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Direct Seafoods Named MSC Fresh Fish Food Service Supplier



Direct Seafoods has paid tribute to the chefs, caterers and consumers that choose sustainable seafood after winning Fresh Fish Food Service Supplier of the Year at the MSC annual awards yesterday.


Director Laky Zervudachi said after the ceremony was live-streamed from the National Marine Aquarium in Plymouth: "We're delighted to have won this award. It's a tribute to the decision to put sustainability at the heart of our business, and to the hard work that all our teams around the country have put into demonstrating that the principles of sustainability are 100% compatible with being a successful fish and seafood supplier. "It's also a tribute to the chefs and caterers who make the choice day after day to put fresh, sustainable seafood at the heart of their menus. The hospitality and food service sector is diverse, and a big part of our success has been ensuring that we have an MSC certified product range that meets all their needs.

Direct Seafoods is a national fish supplier made up of 11 regional fishmongers and has one of the largest ranges of MSC certified products, with more than 160 individual lines. It also provides support including, menu planning, recipes, training and regular market updates. Laky added: "Whether it's fresh fillets and shellfish for Michelin-starred restaurants, gourmet fish cakes for gastropubs, cold water prawns for branded high street restaurants or breaded fish fingers for school caterers, the specialists at each of our depots tailor products to all those menus and more. By working closely with the fishing fleet, we can highlight changing availability and ensure the widest possible choice of fresh fish and seafood for all our customers, as well as make the most of every catch to reduce food waste as far as possible. "Ultimately, the award is also a tribute to the many consumers who are willing to order a broader range of fish species out of home, and who factor sustainability into their eating out choices. As more younger consumers in particular adopt a flexitarian or pescatarian approach to their diet, they are reducing meat and increasingly opting for fish choices. These consumers also expect sustainability concerns to be factored in by chefs planning menus. That's not a trend any business can afford to ignore for very long.”