WWF Annual Conference 2017 Held in Manado Indonesia: Sea Delight Contributes Presentation

 

Manado, Indonesia, May 9, 2017.

Hosted by WWF Indonesia, WWF international held its annual conference here this week. Representatives from WWF offices worldwide assembled to continue the conservation work the NGO has been doing since its founding in 1961. The conference focused on the work of WWF in 6 key international conservation concerns; Wildlife, Oceans, Forests, Climate and Energy and Markets and Finance.

   WWF representatives gathered from offices worldwide (courtesy WWF Indonesia)

The opening ceremony featured a stunning musical introduction followed by a compelling video on WWF Indonesia’s work in the traditional semi-automatous Kingdom of Kataloka and the island of Koon. On Koon, traditional local royalty still controls community affairs and provides management of the fishing grounds surrounding the Island. With the cooperation of WWF, the community has been empowered to manage local fisheries and cooperate with both responsible live bottomfish fishers and a growing level of live-aboard dive tour visitors. The result is a community and ecosystem well on the way towards achieving sustainability.

Kesaia Tabunakawai, head of the WWF Pacific Program Office speaks on conservation and community development work in Fiji and the South Pacific region

Sea Delight representative Stephen Fisher was among the keynote speakers for the opening ceremonies. He spoke about the work Sea Delight has done in the Luwuk Banggai bottomfish fishery. The primary message of the presentation was that “Places like Koon are the cornerstone of our company’s business model. Sourcing high quality fish from well managed sources and achieving sustainability, in our view, means achieving  the right balance of sound fishing practices and benefiting communities.”

The presentation told the story of the early development of a bottomfish FIP in In Luwuk Banggai . It included a cautionary example of how a likely location for a community based Marine Protected Area (MPA) turned out to be more complicated after a second visit.

Yapara Island, off Central Sulawesi. Featured in the Sea Delight presentation

The presentation ended on a high note citing the achievements of the FIP to date.

“The fishery has been mapped using hand-held GPS communication devices. Three years of paper-based catch data collection are being supplemented by a tab-based electronic data collection system. Extensive biological information on the target species has been collected. All of this data is ready for analysis leading to the development of a management plan for the fishery that is in line with the Indonesian National Snapper and Grouper FIP.”

Sea Delight extends warm thanks to WWF Indonesia for inviting our participation in the 2017 Annual Conference. And, as in our presentation, Sea Delight recognizes that “protecting our source of business under growing global demand requires broad partnerships with communities, civil society and the private sector.”

Local fishing vessel, Central Sulawesi

 

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Sustainable Seafood at 20 – Oceans of Progress

The sustainable seafood movement got its start in the mid-1990s, and the 20-year mark is a great time to look back at the impact of our work together and the challenges that will define sustainable seafood’s future.

We have a lot to celebrate. Back then, regulations designed to protect the oceans weren’t working fast enough – and fisheries that fed millions of people and supported thousands of jobs were headed toward collapse.

Since then, the work of seafood industry and conservation leaders has helped change the industry and make it radically different than 20 years ago:

  • In the mid-90s, sustainability was a complication that seafood businesses had to manage. Today, it’s an integral part of doing business, with 90 percent of the North American grocery market having made sustainability commitments.
  • Then, conservation groups and industry saw each other as adversaries. Today, they are rolling up their sleeves together to tackle shared challenges.
  • Back then, a regulation-only approach was falling short. Today, we see signs of progress on the water.

