“We are constantly evaluating the seafood we feature,” said Sam Tancredi, president and chief operating officer of Mitchell’s Fish Market. “We have a distinct understanding of how our decisions influence the world’s oceans, so we strive to protect and preserve the long-term sustainability of all seafood served in our restaurants.”
Mitchell’s goal is to feature species on the menu that have been independently verified as having industry, regional and world government plans that ensure the species’ growth into the future. They only choose the finest and freshest fish from every coastline on the planet for their menu, from the Chilean Coast, Bering Strait, Chesapeake Bay, Gulf of Mexico, Great Lakes, Cape Cod, Atlantic and Pacific.
Mitchell’s obtaining Chain of Custody certification is a sign of its commitment to sustainability. When sea bass in particular appears on a menu it can be somewhat confusing, as the species overall has had a reputation as a poorly managed fishery. This certification ensures Mitchell’s guests that their sea bass comes from a sustainable population, and they can consume the fish with no reservation.
“MSC certification is a process,” stated Mr Tancredi. “Sea bass is merely the first certified fish to be added to our menu as part of our comprehensive long-term sustainability mission. We hope to add many more MSC-certified fish on our menu.”
“As the first chain of restaurants in North America to become MSC certified, Mitchell’s is one of the leaders in the restaurant industry in demonstrating sustainability to their customers,” said Kerry Coughlin, the Americas regional director for the MSC. “MSC congratulates Mitchell’s, and we look forward to working together over the coming years as Mitchell’s adds to the number of menu items indicating MSC certification for sustainability.”
