Mignonette sauce is a condiment made from vinegar, minced shallots, and pepper and served with raw oysters and clams. It is usually spooned into the shell of each oyster, though some guests also use it as a dipping sauce. Mignonette sauce complements the briny, creamy texture of oysters by adding a touch of sharp flavor. Though mignonette is a French term, the sauce is an American creation and its origins trace back to New York City in the early 20th century.
Shop All Oysters and ClamsMignonette Sauce Video
Watch the video below for a step-by-step guide on how to make mignonette sauce.
How to Make Mignonette
Mignonette sauce is a simple recipe that only requires three ingredients. Follow the steps below to make the sauce for yourself:
Makes 12 servings
Prep time: 10 minutes
Rest time: 12 hours
Total time: 12 hours and 10 minutes
Ingredients
- 1/3 cup red wine vinegar
- 2 Tablespoons shallots, minced
- 1/4 teaspoon black pepper, freshly ground
Directions
- Combine vinegar, shallots, and black pepper in a bowl and stir until combined.
- Cover the sauce and place it in the refrigerator overnight to allow the ingredients to set.
Different Types of Mignonette
The standard recipe for mignonette sauce is extremely versatile and lends itself to experimentation in the kitchen. Many chefs add ingredients to their sauces to introduce bold new flavors to their seafood menu. In general, there are four different types of mignonette sauce, but it's important to note that each type can branch off into a variety of flavors. Below, we'll introduce the different types of mignonette sauce and what sets them apart:
Classic Mignonette Sauce
If your guests are seeking a traditional oyster-eating experience, classic mignonette sauce is an excellent option. It adds a touch of acidity that complements the texture of the oysters. This standard mignonette recipe does not feature additional ingredients or alterations and can be enjoyed any time of year.
Spicy Mignonette Sauce
If you’re looking to add a touch of heat to your seafood, a spicy mignonette sauce is an effective way to do so. You can make this sauce by adding chopped jalapenos, serrano peppers, or another type of hot pepper to the classic mignonette recipe. Some chefs even add a touch of hot sauce for additional flavor. It's essential to use the right blend of ingredients when preparing a spicy mignonette so that the heat doesn't overpower the oysters or the rest of the sauce.
Fruit Mignonette Sauce
If you're looking to differentiate your seafood menu during the spring and summer months, consider adding fruit mignonette sauces to your menu. Chefs implement fruits like green apples, watermelons, and even cucumbers into their mignonette recipes to add a sweet flavor and different texture to the sauce. You can even experiment with different citrus fruits to add extra acidity to the sauce.
Sweet Mignonette Sauce
Adding a touch of granulated sugar or brown sugar to your base recipe creates a sweet alternative to the traditional sauce. A sweet mignonette sauce can be enjoyed year-round and pairs well with pacific oysters. It's important to note that sweet mignonette sauce often overlaps with fruit mignonette sauce, as its sweet flavors pair well with certain fruits. Some chefs also add minced onions to their sweet mignonette for an added layer of texture.
Mignonette FAQ
We’ll answer frequently asked questions related to mignonette sauce below:
How to Serve Oysters
To serve raw oysters the right way, follow these tips:
- Keep the oysters cold: Your oysters should be cold when you buy them and kept in a refrigerator until they are served.
- Rinse your oysters: Though your oysters should be clean when you buy them, it’s essential to rinse them before serving to ensure the safety of your guests.
- Serve with ice: Once your oysters have been shucked, surround them with ice on the serving tray. Not only does ice keep the oysters cold while guests dine, but it holds the oysters in place on the tray. It’s best to use cube ice, chunk ice, or another similar type of ice.
- Provide sauces and garnishes: Many restaurants serve oysters with mignonette sauce, cocktail sauce, and lemon slices.
How To Pronounce Mignonette
Mignonette is pronounced “min-yuh-net.”
What Type of Vinegar Should You Use for Mignonette?
The type of vinegar you use in your mignonette sauce depends on the recipe and your preferences. Some recipes call for a specific type of vinegar, while others allow you to choose your own. For the best results, consider using one of the kinds of vinegar listed below:
- Rice vinegar
- Champagne vinegar
- Red wine vinegar
- White wine vinegar
Why Is It Called Mignonette Sauce?
Mignonette sauce gets its name from the French term mignonette. It derives from the word mignon, which translates to dainty or darling. While the word mignonette was first used to describe a type of herb, it grew to take on a second meaning and refer to a satchel of herbs. Today, the term is commonly used when referring to cracked black pepper.