Here at SEA DELIGHT, we’re proud of the progress we’ve seen firsthand. For example:

  • Since 2009 we have participated and supported Fishery Improvement Projects (FIPs) globally.
  • In 2012, we partnered with FIshWise  in order to advance our commitment to sustainable seafood and help strengthen our role as an industry leader.
  • In 2012, we founded the Sea Delight Ocean Fund, a 501 (c)(3), which mission is to support global fishery improvement projects and better fishing practices initiatives, create and promote awareness for responsible fishing practices and adequate management of the fishery, minimize the impact of bycatch and human activity on the environment; and educate the public on the need to support these programs in order to protect marine resources.
  • In 2015, we worked with FishWise to create a public Sustainable Seafood Policy. The policy formalizes a framework to support better fishing practices that Sea Delight has engaged in for years.
  • In 2016, we worked with FishWise and created an ambitious Traceability Policy. The Traceability Policy expands Sea Delight’s existing Sustainable Seafood Policy to improve traceability and social responsibility for all seafood products the company procures, and emphasizes continual improvements within its own business practices and throughout the supply chains that Sea Delight works with.

And we’re committed to addressing the challenges ahead:

  • Protecting the human and labor rights of the workers who bring seafood to market.
  • Expanding conservation efforts to reach all fisheries worldwide.
  • Ensuring that sustainability claims can be verified by tracing products back through the supply chain.

SeaWeb’s Seafood Summit (June 5-7) will include a keynote address focused on the sustainable seafood movement’s first 20 years. Whether you’re going to the Summit or not, we hope you’ll join us in celebrating shared accomplishments and collaborating on solutions to shared challenges.

Those challenges are daunting, but a look back at our shared history reminds us the sustainable seafood movement has faced daunting challenges before. And we’re hopeful and confident that we will continue making progress, working hand-in-hand with our partners, together.

 

Sea Delight Europe Features Celebrity Chef Ambassador Robyn Almodovar at the Seafood Expo Global in Brussels April 25th-27th.- BOOTH #8-4539

MIAMI, FL –– Sea Delight is proud to feature celebrity Chef Robyn Almodovar as their Chef Ambassador to create innovative and mouthwatering recipes for their responsibly sourced seafood products which will be showcased at the Seafood Expo Global April 25-27, 2017 in Brussels. Chef Almodovar will be creating culinary masterpieces at the expo using Tuna, Swordfish, Hamachi, Mahi-Mahi, Octopus, and Smoked Salmon.

“Coming off the huge success at the Seafood Expo North America, we are again thrilled  to collaborate with Chef Robyn Almodovar. Her presence and culinary contribution was invaluable to the success of Seafood Expo North America in Boston last month.  Chef Robyn’s passion for seafood is contagious and we cannot wait to see what she will create with our products at the Seafood Expo Global later this month. We are honored to work with her again and look forward to attendees experiencing her masterful culinary skills,” says Adriana Sanchez, Sea Delight’s Sustainability Director.

Celebrity Chef Robyn Almodovar, “Winner” of both of the Food Network’s shows Chopped and Cut Throat Kitchen, contestant on FOX’s Hell’s Kitchen and owner of the Palate Party food truck brings her award winning culinary skills and high energy to Sea Delight and the Seafood Expo Global to Brussels, April 25th – 27th. Expo attendees and the media can meet Chef Robyn Almodovar and taste her culinary creations at the Sea Delight Booth, No. 8-4539.

“Collaborating with Sea Delight LLC., as their Chef Ambassador provides me with high quality sustainable products to create seafood dishes that delight the senses. As a chef, I love using the finest responsibly sourced seafood products as well as providing me with the platform to entertain and share my culinary passions. I am so impressed with Sea Delight’s responsible and traceable sourcing policies, global Fishery Improvement Projects (FIP’s), sustainable conservation efforts and education programs,” boasts Chef Robyn Almodovar.

 

About Sea Delight:

Sea Delight, LLC, was founded in 2006 as an initiative that sought to target the market of high quality frozen and fresh seafood products. Superior products, excellent customer service and their commitment to responsible business practices have grown Sea Delight, LLC, and its sister companies, Sea Delight Canada (est. 2009), and Sea Delight Europe (est. 2012) into market leaders and international conservation specialists in the seafood industry today. Sea Delight LLC., operates in conjunction with ADS Seafood Inc., dba Atlantic Fisheries from its 16,000 sq. ft headquarters located in the Doral area of Miami, Florida.  To view the sustainability policy, for sales or further information please visit www.sea-delight.com / www.sea-delight.ca  or call Toll Free at 888-FISH-199 or 305.594-9797.

About Chef Robyn Almodovar:

Chef Robyn Almodovar, graduate of the Le Cordon Bleu College of Culinary Arts, has mastered her culinary skills at several highly respected South Florida restaurants including The Forge and Danny Devito’s Devito South Beach as well as being casted for FOX’s Hell’s Kitchen Season 10, finishing as a Top Finalist.  In 2011, with enough courage and tenacity to strike out on her own, Almodovar purchased a 24’ food truck and founded “Palate Party”, a fresh, mobile food café that utilizes only locally, sustainably sourced ingredients.  Palate Party was the first female-owned, non-dessert food truck in South Florida. In 2013 Miami New Times voted Palate Party Best Food Truck in Miami as well as 3rd Best Food Truck in South Florida by Sun Sentinel.  In the fall of 2014,  Almodovar was selected as the Miami Food Truck Expert guest judge for 3 episodes on the new Food Network series Food Truck Face Off.  Again, loving the competition and excitement of culinary battles, in July and August of 2015, Chef Robyn Almodovar competed and won both of the Food Network’s CHOPPED and Cut Throat Kitchen. Almodovar will continue to strive as a “culinarian” and a Brand Ambassador for Sea Delight LLC.  For more info on Chef Robyn Almodovar, visit www.palateparty.com

REPORT: Vietnam Yellowfin Tuna FIP Traceability Consultation Meeting

 March 3, 2017

Nha Trang, Vietnam

The Vietnam Tuna Association (VINATUNA) and WWF hosted a meeting for participants and stakeholders in the Vietnam Yellowfin Tuna FIP here.

The primary focus of the meeting was the roll-out of the final version of the “Fit for FIP” traceability code system for Vietnam tuna processors supplying tuna products to FIP Partner customers like Sea Delight. This code allows FIP Partners to mark their products with a code that can be used to trace FIP tuna products from vessel to finished production lot.

VINATUNA representative, Mr. Tran Van Hao, gave a presentation explaining the code and how to use it. A code example and key are below:

Ex: FI-207-002-6-05-1

FI: Special code for  Vietnam yellowfin tuna, hook and line caught under FIP

207: Company code based on Government Issued Exporter Number and/or EU number. EU number is DL 207

002: Julian date code 002 is Jan. 2 for non-leap years

6: Last number of Year

05: Port Code from FIP Port List

1: Gear type. Handline = 1, longline = 2

This code can be displayed on the packaging of VN FIP tuna products sold to FIP partners.

Mr. Hao discusses the trace code implementation with meeting participants

This was followed by a presentation from Mr. David Schorr of WWF US’ Transparent Seas Project. Mr. Schorr updated the participants on the US NOAA traceability and anti-IUU regulations going into effect in Jan. 2018. For more information on this Sea Delight customers can view the NOAA website:

http://www.iuufishing.noaa.gov/RecommendationsandActions/RECOMMENDATION1415/FinalRuleTraceability.aspx

Interested parties can also attend the NOAA meeting at the Boston Seafood Show March 19 to 21.

 

Mr. Schorr explaining the new NOAA regulations

Mr. Schorr’s presentation was followed by a presentation by Ms. Susan Roxas from WWF, representing the Global Dialogue on Seafood Traceability.  WWF, the Global Food Traceability Center, together with a consortium of non-profits and academe is working with governments and worldwide fishery stakeholders to establish the groundwork for international voluntary standards for seafood traceability based on shared key data sets electronically captured and transmitted via interoperable IT architecture.  Consultations will be held in the Boston and Brussels seafood fairs, with a meeting in Bangkok on May 3 and 4 for deeper technical discussions with ASEAN industry representatives.

