Sustainable Seafood


Member chef Susan Feniger at Trash Fish Las Vegas, summer 2013

More than 90% of the seafood Americans eat is imported. Most of the seafood we eat comes from somewhere else, and it’s typically cheap farmed tilapia, salmon and shrimp. What’s more, almost one-third of the fish we catch here is exported, high-value wild species. Our backwards seafood system threatens wild fisheries and fishing communities.

The role of the chef in sustainable seafood: Chefs and food professionals have enormous buying power, and this power means that what chefs and food professionals choose to buy for their restaurants and businesses can shift demand for products, open new markets, and influence consumers. Through collective purchasing decisions, chefs and food professionals have the power to help build a strong demand for a better seafood system, and shape the way that seafood is consumed in the U.S.

Take action:

More about Trash Fish Dinners:

Chefs are collaborating in cities across the U.S. to host Trash Fish educational fundraising dinners that are designed to promote under-appreciated and underutilized fish species in order to create demand for them. These dinners inspire and educate consumers and fellow chefs that there’s no such thing as so-called “trash fish.” To date, we’ve held Trash Fish Dinners in Boston (2013 & 2014), Denver, Chicago (2014 & 2015), Las VegasLos AngelesPortland, OR, and Sarasota.

Do you want to host a Trash Fish educational fundraising dinner near you? Please contact us for more informationToolkit coming July 2015.

More about Story of Sockeye Workshops:

For several years, Chefs Collaborative has partnered with the Bristol Bay Regional Seafood Development Association (BBRSDA) to help tell the story of wild U.S. sockeye, educating thousands of diners and seafood buyers on the critical importance of the Bristol Bay fishery and the threats that it faces.

To continue to promote the story of wild sockeye, and help keep the pressure on the EPA to protect Bristol Bay, we’re working with the BBRSDA to host Story of Sockeye Workshops, for chefs and food professionals, and dinners, for the public, in two U.S. cities this fall. More details coming soon!