Fresh, All Natural& Sustainable January 2015
Sourcing Sustainable Seafood Family Owned and Focused for Four Generations 2
Perishability Why is fish so much more perishable than meat? Harvesting - most species are wild - long journey to port Processing - no USDA standards - handling/inspection is neither mechanized nor standardized 3
Why are there multiple grades of fresh fish? Variables affecting Perishability, Flavor & Quality Intrinsic Factors Fishing Grounds Inshore (sand eels/worms) Georges Bank = the vineyard Biological Cycle Species Size Season/Weather Exogenous Factors Method of Catch Gilnetting/Dragging/Line Gutting Bleeding Washing Handling onboard (penning & boxing) Days at Sea Chilling/icing Vessel cleanliness (bilge odor) Handling in port Processing Packaging Shipping 4
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North America s Atlantic Coast One of the World s Most Prolific Fishery Ecosystems in an Ocean Desert.
THE VINEYARD APPROACH Much like grapes on a vine, seafood acquires its taste and attributes from the environment in which it grows. Key factors influencing taste: Abundance of a desirable food source Tidal Conditions Salinity of the water Purity of the water Time of Harvest 12
THE VINEYARD APPROACH North Atlantic Fishing Grounds New Foundland Grand Banks Boston 200 M 13
Gulf of Maine Map courtesy of the Gulf of Maine Council on the Marine Environment.
Sourcing Sustainable Seafood GEORGES BANK THE IDEAL VINEYARD FOR WILD HARVEST SEAFOOD Fishing grounds 50 to 200 miles East of Cape Cod pure, pristine ocean water Constant tidal upwellings spill nutrient rich waters over the Bank excellent food source Average depth of 60 meters allows complete sunlight penetration and phytoplankton production at 10 x the open ocean rate abundant food source Thermo-hydraulic conditions cause vertical mixing and a high regeneration rate of organic material steady food source Both the Gulf Stream coming up the East Coast and the Labrador currents swirling down through the Gulf of Maine cause tremendous tidal action on the Bank fish work for their food better muscle tone 15
Every day Foley buyers are at the source - from Portland to Gloucester to New Bedford to Cape Cod and beyond - to ensure only the very best, freshest fish become Foley Fish. Foley Fish only works with boats practicing superior handling at sea 16
Every fish goes through multiple inspection points to ensure safe, consistent, top quality fresh fish for guests - No surprises, no headaches, no returns Foley Fish guarantees it. 17
Foley Fish Processing Quality Control from Start to Finish No chemical additives or preservatives to interfere with flavor Exacting processing in refrigerated, bacteria-controlled plants Fish packed in metal tins, fillets separated with parchment paper On-site production of special 16 F flake ice Temperature controlled shipping and distribution 18
Sourcing Sustainable Seafood Georges Bank Haddock Gulf of Maine Pollock Gulf of Maine Hake Atlantic Cod
Sourcing Sustainable Seafood Georges Bank Sole Georges Bank Monkfish Georges Bank Sea Scallops
Sourcing Sustainable Seafood BUT WHAT ABOUT THE ECO SYSTEM? Who s Managing The Fish? 21
Sourcing Sustainable Seafood Who Manages the Oceans of the United States? NOAA Regional Offices of National Marine Fisheries 8 Regional Councils Science Center Council Staff State Regulations for Inshore Waters 22
Sourcing Sustainable Seafood Foley Fish: Committed to Sustainable Seafood Active in Fishery Management since 1993 Bill Gerencer is Chairman of NMFS Groundfish Advisory Panel Serve on ICCAT s Highly Migratory Species Advisory Panel Laura recently completed position on NMFS NE Fisheries Management Council All fish/shellfish sourced from managed/regulated fisheries Long history of educating customers on species stock status 23
Sourcing Sustainable Seafood No Overfishing It is THE law! The Magnuson-Stevens Reauthorization Act of 2006 established new requirements to end and prevent overfishing through the use of annual catch limits (ACLs) and accountability measures (AMs). Federal fishery management plans must establish mechanisms for ACLs and AMs by 2010 for stocks subject to overfishing and by 2011 for all others. 24
The Catch Share System Allocation by Boat Annual Catch by Specie Under MSY Under OFL Under ABC ACL is Set Other Tools Still Used Protect Juvenile Fish Protect Spawning Protect Habitat 25
Sourcing Sustainable Seafood Fishery management tools implemented in New England under the Sustainable Fisheries Act (SFA) of 1993. Permanent Area Closures Rolling Closures Vessel Limits Trip Limits Total Allowable Catch by Specie (TAC) Gear Modifications (larger mesh size) 26
Sourcing Sustainable Seafood 27
Sourcing Sustainable Seafood GEORGES BANK HADDOCK EXPLODES! Spawning Stock Biomass in Thousands of Metric Tons Bmsy = Biomass for maximum sustainable yield Georges Bank Haddock Data Source: NMFS, Woods Hole Institute 28
New England Sea Scallops Rebuilt & Sustainable (Rebuilt)
Sourcing Sustainable Seafood SFA ENACTED * Estimates are of aggregate spawning stock biomass Data Source: NOAA, National Marine Fisheries Service, NEFMC, & The Woods Hole Institute 30
Sourcing Sustainable Seafood According to NOAA s National Marine Fisheries Service the following New England stocks are rebuilt, and harvested at sustainable levels. These stocks are not overfished, nor are they currently experiencing overfishing. o Georges Bank & Gulf of Maine Haddock o Sea Scallops o Atlantic Pollock o North Atlantic Swordfish o American Lobster o Acadian Redfish o Monkfish o Mid-Atlantic Scup o Bluefish o Atlantic Striped Bass o Summer Flounder o Winter Skate o Atlantic Loligo Squid www.nmfs.noaa.gov/fishwatch/ 31
Sourcing from Foley Fish offers guests Fresh, All Natural, Delicious and Sustainably Sourced Seafood! 32
Careers Possiblities Where Do You Want to Be in The Chain? Fishing/Aquaculture Processing Distribution WatchDog Environmental, Government Fishery Manager/Policy Marine Biology/Science Chef Food/Beverage/Purchasing Entrepreneur 33
New England Fishermen Where it all starts Sustainably harvested Delicious Fresh Seafood 34