Sea Delight will be supporting the implementation of the VN Tuna FIP Trace Code system as well as the Global Dialogue on Seafood Traceability. Updated reports of our participation will be coming soon to this website.

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SEA DELIGHT NAMES CELEBRITY CHEF ROBYN ALMODOVAR CHEF AMBASSADOR

Taking the show on the road to the Seafood Expo North America
March 19th – 21st- Booth 3325

MIAMI, FL – Sea Delight has partnered with celebrity Chef Robyn Almodovar as their Chef Ambassador to create innovative and mouthwatering recipes for their responsibly sourced seafood products which will be showcased at the Seafood Expo North America March 19-21, 2017. Chef Almodovar will be working at the show with Tasteless Smoke treated Tuna, Swordfish, and Lake Victoria Perch, as well as untreated Octopus and Ceviche, and Classic Smoked Salmon and Tuna.

“We are very excited to work with Chef Robyn Almodovar again. Her contribution was invaluable to the success of Sea Delight Ocean Fund’s 3rd Annual Taste of the Sea last October. Her passion for seafood is contagious and we cannot wait to see what she will create with our products at the Seafood Expo North America this year. We are honored to work with her again and look forward to experiencing her masterful culinary skills,” says Adriana Sanchez, Sea Delight Sustainability Director.

Celebrity Chef Robyn Almodovar, “Winner” of both of the Food Network’s shows Chopped and Cut Throat Kitchen, contestant of FOX’s Hell’s Kitchen and owner of the Palate Party food truck brings her award winning culinary skills and high energy to Sea Delight and the Seafood Expo North America to Boston, March 19th – 21st. Trade Show attendees and the media can meet Chef Robyn Almodovar and taste her culinary creations at the Sea Delight Booth, No. 3325.

“Collaborating with Sea Delight LLC., as their Chef Ambassador is the perfect fit for me. As a chef, I love using the finest responsibly sourced seafood products as well as providing me with the platform to entertain and share my culinary passions too. I am so impressed with Sea Delight’s responsible and traceable sourcing policies, global Fishery Improvement Projects (FIP’s), sustainable conservation efforts and education programs,” boasts Chef Robyn Almodovar.

About Sea Delight:
Sea Delight, LLC, was founded in 2006 as an initiative that sought to target the market of high quality frozen and fresh seafood products. Superior products, excellent customer service and their commitment to responsible business practices have grown Sea Delight, LLC, and its sister companies, Sea Delight Canada (est. 2009), and Sea Delight Europe (est. 2012) into market leaders and international conservation specialists in the seafood industry today. Sea Delight LLC., operates in conjunction with ADS Seafood Inc., dba Atlantic Fisheries from its 16,000 sq. ft headquarters located in the Doral area of Miami, Florida. To view the sustainability policy, for sales or further information please visit www.sea-delight.com / www.sea-delight.ca or call Toll Free at 888-FISH-199 or 305.594-9797.

About Chef Robyn Almodovar:
Chef Robyn Almodovar, graduate from the Le Cordon Bleu College of Culinary Arts, has mastered her culinary skills at several highly respected South Florida restaurants including The Forge and Danny Devito’s Devito South Beach as well as being casted for FOX’s Hell’s Kitchen Season 10, finishing as a Top Finalist. In 2011, with enough courage and tenacity to strike out on her own, Almodovar purchased a 24’ food truck and founded “Palate Party”, a fresh, mobile food café that utilizes only locally, sustainably sourced ingredients. Palate Party was the first female-owned, non-dessert food truck in South Florida. In 2013 Miami New Times voted Palate Party Best Food Truck in Miami as well as 3rd Best Food Truck in South Florida by Sun Sentinel. In the fall of 2014 Almodovar was selected as the Miami Food Truck Expert guest judge for 3 episodes on the new Food Network series Food Truck Face Off. Again, loving the competition and excitement of culinary battles, in July and August of 2015, Chef Robyn Almodovar competed and won both of the Food Network’s CHOPPED and Cut Throat Kitchen. Almodovar will continue to strive as a “culinarian” and a Brand Ambassador for Sea Delight LLC. For more info on Chef Robyn Almodovar, visit www.palateparty.com

