In Good Taste


Turning the Tide for Sustainable Seafood


Get On Board


Good Catch program is a sustainable seafood initiative angling to generate consumer awareness and serve as a resource for chefs striving to support it. Good Catch partners with restaurants that are committed to serving sustainable


C BY ANNE TOOLE


seafood whenever possible, and the program markets these restaurant partners to highlight the good, sustainable choices they are making. “One thing we do is answer questions chefs might


have; we advise them on what are good options to have on the menu and can discuss seafood they are thinking about serving to make sure it is sustainable and responsibly harvested,” said Shelley Dearhart, manager of Good Catch for the South Carolina Aquarium. “While we emphasize the importance of local and domestic seafood, Good Catch also advises on sustainable seafood harvested elsewhere.” A small portion of these restaurants are considered


Platinum partners and have earned high scores after having their menus assessed by Dearhart. “Anyone who walks into a Platinum status restaurant can feel good about the sustainable choice they made. Often, the quality goes hand-in-hand when chefs care that much about where their seafood comes from,” she said. Good Catch’s partner restaurants have taken big steps


to support the sustainable seafood initiative, but strong community involvement is vital to truly turn the tide to


Chef Rich Demarse of Charleston Harbor Fish House is a supporter of the South Carolina Aquarium’s Good Catch program.


IGT 22 www.MountPleasant.Restaurant | www.MountPleasant.Menu | www.MountPleasantMagazine.com/ECEats


HARLESTON: THE CITY’S name is almost synonymous with fresh, local seafood. But when you go to an area restaurant, do you really know where your fish or shellfish came from and how it was caught? Te South Carolina Aquarium’s


Photo courtesy of The South Carolina Aquarium.


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