The Good Food Awards celebrates the sustainable food movement at sea with our preserved fish category. Now the catch from our oceans, lakes, rivers and streams has a platform all its own, with help from Monterey Bay Aquarium Seafood Watch® and Fish Revolution. To honor the work of chefs experimenting in these waters, we welcome restaurants with in-house curing, smoking and preserving programs to submit their entries. From salmon rillettes to jarred oysters and trout roe, we’re proud to cast our net wider into the responsible fishing community.
The Good Food Awards rely on the expertise of the fish community to create the tasting, determine judges and set standards for the category. Read on to learn who has been integral to building the category, as well as what the fish standard are and who will be judging this year.
Founder of Boat Direct Consulting – Sacramento, CA
Anna Larsen is the founder of Boat Direct Consulting, which helps fishers and small-scale producers direct market their catch. Anna has a passion for small-scale fisheries and over a decade of experience in food safety, compliance, marketing, and retail product development. Anna was head of compliance and marketing at North Coast Fisheries, preparing them to work with major retailers as well as open up new export markets. Her passion for fishers and boat-direct seafood led Anna to found Siren Fish Co., one of California’s first CSF’s in late 2010. Anna grew Siren to include major online market accounts, a successful web store, and many satisfied members before selling Siren in late 2016.
Co-Founder of FreshCatch – San Francisco, CA
Jessy Ryan is the Co-Founder of FreshCatch, a community supported fishery program that connects local and sustainable seafood harvesters to their end consumer through a weekly non-subscription service in the Bay Area. In addition to running FreshCatch, Jessy manages sustainable sourcing coordination and marketing for other seafood related businesses. Her greatest passion is connecting to others through food – outside of work she enjoys fishing, shucking oysters on the beach, and mushroom hunting along the trails she grew up on.
In order to be eligible for a Good Food Award, preserved fish entries must meet the following standards:
- Caught or farmed in US waters.
- Processed and handcrafted in the USA or US territories.
- Free of artificial ingredients, including colors, flavors and preservatives.
- All ingredients, animal or otherwise, must be sustainably sourced, traceable, non- GMO, and wherever possible grown without the use of synthetic herbicides, pesticides, fungicides or fertilizers.*
- Caught or farmed with respect and fair compensation for everyone working on the vessel, farm and in the kitchen.
- Made with fish or shellfish from well-managed, environmentally responsible fisheries and farms. Farmed finfish must be from land-based facilities, and fed a non-GMO diet free of animal by-products.
- All wild caught or farmed fish must be rated “Best Choice” or “Good Alternative” by the Monterey Bay Aquarium Seafood Watch®.**
- Swordfish must be caught in US waters using harpoons, handlines or deep-set buoy gear only.
Many thanks to our friends at Monterey Bay Seafood Watch® and Fish Revolution for their assistance in developing our criteria.
*If less than 2% of ingredients in the product do not meet this stipulation, the product will not be disqualified.
** The Good Food Foundation will refer to Monterey Bay Aquarium Seafood Watch® Guiding Principles should there be any question as to eligibility based on these criteria. Species that are not rated by Seafood Watch will be evaluated on a case by case basis. Please email firstname.lastname@example.org with any eligibility questions.
Additionally, fish entries must fit within one of the following subcategories:
- Smoked Seafood & Gravlax
- Pates & Rilletes
- Roe, Ikura & Caviar
- Water- and oil-packed