How Long Does Mignonette Sauce Keep?
You can refrigerate your mignonette sauce for up to a month after you make it. It's important to note that the longer you wait to serve your sauce, the less fresh it will taste. For the best results, serve your mignonette sauce within three days of when it is made.
Who Invented Mignonette Sauce?
Chef Theophile Kieffer first introduced mignonette sauce in the 1930s. Kieffer worked at the Sherry-Netherland Hotel in New York City, where he first mixed the sauce and served it to hotel guests.
Mignonette sauce is a classic condiment that is essential for any seafood restaurant to offer. It is easy to prepare and comes in several different forms, giving your staff flexibility in the kitchen. By adhering to the information above, you can prepare the sauce correctly and add a touch of variety to your signature seafood dishes.
Related Resources
What Are TCS Foods?
You already know that food safety is extremely important, and that cross-contamination can lead to foodborne illness. But did you know there are certain foods that require special handling when it comes to time and temperature control? These foods are called TCS foods, and you might be surprised by some of the items on the list. We'll explain why these particular foods cause a problem and how you can handle them in the safest way possible. Click below to learn about the different types of TCS foods: Meat and Poultry Milk and Dairy Fish and Shellfish Eggs Tofu and Soy Cooked Potatoes Sprouts Cut Leafy Greens Cut Tomatoes and Melons Cooked Rice, Beans, and Grains Garlic and Oil Mixtures TCS Food FAQs TCS Foods Chart What Is TCS Food? TCS stands for time/temperature control for safety. Any foods that are designated as TCS require strict time and temperature control. But what does that mean exactly? Time and temperature control means you must monitor the temperature of the food and ensure it stays within a certain range for a designated length of time. When TCS foods are not monitored correctly for time and temperature, you run into problems with bacteria growth and foodborne illness. Time and temperature abuse occurs when foods enter the temperature danger zone. List of TCS Foods If you aren't familiar with TCS foods, you could be neglecting a big part of your food safety program. Check out our TCS foods list to learn more about each food and why it's at risk. 1. Meat and Poultry It's ingrained in most of our minds that meat and poultry products can "go bad" if they aren't handled correctly. The reason that meat and poultry are considered TCS foods is because they provide a hospitable environment for bacteria and microorganisms. Moist, protein-rich, and acidic foods like meat and chicken already carry some bacteria, so it's important to stop growth in its tracks and kill any germs with proper storage and cooking. Keep these tips in mind when handling meat and poultry in your kitchen: Receiving Tips - Check the internal temperature of all animal proteins when they are delivered. They should be delivered at 40 degrees Fahrenheit or below. You should also inspect the shipment for signs of thawing and refreezing, which indicates the products may have warmed to an unsafe temperature. Reject any shipments of meat and poultry that read above 40 degrees Fahrenheit. Prep Tips - Whenever you pull meat and poultry out of refrigeration, set a timer so you know how long it's been sitting at room temperature. The maximum amount of time it can be left out is 2 hours. After 2 hours it should either be cooked or put back into refrigerated storage. Storage Tips - Cold storage for meat and poultry should be 40 degrees Fahrenheit and below. Hot holding for cooked meat or poultry should be above 135 degrees Fahrenheit. Cooking Tips - Meat and poultry products need to be cooked to the following temperatures for at least 15 seconds: Poultry (165 degrees), ground or tenderized meats (155 degrees), steaks, chops, game meat, and roasts (145 degrees). 2. Milk and Dairy The next group of TCS foods on our list is milk and dairy products. Just like other at-risk foods, dairy is rich in protein and makes an inviting environment for bacteria to thrive. The best way to prevent this is to make sure dairy products are always stored at the correct holding temperature. Apply “first in, first out” rules to organize your cold storage and use the oldest products first. Dispose of any dairy products that are past the “use by” date. What Temperature Should Milk be Stored At? Store all milk and dairy products at 40 degrees Fahrenheit or below. This includes dairy-based milk and any products that contain dairy milk, like cheese, sour cream, or butter. How Long Does Milk Last in the Fridge? Milk should only be kept in the fridge for 7 days. The exception is if the “use by” date has already passed, then the product should be disposed of right away. Follow these tips for handling TCS milk and dairy products: Receiving Tips - Dairy milk is safe to receive at 45 degrees Fahrenheit or below. All other dairy products must be delivered at 40 degrees Fahrenheit or below. Storage Tips - If milk is received at temperatures between 41 and 45 degrees Fahrenheit, it must be cooled to 40 degrees within 4 hours. Store all dairy products at 40 degrees Fahrenheit or below. Prep Tips - If you pull milk and dairy products out of refrigeration to use in a recipe, set a timer for 2 hours. At the end of 2 hours, the dairy products must either be cooked or put back into cold storage. Cooking Tips - Any dish that contains a dairy product must be cooked to 165 degrees Fahrenheit for at least 15 seconds. Examples of cooked dishes that contain dairy are macaroni and cheese, lasagna, or fettuccine alfredo. 