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SOUTHSANTEE.COM Sustainable Seafood and fish stocking services.

SOUTHSANTEE.COM Sustainable Seafood and fish stocking services.

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  • 1. What’s Cooking A quarterly publication of the South Carolina Aquarium’s Sustainable Seafood Initiative Winter 2008 General News Welcome! Welcome to the newest SSI partner: Divine Fish House. The 2007 SSI Partner of the Year is.... The Boathouse at Breach Inlet! Congratulations to Chef Charles Arena whose activities in 2007 netted a record-breaking points total. Not only did Chef Arena host two sustainable seafood dinners in 2007, he also gave cooking Kevin Hutchinson, of South Santee demonstrations at the South Carolina Aquarium Aquaculture’s Swimming Rock Fish Farm, and the Southeast Wildlife Exposition, holds two of his farm-raised striped bass - participated in a cooking competition at the this winter’s Signature Seafood. Sustainable Seafood Festival, and played a part in the “Revealing the Deep” film premiere and dinner event at the Aquarium. We’re very Upcoming Events thankful to Chef Arena and the other Sustainable Wednesday, January 30 – Sustainable Seafood Partners that made 2007 such a success. Seafood Dinner at Fish featuring local snapper Runners-up for the 2007 Partner of the Year and grouper harvested by Mark Marhefka include Middleton Place, Earth Fare and Cypress. Saturday, February 23 – Winter Sustainable Congratulations to Middleton Place! Seafood and Wine Dinner at Middleton Place The Restaurant at Middleton Place is the first SSI Saturday, March 1 – Sustainable Seafood partner to complete a menu assessment. Based and Beermaster Dinner at The Boathouse on on their winter 2007 menu Middleton Place was East Bay, in conjuction with the Distinctively awarded Platinum Partner status! Other Charleston Food + Wine Festival restaurants currently undergoing assessments SAVE THE DATE!! 2008 SUSTAINABLE include The Boathouse at Breach Inlet and CQ’s. SEAFOOD FESTIVAL - SUNDAY, All SSI restaurant partners are eligible to apply OCTOBER 26 for upgraded artnership. To become a Platinum Inside This Issue or Gold Partner, the seafood on your menu will be assessed for sustainability. Platinum and Gold Striped Bass, Winter Signature Seafood.................2 Partners will be recognized as such on all Partner Activities.......................................................2 promotional materials and will be eligible for Atlantic Snapper Grouper Update..........................3 special promotions and enhanced media Allocation Amendment............................................4 opportunities. Contact Megan Westmeyer at Current SSI Partners.................................................4 (843)579-8502 for more information. Our goal is to promote the conservation of fishery resources and the use of sustainable, especially local and domestic, seafood in restaurants.
  • 2. Signature Seafood, Winter 2008: from previous years, with over 700 people joining in Farm-raised Striped Bass the festivities to provide support for the South Carolina Aquarium’s conservation program, the Sustainable Seafood Initiative. Rep. Henry E. Brown, Jr. serving as the Festival’s Honorary Chair applauded the South Carolina Aquarium’s Winter is here, and wild-caught seafood is harder efforts to promote marine conservation. Twelve local to come by and more expensive. Fortunately, it’s the chefs faced off against each other in three cooking perfect time of year to feature locally farm-raised fish contests featuring shrimp, wreckfish and clams and we have the perfect source for you! Swimming Rock Fish Farm, now under the management of (results below). Five more chefs performed Kevin Hutchinson of South Santee Aquaculture, is individual cooking demonstrations throughout the offering full-blooded striped bass as well as high day. One of the most popular highlights of the event, quality tilapia for sale to restaurants. They’ll even the High School Recipe deliver live fish directly to your restaurant – seafood Contest awarded over $48,000 doesn’t get any fresher than that. in renewable scholarships to Hutchinson took over Swimming Rock Fish Farm Johnson & Wales University after the retirement of previous owner Rick Eager in to 6 local students. 