The seafood supply chain is a long one, some might even say too long–From water to plate, seafood will pass through various hands (quite literally) from the processor, wholesaler, distributor, restaurant, and finally, to the plate. Once an item is removed from the water it is imperative that it be handled with speed, care, and precision in order to make sure it doesn’t waste valuable time awaiting the final “seafoodie”. In addition, as the demand for well-managed seafood increases, every member in this distribution process plays a vital role in making sure that the final end user, the consumer, is able to feel confident selecting the most responsible seafood. If one step along this staircase of communication is weak, the entire framework for strengthening the sustainable supply chain becomes compromised. Even if the server at your favorite restaurant isn’t aware of the source of your fish, it is impossible to make an educated decision and, as many would suggest, “vote with your fork”. One of the most important, and arguably the most dynamic but often forgotten about roles in this procedure, is a seafood sales representative.
Seafood sales executives are pressured to not just stay on top of market trends, price fluctuations, the demands of overworked and temperamental chefs, but also the ability to be the educators for an industry that is responsible for serving over 80% of the seafood eaten in the United States. In addition to this, they are tasked with demystifying the hip world of sustainability, an arena that has become increasingly vague and full of skeptical green washing. It takes a distinctive person to manage this information, a few steps beyond the door-to-door vacuum sales that one might imagine. For all the chefs here in southern California, SFF is excited to introduce you to a new leader in the seafood world–Melissa Carrasquillo.
Melissa Carrasquillo was recently named sustainable seafood officer at the well-known City Sea Foods. Fortunately for us here at Seafood for the Future, we have had the opportunity of working closely with Melissa and can attest that she is by far one of the most passionate and energetic seafood mavens in southern California. Melissa exemplifies a vital link in the flow of information and education. Melissa’s role is responsible for connecting the work of many sustainable seafood programs, the restaurant world, and ultimately (and hopefully) the fisherman themselves. We applaud Melissa’s strategy to consolidate all of the information from various sources such as Blue Ocean Institute, Monterey Bay Aquarium’s Seafood Watch Program, Seafood for the Future, and many others in an effort to amalgamate a bounty of reliable information.
City Sea Foods is continually pushing forward to establish the highest standards for purchasing only the most well-managed seafood. Melissa’s role within this challenge is one that makes the efforts of both consumers and fisherman alike more tangible. She is the source of information that restaurant decision-makers are seeking. Where did this fish come from? How was it caught? Is it under a fishery management plan? What are the sustainability ratings from within the world of NGO’s? All of these questions shape a sustainable purchasing policy, and if they are left unanswered, the industry as a whole suffers.
Read more about City Sea Foods and Melissa’s new position on Seafood Source.
If you are a chef looking for responsible seafood please email Melissa at melissac@cityseafoods.com
Tags: City Sea Foods, Melissa Carrasquillo, seafood, Sustainability
