In Good Taste Golden Spoon 2016

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In GoodTaste
Get On Board
Turning theTide for
Sustainable Seafood
Charleston: the city’s
name is almost synonymous with
fresh, local seafood. But when you go
to an area restaurant, do you really
know where your fish or shellfish
came from and how it was caught?
The South Carolina Aquarium’s
Good Catch program is a sustainable seafood initiative
angling to generate consumer awareness and serve as a
resource for chefs striving to support it. Good Catch
partners with restaurants that are
committed to serving sustainable
seafood whenever possible, and the program markets these
restaurant partners to highlight the good, sustainable
choices they are making.
“One thing we do is answer questions chefs might
have; we advise them on what are good options to have
on the menu and can discuss seafood they are thinking
about serving to make sure it is sustainable and responsibly
harvested,” said Shelley Dearhart, manager of Good Catch
for the South Carolina Aquarium. “While we emphasize
the importance of local and domestic seafood, Good Catch
also advises on sustainable seafood harvested elsewhere.”
A small portion of these restaurants are considered
Platinum partners and have earned high scores after having
their menus assessed by Dearhart.
“Anyone who walks into a Platinum status restaurant
can feel good about the sustainable choice they made.
Often, the quality goes hand-in-hand when chefs care that
much about where their seafood comes from,” she said.
Good Catch’s partner restaurants have taken big steps
to support the sustainable seafood initiative, but strong
community involvement is vital to truly turn the tide to
by AnnE ToolE
Chef Rich Demarse of Charleston Harbor Fish House is a supporter of
the South Carolina Aquarium’s Good Catch program.
Photo courtesy of The South Carolina Aquarium.