Uni (oo-nee)- let’s #eattheproblem

#eattheproblem

Many people do not know that Sea Urchins are a pest which are wiping out marine biodiversity and leave a barren underwater moonscape-like environment in their wake. This makes it difficult for other species to survive once the Sea Urchin move into their habitat.
From an Ethical and Sustainable point of view, it makes perfect sense to harvest Sea Urchins to allow the endemic species to proliferate. 
It certainly helps that Uni (oo-nee) which is the Japanese name for the edible part of the Sea Urchin (roe) is delicious to eat. 
We are fully supportive of, and endorse, the Sea Urchin divers, particularly here in Tassie. (Photo: @steveo0803 )
Every time, as consumers, we spend money, we’re casting a vote. Each instance where we choose Ethical and Sustainable counts. 

#uni#eattheproblem #winwin
#markeather #knowyourproducer #ethical #ikijime #sustainable #passionate
#endmasscatching #savetheoceans #zerofootprint #makeitdelicious
#endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas
#getwoketotheplanet #everypersoncounts #bethechangeyouwanttosee
#takeastand #mothernature #beautiful #fragile #racingextinction

Line-caught?

I’m often asked about the term ‘Line-caught’. 
There’s a lot of confusion about what ‘Line-caught’ means. This is deliberate. 
To confuse the consumer into thinking they’re buying ethical and sustainable. 
Only one type of line-caught is sustainable and ethical…and that’s Individually Line Caught.

There’s much dishonesty and greenwashing around the term ‘Line-caught’. 
Ask questions.
The seller should know who supplied it and precisely how it was caught.
Every time you spend money, you’re casting a vote 


#yourchoicesmatter #markeather #endmasscatching 
#knowyourproducer #ethical #ikijime #sustainable

#passionate #perfect#savetheoceans #zerofootprint #makeitdelicious 

#endoverfishing #savetheplanetearth#savetheplanet #raisingawareness 

#saveourseas #everypersoncounts#bethechangeyouwanttosee 

#takeastand #mothernature #beautiful #fragile 

#racingextinction

https://www.instagram.com/markeatherseafood/

MSC? It’s an ‘Ecolabel’…right?

I’m often asked what I think of the MSC ‘ecolabel’.

Every time you spend money, you’re casting a vote #yourchoicesmatter #markeather #knowyourproducer #ethical #ikijime

#sustainable #passionate #perfect#savetheoceans

#zerofootprint #makeitdelicious #endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand #mothernature

#beautiful #fragile #racingextinction

Who caught your fish and how?

Legend has it that fish were once so abundant in the sea that you could catch them in your hand.Then mankind started mass-catching …this was already happening by the 1400’s.Over time mankind has become exceedingly efficient at scooping life from the sea and leaving carnage in its wake.At this rate, there will be no fish in the sea by 2048, perhaps sooner.#endoverfishing #endmasscatching #endbycatch #endtrawling #enddredging Ask how your fish was caught. Can your seller tell you who caught it and how?Was it caught by an artisanal fisherman?If it was caught using a mass-catch technique it’s not ethical or sustainable.#yourchoicesmatter Every time you spend money, you’re casting a vote #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #makeitdelicious #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinction

If not now, then when? If not you, then who? 

The truth hurts #endoverfishing

If terrestial farming happened like this there would be a massive uproar. But this is permitted (and even encouraged (!) by our governments and fishing authorities) to happen in our seas every day. Millions of marine life killed for nothing.

The truth hurts. This brilliant @WWF advert was dropped because the fishing industry didn’t like it. https://vimeo.com/131066980 @GeorgeMonbiot @IcelandFoods
Sometimes the product of these catch techniques is sold to you as ‘sustainable’ or ‘line-caught’. Ask questions. Time for retail activism.

#yourchoicesmatter every time you spend money, you’re casting a vote #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #makeitdelicious #endmasscatching #endoverfishing

Beautiful Tasmania, leaves you speechless 

Sometimes the beauty of #tasmania leaves you speechless

#instatasmania #nofilter

INSTA beauty of Tasmania

Stop #overfishing

INSTA Stop Overfishing.JPG

There is no doubt plastic is a big issue.

