keep local fisheries ecologically balanced. “It is so important for consumers to know where their seafood comes from,” Dearhart explained. “We have started an Ask Before You Order campaign (#PledgeToAsk), giving the community a collective voice to ask before ordering – not only where it came from, but how it was caught. As more people take a stand in favor of sustainable seafood, more restaurants will accommodate, and together our local fisheries will thrive.” While the popular bumper sticker, “Friends don’t let friends eat imported shrimp,” has become a battle cry in support of the local crustaceans, there are plenty of other fish in the sea. Good Catch offers advice on sustainable fisheries for more than 70 species. “Tere’s actually a big push for restaurants to
offer underutilized seafood,” Dearhart said. “Using underutilized species can help prevent overfishing of more commonly known menu items, such as grouper, and helps
promote an ecological balance in the ocean.” As more people #PledgeToAsk, the demand for servers and chefs to know more about the seafood they serve is growing. Good Catch plans to develop a tool this fall that will help educate them on sustainable seafood and to give them quick access to vital information. Good Catch’s dinner series offers customers a chance
to try some of the Lowcountry’s best sustainable seafood. Each month, a partner restaurant hosts a multicourse meal, complete with beer or wine pairings and served up with a side of education. September’s event will be a cooking demonstration at Southern Season in Mount Pleasant.
Hungry for more? Visit
www.scaquarium.org/goodcatch; in addition to seeing the mouthwatering list of partner restaurants, you can also learn what fish are in season locally and sign up for the #PledgeToAsk campaign.
www.MountPleasant.Restaurant |
www.MountPleasant.Menu |
www.MountPleasantMagazine.com/ECEats
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