raymond blanc

Ocean-friendly cuisine: sustainable recipes from Britain's finest chefs

Posted by jossc — 22 October 2008 at 1:23pm - Comments
A picture of moules frites
All rights reserved. Credit: Archangel12
Moules marinière à la Michelin-starred Raymond Blanc

Let's face it, even if you're Raymond Blanc, buying the right fish these days is not so simple.

And right now many of our traditional favourites, from cod to tuna, are disappearing rapidly from the seas due to overfishing and the effects of climate change. Bottom-trawling boats are sailing farther and fishing deeper than ever before, hauling in hordes of fish with heavy, weighted nets that tear up the ocean bottom.

Jellyfish and chip supper?

Posted by jossc — 8 August 2008 at 10:46am - Comments

Mauve stinger and chips, anyone?

A new report by the Institute of Marine Sciences at the National Research Council in Barcelona links the rapid growth of jellyfish populations throughout the world's oceans to overfishing of their natural predators such as tuna and as a result of global warming.

Seafood See Life supporters: Raymond Blanc

Last edited 9 July 2008 at 5:01pm

Raymond Blanc, Chef Patron of the Michelin starred Le Manoir aux Quat' Saisons in Oxfordshire

Acknowledged as one of the finest chefs in the world, Raymond Blanc's commitment to sustainably sourced seafood led him to sign up as a supporter of Seafood See Life right from day one, and to be a guest speaker when the the campaign launched with an event at Old Billingsgate fishmarket earlier this year.

Why is sustainability so important to him? "Protecting the diversity of fish in our seas is as important as looking after wildlife on land. Those of us who are passionate about cooking and serving seafood will be equally passionate about using only sustainable species, as the fish we cook and eat now will determine what we have in the future."

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