If you’ve ever wanted to see exactly where our wonderful Cornish fish is from, then have a look at the BBC show, Fisherman’s Apprentice.
BBC on Moshi Moshi’s use of Underutilised Species, October 2006. Hear about how we turned the abundant lesser-spotted dogfish in to a delicious alternative for the endangered unagi teriyaki eel.
Interview with Caroline Bennett by the WWF (the World Wildlife Fund for nature) 2006
MOSHI MOSHI WINNER OF THE
Moshi Moshi was one of the first
Winner of the RSPCA ‘s Innovation
BE A FISHERMAN'S FRIEND CAMPAIGN
SUSTAINABLE FISH CITY
Sustainable Fish City have worked tirelessly to get better-sourced fish at the Olympics, and the initiative sparked interest from the American on-line food magazine called Spenser.
OUR FISH ON BBC TV
If you’ve ever wanted to see exactly where our wonderful Cornish fish is from, then have a look at the BBC show, Fisherman’s Apprentice. The programme follows marine biologist Monty Halls as he learns traditional fishing techniques. Last week he was out on the boat that brings in our Cornish catch, the Lady Hamilton, and then followed the fish all the way to London.
HEROES FROM BAIT TO PLATE
Slow Fish champion changes to our oceans. Click here to read how Moshi Moshi's Caroline Bennett joins forces with others from around the globe to help protect our seas.
HRH THE PRINCE OF WALES LAUNCHES HIS INTERNATIONAL SUSTAINABILITY UNIT MARINE PROGRAMME
Following on from the success of his work on Rainforests, the Prince of Wales has launched a new initiative on Ocean sustainability. In reflection of her campaigning on the subject, Moshi Moshi founder Caroline Bennett has been invited to join HRH when he addresses an international audience at the launch on the 3rd March at Fishmonger’s Hall. Click here for more information: International Sustainability Unit Marine Programme.
ANNUAL FISH & CHIP AWARDS
The Good Catch Award (www.goodcatch.org.uk) was given to Harbour Lights fish & chips shop from Falmouth in Cornwall for their innovative menu options and determination to change the way our fish are taken from the sea.
Richard Corrigan and Moshi Moshi founder Caroline Bennett awarding Harbour Lights their Good Catch sustainable fish Award at the annual Fish & Ship Awards.
RAYMOND BLANC’S SUSTAINABLE FISH FORUM
The Sustainable Fish Forum, hosted by restaurant luminary Raymond Blanc, saw nearly 100 restaurateurs gather at the opulent Fishmongers Hall on London Bridge for a day dedicated to learning more about the plight of our oceans, and, more importantly, pledging to do something to change it. Restaurants are perfectly placed to lead the world towards more sustainable fishing, as relative to global food markets, we are perfectly scaled to be able to match the haul of small-scale UK fishers. Judging from the enthusiasm of the participants at the event, perhaps we are not so far off a world where all restaurants could be serving locally caught, marine-friendly fish of freshness that we can only dream of in most restaurants currently. This was the vision for me and countless other restaurateurs and chefs who signed the Fish Pledge.
SMALL SCALE FISHERS for the NORTHERN SEAS
In November, Caroline Bennett, founder of Moshi Moshi, joined the inaugural meeting of small scale fishers for the Northern seas organised by Slow Food in Bremen, Germany. Founder of the Slow Food movement, Carlos Petrini, addressed the small group of European fisher people, encouraging us to foster links with small scale fisheries to protect the marine environment, and crucially, retain the knowledge and skills of the fisherman that will be lost forever if large scale fisheries continue to dominate our seas.
A SRA 2 STAR RATING!
Moshi Moshi was delighted to be awarded a 2 star rating by the Sustainable Restaurant Association.
Environmental Justice Foundation Stops Illegal Fishing
Moshi Moshi is committed to sustainable fishing methods and repairing the damage already done to our oceans around the world. But everyday around the world, illegal international pirate fishing vessels continue to pillage the seas, wrecking ecosystems and ruining the livelihoods of local fishermen.
