About Sustainability at Rockfish
Tomorrow's fish are still in the sea
At Rockfish we want to enjoy wonderful seafood today, whilst ensuring our fish stocks are kept rich and vibrant so they can be enjoyed by future generations.
For us this means:
WHERE OUR FISH COMES FROM
Every fish on our menu, or delivered to your door, has been sourced from one of three places:
Our own boat, The Rockfisher, or boats like it that we know well, here within our home community of Brixham.
MSC certified fisheries. Mitch personally visits fisheries in places like Spain and Norway so that he is confident any fish we supply (which cannot be caught locally) is from oceans that are not exploited.
Accredited Freshwater Farms. Not all the fish we serve come from the sea. Our chalk stream trout is reared by organisations that farm with nature rather than against it.
Our zero-waste supply chain
SEAFOOD IN SEASON
EATING WHAT’S GOOD WHEN IT’S GOOD
To ensure a long and healthy future for our fisheries we must break this belief that the fish we want to eat are available all year around. They’re not.
We only want to source fish when they are at their most abundant and want to avoid them at the times when they are vulnerable (such as during their spawning season.)
1/ We change our main menu in winter and summer to reflect what is being caught at different times of year.
At Rockfish you won’t be able to find mackerel in January or bass in February because we believe that in order to really celebrate seafood it has to be eaten at its best when it’s best.
FISH FOR THE FUTURE
Hyper-efficient fishing and supply chain systems as well as unregulated fishery management have spawned a culture of thinking we can eat any fish we want any of the time.
At Rockfish we believe there are more traditional ways of enjoying out of season fish, that has none of the impact on the environment.
Inspired by the conservas of Spain and Portugal our tinned seafood project provides us with a sustainable way of preserving fish when it’s at its peak abundance and condition, preserving our enjoyment for another day.