My fish sourcing ethics dilemma and what I did

It felt wrong to charge the same for both. I started listing origins on the menu, and customers appreciate the honesty.

4 comments

4 Comments

clairep101mo ago

Good call on listing origins. Maybe note if it's wild-caught or farm-raised too, since that matters to some folks.

victor_jenkins1mo ago

Yeah honestly I used to just look at the country on the label and call it good. But then I learned that farmed salmon from Norway and wild-caught from Alaska are totally different in how they're raised and even taste. It made me start checking both details, because the method can tell you a lot about the environmental impact and quality. Now I won't buy shrimp without seeing if it's wild or farmed first. It just gives you the full picture.

tara_martin1mo ago

So when you list Norway as the origin like Victor mentioned, does that cover both their ocean net pen farms and their small coastal wild fisheries? I get stuck on fish like cod or mussels where the same country does both, and the price difference is huge. How specific does your menu get before it just confuses people staring at a chalkboard?

sarah_davis25d ago

Remember my friend ordered "Norway salmon" expecting wild and got the farmed stuff, which Victor mentioned can taste different. She felt tricked and now I check menus for both origin and method. Honestly, if the place cares, they'll fit "wild-caught" or "farmed" on the board without making it a puzzle.