The Table restaurant and bar (located at the highest bungee jumping facility in the world) and Cattle Baron restaurant (located in the Storm River Rest Camp inside the National Park) participated in the seafood competition planned to showcase sustainable seafood sponsored by Robberg Fine Foods.
The Table restaurant walked away with the best seafood restaurant in Tsitsikamma. Judges Andile Namntu, Chris Patton and Eugenia Mkhatshwa were impressed by the teamwork in preparing dishes for the day, the time it took to prepare dishes, the texture and taste.
During the event, SANParks Marine ecologist, Kyle Smith spoke about the Marine Stewardship Council’s initiative with a blue logo and the WWF SASSI logo consumers and restaurants can consider prior to consuming seafood.
The Southern African Sustainable seafood initiative (SASSI) has a list of green, orange and red categories recommending the sustainable fishing and consumption. Green has seafood that is sustainably harvested and considers current and future species. Orange encourages consumers to think about their decision to consume and red contains species that should not be consumed at all.
Marine stewardship is about selecting ‘certified sustainable seafood. It has a blue fish logo.’ Consumers can request to see this logo in restaurants prior to ordering.
Khaya Duna from the Koukamma Municipality spoke about the significance of civil action in the scourge against pollution on land as some attempt to protect the sea.
More about the green list: http://wwfsassi.co.za/table-of-alternatives/
South African National Parks (SANParks)
Regional Communications Manager, SANParks
Email: [email protected]