It is Local Catch’s aim to encourage consumers to discover new species of seafood, sustainable species.

We often get asked: “What do you regard as sustainable?” We are no experts and we feel that the best answer is to refer people to the guide. This is regarded as the ‘authoritative guide’ when it comes to sustainable fish. However not everybody (such as fishermen) agrees with this wholly; seasonality, weather and nature changes constantly.

It is well documented that popular fish species stocks are under a lot of pressure due to overfishing. Basically we eat too much cod, haddock, tuna and salmon. But there is a growing interest now in species that are not under pressure, species that are in plenty of supply. They might not been so well-known or need more skills to prepare, but to eat these species is much better for our future fishing stocks.

In 2018 discards will be banned and fish like dab, gurnard and huss will be on the market rather than be thrown back to sea. These are very good to eat but not very well known. Have a look at our factsheets; if you are stuck getting a particular species, try the alternative.

Shaun and chef in pub
HFPS snippit

Responsible Food & Tourism

In 2013 Local Catch got involved in a project called Tourfish which ran a number of projects around Responsible Tourism. Responsible Tourism is about using tourism to make better places to live in, because good places to live in are generally good places to visit. Working with local chefs and encouraging them to use and serve local fish is part of this. A locally sourced menu works well alongside traditional industries providing new economic opportunities yet preserving the rich rural and coastal heritage that help shape our towns and countryside. Bringing together inshore fisheries, agriculture and responsible tourism, we can begin to imagine new ways of ensuring a sustainable future for traditional industries that help to define places as well as offering new tourism and leisure experiences.

A cluster of European project partners worked for around 12 months researching responsible tourism initiatives as well as sharing ideas and experiences. Partners included: University of Brighton/Hastings, Sidmouth Drillhall/Bagwell Trawlers, Middelburg (NL) Nausicaa (F), House of Food (B) and lead partners University of Greenwich.

Download the report

The full report of the first phase featuring the individual partner projects as well as the joint activities can be read here:

Project details of the partners can be found in the news section.

The main suggestions around developing responsible tourism include:

  • Must have positive environmental, social and cultural impacts
  • Generates economic benefits for local people
  • Enhances the well-being of local communities
  • Is developed in partnership with local stakeholders in the food/ fisheries industry
  • Provides meaningful connections for tourists with local farmers/ fishers/food producers
  • Educates people about the environmental and social issues around farming and fishing to enable people to make informed choices as tourists
  • Enables access for all
  • Promotes respect between tourists and host communities
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