We all know what an amazing job Hugh is doing to champion the cause of at risk fish species and it is heartening to see that many supermarkets are reporting an increase in sales of the sustainable fish species that have been recommended throughout the Fish Fight campaign.
Another major hurdle to overcome, of course, is ensuring that major restaurants begin to take species that are being over-fished off their menus. It is implausible to me that some restaurants persist in serving fish species despite continual reminders that these fish are on "at risk" lists and in danger of passing the point of no return in terms of sustainability.
I don't have an extensive knowledge of the restaurant industry, so can only go on what I have seen from living in London but I do keep an eye on the menus of various seafood and sushi restaurants in the capital. Being a keen fan of sushi, I visit a lot of this type of restaurant and have found that Feng Sushi have an admirable sustainability policy regarding the use of at risk species and the sourcing of products in general - which is why they are probably one of my favourite sushi restaurants in London.
http://www.fengsushi.co.uk/about/sourcing/
One of the main reasons that their policy is so impressive to me is the fact that they have completely removed at risk species - such as the blue fin tuna from their menus and are dedicated to only working with suppliers who can prove their sustainability credentials. The levels of blue fin tuna in the world are now extremely precarious and more restaurants need to remove it from their menu as a matter of urgency.
Hugh's campaign is making a vast difference to people's perception of the fish they eat and one can only hope he continues to influence those in key decision making positions.
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