Influential chefs and culinary trend-setters are pivotal in shaping public sentiment and transforming demands for particular produce and ways of sourcing. Likewise, chefs are increasingly influenced by consumer demands to showcase hyper-local, traceable and artisanal produce and to source ethically.
A Restaurant-Supported Fishery has been the focal point of the successful launch of Fish With A Story. Since 2018, over 80 tonnes from more that 6000 orders of 58 different species/products spread across 275 fine-dining establishments registered with the programme has resulted in the flow of over R6 million directly into local fishing communities.
‘WE ARE RECEIVING THE BEST FISH AND GIVING BACK AT THE SAME TIME. I LIKE HOW FISH WITH A STORY HAS PUSHED ME TO PLAY AROUND WITH UNDER-UTILISED SPECIES AND DIFFERENT PREPARATIONS. I PAY MORE ATTENTION TO SEASONALITY NOW AND AM REALISING MY RESPONSIBILITY… THAT AS A CHEF, I CAN MAKE A DIFFERENCE.’
Through Fish With A Story, chefs are increasingly recognising their role in ocean stewardship and the relevance of seafood provenance. Participating chefs have embraced the opportunity to work with a diversity of local, seasonal species instead of relying on imported or industrial seafood. These chefs are now working directly with the fishermen and -women supplying their restaurants. They are celebrating small-scale fishers’ harvests by tailoring their dishes to reflect a basket of species and previously under-valued fish, emphasising 'eating with the ecosystem' and utilisation of the whole fish from head to tail.
Use the interactive map below to discover which restaurants recently ordered Fish With A Story