Showing Support for Sustainable Seafood in Toronto

pangaea-egg-shells
Pangaea preps their food

A gathering of the like-minded took place last week at the Four Seasons. The subject of Sustainable Seafood in Toronto brought chefs, environmentalists, politicians and press to enjoy culinary creations from some of the country’s best chefs, all of which partake in sustainable seafood practices. Partners for the evening included WWF Canada, SeaChoice, The Vancouver Aquarium’s Ocean Wise program, TVO’s The Water Brothers as well as restaurants Hooked, Chase, Canoe, Ceili Cottage, Buca, Bread Bar, Four Seasons, & Pangaea.

The event was to promote the initiative towards marking a National Sustainable Seafood Day in Canada. March 18th was chosen to be the date if the government can be convinced of its importance.

Ned-Bell
Ned Bell

Ned Bell is the head chef at the Four Seasons in Vancouver and has been championing for safe fishing practices and sustainable seafood in a big way. Through engagement with chefs, press and communities across Canada, Ned has brought awareness and education about sustainable seafood that he hopes will allow future generations to easily and readily access sustainable seafood for themselves and their families. Ned spoke at the event about his mission and progress. He also served up an incredibly delicious salmon dish.

Kuterra Salmon – B.C. Cranberries, Hazelnuts, Smoked Vancouver Island Sea Salt Brine and Birch Syrup. ned bell chef
Kuterra Salmon – B.C. Cranberries, Hazelnuts, Smoked Vancouver Island Sea Salt Brine and Birch Syrup.

Other speakers included MP Fin Donnelly from New Westminster-Coquitlam & Port Moody (B.C.), our friends The Water Brothers, and Dolf DeJong of the Vancouver Aquarium. All brought forward the reasons for doing what they do in promoting healthy oceans. The Water Brothers Alex and Tyler made fitting points that most seafood that is consumed is done in restaurants, giving chefs and restauranteurs the power to make huge changes to the seafood practices in Canada. Also that Canada as a whole has the ability to switch to sustainable seafood practices because we can afford to do so. The extra cost is worth the impact it will have.

The Water Brothers with Ned Bell and Fin Donnelly
(L to R) Alex Mifflin, Fin Donnelly, Ned Bell and Tyler Mifflin.

The Vancouver Aquarium’s Ocean Wise sustainable seafood organization was also celebrating 10 years this year. At the event, they put the spotlight on 10 Canadian Seafood items for 2015. The list is made up of ocean-friendly items that are abundant, resilient and harvested in ways that limit damage to ocean habitats.

The items were:

-Albacore Tuna – BC & N. Atlantic (poll or troll caught)
-Shellfish (clams, mussels, oysters, scallops) – Nationwide (beach or suspension frames)
-Pacific Halibut – B.C. (bottom longline or handline caught)
-Salmon (chinook, chum, coho, pink, sockeye) – B.C. (seine net; gill or troll caught)
-White Sturgeon – Nationwide (closed-system farmed
-Pacific Sardine – B.C. (purse seine)
-Shrimp (spot prawns, sidestripe, humpback, pink) – B.C. (trap caught)
-Dungeness Crab – B.C. (trap caught)
-Walleye – Lakes Erie, Huron and Ontario (bottom gillnet, trap net)
-Yellow Perch – Lakes Erie, Huron, Ontario and Superior (bottom gillnet, trap net)

For more information, check out these links to awesome organizations.

WWF Canada
SeaChoice
Ocean Wise
The Water Brothers
Chefs for Oceans

Here are the rest of our pictures from the event.

Lightly Smoked Albacore w/ greens & Ontario tomatoes on blackbird brioche by Dan Donovan at HOOKED.
Lightly Smoked Albacore w/ greens & Ontario tomatoes on blackbird brioche by Dan Donovan at HOOKED.
Trout Crudo w/ seasoning by Chef Rob of Buca
Trout Crudo w/ seasoning by Chef Rob of Buca
Broiled Yellow Perch – Tamarack maple, dulse and gingered ramps by John Horne & Anthony Walsh at Canoe.
Broiled Yellow Perch – Tamarack maple, dulse and gingered ramps by John Horne & Anthony Walsh at Canoe.
Broiled Yellow Perch – Tamarack maple, dulse and gingered ramps by John Horne & Anthony Walsh at Canoe.
Broiled Yellow Perch – Tamarack maple, dulse and gingered ramps by John Horne & Anthony Walsh at Canoe.
Pan Seared Pickerel w/ sweet corn and smoked tomatillo by Nigel Finley at Chase.
Pan Seared Pickerel w/ sweet corn and smoked tomatillo by Nigel Finley at Chase.
Black Cod by Jeff Crump at Bread Bar
Dolf DeJong of the Vancouver Aquarium.

Dolf DeJong of the Vancouver Aquarium.

Foie-Gras-smoked-sturgeon
Foie Gras Smoked Sturgeon from Pangaea

 

Joel Levy
About Joel Levy 1939 Articles
Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography