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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

Austin Klein

Co-Flounder of FreshCatch – San Francisco, CA

Austin Klein is a passionate entrepreneur and Co-Flounder of FreshCatch, a sustainable seafood business in the Bay Area that connects consumers and acclaimed chefs closer to the incredible stories of their catch. He works together with his partner of 9 years, Jessy Ryan, to bring value to the seafood supply chain through home delivery, partnering with quality driven chefs, as well as a beloved pop-up series featuring Austin and Jessy’s original dishes. He believes that social consciousness and responsible sourcing is not only imperative for the successful operation of FreshCatch, but also informs our world as we strive to leave things better than we found them. Outside of the fish warehouse, Austin enjoys cooking for friends and family with his ever-faithful floof, Kuma Bear – a gorgeous and sweet natured long-haired Akita.

Jessy Ryan

Co-Flounder of FreshCatch – San Francisco, CA

Jessy Ryan is the Co-Flounder 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.

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 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 connect@goodfoodfdn.org with any eligibility questions.

Subcategories

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

  • Smoked Seafood & Gravlax
  • Pates & Rilletes
  • Roe, Ikura & Caviar
  • Pickled
  • Salt-Preserved
  • Water- and oil-packed

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