This is an interesting idea. I know that master chef Tom Douglas still supports having wild salmon in his restaurants as a way to keep the fishermen (and women) employed and keeping the wild cycle in play. It is worth remembering that certain stocks are being closed or only open for a day or two. I assume we will see more of this in the near future.
The Naramata Inn in the Okanagan has temporarily removed wild salmon from its summer menu, a decision chef Ned Bell said he made in an effort to allow salmon populations to recover. “It is a species that needs all the love we can give it.” Bell, who is a former Ocean Wise executive chef, said that it’s a temporary measure and he looks forward to bringing salmon back on his menu and supporting community fisheries again. The Vancouver-based Ocean Wise Conservation Association rates the sustainability of seafood so that consumers can avoid eating species that are over-fished or in decline. Michelle Gomez reports. (CBC)
Some B.C. restaurants remove wild salmon from menu in response to declining stocks
Filed under: Around the Salish Sea, fisheries |
