There aren’t many people who can say they know exactly what kind of fish to buy or how much they should be paying. As a restaurateur, you need to have a handle on your seafood menu and supply. Fish is a confusing business, but knowing where your fish came from will hopefully help you make sense of it all. Ask yourself some vital questions about seafood sustainability and the eco-factors in choosing seafood. What’s the difference between farmed and wild-caught fish? Does the right choice depend on the species of seafood I choose? One isn’t really better than the other, but depending on the species, and how it was caught there is sometimes a smarter choice.
The very first thing you need to do is educate yourself, learn about all of the issues, and learn about the type of fish that you are serving and what might be best for that fish. Second, you need to know where the fish you are getting now came from. Talk to your suppliers about the origins of your product. This will help you know whether or not you need to switch. Lastly, if you are going to change up your seafood process, make sure you keep an open mind. The last thing that you want to do is make the wrong choice because you are afraid of change.
SmartBlog has the details, and a video from National Restaurant Association’s ConServe.