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Nha Trang Seafood Processor Expands Support of Local Tuna Fishing Communities 

Dec. 14, 2016
Binh Dinh Province, Vietnam

Thinh Hung Co. LTD, a frozen seafood processor based in Nha Trang, Vietnam, has expanded its program to return better income to local tuna fishing communities here in Binh Dinh province. Thinh Hung is a key supplier of frozen Yellowfin tuna products to Sea Delight and Sea Delight strongly supports this community outreach activity.

1
The meeting was attended by more than 100 vessel owners

As reported here in October, the program teaches vessel operators better onboard handling practice for tuna, provides the tools to accomplish it, and pays the vessels more for the better quality tuna harvested. The gathering here in Tam Quan Bac, Binh Dinh Province hosted a fishers group of more than 100 members and was co-hosted by the Binh Dinh Provincial DECAFIREP (Fisheries) Office and the People’s Committee of Hoai Nhon District.

 2

Sea Delight representative Stephen Fisher gave a pledge for industry support for the program

Thinh Hung signed a memorandum of understanding with the head of the fishers group representing over 170 vessels. This brings the total of tuna handline vessels enrolled in the program to over 340.

3

A slide from Fisher’s presentation

The fishers groups are taught to carefully track each lot of tuna landed and this contributes directly to Thinh Hung and Sea Delight developing robust traceability systems in line with the goals of the Vietnam Yellowfin Tuna FIP and the new US NOAA traceability regulations. These fishers groups will also be available for further training and assistance with FIP work tasks, such as improving logbook coverage, assisting with onboard observer trips and improved training on bycatch identification.

4

Thinh Hung Vice President Huynh Dac Tri presents the training manual

As the program grows the evidence of success grows with it. Thinh Hung management reports a marked increase in tuna quality and an increased percentage of fish good enough to be exported for fresh sashimi to the lucrative Japan market. This also translates to more better-quality tuna for export to Sea Delight.

The program has strong support from the fishers as it is financed by private industry and returns improved income to the fishing community. Sea Delight also supports this “win/win” program and will report here on new developments in the near future.

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Vietnam Yellowfin Tuna Fishery Improvement Project Industry Meeting

October 24, 2016
Nha Trang, Vietnam

A meeting to review the status of the Vietnam Yellowfin Tuna Fishery Improvement Project (FIP) was convened here for members of the FIP Industry Advisory Group. The meeting was attended by local tuna processors, international FIP Partners including Sea Delight, other importers, distributors and representatives of national and provincial fisheries departments, . The meeting was hosted by WWF Vietnam, WWF Coral Triangle and Vina Tuna.

 1. FIP Progress Review

The meeting got underway with a presentation on the current progress of the FIP against the Work Plan projections. It was noted that the FIP had not made as much overall progress as projected when the Work Plan, and with particular attention to MSC Principle 1 (stock condition), where there remain gaps between stock management in Vietnam and the measures set out by the Western and Central Pacific Fisheries Commission (WCPFC).

pic-1MSC Scoring for the FIP, note the improvements needed in Principle 3 (WWF Coral Triangle)

Presentations were then made by FIP Industry members on progress made on Work Plan tasks. It was reported that onboard logbook awareness training, observer training and preparation for onboard observer trials, including circle hook trials were ongoing.  It was noted that these contributions were important in achieving measured progress on Principle 2 (ecosystems).

Sea Delight Representative Stephen Fisher gave a short presentation on community outreach work with supplier Thinh Hung Co. Limited on improving tuna quality and value returned to local fishing communities. Sea Delight also took the opportunity to announce the completion of an MOU with industry advocate group The Vietnam Tuna Association (VINATUNA) to support Sea Delight on the ongoing FIP work.

