Top New York Food Professionals Announce They're Taking A Pass on Chilean Sea Bass; Businesses in NYC, LA Join National Campaign Today 5/21/2002
From: Sarah Bruchman (DC, NYC), 202-285-6385 Emily Collins (LA), 917-225-4933 both of National Environmental Trust NEW YORK, May 21 -- Members of the food industry and scientists came together today to announce their joint effort to save from extinction a delicacy whose overnight trendiness has proven to be its downfall. Over 100 of New York's top restaurants, retailers, caterers and suppliers took the first step today towards saving Chilean Sea Bass by pledging to not serve or sell the fish until its population stabilizes. Meanwhile in LA today, nearly 100 Southern California chefs also committed to "Take a Pass on Chilean Sea Bass." Campanile, Ciudad, Patina, Spago Beverly Hills and Water Grill are among the famous California eateries who are encouraging fellow chefs and diners to help protect the species. "Take a Pass on Chilean Sea Bass", a national campaign by National Environmental Trust and The Antarctica Project now covers the country's major food markets, including San Francisco, Chicago, Washington, D.C., and Philadelphia. New York area businesses that have signed on to the campaign include (complete list available): ACME Smoked Fish Corp. Artisanal Craft/CraftBar La Grenouille Mesa Grill Oceana Restaurant The Grand Central Oyster Bar The Sea Grill Union Square Cafe "We're taking Chilean Sea Bass off our menu so we can enjoy it in the future," said Edward Brown, executive chef of The Sea Grill. Brown prepared several examples of seafood dishes that consumers and cooks can enjoy as alternatives to Chilean sea bass. "As a supplier for restaurants, deli's, specialty food and grocery stores in the country, I feel I have a responsibility to purchase sustainable seafood," said Robert Caslow, owner of Brooklyn-based ACME Smoked Fish Corporation and Blue Hill Bay Smoked Seafood. "It's the right thing to do for our business and I encourage other suppliers to do the same." Chilean Sea Bass burst onto most menus only 10 years ago, and last year Bon Appetit named the Sea Bass "Dish of the Year", while showing a photograph of and describing Chilean Sea Bass. But now, according to Destined for Extinction: The Fate of Chilean Sea Bass, the report released by the National Environmental Trust, Chilean Sea Bass suffers from acute over-fishing by "pirate" poachers in the remote waters near Antarctica, and is on the verge of extinction. "New York chefs have taken a cue from their colleagues in a national campaign to help save Chilean Sea Bass from extinction," said NET's Take A Pass on Chilean Sea Bass campaign manager Andrea Kavanagh. "We've gained the support of more than 500 chefs across the country who want to join in the fight. With such an overwhelming response, we are hopeful that other local restaurants and retailers nationwide will quickly follow suit." Despite regulations set by the Commission for the Conservation of Antarctic Marine Living Resources (CCAMLR), the international governmental body that regulates Chilean Sea Bass, estimates indicate that nearly 80 percent of Chilean Sea Bass sold on the world market are illegally obtained. "The non-stop pace of illegal fishing virtually guarantees that the entire species will collapse in less than five years unless we take immediate action," said Beth Clark, director of The Antarctica Project. "Last year alone -- with regulations in place -- nearly 40,000 tons of Chilean Sea Bass were illegally fished in the waters around Antarctica. If we don't allow Chilean Sea Bass to grow back to healthy sizes and numbers, soon there won't be any left to catch." "The practical reality is that current regulations are not enough to protect Chilean Sea Bass from extinction," said Kavanagh. "Until we have a reliable system to track legal versus illegal catches of Chilean Sea Bass, we have to make it unprofitable for the pirates to continue their poaching and ask consumers to "Take a Pass on Chilean Sea Bass." In addition to asking for support from chefs around the country, today "Take a Pass on Chilean Sea Bass" kicked off their consumer campaign with a one-minute flash animation video. The short animated clip highlights the need to protect Chilean Sea Bass and asks consumers to join chefs in taking the pledge to not eat, buy or serve Chilean Sea Bass until stronger regulations are in place and enforced. The flash animation and consumer pledge can be accessed at: http://environet.policy.net/marine/csb/flash/takeapass.html Speaker Contact Information: Edward Brown, executive chef, The Sea Grill, 212-332-7639 Robert Caslow, owner, ACME Smoked Fish Corp c/o G.S. Schwartz & Co., 212-725-4500 Andrea Kavanagh, Campaign Manager, NET (202) 251-2802 Beth Clark, Research Biologist and Director, The Antarctica Project: 703-622-7491 LA contacts: Barrie Koegel and Parker Blackman, Fenton West, 415-901-0111 |