3. Fish and Shellfish Fish and shellfish have a bad reputation for causing foodborne illnesses when improperly handled. Before you even receive a shipment of seafood, you should make sure you only source products from reputable suppliers. Safe seafood starts at the source, especially for sushi-grade fish and shellfish that are eaten raw. Look for suppliers with a strict food safety program and traceability practices. Don’t be afraid to reject a seafood shipment that doesn’t look or smell right to you. Train your staff to inspect fish and shellfish carefully on arrival and to understand live shellfish tags. Shellfish Tags What is a shellfish tag? A shellfish tag should be attached to all shipments of live shellfish (crustaceans and mollusks). The label should provide the supplier’s name, the original harvest date, and harvest location. Other important info like the dealer’s certification number and the shipper’s certification number helps to identify and track shellfish shipments in the case of a contamination issue. You must keep all shellfish identification tags on file for 90 days. Follow these tips for handling TCS fish and shellfish: Receiving Tips - Any fish served raw or partially cooked must be received frozen (sashimi, sushi-grade, seared tuna). Shucked shellfish must be received at 45 degrees Fahrenheit or lower. Live shellfish must be tagged with a shellstock tag and received at 45 degrees Fahrenheit or lower. Storage Tips - Live shellfish or shucked shellfish received between 41 and 45 degrees Fahrenheit must be cooled to 40 degrees or below in 4 hours. Store all fish and shellfish in cold storage. Prep Tips - Never thaw frozen seafood on a counter. The best way to thaw seafood is to place it in the walk-in overnight. This ensures it never dips above 40 degrees. Cooking Tips - Cook seafood to an internal temperature of 145 degrees Fahrenheit for at least 15 seconds. 4. Eggs When you think of the safety concerns surrounding this TCS food, the bacteria Salmonella most likely comes to mind. Eggs can become contaminated with Salmonella on the inside and outside of the egg during the laying process, which makes proper handling very important. But as long as you follow time and temperature rules for storing, prepping, and cooking eggs, they are safe to serve and consume. Pasteurized eggs have been heat-treated to destroy bacteria, making them a safer option for dishes that contain raw or undercooked eggs. If you serve high-risk populations in a hospital or other healthcare facility, you should stick with pasteurized egg products. What Are Shell Eggs? Shell eggs are fresh eggs in the shell. They are called shell eggs to differentiate them from other egg products. What Are Pooled Eggs? Pooling eggs is a common preparation method, especially for high-volume kitchens that serve breakfast. Several eggs are cracked into one mixing bowl and combined, making it easy for cooks to portion out eggs onto the griddle. The issue with pooling eggs occurs when the egg mixture sits out too long without being refrigerated and eggs are continuously added to the mixture. Pooled eggs should be cooked completely after mixing or stored at 40 degrees Fahrenheit. Follow these tips for handling TCS shell eggs: Receiving Tips - Shell eggs should be received at an air temperature of 45 degrees Fahrenheit or lower. Reject any cracked or dirty eggs. Prep Tips - Wash hands after handling raw eggs, even if they are still in the shell. Wash and sanitize utensils, mixing bowls, or cutting boards that have come into contact with raw eggs. Storage Tips - Store eggs and egg products at 40 degrees Fahrenheit or below. Cooking Tips - Pooled eggs should be cooked immediately after mixing or stored in refrigeration. Cook shell eggs to 145 degree Fahrenheit for service or 155 degrees Fahrenheit for hot holding. 5. Tofu and Soy You might be surprised to see tofu and soy listed as TCS foods. It’s a misconception that plant-based meat substitutes don’t require special handling. Tofu and other soy products contain protein and are moist environments, which puts them at risk for bacteria growth if they are time and temperature abused. Does Tofu Go Bad? Yes, tofu has the potential to spoil if it's handled improperly. Always check the expiration date on the package of unopened tofu. Discard any tofu or soy products that are past the “use by” date. If opened, tofu should be used within 3 or 4 days. Follow these tips for handling TCS tofu and soy products: Receiving Tips - Tofu and soy protein products should be received at 40 degrees Fahrenheit or below. Shelf-stable tofu in sterile packaging can be received at room temperature. Reject any soy or tofu packages that are leaking or unsealed. Prep Tips - Just like other TCS foods, do not leave tofu and soy products unrefrigerated for more than two hours. At the end of two hours, the food must be cooked or put back in cold storage. Storage Tips - Store tofu and soy proteins (cooked and uncooked) at 40 degrees Fahrenheit or below. Shelf-stable tofu can be stored at room temperature in the original package. Cooking Tips - Cook all tofu and soy products to an internal temperature of at least 135 degrees Fahrenheit. 