But it’s not the biggest. Climate change and biodiversity are.

Overfishing contributes to both.

“A study in the journal Marine Policy suggests plastic pollution might be reaching a planetary boundary, a term used to describe safe operational environmental limits within which the world can continue to function safely.

Yet, for all the attention given to ocean plastic, it is not the biggest threat to the marine environment. Both climate change and biodiversity loss (much of which is caused by the impacts of overfishing of our oceans) were shown to have exceeded their respective planetary boundaries when the term was first introduced, in 2009. More recent studies also flag CLIMATE CHANGE and BIODIVERSITY as the two CORE planetary boundaries. Excessively exceeding these for a prolonged period could cause rapid and major changes, such as runaway temperature rises or the collapse of important ecosystem functions.”

#overfishing (which severely impacts biodiversity) must be addressed ASAP before it’s too late

ARTICLE here: https://www.theguardian.com/environment/2018/oct/12/reusable-coffee-cups-are-just-a-drop-in-the-ocean-for-efforts-to-save-our-seas

📸via change.org

#yourchoicesmatter every time you spend money, you’re casting a vote #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #makeitdelicious #endmasscatching #endoverfishing

90% of fish and seabirds have plastic in their stomachs

INSTA Plastics in tray

#repost of a powerful INSTA image and message from @we_saveplanetearth.

Every time you spend money, you’re casting a vote.

#yourchoicesmatter #markeather

” @we_saveplanetearth While we promote veganism as the most sustainable and ethical lifestyle, we know that many people still eat fish and other animals. But did you know that 90% of fish and seabirds have plastic pieces in their stomach? Feeling like they have a full stomach (full of plastic!), they starve and die a terrible death. We need to seriously change the way we consume plastic!
.
A good rule of thumb are the four R’s: Refuse, Reduce, Repair, and Recycle ♻️ 💚
Refuse single-use plastic such as bottles, shopping bags, straws, cups, cutlery, etc. and get reusable alternatives, such as steel or glass bottles, cotton bags, etc.
.
Small steps can go a long way 💪🏽🌎💚
.
📸 @surfrider
.
••••••••••••••••••••••••••••••••••••⠀
🌍 Follow us @we_saveplanetearth⠀”
••••••••••••••••••••••••••••••••••••⠀
.⠀
#zerowaste #zerowastelifestyle #noplastic 

#plasticfree #zerowasteliving#avoidplastic #plasticpollution 

#plasticplanet #govegan #veganfortheplanet#vegan 

#environment #vegetarian #environmentalist #lesswaste 

#saveearth#earth #waronwaste #climatechange #oceans 

#rivers #pollution #change#consumption #plastic 

#weloveplanetearth #wesaveplanetearth

Making choices

Conscience- your choices matter

Anthony Bourdain – MEDIUM RAW

#yourchoicesmatter #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #makeitdelicious #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinctionINSTA Anthony Bourdain quote re conscience

What MSC-Accredited Prawn trawling can look like – Part 1

Every time you spend money, you’re casting a vote. 

It’s not easy to take action, but do it anyway

Iki-jime methodology/stress minimisation, Part 3. The filleting.

Iki-jime methodology/stress minimisation, Part 2

Spam Onigiri anyone?

INSTA Spam Onigiri Rachel Khooks

They say there’s nothing new under the sun.

I give you Spam Onigiri.

#repost via and thanks to @rachelkhooks for this revelation

#yourchoicesmatter #markeather #knowyourproducer

#ethical #ikijime #sustainable #passionate #perfect

#savetheoceans #zerofootprint #makeitdelicious

#endmasscatching #endoverfishing #savetheplanetearth

#savetheplanet #raisingawareness #saveourseas

#everypersoncounts #bethechangeyouwanttosee #takeastand

#mothernature #beautiful #fragile #racingextinction

Iki-jime methodology/stress minimisation 

#wordstoliveby

#wordstoliveby #yourchoicesmatter #markeather #knowyourproducer

#ethical #ikijime #sustainable #passionate #perfect #savetheoceans

#zerofootprint makeitdelicious #endmasscatching #endoverfishing

#savetheplanetearth #savetheplanet #raisingawareness #saveourseas

#everypersoncounts #bethechangeyouwanttosee #takeastand

#mothernature #beautiful #fragile #racingextinction

https://www.instagram.com/markeatherseafood/

INSTA Life is what happens quote

What legacy are we leaving?

