On Friday night the 9th of August i had the pleasure of joining a group of Seafood professionals in their fields at Brisbanes most awarded chefs hat restaurant "Esquires".
We wanted to get our heads together to discuss what our thoughts and views were on Seafood sustainability and what we could do as a group to help prolong our fish stocks, so it can be enjoyed by others in the future.
For starters we need big industry and our Government to fight the big fight and think twice before they decide to either build more Marinas or water frontage Estates as well as Dredging, handing out more trawler licences, waste chemicals being pumped into our waterways and so on, there is a lot they can do, but someone needs to make a stand.
A small example with a big impact is if we dig up our mangroves to build an Estate, Marina or something similar we disturb the ground which turns over the soils and makes the waterways not only within that area but further down the way more toxic which in turn will kill the marine life or push it far away so no-one can enjoy it's presence.
So you may ask what can we do? well for a start i believe if we can get more of our leading Chefs like Chef Ryan Squires of "Esquire" and Chef Braden White of the new "Hatch and Co" who are using sustainable seafood then our everyday Joe might just follow suit.This will then not only spread the usage of our seafood stocks around but will also diversify our tastes.
Now what i have spoken about here is just the tip of the iceberg, for more information i have added a couple of links which will help and guide you more.