6. Cooked Potatoes Cooked potatoes are another TCS food that poses a risk for bacteria growth when they are handled incorrectly. You might be wondering how potatoes cause an issue if they are already cooked. Prepared TCS foods that are cooked can easily enter the temperature danger zone if they aren’t stored or held properly. This is a common issue with baked potatoes and potato salads. Learn more about the proper way to cool cooked foods in our cooling foods guide. Follow these tips for handling TCS cooked potatoes: Receiving Tips - Cooked potato dishes like pre-made potato salads should be received at 40 degrees Fahrenheit or below. Prep Tips - Cooked potato dishes that need to be cooled down for storage should follow the two-stage cooling process. Cool potatoes to between 135 and 70 degrees Fahrenheit in two hours or less, then cool to between 70 and 41 degrees in 4 hours or less. Storage Tips - Do not put warm potatoes in cold storage. Make sure to follow the two-step cooling process before putting potatoes in cold storage at 40 degrees Fahrenheit or below. Cooking Tips - Cook or reheat any dishes containing potatoes to at least 165 degrees Fahrenheit. 7. Sprouts or Sprouted Seeds Sprouts and sprouted seeds are on the list of TCS foods because they have the potential to be hazardous when consumed. The ideal growing environment for sprouts is moist and humid, the same conditions that encourage bacteria growth. This, combined with the fact that sprouts are often eaten raw, makes them a potential cause of foodborne illness. Sprouts that have been contaminated at the source may show no signs that bacteria is present, which makes them extremely risky, especially for populations with weakened immune systems. Avoid serving raw sprouts to children, older adults, and pregnant women. The only way to ensure there is no bacteria present on sprouts is to cook them. If you simply must serve raw sprouts, include a disclaimer on your menu warning that consuming raw sprouts may result in an increased risk of foodborne illness. Follow these tips for handling TCS raw sprouts: Receiving Tips - Raw sprouts should be received at 40 degrees Fahrenheit or below. Reject any shipments of sprouts that look dirty or slimy. Prep Tips - Wash hands after handling raw sprouts. Wash and sanitize utensils and cutting boards that have come into contact with raw sprouts. Storage Tips - Store raw sprouts in cold storage at 40 degrees Fahrenheit or below. Cooking Tips - Some types of sprouts can be cooked, which is much safer than consuming them raw. Cook sprouts to at least 135 degrees Fahrenheit to kill potential bacteria. 8. Leafy Greens Once leafy greens are cut, they become a TCS food. The part of the leaf that is cut or torn becomes an entryway for bacteria or microbes to contaminate the lettuce. This applies to all types of greens, including romaine, spring mix, spinach, and kale. All cut leafy greens should be stored at 40 degrees Fahrenheit or below to prevent the growth of pathogens. Heads of lettuce that haven’t been cut can be stored at room temperature. You’ll also want to make sure you wash heads of lettuce and other greens to remove dirt and grit. Check out our guide to washing lettuce so that it stays fresh and crisp. Follow these tips for handling TCS cut leafy greens: Receiving Tips - Pre-cut greens should be received at 40 degrees Fahrenheit or below. To check the temperature of bagged lettuce, place the thermometer between two bags or fold a bag firmly around the probe. Prep Tips - After leafy greens have been cut, they shouldn’t be left out of cold storage for more than 2 hours. Storage Tips - Store all cut leafy greens at 40 degrees Fahrenheit or below. Cooking Tips - For any cut greens that are cooked, like collards, chard, or kale, make sure they reach a temperature of at least 135 degrees Fahrenheit. 9. Cut Tomatoes and Melons Though it may be surprising, cut tomatoes and melons are considered TCS foods. The intact skin and rind of these foods prevent bacteria growth, but once the flesh is exposed by being sliced or cut, it becomes vulnerable. Salmonella, in particular, grows quickly on cut tomatoes and cantaloupe. To prevent any issues, store cut tomatoes and melons at 40 degrees Fahrenheit or below. The greatest risk occurs when cut tomatoes and melons are left out of cold storage and allowed to enter the temperature danger zone. Picnics, barbecues, and outdoor catered events spell trouble for TCS foods that aren’t held with cold storage. Keep melons and tomatoes chilled and perform temperature checks every two hours. Follow these tips for handling TCS cut tomatoes and melons: Receiving Tips - Uncut tomatoes and melons are fine to receive at room temperature. Any pre-cut tomatoes and melons should be received at 40 degrees Fahrenheit or below. Prep Tips - Wash melons and tomatoes thoroughly before cutting. Once cut, don’t let the product sit out of cold storage longer than 2 hours. Adding vinegar, lemon juice, or lime juice to cut tomatoes decreases the risk of bacteria growth. Storage Tips - Store all cut melons and tomatoes at 40 degrees Fahrenheit or below. Cooking Tips - Cooked dishes that contain fresh-cut tomatoes should be heated to at least 165 degrees Fahrenheit. 