Sustainability at Rockfish

Tomorrow's fish are still

About Sustainability at Rockfish

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...

Tommy holding a large couches bream on the quayside in Brixham

Sustainable Sourcing

Knowing where our fish comes from and being able to trace it to the very boat on which it was caught.

Zero Waste

A shocking 35% of harvested seafood worldwide is chucked in the bin before ever reaching a plate (some sources put this figure as high as 50%!) At Rockfish zero fish are ever thrown away.

Eating With The Seasons

The marine world is a delicate ecosystem. We want our menus to reflect this, taking a low impact approach and enjoying what is good to eat right now.

Sustainable Sourcing

Every fish on our menu, or delivered to your door, has been sourced from one of three places:

Local boats, boats 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.

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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.

2/ Both our Seasonal Selection menu and the picks of the market on our Online Seafood Market sell fish that have been landed that day.

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.

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