Monthly Archives: May 2014

FIP PROGRESS REPORT: Sea Delight Commends Fishery Manager for Improvement in East Java Handline Tuna Fishery

May 12, 2014 – Sendang Biru, Malang Regency, East Java, Indonesia

Good News on Management

In a recent visit to this bustling Indian Ocean fishing port Sea Delight and WWF Indonesia Seafood Savers representatives noted real progress in the management of the handline tuna fishery here.

Interviews with Mr. Goentoro, head of the local fisheries department (Kepala, Unit Pengelola Pelabuhan Perikanan Pantai Pondok Dadap, Sendang Biru) confirmed the completion of several important fishery management measures over the last three months.



Sea Delight representative Stephen Fisher and Mr. Goentoro discuss logbooks

 The fishery department has moved into its new office building located directly in the port. One hundred percent of the vessels in the fishery are completing onboard logbooks based on the Indian Ocean Tuna Commission guidelines and these logbooks are being filled out correctly, including species specific information on tuna catch. All of the handline tuna fleet in Sendang Biru are either registered or in the registration process and fishing legally. Any vessel landing tuna in the port that has no registration must pay a fine and the landed fish has to be auctioned in the Sendangbiru auction hall. Later, if they want to depart from and  land tuna at Sendang Biru, they have to begin the registration process with the fishery department.


New fisheries office in Sendang Biru port

This is very significant progress in a fishery that had no registered vessels, no species specific data collection and no significant government management effort when the Sea Delight – Seafood Savers FIP officially began in May, 2012.

To show Sea Delight’s appreciation of this progress Sea Delight owner Eugenio Sanchez personally sent a Letter of Commendation to Mr. Goentoro, via the Malang Regency regional fishery office.

National Government Collects Scientific Data

LOKA, a Bali-based sub-directorate of the Indonesian Ministry of Marine Affairs and Fisheries, has also established a port enumerator in Sendang Biru, specifically to collect data on tuna.

Catch numbers and length data are collected on every vessel unloading in the port. This data is entered digitally and collected and uploaded to the LOKA database the same day.



LOKA Enumerator uploading skipjack tuna length and count data

 Proposed Community Outreach on Improving Catch Quality

Sea Delight and WWF Indonesia Seafood Savers representatives also discussed a proposed community outreach project with key stakeholders in the fishery. The plan is to test onboard fish handling techniques used successfully in the General Santos Handline tuna fishery on select trial vessels in Sendang Biru. This plan was met with approval by Mr. Goentoro, fishing vessel owners, fish brokers/transporters and frozen tuna processors. These trials will be planned for June or July of this year and full reports will be filed on the Sea Delight Ocean Fund website ( ).



Vessel ice holds will be used to teach improved onboard handling and icing techniques



Unloading tuna in Sendang Biru

Snapper Fishery Pre Assessment Workshop Meets Enthusiastic Response

April 23, 2014, La Gi, Binh Thuan Province, Vietnam A workshop on Marine Stewardship Council (MSC) fishery pre-assessment was held here yesterday for stakeholders in the La Gi mixed bottomfish fishery. Hosted by the Binh Thuan Province Sub Department of Capture Fisheries and Resource Protection (Sub DECAFIREP) and Sea Delight LLC, via the Sea Delight Ocean Fund,, the workshop was attended by over 30 stakeholders including fishers, vessels owners, fish brokers, seafood processors and local government officials. The workshop was covered by the Binh Thuan province television news station as well. snp vt Mr. Huynh Quang Huy Binh Thuan, Sub DECAFIREP Director addresses stakeholders The workshop featured a keynote presentation by Mr. Keith Symington of WWF Coral Triangle Program (WWF CTP) titled “Overview of Fishery Improvement Projects”. With the assistance of professional Vietnamese translators, Mr. Symington reviewed the current state of Vietnam’s fisheries in general and the basic principles of the MSC assessment process for certification of sustainable fisheries.

snp vt KS

Keith Symington of WWF CTP begins the presentation

Graphic showing the amount of vessel horsepower deployed vs. catch volume in Vietnam The presentation showed how most fisheries in Asia were not ready to meet the full MSC sustainability standard and needed significant improvement in areas such as environmental impact and management. Mr. Symington explained how fisheries that were not yet able to reach full sustainability certification could move towards sustainability through a well-planned Fishery Improvement Project (FIP) pegged to MSC performance indicators. He also explained that many major retail chain buyers in the US and Europe would support such projects by having a policy of buying only certified sustainable or credible FIP-sourced seafood. He also explained other benefits for stakeholders involved in a FIP, including improved economic viability of the fishery and a secure market share for products from the fishery. Benefits of a FIP fishery (from Mr. Symington’s presentation): – Long-term fishery sustainability = economic sustainability in the future – Income security, job security, food security for local communities – Business Case: – Well managed fisheries usually help improve quality and value – More sound investment of money and time The presentation was met by an enthusiastic response from the stakeholders and included a lively Q&A session. Local seafood processors expressed confidence that prices to fishermen could increase with a FIP as long as fish quality was maintained. Mr. Symington’s presentation was followed by a strong statement of support for the MSC process by the Vice Director of the People’s Committee, Mr. Nguyen Van Thuan, who urged all stakeholders to support the proposed fishery pre assessment being planned by Sea Delight and WWF CTP. snp vt pic