#raisingawareness 

Mark Eather Seafood #teamgoals

Not just talking the talk, walking the walk #sustainable #ethical

Honoured to count this guy @chefbennett23 as a client and a friend. He doesn’t just talk the talk when it comes to being sustainable and ethical, he walks the walk (…and if you listen closely there’s a really good tip for increasing the ‘size’ of your catch) #yourchoicesmatter#markeather #knowyourproducer

#ethical#ikijime @chefjustinjames @chefsam1988

@iki_jime @vuedemonde@bennyburgerofficial @jardintan

@vueevents@piggerycafeburnhambeeches

@burnhambeechesbakery#sustainable #passionate

#perfect #savetheoceans #zerofootprint#endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand  #mothernature

#beautiful #fragile#racingextinction #makeitdelicious

https://www.instagram.com/markeatherseafood/

 

 

Mass-catch techniques are how the cheap ‘Fish of the Day’ or ‘Today’s Special’ gets caught. #yourchoicesmatter #buyethicalandsustainable

At the current rate, all commercial fish and seafood could collapse by 2048″- United Nations. Part 3. **Mass catch techniques are how the cheap ‘Fish of the Day’ or ‘Today’s Special’ gets caught.**
What price cheap fish? What cost to the planet? This photo (via NASA) shows trawlers in the Gulf of Mexico. You can see the plumes created by these bulldozers-of-the-sea from SPACE.
The only way we can prevent this from happening is if the consumer drives the change required for the unsustainable, unethical and mass-catch operators of the seafood industry to change their methods to ethical and sustainable practices. The government won’t do it. The Fishing Management authorities won’t do it. The seafood industry won’t do it. I have endeavoured over many years to drive the change required by petitioning these players in the industry. To no avail.
The caged egg debate proves that real change can be driven by the consumer and I would love to see the same level of scrutiny applied to seafood. Maybe we can stop the collapse of fisheries. It would be a tragedy if we didn’t.

INSTA Snapshot Nasa Gulf of Mexico

#yourchoicesmatter#markeather#knowyourproducer

#ethical#ikijime#sustainable#passionate#perfect

#savetheoceans#zerofootprint#endmasscatching

#endoverfishing#savetheplanetearth#savetheplanet

#raisingawareness#saveourseas#everypersoncounts

#bethechangeyouwanttosee#takeastand#mothernature

#beautiful#fragile#racingextinction

https://www.instagram.com/markeatherseafood/

Mass-catch techniques are not only unsustainable and unethical, they trash and devalue the fish.

Tommy Trawler_NO Thumbs down square

“At the current rate, all commercial fish and seafood could collapse by 2048”- United Nations. Part 2.

Mass catch techniques are not only unsustainable and unethical, they trash and devalue the fish. 
The only way we can prevent this from happening is if the consumer drives the change required for the unsustainable, unethical and mass-catch operators of the seafood industry to change their methods to ethical and sustainable practices. The government won’t do it. The Fishing Management authorities won’t do it. The seafood industry won’t do it. I have endeavoured over many years to drive the change required by petitioning these players in the industry. To no avail.
The caged egg debate proves that real change can be driven by the consumer and I would love to see the same level of scrutiny applied to seafood. Maybe we can stop the collapse of fisheries. It would be a tragedy if we didn’t.

#yourchoicesmatter#markeather#knowyourproducer

#ethical#ikijime#sustainable#passionate#perfect#savetheoceans

#zerofootprint#endmasscatching#endoverfishing#savetheplanetearth

#savetheplanet#raisingawareness#saveourseas#everypersoncounts

#bethechangeyouwanttosee#takeastand#mothernature#beautiful

#fragile#racingextinction  @raising.awareness.worldwide

https://www.instagram.com/markeatherseafood/

“At the current rate, all commercial fish and seafood could collapse by 2048”- United Nations.

