A British sushi chain called Moshi Moshi claim they believe in the fundamental principles of Japanese culinary tradition, and “strive to use only the freshest seasonal ingredients to create food which is bold in its simplicity”. Since the world’s fish stocks are in decline because of modern fishing practices and climate change, Moshi Moshi participates in the “Invest in Fish” campaign to change the way fish are caught and eat fish so as to protect fish stocks.

By not just paying “lip-service to environmental policies”, they at the heart of everything they do. They use sustainably farmed salmon from Loch Duart – a company they know well and whom their chefs have visited. They strive to foster direct relationships with independent fishing families securing their livelihood whilst at the same time being able to guarantee strict environmental policy.

The British (too) love sushi, and this is creating such a demand for bluefin tuna that many EU fishing fleets are breaking laws and catching far more tuna than they are allowed to. In addition to planning their menu around seasonal and local ingredients, Moshi Moshi also have removed bluefin tuna from their restaurants completely they try to do their bit towards saving the bluefin tuna.

“Just as we have created demand for bluefin, we can create demand for sustainable caught or sustainable farmed fish by asking for it.”

We so agree. Stop eating bluefin tuna!

Over the past five years, Moshi Moshi has been working hard to reduce the environmental footprint of its restaurants. One of the ways they’ve done this is to create their menu around seasonal and local ingredients. So they offer a “Clear Conscience” sushi set.

For this they use whatever fish our Cornish fisherman Chris Bean has caught on any given day. In that way they can ensure the fish is fresh, that it has been sustainably caught, that there’s no wasteful by-catch, and that they are supporting a local fishing community into the bargain.

Read Snorre’s guest review on Moshi Moshi on Sushi or Death

Links