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Fish

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.

About

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.

Committee

Co-Chairs

Avery Resor

Co-Founder at Salt Point Seaweed Co.

Avery co-founded Salt Point Seaweed Co. in 2017 to produce food that’s good for local communities and good for the ocean. She hand-harvests seaweed and works with ocean farmers to offer the highest quality and most nutritious seaweed and seaweed snacks, responsibly sourced from the Pacific Ocean. For over 15 years, Avery has worked with farmers from the US to East Africa to increase productivity and resilience, bolster food sovereignty, and optimize ecosystem services provided by community-based natural resource management. Avery studied sustainable aquaculture and fisheries management at Duke University Marine Lab and later earned her Master’s from UC Berkeley, focusing her thesis on sustainable agriculture and food/nutrition security in the context of climate change. Avery has worked as a program manager and researcher with several sustainable development organizations including Community Agroecology Network, Food and Agriculture Organization of the United Nations, USAID, UNICEF, and Conservation International.

Riley Starks

Partner, Sales & Marketing at Lummi Island Wild

Riley has been a commercial fisher since 1973, fishing for Dungeness crab, salmon, and herring from San Francisco to Alaska. He founded Nettles Farm in 1992, The Willows Inn in 2001, Lummi Island Wild in 2004, and Salish Center for Sustainable Fishing Methods in 2018, all on Lummi Island. He currently hosts guests at Nettles Farm B&B, actively operates a reefnet salmon gear nearby, and is the Executive Director of SalishCenter.org.

Former Committee Members

Standards

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 or seaweed 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.
  • Made by a crafter that is an upstanding member of the good food community, committed to equity, inclusion, and justice in all levels of their business.

In addition, all seaweed entries must be harvested or farmed in compliance with the following standards:

  • Ensures purchase of seaweed from farmer prior to harvest.
  • Post-harvest processing of seaweed is done within 24 hours, or 1 week if refrigerated, to maintain product quality.
  • With an emphasis on encouraging the symbiotic relationships of species.
  • In a way that sustains regenerative life cycles, with thought for the specific needs of different species to ensure the success of future harvests.
  • With an emphasis on maintaining a safe distance from hazardous waste streams and tidal currents.

Many thanks to our friends at Monterey Bay Seafood Watch® and Fish Revolution for their assistance in developing our criteria.

*For producers working close to the borders of Mexico or Canada, the Good Food Foundation will evaluate based on a case by case basis.
**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 connect@goodfoodfdn.org with any eligibility questions.

 

In addition, all seaweed entries must be harvested or farmed in compliance with the following standards:

  • Ensures purchase of seaweed from farmer prior to harvest.
  • Post-harvest processing of seaweed is done within 24 hours, or 1 week if refrigerated, to maintain product quality.
  • With an emphasis on encouraging the symbiotic relationships of species.
  • In a way that sustains regenerative life cycles, with thought for the specific needs of different species to ensure the success of future harvests.
  • With an emphasis on maintaining a safe distance from hazardous waste streams and tidal currents.

Subcategories

Additionally, fish entries must fit within one of the following subcategories:

  • Seaweed (e.g. Nori Crisps, Kelp Noodles, Furikake)
  • Smoked Seafood & Gravlax
  • Pates & Rilletes
  • Roe, Ikura & Caviar
  • Pickled
  • Salt-Preserved
  • Water- and oil-packed

Former Judges

Chili Montes

Head Retail Buyer, Bi-Rite Market

Maggie Spicer

Hospitality Designer, Douglas, WHISK

Kelly Collins Geiser

Chair, Slow Food San Francisco

Bruce Cole

Edible SF, Publisher

Austin Price

Writer/Photographer

David Kurtz

Homage SF, Chef/Owner