Sydney's first MSC certified independent restaurant

Tom Kime. Credit: Tom Kime. Credit:

Australian TV Chef Tom Kime will open his sustainable seafood cafe, Fish & Co this week, the first independent restaurant in NSW to achieve Marine Stewardship Council (MSC) certification.

Mr Kime has always been passionate about sustainable fishing and seafood and travelled the world researching and writing about it in his award-winning book, Fish Tales - stories from sustainable fisheries around the world.

Fish & Co is the first restaurant in NSW to have a multi species sustainable certification using at least nine species with the MSC ecolabel, six of which are Australian. These include: Banana Prawns from the Northern Prawn fishery; Toothfish from Heard Island; Coorong Yellow Eye Mullet, School Mulloway and Coorong Pipis from the Coorong in South Australia; Spencer Gulf Prawns from the Spencer Gulf in South Australia; Wild Sock Eye Salmon, from Alaska; and Hake and Hoki, from New Zealand.

"The number of different species on the menu will increase as more fisheries come on board with the MSC certification in Australia and internationally. Many fish will be sourced from Western Australia in the next 12 months, as there is an increase in the number of fisheries in primary assessment for MSC certification," said Mr Kime.

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