Sustainable and traceable seafood for conscious consumers CONTENTS

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2 The Goodfish Seal

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INTRODUCTION INTRODUCTION

I have worked with fish for over forty years, and in that time, I’ve watched the quality and quantity steadily diminish as overexploitation wreaks havoc upon our oceans. The ripple effect is global, affecting not only a 500-million-person industry, but everyone who eats and the future of our planet.

• Gray Kunz

THE PHILOSOPHY OF SUSTAINABILITY

Goodfish is a system of validation and certification launched by chef Gray Kunz to raise the global standard for seafood and help rehabilitate our oceans. It’s based on partnerships between fisheries that produce the finest sustainable, non-endangered seafood and foodservice operations, including airlines, restaurants, hotels, schools, governments and chefs. This international campaign also encompasses educational programming and environmental initiatives.

What is sustainable fishing?

Sustainable fishing does not:

— deplete the ocean beyond its ability to restock in a single generation — damage the genetic structure of fish — destroy habitats and ecosystems — contribute to global warming.

Good policy, Good business

Goodfish provides an alternative to the shortsighted practices that lead to overfishing and environmental overexploitation. As an import/export enterprise, it links sustainable fisheries in the Western Hemisphere with an Eastern market of chefs and diners actively concerned for their own health and that of the planet.

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We’ve engaged in a war on fish and we’ve won. We can’t afford to prevail in this war. We have to back off.

• dr. tony haymet, director, scripps institution of oceanography

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A Man-Made Problem

Less than 150 years ago, the ocean’s bounty was considered endless. Now, pollution, over-trawling and overfishing have led to cyclically lower yields and a lesser quality of fish, as overstocked farm fisheries have sprung up to reap the profits of the shortfall. Even more ominous, these changes have created a ripple effect down the food chain, destroying whole ecosystems needed for the ocean to rid itself of phosphates and other toxins; speeding warming and de-oxygenation; and further threatening the natural regeneration of life.

The 4% Solution: An Ecological Time Out

Although the crisis is grave, the solution is simple. According to scientists, setting aside just four percent of the ocean for a single generation would allow us to turn back the ecological clock and allow nature to regain its equilibrium and vitality. In the meantime, sustainable fishing in the other 96 percent of the ocean would be able to provide sufficient food.

Some have already responded to the challenge facing us all. The nation of Iceland depends entirely depends on its fishing industry and recognized early on the consequences of unrestricted fishing. By establishing a quota system according to scientific guidelines— creating sustainable fisheries—its surrounding waters and fishing industry are healthy.

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We need to consider oceans not as static but as living areas. We have to know our oceans, to help our oceans, to protect our oceans so they can have a future and we can have a future.

• prince albert ii of monaco

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OUTLINE OUTLINE

1 — A Commercial Venture

Goodfish recognizes that in the face of government inaction, it is necessary for private enterprise to lead the way in environmental rehabilitation. To this end, it has established a venture that delivers fish from certified sustainable fisheries in Nova Scotia, Iceland, the United States and beyond into the kitchens of chefs in Hong Kong and Singapore.

Through direct buying, governmental subsidies and networking with sustainable fisheries, foodservice operation and environmental agencies such as the World Wildlife Fund and the Monterey Bay Aquarium’s Marine Stewardship Council and Seafood Watch, the initiative is able to offer competitive pricing and embody its own values of sustainability and responsibility.

2 — A Global Movement of Chefs

Chefs wield enormous influence over menus and trends in food purchasing, so they are on the front lines of the sustainability challenge. Because conscious dining starts with conscious cooking, Goodfish cultivates chef-to-chef conversation. Through newsletters, websites and apps, it provides chefs with the latest information on sustainable fisheries, both wild and farmed. Goodfish promotes choice and makes daily recommendations on a wide variety of fish. It also continues to add to its increasingly powerful network of chefs who are united in their commitment to delicious cuisine that represents the bounty of the oceans.

3 — Education Programming

The market for sustainable fish is made up of people aware of environmental challenges and the role these play in good health, so education is a fundamental pillar of the initiative. The more informed consumers are, the more the initiative will grow.

By partnering with international government and non-government organizations, as well as universities and schools, Goodfish will create a multi-pronged educational program that produces and distributes materials through both new and traditional media, including:

— websites — social media — classroom curricula — press releases — original film documentaries

8 OUTLINE

In this way, Goodfish will establish relationships with national and local health departments, the press, corporations, chefs and individual diners.

