Sheraton Dubai Creek Hotel & Towers has taken steps towards introducing a sustainable menu that will feature alternative fish varieties to replace hammour and other exploited species.
The sustainable alternatives will be highlighted as responsible choices on the menu.
Hammour, touted as the ‘national fish’ and a firm favourite amongst UAE residents is dangerously over-fished, causing it to decline beyond its sustainable level of more than 80% since 1978 according to Emirates Wildlife Society.
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“The prominence of the hammour is undeniable due to its versatility in diverse cuisines and preparation styles, hence making it a highly desirable fish in every menu, but there is always an alternative. Not just for hammour but other over-fished species as well,” said chef Martin Braecker, the executive chef for Sheraton Dubai Creek.
During the recent Iftar buffet spread in Ramadan, the hotel experimented by replacing Yellow Fin Tuna with local tuna and Spanish Mackerel — the dishes were reportedly well-received by guests.
Sheraton Dubai Creek’s menus have replaced hammour with sustainable varieties such as samman and crème dory.
The hotel has also put a stop to stocking any baby fish and instead, making sure that fish purchased from suppliers are well above the adult sizes.
The hotel is also replacing baby sea bass with alternatives such as spotted grouper. This is to avoid creating a higher demand for undersized fish and exacerbate over fishing.
The usage of shell fishes based on seasonal availability is already implemented in the hotel.
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