One area of great concern is the seas off West Africa, and so in June we ran a fundraising cuttle fish campaign to raise money to help the Environmental Justice Foundation buy a new surveillance boat to police these waters. Our Members happily chomped through over £400 worth of cuttlefish.
"Thank you so much for your fantastic donation of £423 raised through Moshi Moshi for EJF’s Boat Appeal," said the EJF. "This is a truly wonderful gift and extremely welcomed by our team, particularly those running the project in Sierra Leone."
Oceans: our world’s bank
Arup invites you to a discussion on the world’s oceans, click here for details.
Ocean Pledge from Selfridges
Oxford Street, led by Selfridges, has joined the Sustainable Fish City (www.sustainweb.org/sustainablefishcity) campaign with their intention to turn Oxford Street into an area that serves only sustainably caught fish. Selfridge’s Project Ocean held a number of fantastic events to highlight the plight of our oceans, and Moshi Moshi founder, Caroline Bennett, will joined their panel debate on Thursday May 26th.
Small-scale fishers: A threatened species
That’s the common thread of this year’s edition of Slow Fish. Without ignoring the on-going depletion of our oceans and seas, attention will be focused on the people around the world who make their living from fishing, who serve as custodians of the sea and who carry with them an invaluable legacy of memory and traditional knowledge.
Caroline Bennett will attend the event in the capacity of her role in Pisces Responsible Fish Restaurant www.pisces-rfr.org , which has just started to link small scale cuttle fish fisherman to London restaurants.
Moshi Moshi works closely with Good Catch, a fantastic organisation that seeks to join disparate groups working in the UK on improving our fisheries. Good Catch provides practical information and events for chefs, caterers and restaurateurs, making it easier for them to serve more sustainable sea fayre. Caroline Bennett sits on their Advisory Panel.
Fish 2 Fork
Eat out with a conscience – are you putting your money where it counts ? Check out Fish 2 Fork’s Restaurant Rankings.
The Ethical Shellfish Company
On the ever-topical subject of trawling, we haven’t used dredged- scallops for a long time at Moshi Moshi, but now we’ve gone one step further and been fortunate enough to have been introduced to Guy at the Ethical Shell Fish company. Guy and his wife Juliet run the business together, and having dived for the scallops himself, Guy makes the long journey down from the Isle of Mull to London, to deliver the most exceptionally delicious scallops, every Monday morning. Mondays can be a dull day for fish, but Guy has just turned our Mondays into scallop heaven! As an introduction to the scallops we’ve added them to our Member’s offers this month, so please do let us, and the Ethical Shell Fish company, know what you think. We love them!
January was a busy month for fish-lovers: Hugh’s Fish Fight series on Channel 4 was superb, and had me in a rare state of being glued to the TV. The programs showed graphically how mindless, and often brutal, the fishing world is. Hugh F-W has really put the issue of wasteful discards on the agenda, but as politicians are often slow to react, if we don’t take matters into our own hands, will there still be fish left in the sea by the time the politics are sorted?
Fighting to stop the pointless discarding of so much dead fish back in to the sea is a travesty that we, as consumers, can all do something about. But fisherman themselves can also do better. Politicians in Brussels may allow the widely reviled quota system to prevail, but do we really think that the fisherman would have allowed this situation to persist had it not worked, to some extent, in their favour?
The sad truth of the matter is that many trawlers will take valuable fish such as cod on board on say, day 5 of their trawl. In order to make room for the haul of this latest catch they have to discard the catch of a less-valuable species caught earlier in the trip.
This practice is called ‘high-grading’ and, for as long as the fishermen are not legally required to land and record their entire catch, they will blame Brussels for something they are commercially inclined to do anyway.
So what can the fishermen do?’ Escape panels’ are inexpensive to fit on to most trawl nets - under £1,000 - and will significantly reduce discards. Consumers should try and avoid purchasing fish caught in trawlers unless they know it has this devise fitted. The effectiveness of the escape panels has been demonstrated in many parts of the world (including recently in our own waters off the Sussex coast where it was shown to reduce discards by between 50% and 80%) A big ask of the consumer of course, so perhaps, until legislation comes in place to stop trawlers operating without these escape panels, we should simply avoid purchasing trawl –caught fish. Waitrose have done it with their line caught fish, so why can’t we all?