2Presentation on improved onboard tuna handling training

2. Report on Proposed Traceability System

 The second segment of the meeting was opened with a presentation on the ongoing work of developing a workable traceability system for FIP tuna products. The key to the proposed system is a “Unique Trace Code” (UTC) to enable to trace and track FIP tuna at any step of production or distribution back to the harvest vessel.

Much work has already been done on this and prototype code has been developed and is undergoing testing. Sea Delight is supporting these efforts.

3

 Discussion on traceability UTC

3. Review of Financing Models

The meeting was concluded with the presentation of proposed sustainable financing models for the ongoing FIP work. The current financing model is a traditional mix of fees paid by industry FIP members and financial support through NGOs (WWF) and supporting foundations. The problem with this approach is it is not predictable or sustainable from year to year and has resulted in shortfalls of the total budget requirement.

Two new financing models were proposed to the meeting both based on versions of the “penny per pound” system. This means that the FIP costs are passed on to the buyers in the form of a small price premium for FIP fish.

Detailed proposals on financing models will be provided to FIP industry partners for discussion in the near future. Sea Delight will be sure to report on the model adopted by the FIP.

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Nha Trang Seafood Processor Supports Local Tuna Fishing Communities

Oct. 17, 2016
Nha Trang, Vietnam

Thinh Hung Co. LTD, a frozen seafood processor based here in Nha Trang, has entered phase 2 of an effort to support local tuna fishing communities. These communities, fishing from handline vessels in Vietnam’s Eastern Sea (Hoang Sa, Truong Sa), have been providing Thinh Hung with fresh, good quality, tuna for years. However, Thinh Hung Vice President, Huynh Dac Tri, saw there was room for improvement in overall catch quality and a way to “pay it back” to the fishers themselves.

1The Director of the Khanh Hoa Province Department of Fisheries opens the meeting

 Mr. Tri and Thinh Hung Co. ownership made a simple offer to tuna vessel owners: We will teach you better onboard handling practice for tuna, provide you the tools to accomplish it, and pay you more for the better quality tuna you harvest. This offer was backed up by the support of key customers like Sea Delight.

In the past many buyers have come forward and offered the tuna fishing communities more money if they would catch better quality fish. But there was always a “catch”; fishermen would have to finance the extra gear and effort to improve quality themselves before seeing any higher price. Thinh Hung took a new approach that vessel owners could understand and accept. All fish are tracked from vessel to factory. Vessel lots with more than 10% air export grade are paid a premium per kilo. The quality records are shared with the vessel owners and each month the 3 top quality vessels from each port receive a bonus. Every 6 months the top 3 quality vessels receive an additional, much larger, bonus.

So far 139 vessels in Binh Dinh Province have been following the program and there are 46 new members here in Khanh Hoa as of this writing.

Sea Delight representative Stephen Fisher attended the training on Oct. 17 in Nha Trang for the Khanh Hoa vessel captains. The training was also supported and hosted by the Khanh Hoa Province Department of Fisheries.

Clear and concise photo presentations and videos were shown to the captains. These showed how properly handle tuna at the time of catch in order to improve quality. Each vessel owner was then presented with a set of the same high-quality stainless steel tools shown in the presentations. All were also entered into the quality/reward program for all upcoming fishing trips.

2The Head of the Khanh Hoa Tuna Fishing association and Thinh Hung Co. Vice President Huynh Dac Tri sign an MOU on the Better Practice program.

The program is already working in Binh Dinh, with a higher percentage of good quality fish being landed and better prices and bonuses going back to the fishing communities. Sea Delight will be sure to report on the progress of the program here in Khanh Hoa as well.

 

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Sea Delight Announces Ambitious Traceability Policy

Miami, Florida – November 2, 2016 – In an effort to continuously improve the quality, integrity, and environmental responsibility of our products, we at Sea Delight are proud to announce our new Traceability Policy.

