Sustainable Seafood: Everich's Commitment to Ocean Conservation

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Sustainable Seafood: Everich's Commitment to Ocean Conservation

As Head of Seafood Procurement at Everich Restaurant, my daily mission is to source the finest seafood while protecting marine ecosystems. Hong Kong's seafood consumption ranks among the world's highest, making our responsibility particularly significant.

Sustainable Sourcing Practices
We implement strict sourcing policies:

Seasonal Selection: Adhere to natural breeding cycles
Size Regulations: Only purchase fish above reproductive maturity
Fishing Methods: Prefer line-caught over trawled seafood
Certifications: Prioritize MSC (Marine Stewardship Council) certified products

Local Fishermen Partnerships
We support Hong Kong's fishing community:

Direct purchases from Aberdeen, Cheung Chau, and Lamma Island fishermen
Fair price guarantees to sustain local fishing families
Knowledge exchange about sustainable practices

Menu Innovation with Underutilized Species
We creatively incorporate sustainable alternatives:

Replace overfished species with abundant alternatives
Feature "trash fish" (less popular but sustainable species) in special menus
Educational descriptions explaining our sustainable choices

Transparency and Education
We actively educate customers:

Display origin information for all seafood dishes
Host sustainable seafood dining events
Collaborate with WWF Hong Kong on conservation initiatives

Kitchen Efficiency Practices
We maximize utilization:

Use fish bones and heads for rich broths and sauces
Turn trimmings into fish cakes and fillings
Compost remaining waste through our organic recycling program

Case Study: Our Sustainable Garoupa Program
We've transitioned from wild-caught to responsibly farmed garoupa in partnership with Hong Kong University's aquaculture research team. These fish are raised in controlled environments without antibiotics, producing superior quality while reducing pressure on wild populations.

Everich's commitment extends beyond our kitchen. We participate in beach clean-ups, support marine conservation research, and advocate for sustainable policies within Hong Kong's restaurant association.

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