2007. He has continued Eager’s sustainable We would like to thank the following SSI partners, aquaculture methods and plans to expand the whose participation made the 2007 Festival the operation to include production of cobia, pompano biggest success yet: 39 Rue de Jean, The Boathouse and summer flounder. Swimming Rock’s fish are on East Bay, The Boathouse at Breach Inlet, CQ’s, raised in a combination of ponds, raceways and Carolina’s, Coast, Cru Café, Cypress, Earth Fare, Fish, fiberglass tanks. Hominy Grill, The Restaurant at Middleton Place, All of the water comes from the nearby Old Firehouse Restaurant, Old Village Post House, Toogoodoo Creek and is returned there after an Sea Island Grill, Tristan, and Umi Pacific Grille. extensive settling and water-quality testing. The fish The Fourth Annual Sustainable Seafood Festival was are fed a healthy diet including as little fishmeal as sponsored in part by Bonterra Vineyards, The Bridge possible, relying more on proteins derived from 105.5, Charleston Magazine, Earth Fare, Fox 24 and agricultural crops. In addition, the striped bass are MY TV Charleston, Johnson & Wales University, kept in salt-water for the last two weeks before Palmetto Brewing Company, Pepsi, St. Johns Yacht harvest to flush away the muddy flavor found in Harbor, Southeast BioDiesel, South Carolina Seafood some farm-raised fish. Alliance and Wild American Shrimp, Inc. If you’d like to try Swimming Rock fish in your restaurant please contact South Santee Aquaculture at Shrimp Cook-Off (888)254-2387. Because wild striped bass are 1st Place: Tristan, Chef Ciaran Duffy classified as a gamefish in South Carolina you will Runner-up: Old Firehouse Restaurant, need to obtain a free Aquaculture Gamefish Retail Chef Bill Twaler License from DNR – for your convenience, the Wreckfish Cook-Off application in included with this newsletter. The 1st Place: Old Village Post House, Chef Tim pertinent legislation (the S.C. Aquaculture Act) can be Armstrong found at www.scstatehouse.net in the S.C. Code of Runner-up: Middleton Place Laws, Title 50, Chapter 18. Restaurant, Chef Brandon Buck Partner Activities Clam Cook-Off 1st Place: CQ’s, Chef Eric Sayers The South Carolina Aquarium’s Fourth Annual Runner-up: Sea Island Grill, Chef Cooper Thomas Sustainable Seafood Festival celebrated local and sustainable seafood to record attendance and sales continued on page 3 numbers on October 21. Guest attendance doubled 2 What’s Cooking - Winter 2008
  • 3. High School Recipe Contest designing a five course menu including clams, Seniors mussels, shrimp, oysters, triggerfish, striped bass, 1st Place: Leila Schardt - Wando High School vermilion snapper and red porgy. Not only was the 2nd Place: Chelsea Gantt – Rock Hill High School seafood harvested locally, but the and the Applied Technology Center harvesters themselves were present at 3rd Place: Justin Edgar – Wando High School the dinner to explain their craft. Juniors Toby Van Buren, who supplied the clams, mussels, 1st Place: Kiki Hannapel – Wando High School and oysters, taught the guests about South Carolina 2nd Place: Julia Jantzi – Wando High School clams and how he cultivates the shellfish to increase 3rd Place: Jessica Ralston – Wando High School his harvest. Mark Marhefka, a local snapper and grouper fisherman, supplied the triggerfish, snapper and porgy and described life as an offshore fisherman and how he harvests the elusive creatures. Rick Eager, of Swimming Rock Fish Farm, raised On November 1 Chef Ryan Herrmann of The the striped bass on his farm in nearby Meggett, SC. Boathouse on East Bay hosted his final Sustainable He gave the guests an idea of what it takes to Seafood event before beginning a sabbatical from the sustainably raise an anadromous fish in ponds and culinary industry to spend more time tanks on land. with his young son. An intimate group of sustainable seafood devotees Fishery Management Updates gathered at The Boathouse to bid farewell to Chef Proposed Regulations for Gag and Vermilion Herrmann and dine on a four course sustainable The South Atlantic Fishery Management Council seafood dinner including spiny lobster, rock shrimp (SAFMC) is considering alternatives to reduce harvest and wreckfish paired with sustainable wines from and end overfishing Lolonis Winery. for two popular local species, gag grouper On Tuesday, November 6th the Lower Ocean and vermilion Gallery of the South Carolina Aquarium was snapper. Thus far transformed into a high definition theater and the alternatives for gag include a spawning closure Great Hall became a white tablecloth January-April that would include red, black and scamp restaurant for the premiere of grouper, separate commercial quotas for the Carolinas “Revealing the Deep”. The film, a and GA/FL and changes to the recreational bag limit. new documentary produced by the South Atlantic For vermilion snapper, alternatives include seasonal Fishery Management Council, raises awareness of closures, two commercial quotas occurring at deep-sea coral habitats – unique and vulnerable different times of the year, and adjustments to the ecosystems – and the research and management size and bag limits. efforts needed to protect them. Newer, improved data The dinner featured species that depend on these will be