Restaurants around Australia are showing their support for more sustainable ways of producing seafood with dishes featuring seafood from certified sustainable fisheries on their menus tomorrow to mark Sustainable Seafood Day.

It will be the fifth time the event organised by the Marine Stewardship Council has been held in Australia with each year the increasing rise of certified sustainable fisheries making it easier for chefs and restaurants to choose seafood they know comes from these sources.

“A growing number of fisheries in Australia, and worldwide, want to show their commitment to sustainable fishing by getting certified to the MSC environmental standard for sustainable fisheries,” says MSC manager Australia and New Zealand Patrick Caleo.

“They want to do this because they’re proud of their contribution to the health of the oceans, and because, increasingly, consumers are insisting on products sourced from well-managed fisheries that are helping to safeguard supplies for future generations.”

One of the chefs taking part Tom Kime, from Fish & Co Café in Sydney’s inner west suburb Annandale, said as a chef and seafood restaurateur it was “vital to be able ensure the quality and provenance of our ingredients”.

“With fish and seafood we need to be able to confidently pass that message of assured sustainability on to our customers.

On his special lunch menu organised for Sustainable Seafood Day Klime has included seafood ranging from wild caught Spencer Gulf prawns and MSC Certified Coorong Mulloway, to Coorong Yellow Eye.

Meanwhile over at Canterbury Leagues chef Simon McNamara has a menu featuring New Zealand hoki and Western Australian rock lobster, while at Rockpool Bar and Grill Neil Perry will be featuring Yellow Eye Coorong Mullet from the charcoal grill.

Other operations involved include Pendolino, Agape Organic Bar and Restaurant, Blue Fish Seafood Restaurant, Canterbury Leagues Club, Hilton Adelaide, Penrith Panthers, and the University of Technology Sydney cafe.