Charlie discusses ethical and sustainable fishing policies with Karl Jones of Moshi Moshi, Opticon Bartholomew Square, Brighton.
 
A responsible attitude to the way we catch and eat fish and seafood is paramount. Many of our species may be extinct within five years. The Moshi Moshi sushi group, headed by Managing Director, Caroline Bennett, have earned themselves a Green Apple Award from Greenpeace, MSC certification from the Marine Stewardship Council and an Animal Welfare award from the RSPCA for their ethical business practices. Caroline is a leading figure in initiating changes to how we catch and eat fish. I caught up with Manager of Moshi Moshi, Brighton, Karl Jones to find out more about his restaurant and its ethics.

Is all the fish and seafood on your menu ethical and sustainable?

Yes. We’ve had our MSC award for three years: one of the only restaurants to have it. We’re a little embarrassed though that our prawns come from Asia and some of our salmon is Atlantic.

How much of your fish and seafood is sourced from local fishermen and fisheries?

None unfortunately. We’re working towards it but it’s not easy. Fishermen have their hands tied by stupid quotas with up to 40% throwback! The Cornish fishermen we buy from, sell everything they catch on the day and don’t throw back, which saves two to three fishing trips a week.

Does the Pisces Responsible Fish Restaurants initiative help you?

The PRFR educates restaurants into choosing only fish and seafood sourced from fishermen and fisheries carrying the MSC blue label. It helps us in the contact sector linking us with groups of fishermen with MSC certification. Caroline Bennett set up this initiative.

Does this eco consiousness extend to the other items on your menu?

Oh yes! We source all of our vegetables from a proper Japanese farm in Lewes and all our meat is free range. We are very conscientious in observing where all our produce is sourced.

Are the Government or the World Leaders much help?

Downing Street deliberates a lot but does little. In Japan the Mitsubishi trawlers have overfished the blue fin tuna to freeze and stockpile for enormous profit. A fully grown blue fin can fetch up to $1/2 million. Go figure!

So what’s the way forward?

Our five year plan is to go totally vegetarian. Our seas are in danger of being fished out by then. Eel are now on the endangered list and the only tuna you can eat is albacore! We always look for sustainable alternatives like mackerel and rock salmon. Education in schools - we’ve just started a 12 week programme including making sushi, maki etc. St Pauls is our first school. Children go home, quote and educate parents. In addition using quality fake fish like the salmon and tuna produced by companies like Heather Mills’ Redwood company may be a future solution.

What are the most popular dishes on your menu?

Tuna, salmon and now-in-season foie gras made from monkfish liver. We use the whole fish and liver in other dishes, so there’s no waste.

What are your favourites?

Teriyaki steak. Naughty but in the morning I taste around ten dishes for that day’s menu including sushi so need a change!

I left the very sociable Karl, much better informed and determined to do my bit! If you’re interested in learning more go to: www.moshimoshi.co.uk and click on the environment tab or visit www.endoftheline.com