10. Cooked Rice, Beans, Grains, and Vegetables Dried rice, beans, pasta, and grains aren’t considered TCS foods until they are cooked. The dried form of these foods can be stored at room temperature, but once they are reconstituted and heated, they become susceptible to bacteria growth. The same rule applies to fresh vegetables that are cooked. Any dish that contains cooked rice, beans, vegetables, or pasta must be treated as a TCS food and kept out of the temperature danger zone. Follow these tips for handling TCS cooked rice, beans, pasta, grains, and vegetables: Receiving Tips - Pre-made dishes that contain cooked rice, beans, grains, vegetables, or pasta must be received at 40 degrees Fahrenheit or below. Prep Tips - When working with cooked rice, beans, grains, vegetables, or pasta as an ingredient in a recipe, treat the dish just like any other TCS food. Storage Tips - Do not put warm rice, beans, grains, vegetables, or pasta in cold storage. Make sure to follow the two-step cooling process before putting these foods in cold storage at 40 degrees Fahrenheit or below. Cooking Tips - Cook rice, beans, grains, vegetables, or pasta to at least 135 degrees Fahrenheit. Cook or reheat any dishes containing these cooked foods as an ingredient to at least 165 degrees Fahrenheit. 11. Untreated Garlic and Oil Mixtures Raw garlic is considered resistant to some bacteria, so how did it end up on the TCS foods list? When you take peeled, minced, or roasted garlic cloves and add them to oil, the mixture has the potential to create a breeding ground for the bacteria that causes botulism. If you make your own garlic oil mixtures, don’t leave them out at room temperature or you are risking a case of foodborne illness. Commercially prepared garlic in oil is preserved using strict guidelines that prevent the growth of any bacteria, so you have no worries there. The greatest risk comes with preparing your own garlic-infused oils. Store these in cold storage at 40 degrees Fahrenheit or below. Follow these tips for handling TCS garlic and oil mixtures: Receiving Tips - Pre-made and unopened jarred or canned garlic-in-oil can be received at room temperature. The exception to this is any homemade garlic-in-oil mixtures that are not treated with preservatives. These must be received at 40 degrees Fahrenheit or below. Prep Tips - Be extremely cautious if making your own garlic-in-oil mixtures. It’s best to use freshly prepared garlic oil immediately. Storage Tips - Store all garlic-in-oil mixtures in cold storage at 40 degrees Fahrenheit or below. Discard homemade mixtures after three days. Cooking Tips - There is no standard temperature for cooking garlic-in-oil mixtures, but some sources cite 250 degrees Fahrenheit or above. TCS Foods FAQs We answer some common questions about TCS foods below: What Does TCS Stand For in Food Safety? TCS stands for time and temperature control for safety. Is Bread a TCS Food? Bread is not considered a TCS food because it doesn't provide a moist environment where bacteria can thrive. This doesn't mean that bread won't go bad under certain conditions, but bread is more susceptible to mold growth than the types of bacteria that cause foodborne illness. Which Foods Do Not Need Temperature Control? Besides bread, there are many foods that don't require temperature control. Dried beans and grains, dry goods like flour and sugar, unopened canned foods, uncut fruits, and packaged foods can be stored at room temperature. What Is the TCS Danger Zone Temperature Range? The danger zone for TCS foods is between 41 and 135 degrees Fahrenheit. Is It 40 or 41 Degrees? You'll notice that many resources across the web will either state 40 degrees or 41 degrees Fahrenheit as the safe maximum temperature for cold foods. In our resources, we recommend that foods be kept at 40 degrees or below because that is the common pre-set temp range for most commercial refrigeration. Train your staff to handle all TCS foods with care and follow time and temperature requirements. Keeps these foods out of the danger zone, cool them properly for storage, and heat them to the correct temperature for serving. TCS Foods Cheat Sheet Print out this handy TCS foods chart and hangit up in your commercial kitchen as a helpful reminder to your staff:
Sustainable Seafood for Restaurants
