The love of our local waters is the beginning of our sustainable journey. We are a neighbourhood fish restaurant, and sourcing local shellfish and fish is a central part of what we do. When Brian Owens, Chef Todd Mitgang, and co-owners opened Crave Ceviche Bar, the 21-seat predecessor to Crave Fishbar, 13 years ago, they prioritized quality, conservation, and locality in their sourcing.
Brian says, “It was important for us to choose fish that would be plentiful, not endangered, and that future generations could enjoy in our local waters.” Brian and Chef Todd, both native New Yorkers, wanted their restaurant to honour the coastal community.
Chef Todd always sourced local, high-quality food whenever possible. This was a sustainable approach. Chef Todd explains, “I don’t believe we realized it in the past, but it was always important to buy from fishermen who were doing the right thing.” Sustainability back then wasn’t viewed as a global issue but rather a local one.
Crave Ceviche Bar achieved a balance in sourcing wild fish while conserving coastal habitats. However, the success of this venture was short-lived. A construction accident destroyed the building, forcing the restaurant to shut down. Brian and Chef Todd developed their concept further and opened Crave Fishbar on two Avenues across from the former Crave Ceviche Bar.
Brian and Chef Todd were able to see the New York audience that they had reached with the success of Crave Fishbar. We didn’t publicize the fact that Sustainability was a core value of Crave. Brian explains, “It’s just what we thought would be the best way to run our business.” We realized that we were doing the sustainability movement a disservice if we didn’t talk to the thousands of guests we serve every week.
We contacted Monterey Bay Aquarium, a global leader in ocean science and sustainable development, to learn what we did well and what we could improve. At the time, no other NYC seafood restaurant offered a menu that was 100% sustainable.
Monterey Bay Aquarium audited us and found that we were only one item short of being 100% sustainable. The switch was easy. It was more than just swapping out blue crab meat with red crab at our raw bar. We had linked our local values to a larger global initiative and set in motion a standard for the New York restaurant industry. Many of NYC’s top seafood restaurants have committed to serving sustainable seafood since 2014.
Experts in ocean sciences continue to provide us with new information that helps us understand Sustainability. Here are some of the lessons we’ve learned.
What is sustainable seafood?
It’s not easy to define sustainable seafood. We need to take into account the species and habitat of the species as well as the harvesting methods and the environmental impact after harvest.
Sustainable fish farming can include both wild-caught fish and fish that are responsibly farmed.
Wild Caught Fish: Fishermen are required to fish in a way that preserves marine habitats. It is important to reduce pollution, minimize bycatch (the capture of species that are not intended) and regulate their target species in order to prevent overfishing. The fisheries are responsible for accurately registering the fish that they catch to ensure traceability.
Aquaculture It is important to manage fish farms responsibly. This includes reducing pollution, preventing diseases from spreading, raising fish without chemicals, not using wild-caught species as feed, and preventing escapes of farmed fish that could disrupt marine wildlife. Aquaculture, when managed properly, can not only produce excellent seafood but also help restore wild marine habitats.
Although the definitions of the world’s top experts differ slightly, they all agree that sustainable food is any fish or seafood that comes from an abundant stock population – meaning the species is neither endangered nor overfished – and is harvested with minimal impacts on the environment or other aquatic animals.
We understand that everyone has a different definition of sustainable seafood. Sarah and Steve Malinowski, our guests and friends from Fisher’s Island Oyster Farm, have been in business since 1970 and only eat farmed fish, as aquaculture is central to their definition.
You can choose whether you want to eat wild-caught fish or seafood that has been responsibly cultivated. The Crave Fishbar offers some of the most sustainable seafood choices, including wild-caught Montauk Fluke and Faroe Islands Salmon, both of which are sourced from the best aquaculture facility in the world.
Is local seafood safe?
Chef Todd says that just because a fish is caught in the right manner and is local does not make it sustainable. Even if fishermen land and sell a local species to meet the market’s demand, even if their process is environmentally conscious and bycatch or waste is minimalized, this still does not make sustainable seafood. Sustainability is about the health of species for future generations.
Locality, Sustainability and freshness are all closely linked. Local fishermen are naturally more motivated to maintain the environment that supports their livelihood. They can create a market by establishing relationships with local chefs and promoting underutilized fish species.
Seafood has a smaller environmental footprint than meat. Buying fish that is caught locally means the journey from the docks to your table will be shorter, reducing carbon emissions.
Why is sustainable seafood important?
The seafood industry must face some harsh facts. Currently, 90% of fish stock is being fished to or beyond sustainable limits. This statistic is largely due to unethical and illegal fisheries, which are also subject to corruption. Overfishing, one of the most serious threats to the industry, is estimated at 4 out of 10 fish caught being bycatch.
Bycatch is sometimes a tasty fish that was accidentally caught from a healthy population. The fishermen can sell these fish at the market. Bycatch, however, is not always a happy accident. It can include turtles, seabirds, sharks and other marine creatures. Bycatch is thrown away by fishermen when they are not allowed to sell it. This creates unnecessary waste and disturbs marine habitats.
