Sustainable fishing is always a hot topic of conversation, and that’s only increased since the release of the Netflix documentary Seaspiracy earlier this year. Overfishing upsets the natural balance of the ocean’s ecosystem, and sustainable fisheries are striving to end overfishing and bottom trawling in order to help regenerate the oceans’ thriving ecosystem.
Although you might feel a little helpless in this situation, there’s one simple way you can do your part to help our ecosystem thrive if you choose to eat fish is to ensure you’re eating sustainably caught seafood.
Hilton Auckland’s FISH Restaurant is the perfect place to start this lifestyle change, without compromising on flavour.
FISH Restaurant and its new Culinary Director, Des Harris, ensure that sustainability and seasonality are at the forefront when devising the menus, as well as supporting local suppliers wherever possible. FISH Restaurant sources seafood throughout the week from the morning’s catch before the boats reach the shores of New Zealand to ensure it’s the freshest available, and Des and his team are proud to work with sustainable products from the best suppliers in New Zealand.
Harris has a grand vision for Hilton Auckland, and FISH Restaurant, incorporating a mix of modern and primal cooking techniques, adding an abundance of freshness, acidity and touches of savoury umami characteristics. It is an exciting progression in a brilliant career that began at Wellington’s Logan Brown before he moved to Auckland to be head chef at Clooney, and more recently at The Hunting Lodge and Tantalus Estate.