Whether it’s related to food sourcing or disposal methods, sustainability has been at the forefront of foodservice trends and concerns in recent years. One of the primary focuses of the sustainability movement is the health of our oceans and marine life. Over 50% of American consumers identified that sustainable seafood is important to them and that they would pay more for it to help the environment. If your seafood restaurant is looking for greener practices, we’ve collected some seafood sustainability tips that your business can incorporate into your menu this year. Shop All Seafood Click any of the links below to learn more about the sustainable seafood: Sustainability Defined Most Popular Seafood Unsustainable Fishing Methods How to Serve a Sustainable Seafood Benefits of Offering Sustainable Seafood What Is Sustainable Seafood? Sustainable seafood is any fish or shellfish that is caught for consumption in a way that doesn’t threaten its ecosystem or the stability of the species. The way the fish is raised, harvested, or wild-caught must be renewable and cannot jeopardize the future population of that particular species. The fishing method also cannot over-pollute the environment in which the species lives. Popular Seafood Seafood is a great source of Omega-3 fatty acids, vitamins A, B, and D, which makes it a staple on various menus around the world. Even with the nutritional benefits, most Americans only enjoy 5-10 varieties of seafood, which can lead to overfishing of those species and unsustainable harvesting practices. Below are the most popular seafood varieties consumed by the global population: Salmon Shrimp Tuna Crab Alaskan Pollock Tilapia Clams Unsustainable Fishing Practices Fish are harvested for foodservice markets using two distinct methods: wild caught fishing and aquaculture. Both methods can have negative impacts on the environment if not regulated and improved. Without instilling sustainable practices, fisheries are expected to collapse as early as 2050. It is important to take these practices under consideration when selecting seafood types and suppliers for your restaurant. Wild Caught Fishing Wild caught fishing can easily turn unsustainable when companies are overfishing and producing bycatch on their fishing lines and nets. Keep reading for more information on how wild caught fishing can damage the environment and how it can be made more sustainable. Overfishing - Overfishing occurs when mature fish are collected from the ocean faster than the population can reproduce. This can lead to the extinction of a wildly occurring fish population and put pressure on fish hatcheries to make up for the loss to keep up with demand. Bycatch - The term bycatch classifies marine life that is unintentionally caught on fishing lines and in fishing nets along with the target species. Bycatch may include dolphins, sea turtles, sharks, other fish species, and even the wrong size of the target species. If bycatch is not removed from the nets, the animals can die, making open-sea fishing unsustainable to the environment. Wild caught fishing produces about 7 million tons of bycatch a year, with most of a fisherman's catch being bycatch instead of the target fish. Ghost Nets - Ghost nets are fishing nets that are either lost or left behind by fishing boats. The nets continue to trap and entangle sea creatures as they float in the ocean, causing unnecessary loss of life. It is estimated that there are currently 640,000 tons of ghost fishing nets polluting our oceans. Can Wild-Caught Fish Be Sustainable? Although wild caught fishing can be damaging to the ecosystem, there are actions fishermen can take to make the practice more sustainable. To reduce overfishing, fishing companies can follow organizations that research and regulate fish populations to learn which species they should avoid in that season or location. To reduce bycatch, fishing companies can choose selective fishing practices like harpooning, hook and line fishing, and certain traps over bottom trawls and long lines. To reduce ghost nets, fishing companies should try to keep track of their fishing nets and attempt to retrieve them if they come loose. They can also choose fishing gear contact information and tag identifiers so that they can be traced back to the owner if lost. Ocean cleanup organizations also work hard to remove ghost nets from the ocean and recycle them. Aquaculture (Farm-Raised Fish) While many believe that farmed fish provide the most eco-friendly seafood option, this is not always true. Although aquaculture is a great way to boost fish supplies, it can turn unsustainable quickly if not done correctly. Waste - Farm-raised fish produce a considerable amount of waste, including uneaten feed and excrement that can build up in their enclosures or pollute the habitat in which they are raised. This can lead to increased nitrogen levels, toxic algae blooms, and disease in the fish population if not filtered correctly. Chemical Usage - Some aquacultures use certain chemical hormones as growth enhancers, like methyltestosterone, that increase the size and growth rate of a fish population. This changes the genetics of the fish and can have harmful effects on humans, like liver toxicity, when the fish is consumed. Unsustainable Feed Ingredients - If aquaculture farmers are using wild-caught forage fish to feed their farm-raised fish, then they are depleting the population from the natural ecosystem and causing other