Paul Greenberg talks in Halifax

Photo: https://www.prhspeakers.com/speaker/paul-greenberg-2

Afishionado Fishmongers is sponsoring Paul Greenberg to come to Halifax. Paul Greenberg is a best-selling American author, whose 2010 book Four Fish became a must-read on seafood sustainability, drawing widespread praise and winning the James Beard writing and literature award. 2014’s follow-up American Catch examines the paradox of the US importing more than 85% of its seafood despite controlling more ocean than any country. His 2015 TED Talk discusses the irrationality of today’s seafood economy, receiving over 1.5 million views. His 2017 acclaimed documentary The Fish on my Plate highlights his year-long self-experiment eating fish with every meal to determine “What fish should I eat that’s good for me and good for the planet?”. Greenberg is a National Endowment for the Arts Literature Fellow, a Pew Fellow in Marine Conservation, and a W. K. Kellogg Foundation Food and Society Policy Fellow. More about Paul Greenberg, click HERE

About the Event:

Where: Ondaatje Hall, 6135 University Avenue, Marion McCain Arts & Social Sciences building. 
Date & Time: Thursday, Sep 14th, 7:00 pm

Sponsored by:

Raw Fish 101: Does Your Sashimi Get a Passing Grade?

Sushi has rapidly become one of the most universally accessible and globalized cuisines on the planet. Even if you aren’t a fan of fish I’m sure you’ve “gone for sushi” before or maybe even hosted a “sushi night” where guests bring various ingredients to contribute to a collective maki-making shindig. While there is a growing menu of vegetarian options when it comes to sushi, if you are a fish lover, what kind of fish should you be looking for? The term sushi grade or sashimi grade is often used to describe fish that is destined to be consumed raw, but what does sushi or sashimi grade actually mean?

Believe it or not sushi grade is not an “official” certification in Canada. However, for fish to be called sushi grade or sashimi grade by chefs it must be frozen. Guidelines vary for different species, but you are safest when fish is frozen at -35 for 15 hours. Home freezers usually can be set to as low as -18 which means that if you want to ensure that your fish is sushi grade it should be frozen for 36 hours or more in order to kill any parasites. In his exhaustive book The Story of Sushi: An Unlikely Saga of Raw Fish and RiceTrevor Corson points out that the reason why traditional sushi chefs seldom serve freshwater fish is due to the very rare instance of parasites. Parasites, unlike bacteria can be killed by cooking and cold enough temperatures. “Unfrozen salmon is not recommended”

At Afishionado we carry a variety of frozen fish which is considered sushi or sashimi grade. Our yellowfin tuna saku blocks and steaks are currently the most popular fish we sell to sushi lovers from our online shop. Our tuna is not only Fair Trade, but  sustainable which makes eating fish you can feel good about hassle-free.

Please visit some of our restaurant partners and enjoy dishes featuring our Fair Trade yellowfin  tuna. Kitsune Food Co. , East of Grafton, Shuck Seafood and Raw Bar, Bistro Le Coq, The Press Gang Restaurant and Oyster Bar, Edna just to name a few.

 

 

 

 

 

 

Hana’s Year-End (Beginning of the Year!) Update

In my usual fashion, I’m all but three weeks late getting to my year-end update! What a wild year of changes and adaptations it’s been, and it only seems appropriate that it’s taken me well into January just to settle down and do some reflecting.

Last year‘s highlight was a complete pivot at Afishionado. January 1st, 2016 marked the end of our six day a week retail seafood stand venture at Local Source Market. They were great hosts to test out our business model. We knew that local customers wanted access to local, sustainably-harvested and grown seafood. The success of our little bustling seafood stand was proof. I met so many wonderful people, and have forged friendships that will last a lifetime! The support that we received at our humble fish stall helped us launch the next evolution of Afishionado.

While operating the retail stand we realized something very important. While we had many incredibly loyal local customers, it was still difficult to source high quality products when limited to only purchasing from our suppliers twice a week and in small volumes. We were seeing so many stories to tell of the fisheries that we wanted support, but just couldn’t buy in volumes large enough to make it worthwhile for them to go out fishing, or to ask processing plants to keep some products from the express transport trucks heading to Boston for export.

Meanwhile, we were researching and learning a lot from Community Supported Fisheries, like Halifax’s Off the Hook, who worked to overcome these exact same challenges. We kept wondering: how do you shift larger volumes from small-scale, sustainable fisheries to as many local consumers as possible within a short time frame?

We were fortunate to be able to learn from some of Off the Hook’s successes and shortcomings, giving us the confidence to embark on a weekly subscription business of our own. Our first delivery was in March, and I was immediately in awe. Right off the bat we had over 50 people sign up! I couldn’t believe it. It was working! We had enough volume, just once a week, to order in quantities that it mattered. We also had more time. Time to tell people the stories of where their fish was coming from. And more time to go out and search for new supply.

Many of those original 50 subscribers are still with us today, and we’re up to 150 customers. I still can’t believe that we have so many amazing customers who follow us online, and trust in us to bring them high quality, sustainable seafood every week. We couldn’t do it without the community we’re building.

We’ve been able to expand outside of the HRM into the Valley and now to Antigonish. We’re hoping to add Truro, Moncton, and Sackville, NB this year.

A natural evolution of the challenges that we’ve faced was the realization that we needed a processing plant to continue growing and support more small-scale sustainable fisheries. While we knew there were products out there that we wanted to bring in and tell the story of, seafood in this part of the world is at the whim of a complicated supply chain and burdensome regulations, all of which requires that product goes through a CFIA-registered plant even for sales within Nova Scotia.

