Chefs should keep sea bass for specials menus, despite an improvement in its sustainability rating, according to London-based Direct Seafoods.
The new ‘Good Fish Guide' from the Marine Conservation Society (MCS) gives line-caught sea bass from British waters a yellow rating, meaning it can be used with caution, upgrading it from a ‘don't use' red rating.
Direct Seafoods' director of sustainability, Laky Zervudachi, is advising chefs to use the MCS guide to offer a variety of species. "It's great that line-caught sea bass has recovered, showing what we can achieve as an industry when all of us - the fishing fleet, suppliers, chefs and retailers - work together," he said.
"However, it would be a concern if sea bass simply went back on menus as a core, year-round dish, or if chefs were less careful about how the sea bass they buy is sourced - not all sea bass on the market is sustainably line-caught," he added.
MCS has changed the ratings for a number of species, including a new red rating for North Sea cod. However, stocks from fisheries outside the North Sea remain viable and other high quality catch such as coley and hake is available. Similarly, mackerel, monkfish and john dory are now more sustainable choices.
Direct Seafoods is a UK national fish supplier, comprising 11 regional fishmongers, and part of the Bidfresh group. The company sources from all major UK fishing ports, as well as globally, and supplies 12,000 chefs and businesses on a regular basis.
