Know your fish

ADMCF Aquaculture, mislabelling, Overfishing

It is undeniable that steamed fish is a staple for Hong Kong families, as well as a favoured dish among diners in Chinese restaurants. Every step that is involved in cooking the dish has to be flawlessly carried out, even a few extra seconds of cooking will ruin the dish and the appetite of the diners. While both restaurants and…

A Recipe to Fight Climate Change

ADMCF Aquaculture, Dining, Happenings, Health, Overfishing

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…

Make Our Oceans Great Again

ADMCF Dining, Health, Overfishing

From the Land to the Sea The capacity for the earth to produce food is under stress. The twin challenges of a rising population and stagnating crop yields demand a change in thinking. The invention of agriculture paved the way for human civilisation, but now terrestrial farming capacity is nearing its limits. Instead, the solution could lie in the oceans,…

Press Release: Hong Kong Seafood Supplier, Scientist and Green Group Call on Government to Strictly Regulate Out-of-Control Seafood Mislabeling in Local Supermarkets

Bertha Aquaculture, Dining, Health, mislabelling, Overfishing

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…

Hong Kong Chefs Choose Sustainable Seafood: Pololi

ADMCF Aquaculture, Dining, Health, Overfishing

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…

Hong Kong Chefs Choose Sustainable Seafood: Foxglove

ADMCF Aquaculture, Dining, Health, Overfishing

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…