Many of Nova Scotia’s small-scale fisheries and sustainable aquaculture operations haven’t achieved scale to attract the attention of existing processing plants. They operate at small volumes that existing processing plants can’t or simply don’t want to accommodate. With upwards of 90% of Nova Scotia’s seafood leaving the province, and much of it unable to connect to market, we found that in order to source product, we needed to be able to handle it all by physically intervening in the marketplace.

So this month, we began to operate a CFIA-certified processing facility in Millbrook, NS. It’s exciting to begin to overcome some of the challenges that we see facing the Nova Scotia fishing industry, and to move more towards a high-value, storied, transparent, and fair seafood exchange right here in Nova Scotia. Our ongoing growth is proof that there are people who want this type of seafood, and that we don’t have to only rely on the traditional Nova Scotia paradigm of high volume, low value exports. We can and will promote more small-scale fisheries and aquaculture operations in this province. It will be the biggest challenged we’ve faced, but we’re ready with our amazing five-person team to get more Nova Scotian seafood cross Canada.

We’re also excited that this year we’ve been chosen as a Top 25 company in Canada for SheEO, a venture capital fund for female-led and run businesses. Only 4% of venture capital funding currently goes to female-led businesses! Yet over two thirds of new businesses are started by women.

SheEO is trying to overcome that, representing “a new model of wealth creation that uses the power of relationships to upend these challenges and turn them into new possibilities. Through the $1000 contributions of thousands of radically generous women, SheEO invests in a small number of women-led, socially positive ventures, and actively supports them with zero percent interest loans, a guided development program, and access to a global network of female investors, advisors, and customers. Through this approach, women entrepreneurs not only access needed capital, they are also guided in the business strategy and leadership development so necessary for sustained success – and they have access to the mentorship, expertise, and networks of thousands of She-EO members.”

Thank you again for all support and interest and we’re excited to share with you everything 2017 brings!

Hana

Realizing the Value of Our Local Fisheries

Article: Hana Nelson
Illustration: Scott MacDonald

When it comes to seafood in Nova Scotia, many of us think that a fish is a fish is a fish. But an increasing focus on export and commodity markets in Nova Scotia is stripping the identity and value away from our seafood. So how do we maximize the value of our small-scale, community-based fisheries and aquaculture operations?

Here in Nova Scotia, we have some of the best ocean access in the world. We have over 13 thousand kilometers of coastline where small-scale, community-based fishers use age-old and low-impact fishing methods. We have emerging world-class aquaculture producers, too, from land-based recirculating aquaculture systems to low-impact, community-based shellfish farms.

With over $1.6 billion in seafood exports, Nova Scotia is Canada’s number one seafood exporter. But it’s becoming increasingly difficult to retain the value of our seafood in Nova Scotia when the majority of our premium fish are exported in a faceless, global commodity market. According to One Nova Scotia’s 2015 report, Now or Never: An Urgent Call to Nova Scotians, over 90 per cent of Nova Scotia’s seafood is exported to foreign markets, often with little domestic processing before it goes abroad.

Consider one of Nova Scotia’s seafood poster children: haddock. Haddock exports represent the most significant loss of value in any groundfish species in our province. Less than 6 per cent of the exported weight of haddock is as fillets. Instead, fish is shipped out whole to be processed somewhere else. By not processing it here in Nova Scotia, we lost over $7 million in direct export revenue in 2011 alone, and that doesn’t take into account the loss of associated economic activity from employment in the processing sector.

Small retailers can’t step in and change this because our provincial government maintains antiquated fish processing regulations that are a direct consequence of this commodity market export focus. New and innovative businesses like ours (Afishionado) can’t access some types of fish we want, let alone fillet it. There is a moratorium on groundfish processing licences, so we have to rely on the increasingly scarce supply of community-based processors who can cut haddock for us and who are also under duress.

Let’s be clear: exporting isn’t bad. We’ve relied on it for centuries and will continue to do so. The tricky thing is, however, when we focus exclusively on the bulk commodity market without telling the story of our seafood — and celebrating it — we lose value, we lose identity and we lose the opportunity for local access. The haddock you eat in fish and chip shops throughout the province was probably caught here but sent on a worldwide odyssey where it was cut abroad, most likely China, and frozen twice before returning to the province.

This message really hit home recently when, sadly, one of our shellfish suppliers drowned while on the water. There are inherent dangers to life on the sea. But if our producers are competing on a convoluted and faceless commodity market, then is it really worth it to brave the perils of the sea? Cheap prices devalue the reality of their livelihoods.

We need to process our own seafood so that we can tell its story and celebrate the communities where it came from. If we want to benefit from place-based marketing, then we need to be able to access that product here in Nova Scotia. Consumers abroad need to be able to distinguish our products in the convoluted global commodity market. We have a robust, independent inshore fleet that could be back out on the water fishing.

Nova Scotia has the story. We have coastal communities that would benefit from branding and storytelling. We can embrace and celebrate a culture that has sustained our province’s growth for centuries. If we don’t have the ability to distinguish a fish by how or where it was caught or grown, or on what scale it was caught or grown and by whom, then we’ll just be another producer of commodities stripping value from our beautiful seafood resource.

Originally published in Local Connections Halifax, January 3, 2017.

http://localconnections.ca/home/local-fisheries

 

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