These days, with the plethora of information that the eco-conscious diner is continually bombarded with, it can often be most confusing for one to make decisions regarding the ordering of seafood in a restaurant setting. This is where Ocean Wise comes in…
Ocean Wise is an initiative designed by the Vancouver Aquarium with the goal of educating and empowering the consumer when it comes to the many complex issues surrounding sustainable seafood. Through close work with researchers (from both governmental and non-governmental organisations), fishermen, and restaurants
Ocean Wise strives to give the consumer an easy-to-follow labelling that will aid them in making informed choices when it comes to selecting seafood.
Ocean Wise-approved seafood is instantly recognisable on restaurant menus through the use of the symbol on your left, giving the consumer confidence that they are making the best choice to ensure the health of our oceans for generations to come. Celebrating their 5th year in operation, it is clear that many of Canada’s top restaurants have embraced the Ocean Wise program, with over 200 establishments participating in 2010.
In order to gain the Ocean Wise logo a species must:
1) Be abundant and resilient to fishing pressure
2) Be managed as part of a comprehensive plan based upon up-to-the-minute scientific research
3) Be harvested using methods that limit damage to ocean habitats
4) Be harvested in ways that limit bycatch of other, possibly endangered species
Good Food Revolution caught up with some of the Toronto Chefs supporting the Ocean Wise conservation program… albeit it with some really poor lighting:
And if one were to think that by following the mandates of Ocean Wise one would be left eating the most uninteresting of dishes, then have a look at some of the treats served up by some of Toronto’s best Chefs to celebrate Ocean Wise’s 5th year:
Pan Roasted Qualicum Bay Scallop at Scaramouche
With Wild Mushroom and Smoked Bacon Ravioli on Winter Vegetables. Toasted hazelnuts and Breadcrumbs. Veal Jus and Hazelnut Oil.
-Chef Keith Froggett
Alaskan Black Cod at Pangea
With Roasted Winter Root Vegetables, Sauteed Spinach and Black Truffles.
Chef Martin Kouprie
Roasted Ling Cod and Braised Oxtail at The Harbord Room
With With Cous Cous, Crispy Chick Peas, Preserved Lemon and Olives.
Chef Cory Vitiello
A full list of Ocean Wise partners can be found here.
Edinburgh-born/Toronto-based Sommelier, consultant, writer, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution and obvioulsy really needs to get a handle on this video recording/editing stuff.
I noticed that one of the goals of the Ocean Wise program is “educating and empowering the consumer”. How is this achieved using nothing but a logo? Where’s the education? I agree it may raise awareness, but this falls short on the educating front don’t you think?
I also have a huge concern with “Ocean Wise certified seafood” Did I miss something? Did Ocean Wise suddenly become a certifying body for sustainable seafood? To the best of my knowledge Ocean Wise uses the assessment information compiled by other organizations like Monterey Bay Aquarium and SeaChoice to determine their sustainable choices. I have never seen any peer reviewed science of an Ocean Wise recommended seafood item or even a list that outlines what species are better than others.
I challenge the author of this article to visit ANY Ocean Wise location and ask the server or chef where the seafood comes from and what makes it sustainable. Chances are your query will be met with a blank stare. Sure the server will scurry into the back and try to find the info for you, but I have not ONCE been told why the seafood identified with the Ocean Wise logo on a menu is sustainable by any of the restaurants I have visited that sport the Ocean Wise logo.
I have been watching this program unfold for years in the Vancouver area and have seen a large number of restaurants that cheat on the menu and have often served items that end up on some of the Avoid lists of the above mentioned Monterey Bay Aquarium and SeaChoice programs.
Concerned restaurant goers beware. It all sounds great, but in my experience the Ocean Wise program regularly over-promises and under-delivers.
Hi Concerned Fish,
I believe you have some misconceptions about Ocean Wise that I would like to clear up. Firstly Ocean Wise works directly with partner businesses to help them identify and source sustainable options. That means auditing all of their seafood items, helping them understand why they are or are not sustainable (i.e. where they are caught/cultured, how they are caught/cultured, and the exact species in question) and helping them find solutions to unsustainable options. Ocean Wise also provides staff training to their partners to help their staff answer consumer’s questions…this is where the education comes in. The Vancouver Aquarium also acts as another important resource for education with school programs and interpretive galleries and shows.
Ocean Wise has never claimed to be a certification body, instead it recommends the most sustainable options. Ocean Wise does its own research, but also works with groups such as the Monterey Bay Aquarium and SeaChoice to identify what are the best options. Not only that, Ocean Wise works directly with seafood supply companies, fishers and farmers to help identify and increase accountability and chain of custody for products that end up on your plate through Ocean Wise partner businesses.
Partner restaurants may have some redlisted items on their menu, however these would most certainly not be marked as Ocean Wise. The Ocean Wise businesses commit to continuous improvement – removing unsustainable items and highlighting sustainable ones. Having the best options clearly identified makes it easy for us as consumers to make the right choice and as we “vote with our wallets” we create incentive for fishermen to conduct their operations in a more sustainable manner.
Thank you for being so concerned about this important topic and I hope I have helped clear up some misconceptions about Ocean Wise.
We have removed Concerned Fish’s comments at their request – J
The comments are very much open and were, never closed. And, yes, we edit and adjust our articles after their posted from time to time. – Malcolm Jolley, Editor.
I have tried to get an informed answer from staff at Thrifty Foods in Victoria about salmon with the “ocean wise” labels but have not felt satisfied. Is salmon with this designation really wild or could it be from fish farms, which some people believe fits the necessary criteria? No staff seemed able to tell me these specific criteria but were certainly keen to promote “ocean wise”, even though my question was simple- were the salmon caught in the wild? Can you give me the info. I am looking for, before I buy anymore seafood from Thrifty outlets. Thanks