On Sustainable Seafood…
“I think we will see more sustainable fish on the menus of the region’s restaurants as the Choose Wisely campaign gains momentum and I think we’ll see many restaurants go green or organic.”
Thierry Gallas, head chef, Le Méridien Abu Dhabi
“When people sit in a restaurant, the thought of how their seafood was caught is the last thing on their minds. Therefore the onus is on us as an industry to ensure that we are pursuing the best practices in seafood sustainability. We should highlight this through our sales process and menu.”
Antony McNeil, executive F&B assistant, Ritz-Carlton DIFC
“I come from a fishing village in southern Italy where the fishing industry is now dead. People are now fishing for fun and the catch is just enough to feed the family. It’s no longer commercial. I believe that fishing is not sustainable. Many countries have seasons for fishing and limits in place, but is this really policed effectively by the authorities?”
Rocco Bova, Al Bustan Palace Muscat, F&B director
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Meet the suppliers
Gourmet’s Choice
“Our Scottish smoked salmon is popular because it has a longer shelf life and the smoking process is very traditional with no artificial flavours or ingredients.”
www.gourmetschoice.net
Wet Fish Trading
“As a specialist in fresh seasonal fish from
the UK, we’ve built our business around
offering high-quality produce and high
service standards.”
www.wetfishuae.com
Clearwater Seafoods
“Clearwater Seafoods has introduced the first branded lobster. Our lobster comes with a brand promise which
guarantees to the consumer that the product is of premium quality and is full-meated.”
www.clearwater.ca
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