Your next step? Sign up to Hugh’s Fish Fight campaign www.fishfight.net and next time you buy fish, ask whether or not it was trawl-caught.
What’s really in the Tin?
Have you ever felt re-assured by the ‘Dolphin Friendly’ logo when choosing a can of tinned tuna? Don’t be, according to our friends at Fish 4 Ever, a brand supplying tinned fish that is committed to sustainable souring.
For too long too many companies that should know better have been hiding far greater sins in the tuna fishing and canning industry behind this dolphin-friendly statement.
You Can Make a Difference
At Moshi we are committed to making our fisheries sustainable and if you want to help us make this happen, take a minute to watch the Environmental Justice Foundation’s film and, if you agree with us, sign this petition.
With your help, January 2011 could be the month we take a great leap forward towards enforcing fishing quotas. Many thanks.
Our oceans are amazing: an incredible resource for humanity and a thing of beauty, mystery and beguiling complexity in their own right. But fundamental changes are occurring to marine ecosystems as concentrations of carbon dioxide in our atmosphere rise, the seas take up more and more, and so become increasingly acidic – threatening many species. At Moshi Moshi we believe we have to act now. We have already switched to smaller boats – that use less fuel – and adjusted our purchasing to help our fishermen be more efficient.
Adventures with English fish - Terra Madre Day
When we first opened, in 1994, we imported white fish, such as red bream and snapper, because that’s what was eaten in sushi bars in Japan. But this was madness.
The UK is an island nation, surrounded by seas full of fish, many of which are more tasty and interesting than the varieties we were importing. But it wasn’t until Moshi Moshi founder Caroline Bennett met a Cornish fisherman at the Slow Food world summit, Terra Madre, 2004, that we saw exactly how the restaurant could take advantage of these amazing riches.
Up until then, the quality of white fish we were getting just wasn’t up to the mark. Of course, fish eaten raw has to be super-fresh, but it also needs to be caught and handled in such a way that the flesh of the fish remains in perfect condition. Trawl-caught fish simply wasn’t as good as the catches we started getting from our Cornish fisherman, who use gillnets, which have the added benefit of not damaging the sea bed like a trawler.
We didn’t stop there, though. We realised that ordering specific fish wasn’t the best way to make the most of our fisherman’s catch, so instead we decided to experiment with whatever he caught – and in the process discovered the wonders of our unagi-eel alternative: the Lesser Spotted Dog Fish.
To celebrate our adventures, join us on December 10 for a complimentary kabayaki dogfish & cucumber temaki handroll. We will donate a £1 to Slow Food for every temaki eaten.
End of the Line Screening
At Moshi Moshi, marine conservation and sustainability is at the heart of everything we do. If you want to know why it’s so important, join us for a screening of the immensely powerful documentary, End of the Line. Claire Lewis (Producer of the) and Caroline Bennett (founder of Moshi Moshi) will be hosting the film at The School of Oriental and Asian Studies Food Studies Centre, on December 17.
Join the Marine Stewardship Council’s Seafood Lunch!
The Global Sustainable Seafood Lunch lasts for 24 hours as it makes its way around the world. Restaurants, businesses, schools, organisations and individuals are all taking part on September 30th.
At Moshi Moshi Liverpool Street we are donating a £1 to the MSC for every Alaskan Salmon teriyaki dish served, and 50p for each mackerel sashimi plate at Canary Wharf, both fish from certified MSC fisheries.
Click here to read more
The Food Program
Through the fish market of Rungis, the streets of Paris, and the conference halls, The Food Program asks the experts what they mean by "sustainable fishing", and how cooks everywhere can find it, speaking to Seaweb Seafood Choice’s conference keynote speaker Professor Daniel Pauly, the community supported fishery from Maine, and UK restaurateur Caroline Bennett owner of sushi restaurant Moshi Moshi.
Click here to read more