Sea Delight’s Traceability Policy reflects our commitment to improving traceability and transparency in the supply chains we source from as well as throughout the broader seafood industry, and serves to further strengthen the Sustainable Seafood Policy we adopted last year. The Traceability Policy will apply to all seafood that Sea Delight purchases. “This is such an exciting moment for our company,” says Adriana Sanchez, Sustainability Director at Sea Delight. “We are setting an industry-leading precedent among North American seafood distributors by publically committing to work towards best practices in traceability, address critical issues such as legality and social responsibility, and engage our supply chain partners in collaborative and long-lasting improvements.”

The Traceability Policy encompasses commitments to both traceability and social responsibility, and underscores the importance of improving Sea Delight’s business practices to allow for more robust tracking of product information throughout the supply chains that Sea Delight works with. The Traceability Policy builds off Sea Delight’s previous achievements and ongoing collaboration with World Wildlife Fund to incorporate on-the-ground traceability improvements in fishery improvement projects (FIPs), engaging in multi-stakeholder dialogues to improve traceability in seafood, and educating Sea Delight employees, suppliers, and customers about the importance of sustainability and traceability.

Sea Delight is partnered with FishWise, a non-profit sustainable seafood consultancy based in Santa Cruz, CA. “Sea Delight has proven itself as a leader in sustainable seafood,” states William Wall, Distributor Division Director at FishWise. “Their new Traceability Policy represents a significant step forward for the company and raises the bar for seafood distributors everywhere in terms of progressive seafood traceability commitments.”

Over the next year, Sea Delight plans to:

  • Improve data collection by building upon work underway with our snapper, grouper, tuna, mahi-mahi, and swordfish supply chains;
  • Work to ensure effective implementation of traceability measures in three fishery improvement project (FIP) supply chains that Sea Delight sources from;
  • Encourage collaboration within the seafood industry to promote alignment of traceability systems and solutions;
  • Track important emerging topics in seafood related to traceability, anti-Illegal, Unreported, and Unregulated (IUU) measures, and social responsibility.

Progress on Sea Delight’s traceability and social responsibility commitments can be followed at http://www.sea-delight.com/traceability.html

 

About Sea Delight

Sea Delight, LLC was founded in 2006 by Eugenio and Margarita Sanchez, the owners of ADS Seafood, LLC dba Atlantic Fisheries, as an initiative that sought to target the market of high quality frozen and fresh seafood products. Superior products, excellent customer service and our commitment to responsible business practices have grown Sea Delight, LLC, and its sister companies, into market leaders and international conservation specialists in the seafood industry today.

 

About FishWise

FishWise is a non-profit sustainable seafood consultancy based in Santa Cruz, CA. Uniquely positioned between the seafood industry and marine conservation organizations, FishWise offers a range of services that create trust between seafood vendors and their customers, enabling businesses to sell more sustainable seafood. For more information, please visit www.fishwise.org.

 

Sea Delight is proud to support the Global Sustainable Seafood Initiative (GSSI)

gssi “Confidence in certified seafood”

Sea Delight is proud of its longstanding partnership with the Global Sustainable Seafood Initiative (GSSI) – the unique industry-NGO-government platform that aims to build confidence in certified seafood.

GSSI’s Global Benchmark Tool for certification schemes marks a major milestone for the seafood sector. The Tool is helping to bring clarity on certification, making information available across the supply chain. The Alaska RFM Program became the first GSSI-recognized certification scheme earlier this year and more schemes are expected to follow in 2016.

“Credible certification gives our customers confidence in Sea Delight’s high quality products. We are committed to recognizing all GSSI-recognized schemes when sourcing certified seafood, together with industry partners worldwide,” says Eugenio Sanchez, founder and CEO of Sea Delight. “We encourage more companies to join GSSI and make the same commitment.”

Find out more: www.ourgssi.org and @ourGSSI and contact: secretariat@ourgssi.org