4 — Environmental Initiatives

Aware of its own carbon footprint (fish is transported by air) and the interconnectedness of environmental health, Goodfish takes a series of additional steps to protect and rehabilitate the ocean. These include:

— supporting the development of new sustainable fisheries where needed — supporting coastal reclamation projects — research and development to make fisheries more effective; — research and development on bio-fuels; — research and development on ecosystem regeneration projects; — research and development on projects to reduce plastic in the seas

5 — Certification and the Goodfish Seal

By establishing partnerships with the Marine Stewardship Council, Ocean Wise, the World Wildlife Fund and Icelandic sustainable fisheries, Goodfish will scientifically monitor the success of the ocean areas that are within the purview of its fisheries to make sure fish populations are increasing significantly.

By setting markers for success, conducting semi-annual inspections and establishing a third-party system of verification, Goodfish provides transparency and demonstrable results. Only then does seafood from these certified sustainable fisheries earn the right to display the Goodfish Seal. On documents, shipping materials and menus, this logo instantly informs chefs and diners that the fish before of them is certifiably delicious, healthy and part of a worldwide campaign to rehabilitate our oceans and our planet.

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SAMPLE MENU MENU EARLY SUPPER

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PRIX FIX

CLASSIC GREEK SALAD AND FRESH OREGANO cucumber, tomato and feta cheese

SICILIAN-STYLE STUFFED SARDINES golden raisins, pine nuts and bread crumbs

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MANHATTAN CLAM CHOWDER tomato, potato and parsley

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GRILLED RED SNAPPER WRAPPED IN BANANA LEAF young jackfruit and sambal goreng

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LAMB TAGINE OVER MOROCCAN COUSCOUS dried fruits, sliced almonds and ras el hanout

SAUTÉED THAI EGGPLANT, CHINESE LONG BEAN, MUSHROOM AND CALAMANSI young coconut stew, lemongrass, coriander pancake

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CHOCOLATE AND BANANA MILLE-FEUILLE crème anglaise and espresso cream

CHILLED SOUP OF STRAWBERRY AND CHAMPAGNE honey-yoghurt sorbet

CHOCOLATE RUM TOAST caramel ice cream

GOODFISH - GUARANTEED SUSTAINABLE AND ECOLOGICALLY FRIENDLY

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RECIPE CRISPED MAINE LOBSTER TAILS Sweet, Sour & Spicy Ginger Glaze - Makes four portions

The simplicity of the sauce used in this recipe is remarkable. It can be used for most seafood and grilled meat applications.

Four 1 ½ pound lobsters

2 egg yolks

Pinch each of salt, black pepper and ground cayenne

2 ounces (50 grams) rice flakes or Panko bread crumbs

14 ounces (400 ml) white vinegar

3 makrut lime leaves, chopped chopped

½ ounce (15 grams) ketchup

3 ounces (85 grams) granulated sugar

3 ½ ounces (100 ml) grapeseed oil

¼ ounce (5 grams) Thai chili, minced

½ ounce (10 grams) makrut lime leaves, chopped

1 ounce (30 grams) fresh ginger, finely diced

Blanch the lobsters in boiling water for 3 minutes, then shock in ice water. Remove the tails from the shells and partially butterfly in order to remove the digestive tubes. Pat the tails dry. (Save the claws and knuckles for other applications, such as salads, soups, etc.)

Whisk the egg yolks with the salt, pepper and cayenne. Brush each tail on the cut side with the egg yolk mixture. Gently dip into the rice flakes or Panko. Set aside while you make the glaze.

Combine the vinegar, lime leaves, ginger, ketchup and sugar in a medium saucepan and bring to a boil. Reduce the heat and simmer gently for about 7 minutes. Strain and reduce to a syrup consistency. Set aside at room temperature.

To cook the lobster, heat the grapeseed oil in a medium sauté pan and sauté the lobster tails on the coated sides until golden, approximately 3 minutes.

Flip the lobster tails and cook for another 2 minutes. Remove to a plate and pat dry with paper towels to remove any excess oil.

Stir the remaining chili, lime leaves and ginger into the glaze, then spoon the glaze into 4 deep pasta bowls. Arrange the lobsters on top of the glaze.

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BIOGRAPHY BIOGRAPHY

Gray Kunz was born in Singapore and lived there until he moved to Switzerland at the age of 11. After apprenticing under Frédy Giradet, one of Europe’s greatest chefs, he went on to helm kitchens in Hong Kong and New York City, earning four stars from The New York Times for his work at Lespinasse in the St. Regis Hotel. He has been nominated multiple times for Best American Chef by the James Beard Foundation and was inducted into the Restaurant Hall of Fame by the Culinary Institute of America. Gray is the author of “The Elements of Taste,” a ground-breaking book that identifies 14 different tastes to help create and characterize food. Through his company, Kunz Food, he is deeply committed to evolving and promoting the role of wellness and sustainability within the culinary industry.

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