species to suffer. If aquaculture fish are put on an entirely plant-based diet, then fisheries must consider the carbon footprint caused by land farming. Containment Issues - Fish that are raised in an aquaculture system are genetically different from those in the wild. If a farm-raised fish escapes from its enclosure, it can end up reproducing and mutating the wild population, which will upset the natural ecosystem. Can Farm-Raised Fish Be Sustainable? With some modifications and effort, fish farms can become a sustainable option for the future of seafood. To reduce waste pollution, companies should take advantage of natural filtration methods like using seaweed and bivalves to reduce the waste that is able to run downstream. They should also implement thorough filtration and waste disposal plans for their facility. To reduce chemical usage, fish farms should use biosecurity management methods and early diagnosis to detect changes and diseases in the fish population. They should also avoid using antibiotics as a grown enhancer that can mutate the genetics of the fish. To reduce the use of unsustainable feed ingredients, fish farmers can switch to natural and balanced fish feed made with microalgae, seaweed, insects, microbes, nuts, and some forage fish. To reduce containment issues, companies keep their fish separate from the wild ecosystem, by using secure enclosures and regularly checking their enclosures and nets for damage. Back to Top How to Run a Sustainable Seafood Restaurant Most customers will associate locally sourced products with sustainability, but that isn't always the case for fish and other seafood. Seafood sustainability comes down to how the fish was raised and harvested, along with the proximity of the water source. We’ve prepared a list of actions you can take to ensure that your seafood restaurant works towards becoming a more sustainable business. Through sourcing and menu changes, you can reduce your impact on our oceans. 1. Look For Sustainable Suppliers When choosing a supplier for your seafood restaurant, you’ll want to pick one that prioritizes sustainability with its product. To narrow down your choices, ask suppliers the following questions to ensure that they are taking the appropriate measure to provide eco-friendly seafood options: Are they part of a trusted sustainability certification program? What is their preferred fishing method? What sustainability practices are they using in that method? If wild-caught, how do they reduce bycatch? What research are they doing to choose which species and location to target without greatly impacting the fish population? If farm-raised, what do they feed their fish? How do they treat disease? How do they handle the waste that is produced? What are their sustainability goals and how can you help them achieve those goals? You’ll want to select a supplier who is transparent about their fishing practices and sustainability goals, and one that is familiar with current fishing policies so you can in turn serve your customers environmentally friendly seafood options. You can also look up fishers and suppliers on ocean advocate websites to see how they rank. 2. Make Menu Changes A major factor in becoming a restaurant with sustainable seafood is making menu changes. Choosing seafood options that are less in demand than traditional selections is a great way to reduce your environmental impact. Below are some ways that you can make your seafood menu more environmentally friendly: Serve Trash Fish Invasive and unpopular fish species, also known as “trash fish”, provide a great alternative to species like salmon, tuna, and swordfish that are being overfished. Here are some trash fish alternatives you can choose that would still be delicious on a menu: Pollock Triggerfish Lionfish Sheepshead Fish Sea Robin Whiting Mackerel Anchovies Sardines Serve Seasonal Fish Just like vegetables have a growing season, fish populations also fluctuate with seasons and location. The sites Seafood Watch and FishWatch.gov can give you an understanding of which species are thriving during the current season and which are depleted based on your region so you can easily make sustainable menu adjustments. For example, the Pacific salmon season begins in the spring on the West Coast. Striped bass is in abundance on the East Coast during the summer, while albacore tuna is in season during the summer on the West Coast. Peconic bay scallop season begins in the fall on the East Coast and winter is a great time for Dungeness crabs on the West Coast. Serve Vegan Alternatives You can expand your seafood menu by offering seafood options that aren't made with fish at all. If you’re looking to become vegan-friendly or make more sustainable choices, vegan seafood is a great substitute for your restaurant. Vegan seafood is made to imitate the look, taste, and texture of fish by using all plant-based ingredients. You can find vegan salmon and tuna sashimi, shrimp, and calamari made with natural ingredients like tapioca starch and kelp or seaweed extract. 