All of the cod and haddock we use for battered fish, including ‘Fish Friday®’, are supplied from sustainable fisheries in the North Atlantic and Pacific Oceans.
Our supplier, Three Oceans, has signed the Sustainability Fish Cities Pledge, the first UK processor to do so.
Our Skipjack tuna is caught in the waters of the Western Central Pacific. It is rated as 3 on the MCS ‘Good Fish to Eat’ ratings. The cannery used is certified by the Earth Island Institute.
Our scampi is caught in waters around the UK and processed in the UK. The fish source areas are rated between 2 and 4 on the MCS ‘Good Fish to Eat’ ratings. All the areas that are fished have ‘future stock health score’ above 6.0 and scampi fishing is protected by strictly enforced quotas.
Our supplier, Whitby Seafoods, is a member of the Sustainable Seafood Coalition (whose goals are very similar to the Sustainable Fish Cities Pledge).
We use farmed salmon for our smoked salmon and warm-water BAP-certified prawns for our spicy coated prawns. Our major speciality seafood supplier, Lyons Seafoods, joined the Sustainable Seafood Coalition at its inception in 2011. The group’s vision is that all fish and seafood sold in the UK should be from sustainable sources. Lyons Seafoods is committed to the responsible sourcing of all seafood, by following good practice, including the use of risk assessments of all of our salmon and prawns.