Vice Director Nguyen Van Thuan speaks in support of the FIP process and MSC

The next step for the process is to plan the actual MSC pre-assessment with as much data and fishery information as possible being made available to the pre assessment consultant by Binh Thuan Sub DECAFIREP and the fishing community. – Analyze logbook data for catch, effort and fishing ground information – Arrange meetings with fishers to gain overall history of fishery, fishing grounds and impacts – Provide both above to the pre- assessment consultant – Plan the pre-assessment to maximize needed input from Binh Thuan DECAFIREP and the fishing community Next steps for the La Gi fishery (from Mr. Symington’s presentation): – Analyze logbook data for catch, effort and fishing ground information – Arrange meetings with fishers to gain overall history of fishery, fishing grounds and impacts – Provide both above to the pre- assessment consultant – Plan the pre-assessment to maximize needed input from Binh Thuan DECAFIREP and the fishing community Sea Delight will also suggest that the pre assessment and resulting work plan development could serve as an opportunity for WWF experts and the pre assessment consultant to participate in a “train the trainers” capacity building program. This proposed program would focus on training qualified Vietnamese fishery experts on the MSC pre-assessment and FIP implementation process. ENDSRF140423SD


In continuing to educate culinary students on responsible fishing practices, our Sustainability Coordinator Adriana Sanchez-Lindsay presented “A Sustainable Purchasing Approach” to Chef Marcela Guzman’s Culinary students at the famed Art Institute of Ft. Lauderdale.


Adriana’s presentation sought to provide an introductory guide to help culinary students navigate through the world of seafood sustainability. In order to simplify these concepts, she first discussed how Sustainable Seafood means different things to different people and as future Chef’s and consumers, culinary students need to become familiar with the wide variety of  certification methods and fishing practices, as it pertains to the seafood they wish to serve their customers.

Her presentation focused primarily on two approaches:

  1. Follow certification schemes, and as such, only purchase seafood which is certified by the organization of their choice.


2.       Follow a Risk Assessment approach using Green, Yellow and Red seafood ratings. In this case, chefs would have to work with their supply chain to determine how the seafood products are rated. In the event of a “Red” rated product, chefs could either choose to not purchase that product (“avoid”) or work with their supplier in the development of a Fishery Improvement Project (FIP) to address the issues the fishery faces. This step would imply the chef is taking a “risk” for continuing to source a “red listed” product, but can feel confident that with the development of a FIP, the fishery is on its way to recovery (provided the FIP makes progress). Chefs can then evaluate FIP progress annually and decide whether they would like to continue purchasing from that fishery or that particular species.

Adriana also discussed different fishing methods and their impact on the environment as well as some of the existing NGOs which can provide assistance with either Certification or Risk Assessment.

Finally, chefs were encouraged to use their “purchasing power” to drive change in the industry and work with suppliers to engage them in responsible sourcing practices.


iron-chef-logo-jpgThe 3rd Annual Bento Iron Chef Competition is being held on Thursday, May 1st at the Chefs’ House in Toronto’s George Brown College.

This year’s regional challenge competition had 114 chefs battling for the title of Bento’s Iron Chef.

Bento chefs were asked to submit their own sushi roll recipes using only raw materials available at major grocery stores throughout North America.

The six first place regional winners will be flown to Toronto to compete in Bento Sushi’s National Iron Chef Competition with a lineup of impressive culinary judges, including Chatelaine Magazine’s own Kristin Eppich.

The winning Bento’s Iron Chef has the chance to win up to $6,000, so keep a look out on social media and in next month’s newsletter to find out who is the 2014 Bento Iron Chef!


Guy Harvey Conservation Village Showcased ‘All Things’ Sustainable

001Sea Delight proudly collaborated with five ‘Green Gourmet’ chefs invited to sample and showcase Sea Delight’s responsibly sourced seafood at the Guy Harvey Conservation Village at the Tortuga Music Festival on Fort Lauderdale Beach on April 12th and13th.

“We are grateful to Sea Delight for sponsoring our Green Gourmet feature at the Tortuga Music Festival,” said Antonio Fins, executive director of the Guy Harvey Ocean Foundation. “Sea Delight didn’t just provide great examples of responsible seafood, they also brought a powerful voice to spread the message to the many concertgoers that came by the Conservation Village.”

Each “Green Gourmet” chef prepared a tasty sampling of Sea Delights’ responsibly sourced seafood at the Guy Harvey Conservation Village during the two-day “Rock the Ocean” music festival.

“It was incredible to watch each of these acclaimed chefs create unique and interesting dishes using our freshest and highest-quality frozen seafood products, sourced from fisheries engaged in better fishing practice initiatives,” said Adriana Sanchez-Lindsay, Sustainability Coordinator of Sea Delight LLC and President of the Sea Delight Ocean Fund. “Sea Delight proactively participates in Fisheries Improvement efforts, which contribute to the education and improvement of worldwide fishing practices at the source level to guarantee superior products.”

The Green Gourmet Chef samplings included:

  • Chef Marcela Guzman-Galan of the Fort Lauderdale Institute of Art Culinary School prepared and sampled our Grouper from our FIP in Indonesia.
  • Chef Kareem of OceanAire, created his offering with our responsibly sourced Mahi- Mahi under Ecuador’s government led FIP.
  • Chef Chris Miracolo of S3 crafted his dish with our Grouper from our FIP in Indonesia.
  • Chef Andres Avayu of Piccolo Ristorante created a savory Tuna BLT with handline caught Tuna sourced from our FIP in Indonesia.
  • Chef Mano Calambichis of Big Chef Catering prepared a bright ceviche, highlighting our Grouper and Snapper sourced from our FIP in Indonesia.

To learn more about these fisheries and all of our Fishing Improvement Projects, please visit and