake to do is to find fisheries that are ‘more sustainable”.


There are different types of sustainability within a fishery. You might manage it simply to avoid stock collapse. That largely remains the goal of Europe’s depleted fisheries. But that’s a miserably negative goal. It’s also a pretty risky thing to do, given the limited understanding that we have of fish. Instead, we want stocks to be built up so that they can support bigger catches, and better profits, while still leaving plenty for other species. Not only is this possible, it is the goal that governments have committed themselves to meeting by 2015, at the 2002 United Nations World Summit on Sustainable Development, aka the Johannesburg Declaration.

 

In a nutshell

Responsible
Fish Restaurants PiscesHome.html
Responsible
Fish Restaurants PiscesHome.html

In a nutshell