In 2010, some of the first seafood traceable through ThisFish landed on the cutting board of Rob Clark, Executive Chef of Vancouver’s famed C Restaurant. Since then, chefs have responded enthusiastically to traceability and connecting to their fish harvesters.
Chef Dennis Johnston of Halifax’s uber-local Fid Resto, for example, has recently been serving (and tweeting) traceable Atlantic halibut caught by Off The Hook Community Supported Fishery (See photo). ThisFish has also been working with restaurants in New Brunswick, Prince Edward Island and Vancouver Island that want to serve local, traceable catch.
In the past, it’s been a challenge getting traceable seafood into restaurants and small retailers. First, traceable supply was limited and, second, many small businesses rely on distributors to provide them with seafood.
ThisFish’s network of authorized suppliers and distributors has now expanded to the point where it is getting easier for chefs and small retailers to get seafood products traceable through ThisFish.
This autumn ThisFish is calling on distributors, restaurants and small retailers to help us design a traceability pilot program for small operators. The pilot program will include:
- simple procedures for receiving, storing and handling traceable catch
- info sheets and training materials for chefs, waiters and clerks
- a flexible point-of-sale marketing system to share traceable codes with customers
- a network of trusted distributors and suppliers to provide traceable products
So far, Albion Fisheries in Western Canada, AC Covert Distributors in Atlantic Canada and Allseas Fisheries in Ontario have come aboard to help design and pilot the program. Newfoundland's Fish, Food and Allied Workers Union is also keen to connect their fish harvesters with local restaurants. Of course, we are also going to consult with chefs about how best to deliver a traceability program for the diverse restaurant sector.
ThisFish is asking any interested parties to get involved whether you are a restaurant, retailer, distributor or supplier. For further information, contact Eric Enno Tamm, Head of Marketing and Communications, at email@example.com and tel: 613.218.8802.