A Word from the Chefs

 

Nora Pouillon -- Nora, Asia Nora

When SeaWeb and NRDC approached me to help them with their "Give Swordfish a Break" campaign, I was very happy and they definitely came to the right person. Neither of my two restaurants, Nora or Asia Nora, have served swordfish in the past five years. My fish purveyor was starting to offer me smaller and smaller swordfish from the North Atlantic and it was then that I realized that we had already overfished the adult swordfish and now we were consuming the teenagers.

SeaWeb and NRDC's research has proven me right and their approach to give North Atlantic swordfish a one year break is realistic, feasible and educational.

North Atlantic swordfish need our help. I am pleased that this problem is being addressed in the International Year of the Ocean. By bringing it to the attention of chefs and restaurateurs, we will educate the consumer that through "giving the swordfish a break" we can send a powerful message to the federal government that North Atlantic swordfish need help. I am very proud of my fellow colleagues in the way they have so quickly and positively responded to this call for change.

 

Rick Moonen -- Oceana

It is critical that we restore the population of swordfish in the North Atlantic As a chef I can use my position to make a public plea and help make it happen. Any restaurant that carries North Atlantic swordfish after learning about what's going on is just being irresponsible.

 

Eric Ripert -- Le Bernardin

So often we talk about how fish affect our health. We have heard that a diet rich in fish is good for our health. And sometimes we hear of food poisoning cases from improperly prepared fish. But maybe we need to start thinking about how WE affect the health of the FISH -- fish populations, that is. I was amazed to learn about the plight of swordfish in the North Atlantic, and immediately agreed to be a spokes person. Le Bernardin's printed menu now indicates we are part of this campaign.

 

Lidia Bastianich -- Felidia, Becco, Frico

I want to be able to tell the next generation of chefs and restaurateurs that I helped ensure that North Atlantic swordfish would be around for a long time to come. Swordfish is a popular entree in my restaurants, but this was an easy decision. By giving North Atlantic swordfish a break now, I know I can make a difference.

 

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A Pledge from Chefs and Grocers to Protect North Atlantic Swordfish

Whereas,

 

Swordfish in the North Atlantic are severely depleted due to overfishing.

 

The average size of a North Atlantic swordfish caught has dropped from 266 pounds in 1963 to just 90 pounds today.

 

Many of these small fish are just babies -- too young to reproduce.

 

North Atlantic swordfish is one of the most popular seafood items today and I want to ensure it is available on my menu for years to come;

Therefore,

 

I will join colleagues across the nation to "GIVE SWORDFISH A BREAK" and will not offer swordfish from the North Atlantic on the menu in my restaurant or for sale in my store until an effective recovery plan is implemented.