incorporated deep-sea coral ecosystems, yet are sustainably into the vermilion harvested by local fishermen. Chef snapper stock Charles Arena of The Boathouse at assessment before Breach Inlet, Chef Jon Banta of 39 regulations are established. Some fishermen believe Rue de Jean and Chef Peyton Smith of the Embassy this new data will reveal that the stock is healthier Suites Hotel Airport-Convention Center each than the current stock assessment predicts. prepared a course. Other alternatives that may be included in this amendment that would affect the commercial fishery The Boathouse at Breach Inlet hosted their second are requirement of dehooking tools, venting tools and dinner of 2007 on Tuesday, December 4. Chef continued on page 4 Charles Arena outdid himself once again, by 3 What’s Cooking - Winter 2008
  • 4. the use of circle hooks. This amendment will also impact of recreational fisheries through hotels, boats, include alternatives for allocating the Total Allowable fishing gear, bait, tackle and so on. Conversely, the Catch between recreational and commercial cired economic impact of commercial fisheries is fishermen. Public hearings on will begin this spring. often limited to the money generated at the dock, the initial point of sale. As chefs, you know that grouper Public Scoping for Allocation Amendment sold for $4/lb at a dock is worth far more by the time The SAFMC is beginning development of a it is served to a guest in your restaurant. Comprehensive Allocation Amendment to establish This is an opportunity for chefs and retailers to guidelines for determining allocations between influence the future supply of seafood by voicing commercial and recreational fishermen in all fisheries. your desire for strong commercial allocations to offer This issue directly impacts the restaurant and retail seafood to those who cannot catch fish for seafood sectors because it dictates how much seafood themselves, or those who prefer to buy their seafood will be available for you to purchase versus that which from restaurants and retailers. A public scoping is available for the recreational fishing public to catch. meeting will be held on Wednesday, February 20 to Currently, allocations are usually based on catch address the Comprehensive Allocation Amendment history. In other words, if commercial fishermen and other current issues in local fisheries have caught 60% of the total harvest of a species management. The public scoping meeting will over the last 10 year, they would likely be given a include an informal round table discussion with quota to enable them to continue harvesting 60% of council staff, council representatives and other the total allowable catch in the future, and recreational stakeholders and will provide an opportunity for all fishermen would be allocated the other 40%. attendees to go on record and provide their input. Economics can also play a role in allocation. We’ll provide you more information as the date grows Because fisheries are a public resource, the economic closer; we hope to see you there. benefit to the public is sometimes considered. Recreational fishing advocates often citethe economic SSI Partners Charleston Restaurants Grand Strand Restaurants FIG The River Course 39 Rue De Jean Divine Fish House* FISH Sea Island Grill Umi Pacific Grille A.W. Shuck’s Fleet Landing Slightly North of Broad Blossom Hank’s Seafood Restaurant Stephen Duvall Catering & Retail and Community Events The Boathouse Restaurants High Cotton Partners Tides at the Beach Club Bocci’s Hominy Grill Aramark Special Events Tommy Condon’s Carolina’s Hyman’s Seafood Catering at the College of Triangle Char and Bar of Charleston Carolina Catering Il Cortile del Re Tristan Charleston Cooks! Charleston Crab House Island Chef - A Complete Personal Chef Service Voysey’s at Cassique Cindy’s Seafood & Country Circa 1886 Market Magnolias Woodlands Resort and Inn Coast Earth Fare McCrady’s Cru Café & Catering Beaufort and Hilton Head Slow Food Charleston Middleton Place Restaurant Cypress Lowcountry Grille Restaurants Swimming Rock Fish Old Firehouse Restaurant Daniel Island Club Alligator Grille Seafood Hatchery Old Village Post House Restaurant and Sushi Bar Embassy Suites Hotel, Airport-Convention Center Peninsula Grill CQ’s Restaurant *New Partner EVO Pizzeria Poogan’s Porch Panini’s Café The Fat Hen Red Drum Gastropub The Sustainable Seafood Initiative is supported in part by a grant to the South Carolina Aquarium from the Curtis and Edith Munson Foundation. What’s Cooking is a quarterly publication from the Sustainable Seafood Initiative at the South Carolina Aquarium. Please contact Megan Westmeyer at (843) 579-8502 or mwestmeyer@scaquarium.org with any questions or to be removed from this distribution list. 4 What’s Cooking - Winter 2008