3. Check for Fish Certification Labels When Shopping When looking for high-quality and sustainable stock for your seafood restaurant, it's important to look for sustainable seafood certifications on packaging or display cases. Eco-certified seafood labels mean that the product was raised or caught in eco-friendly and sustainable conditions that meet the standards required by the certification. You can list these logos on your menu next to certified ingredients as a selling point for customers. Keep reading to become familiar with the leading seafood certifications in the foodservice industry. Sustainable Seafood Certifications The following are some of the top sustainable fish certifications to look for when picking seafood products for your restaurant. ASC Certified - The Aquaculture Stewardship Council certification provides strict guidelines for farm-raised seafood that are socially and environmentally responsible. GLOBALG.A.P. Certified - The Global Good Agricultural Practices certification has strict criteria for animal welfare, legal compliance, environmental care, and supply chain transparency in aquaculture settings. RSPCA Assured - The assured certification by the Royal Society for the Prevention of Cruelty to Animals indicates that a salmon or trout product was raised in aquaculture according to their high standards for animal welfare and humane treatment. Quality Trout UK Assured - The assured certification by Quality Trout UK guarantees that a trout product was raised and harvested following the high standards of the program to ensure humane treatment in trout aquaculture settings. Friend of the Sea Certified - The Friend of the Sea certification ensures that fisheries and aquaculture upheld the proper treatment of a species and used responsible fishing practices to protect natural resources. Marine Stewardship Council Certified - The Marine Stewardship Council certification provides benchmarks for wild-caught fisheries to meet that ensure their catch is traceable and sustainable. You can find some seafood products that do not fall under a particular sustainable certification, but rather are broadly recognized as eco-friendly alternatives, including muscles, clams, and kelp. These options are used for their restorative aquacultural effects on marine ecosystems, such as providing natural water filtration. By adding them to your menu, your business helps support sustainable efforts indirectly. 4. Work with Your Neighbors to Find Sustainable Options If you’re striving to take steps towards offering sustainable seafood, it can be very helpful to ask your neighboring restaurant owners for advice and potentially work together to reach a common goal. Here are some seafood sustainability questions you can ask other restaurants: Do they use sustainable seafood suppliers? Which suppliers? Are they part of any sustainable seafood organizations or fishery programs? Would they be interested in joining together to reach purchase volumes with sustainable suppliers? Are they familiar with any additional actions you could take or local organizations you can join to reach your sustainability goal? 5. Share Your Efforts with Your Customers As food trends progress, it is clear that customers are attracted to sustainable choices. Approximately 50% of consumers say they will support sustainable seafood options if they are available, and they are even willing to pay more for them. A great way to boost your sustainability efforts is by being open and transparent with your customers about your menu choices and suppliers. By listing a menu option as “sustainably sourced seafood”, customers will be more likely to order it and help you boost your bottom line to continue financing your sustainable goals. Train your servers to be able to answer questions on where and how your fish and seafood options were sourced and what efforts your business is taking to be more environmentally friendly to our oceans. List the sustainable certifications of your ingredients to help your customers easily identify eco-friendly meal options. Benefits of Serving Sustainable Seafood Offering sustainable seafood in your restaurant can bring positive impacts to your business and the environment. Here are some of the benefits of serving sustainable fish on your menu: Customers are looking for sustainable choices and will pay more for them Decreased pollution on land and in the oceans Healthier fish population in the oceans to support the food chain Reduced risk of species extinction Back to Top By choosing sustainable options for your restaurant, you can be part of the movement to provide a safer and healthier planet for generations to come. Use this guide to incorporate sustainable seafood in your recipes and support ocean health with your business.
Oyster Knife Reviews
Oyster knives allow you to easily open, shell, and shuck oysters in your kitchen. Perfect for restaurants, buffets, and seafood shacks, these knives are an essential tool for any restaurant that offers shellfish. We offer oyster knives with a variety of different blade types including Boston, New Haven, and Galveston blades. Our oyster knives also come in several different handle materials including plastic, polypropylene, and rubber. To learn more about shellfish, check out our article on types of clams and oysters.