Here’s a fast fact about our ocean on earth.
About reading the facts above, you will also be asking how can we contribute or participate in this festival.
There is an interactive online guide which you can use when dining out or buying seafood.
Use WWF’s Singapore Seafood Guide here.
Over 250,000 copies of the guide has been distributed across Singapore and is available as a free download here.
Alternatively, you can save my pocket image for future use.
Look out for seafood that is certified by Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ASC). These ecolables ensure that your seafood are harvested responsibly.
Avoid eating endangered and red-listed seafood such as sharks, bluefin tuna, humphead wrasse, etc.
On 8 June 2014, World Oceans Day will spark the start of the one-week long Sustainable Seafood Festival. Check out http://picktherightcatch.com for more updates on their activities and events during the festival.
Just over the weekend, I attended a cooking workshop organised by WWF Singapore and its partners.
It was an memorable learning and cooking workshop from Chef Lucas Glanville of Grand Hyatt Singapore. The cooking workshop was hosted at ToTT studio, where all of us learn how to prepare delicious ocean friendly dishes.
I will not go into details on the recipes and processes, since you can find all the information here.
But I would love to share (some snapshots of the cooking scene) all the fun we had in the kitchen workshop.
ToTT Studio – Where all the cooking fun begin
Ingredients for Tom Yam Pha (Spicy Fish Soup with Lemon Grass)
Baked Garlic and Parsley Mussels, before they go into the oven.
Cutting the Basa fish into smaller pieces before putting into the Tom Yam Pha.
This is Jeraldine, my cooking mate in action.
She did a lot of cooking before, when she was living overseas for a period of time. I only got to know her at the workshop and I am so lucky to pair up with this pretty lady.
The Spice Rub with ingredients such as peppercorns, chill flakes, salt, brown sugar and etc.
Making the shaved fennel salad with radish, dill leaves, lemon and extra virgin olive oil.
Dusting the salmon with all ingredients from the spice rub.
A peek of the baked mussels in the oven
Our Final Product’ – Baked Garlic and Parsley Mussels
Tom Yam Pha
Salmon Pastrami and Shaved Fennel Salad
Tadah! A perfect ocean friendly meal for the two of us.
These establishments offer a wide variety of cuisines to cater to the public; and to name a few participating restaurants, we have Absinthe Restaurant Francais, Indochine Group, Seasons Bistro, Xi Yan, Oscar’s (Conrad Centennial), Oasis (Grand Hyatt Singapore) and more.
There are 8 outlets of Cold Storage Supermarkets in Singapore involved in this festival. They have a selection of MSC-certified products such as Alaskan pollock, Atlantic cod, Pink Salmon, etc and they can be found at the following outlets.
Jelita / Centrepoint / Holland Village / United Square / Parkway Parade / Kallang Leisure Park / Great World City / and Plaza Singapore.
Another good news to share is the PICK THE RIGHT CATCH Instagram Contest that is open till 15 June 2014.
All you need to do is to head down to the participating restaurants and businesses to enjoy their exclusive sustainable seafood promotions during the week, post photos of your meal with your commitment to the oceans on your Instagram and stand a chance to win One-night stay in a Deluxe Sea View Room at Shangri-La’s Rasa Sentosa Resort & Spa inclusive of Breakfast for 2!
The submitted photos must be captioned with the following hashtags:
The General Rules of this contest can be found here.
So Come Join us and Support the good cause.