“At the current rate, all commercial fish and seafood could collapse by 2048”- United Nations.
The only way we can prevent this from happening is if the consumer drives the change required for the unsustainable, unethical and mass-catch operators of the seafood industry to change their methods to ethical and sustainable practices. The government won’t do it. The Fishing Management authorities won’t do it. The seafood industry won’t do it. I have endeavoured over many years to drive the change required by petitioning these players in the industry. To no avail.
The caged egg debate proves that real change can be driven by the consumer and I would love to see the same level of scrutiny applied to seafood. Maybe we can stop the collapse of fisheries. It would be a tragedy if we didn’t.

#yourchoicesmatter #markeather #knowyourproducer

#ethical#ikijime#sustainable #passionate #perfect

#savetheoceans #zerofootprint#endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts 

#bethechangeyouwanttosee #takeastand  #mothernature

#beautiful #fragile #racingextinction

@raising.awareness.worldwide

https://www.instagram.com/markeatherseafood/

delicious Produce Awards – From the Sea Award 2018

delicous Produce Awards

Very chuffed to be included! Many thanks to @deliciousaus

#repost

delicious coral trout shot INSTA

Words to live by…

Awe-inspiring Mother Nature

How to convey to the consumer the real price of cheap fish Part 2

How to convey to the consumer the real price of cheap fish Part 1. 

Superbugs. Why reducing antibiotic use in Aquaculture (and other animal husbandry) is crucial. Your life may depend on it.

“Will the rise of superbugs return us to a world without antibiotics?”
An important read…This is why it’s so crucial that the aquaculture industry reduces the densities of farmed fish- which necessitates the use of antibiotics to counter the resultant disease which ultimately impacts on the effectiveness of the very thing (antibiotics) which may save our lives. “Will the rise of superbugs return us to a world without antibiotics?” — #repost BBC Focus Magazine (by: Dan Swain, Berkshire)
Antibiotic-resistant bacteria, or ‘superbugs’, are certainly a serious problem. It takes 15 years for a new antibiotic to be developed and tested, but just 10 years of widespread use before bacteria resistant to that drug become common. No new classes of antibiotics have been found since 1984, and drug companies are less interested in looking for new ones because treatments for cancer and heart disease are more lucrative. But things will never get as bad as they were before the world had antibiotics. Better hygiene and sanitation has vastly reduced the incidence of infectious diseases and helped to contain the spread of antibiotic-resistant strains. In Europe, 400,000 people a year are infected with superbugs, but only 25,000 (6 per cent) of these cases are fatal. This many deaths still sounds like a lot, but it’s tiny compared to the number that died before we had antibiotics, when half of all deaths were caused by pneumonia, flu, tuberculosis, gastrointestinal infection and diphtheria.
Antibiotic-resistant bacteria, or ‘superbugs’, are certainly a serious problem. It takes 15 years for a new antibiotic to be developed and tested, but just 10 years of widespread use before bacteria resistant to that drug become common. No new classes of antibiotics have been found since 1984, and drug companies are less interested in looking for new ones because treatments for cancer and heart disease are more lucrative.
The superbug problem is serious and getting worse, but antibiotics still save a huge number of lives. In the future, we may need to move away from antibiotics altogether and use bacteria-killing viruses known as ‘phages’ to target the superbugs.”

NB. Important to note also that resistance to the antibiotic-of-last-resort ‘Colistin’ is quietly spreading

Seals. Cute but troublesome.

How does your choice help the mass-caught unsustainable members of the seafood industry change to genuinely ethical and sustainable methods?

So what will happen if you choose genuine, ethical and sustainable product, rather than mass-caught? How does your choice help the mass-caught unsustainable members of the seafood industry change to genuinely ethical and sustainable methods?

#markeather #knowyourproducer #ethical#ikijime

#sustainable #passionate #perfect #savetheoceans

#zerofootprint#endmasscatching #endoverfishing

#savetheplanetearth #savetheplanet #raisingawareness

#saveourseas #everypersoncounts#bethechangeyouwanttosee

#takeastand  #mothernature #beautiful #fragile

#racingextinction

https://www.instagram.com/markeatherseafood/

 

How does that atrocious bycatch even happen? Here’s how…

The target species of this catch was actually SQUID….so where’s the squid?

What bycatch looks like. The target species of this catch was actually SQUID. Can you see the squid in this picture? You’ve got to look hard to find squid here. What a disgrace.