The world population is at its highest level ever, and the demand for seafood has increased in line with this. Global seafood consumption is almost double the population growth rate, increasing pressure on wild stocks. Without responsibly managed aquaculture, the oceans will not be able to sustain the millions who work in seafood or the billions who depend on seafood as a source of protein.
How to Practice Sustainable Living
This country is a salmon, tuna, and shrimp nation when it comes to seafood. We want to introduce people to different fish. We like to surprise and delight people by serving them fish they might not have thought of before.
This country eats a lot of salmon, tuna, and shrimp. “We like to introduce people to new fish. We want to make them think about other options.
Industry Relations: We can source the highest-standard sustainable seafood by cultivating relationships with reliable distributors and local fishermen whose values align with ours.
Menu Variation While salmon and tuna will always be popular, showcasing lesser-known fish can help reduce pressure on wild fish stocks. It also creates a demand for species that are underserved. It’s fun to experiment with different species of fish in familiar dishes. For example, tuna can be replaced with Montauk Porgy or day boat fluke for ceviche instead of shrimp.
Market Fish: We often feature a “Market Fish” special entree on our menu. The fish changes based on the catch of our local fishermen. The market fish concept highlights the variety of local waters by using simple preparation and seasonal produce.
Balancing Wild-Caught and Responsibly Farmed Seafood While there is always a demand for wild-caught seafood, we depend on responsible aquaculture in order to reduce the pressure on wild stocks of fish. Aquaculture accounts for 52% of all seafood. Both our house favourites, Barramundi and Faroe Island Salmon, come from top-tier aquaculture. They are two of our longest-running bestsellers.
Over the years, we’ve served many varieties of eastern and western oysters—sometimes, as many as 20 were on our menu at one time. Most of these are farm-raised. Oyster and shellfish aquaculture is highly sustainable—bivalves can filter up to 100 gallons of water a day, purifying and enriching the environment for other marine life.
Sustainability: We base our decisions on values. We make ethical decisions in every aspect of our business, including sourcing local organic produce and sustainable meats. The 2 and Avenue locations are constructed using eco-friendly materials and energy-efficient mechanicals. We only use environmentally friendly cleaning agents. Our take-out containers can be recycled or composted. Our menu is designed to reduce waste, and we donate any extra food to local charities whenever possible.
Chef Todd demonstrates a cooking demo at Crave Fishbar Midtown for the Seafood Nutrition Partnership. “I think we’re still learning.” It’s important to have a large group of people working together. Our approach to Sustainability 12 years ago was different from today.
Partnerships for Sustainability Since we collaborated with the Monterey Bay Aquarium, we have made efforts to connect with other foundations that share the same values to promote the sustainability mission.
James Beard Foundation Smart Catch: We became one of the charter members of the James Beard Foundation Smart Catch Program. This program was created by chefs for chefs in order to increase Sustainability within the seafood supply chain.
The Billion Oyster Project: We shuck thousands and thousands of oysters each week at our two locations. What do you do with all these shells? The Billion Oyster Project is our local charity partner. Our master shuckers collect them all. These oyster shells are recycled and filter the water naturally. They also build oyster reefs to protect NYC against storm damage and erosion. We have donated more than 12 tons of shells to date!
Seafood Nutrition PartnershipChef Todd serves as an ambassador for the Seafood Nutrition Partnership, a nonprofit that promotes the heart-healthy benefits of a diet that includes seafood. We work together through live events and cooking demos to inspire and educate our community about the benefits of a seafood-inclusive diet.
B Corporation In 2016, we became one of only a few restaurants in the world to be certified as a B Corporation. The B Corp certificate solidifies our commitment to using our business to do good. We believe that our sustainable practices are only part of the story. We also want to improve our community and create a corporate culture where our employees can grow and support each other’s dreams.
Education: As science and technology advance, our understanding of Sustainability is evolving. We are dedicated to learning continuously and adapting our practices in response to the latest research. Our team members are trained extensively in sustainable practices. We also regularly host seminars and classes featuring speakers from our sustainability partners and distributors. Our team is encouraged to share its knowledge with guests in order to create a dining experience which is both fun and smart. Crave’s way is to empower our guests by providing them with sustainable insights via delicious food and a fun atmosphere.
Ways You Can Be More Sustainable
Although it may seem difficult to make a positive difference, you can take several steps as a consumer to support Sustainability and positive changes in the seafood industry.
Learn about Sustainable Seafood: By reading this article, you are already making a move towards Sustainability. Online, there is a wealth of information. For reliable information, we recommend relying on reputable sources such as The Monterey Bay Aquarium, United Nations Marine Stewardship Council and Ocean Wise. These sources are excellent for learning more about ocean sustainability.
Download Seafood Watch: Monterey Bay Aquarium’s Seafood Watch app provides an easy way to compare the fish available on menus and in the market. The program ranks all species into three categories that are easy to understand: Seafood Watch’s best choices, alternatives and species to avoid.
Request Sustainable Seafood When ordering in a restaurant or at the local fish market, ask for sustainable seafood. By expressing your interest in purchasing sustainable products, you will encourage the management to do so.
Commit Only to Sustainable Seafood Consumption and Purchase: You can make the biggest impact by committing only to eating sustainable seafood and supporting businesses that sell sustainable seafood. You can use your power as a consumer to support the causes that you care about.
