Below you'll find a list of all posts that have been categorized as “Aquaculture”
About Chef Bo Sorensen Place of birth: Hong Kong Claims to fame: Dorchester Hotel, Burj Al Arab, Shangri-La Specialty cuisine: Modern with an Asian twist Favorite ingredient: Australian natives, like the finger lime Climate change is happening. Its effects are complex and far-reaching. We do not just experience more frequent extreme weather events; climate change disrupts our ecosystem in unfavorable…
Hong Kong, 11 September 2018 Rainbow trout can now be labelled and sold as salmon in mainland China, according to media report quoting a Chinese government-affiliated organization, the China Aquatic Products Processing and Marketing Alliance (CAPPMA), which is overseen by the Ministry of Agriculture and Rural Affairs. Story link: https://www.scmp.com/news/china/society/article/2159890/rainbow-trout-same-salmon-china-says-yes-despite-food-safety However, academics have claimed that rainbow trout if eaten raw, can…
Larry Tang, founder of Locofama/Sohofama “We understand the impact that consumers have. In Hong Kong, we have over 7.3 million people… So, where we spend our money actually impacts what kind of world we are building. Ninety per cent of our food right now is imported… [but] we consciously look at including some local sustainable seafood on our menus. I think…
Chef Patrick Verhoeven, founder of 238 the grill “I have children, and I think it’s really important for everybody that they have fish in the future, and that’s why we only do sustainable seafood in our restaurant. People have to focus more on the fact of what is going on in the world instead of only eating stuff and not caring…
Steph Kudus, founder of Pololi “In the beginning, we were only focused on making really good poké for everyone. After around six months, I realised that we were going through so much fish that I felt like something needed to be done. I’m an avid scuba diver, and I’ve been to sites two years apart and they look completely different, so…
Shakib Pasha, co-founder of Foxglove “We choose to use sustainable seafood because we believe, firstly, it does taste better. If you’re farming or fishing sustainably, that usually means the company is also very ethical and you’re probably really getting what they’re advertising. It also means that it’s very consistent, and even though it’s slightly more expensive, we do feel that there’s…
Pedro Samper, Executive Chef, The Langham Hong Kong ”If the oceans die, we die – there’s no doubt about it. How are we going to preserve our oceans? That’s the important question. The next 10 years is crucial for the survival of our seas. When we choose sustainable products, it is not just about quality. Fisheries are not [harvesting] the seas…
Chef James Oakley, Alibi at Cordis, Hong Hong ”The average consumption of seafood per Hong Konger is [according to reports, 70kg per person per year]. There are 7.8 million people in Hong Kong. If we continue to eat seafood at this rate, irresponsibly by our unsustainable means, there will be no seafood left in the future. So, for me, to choose…
The global production of seafood, whether from capture or aquaculture fisheries, has expanded nearly eight times, from 20 million tonnes in 1950 to 158 million tonnes in 2012, according to the UN Food and Agriculture Organisation. Together with Foodie, we invited chefs from restaurants around Hong Kong who are already championing the use of sustainable seafood to help us as…
Hong Kongers are renowned for their love of seafood. We have the highest per capita consumption in the world. And due to our location, there’s an abundance of choice from all around the globe: Europe, the Americas and of course the Pacific. Thanks to HKIA’s status as a premier hub for air freight, we’re able to enjoy fish that’s been…
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