#repost thanks to @pastorando and @seashepherd

#markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinction

 

https://www.instagram.com/markeatherseafood/

Squid Bycatch with border

Be the change you want to see

This.

#everypersoncounts #markeather #knowyourproducer #ethical #ikijime #sustainable #passionate #perfect #savetheoceans #zerofootprint #endmasscatching #endoverfishing #savetheplanetearth #savetheplanet #raisingawareness #saveourseas #bethechangeyouwanttosee #takeastand #mothernature #beautiful #fragile #racingextinction
 

INSTA If it doesnt challenge you

Mother Nature deserves our protection

Be the change you want to see

This isn’t fishing

Our Happiness Officer

Come along on an Ethical/Sustainable Spanish Mackerel fishing trip

#markeather #knowyourproducer #ethical #ikijime

#sustainable #passionate #perfect #savetheoceans

#endmasscatching #endoverfishing #savetheplanetearth

#savetheplanet #raisingawareness #saveourseas

#everypersoncounts #bethechangeyouwanttosee

#takeastand #mothernature #beautiful #fragile

#racingextinction

https://www.instagram.com/markeatherseafood/

Adjusting the way you view the world

Can you tell what this is?

Mother Nature brings it again

What about Aquaculture? Part 7

My take on the current state of Aquaculture – a 7 part series, today is 7 of 7

#markeather #knowyourproducer #ethical #sustainable

#passionate #perfect #savetheoceans #endmasscatching

#endoverfishing #savetheplanetearth #savetheplanet

#raisingawareness #saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand #mothernature

#beautiful #fragile #racingextinction

https://www.instagram.com/markeatherseafood/

What about Aquaculture? Part 6

What about Aquaculture? Part 5

My take on the current state of Aquaculture – a 7 part series, today is 5 of 7

#markeather #knowyourproducer #ethical #sustainable #passionate

#perfect #savetheoceans #endmasscatching #endoverfishing

#savetheplanetearth #savetheplanet #raisingawareness

#saveourseas #everypersoncounts

#bethechangeyouwanttosee #takeastand

#mothernature #beautiful #fragile #racingextinction

 

What about Aquaculture ? Part 4

What about Aquaculture? 3 of 7

What about Aquaculture? 2 of 7

What about Aquaculture ? 1 of 7

A change in methods is needed

I’m not wanting to eliminate other hardworking seafood producers …just to change their practices for the better #markeather #knowyourproducer #ethical #sustainable #passionate #perfect #savetheoceans #endmasscatching  #endoverfishing #savetheplanetearth #savetheplanet  #raisingawareness #saveourseas #everypersoncounts #bethechangeyouwanttosee #takeastand  #mothernature #beautiful #fragile #racingextinction

Inspiration

Beautiful Tasmania

The hidden by-catch you don’t normally see when you order unsustainable seafood

Pick the Ethical fishing method

#markeather #knowyourproducer #ethical #sustainable #passionate #perfect #savetheoceans #endmasscatching #endoverfishing https://www.instagram.com/markeatherseafood/

delicious. Produce Awards 2018

Very proud!
#produceawards #makeitdelicious
Thank you delicious. Australia !delicious_StateWinner_2018_TILE

Finally my side to the story

Big-name chefs back seafood entrepreneur

A JAPANESE export deal lost to suspected Yakuza involvement, allegations of government negligence and the passionate support of some of Australia’s best-known chefs are part of a long-running, multimillion-dollar dispute.

High-profile seafood entrepreneur Mark Eather, a vocal advocate for sustainable and ethical fishing, claims not only did Austrade cost him a lucrative business, but subsequent actions by fisheries authorities amounted to entrapment and malicious prosecution.

In Mr Eather’s corner are restaurateurs Shannon Bennett, Neil Perry and Philippe Leban as well as Tasmanian independent MP Andrew Wilkie, former Greens leader Christine Milne and former Labor trade minister Craig Emerson.

At times, fisheries authorities have attended well-known restaurants in a search for illicit seafood as part of their investigations.

Mr Eather claims the inquiries are driven by his longstanding battles with authorities over sustainable fishing and a vendetta reaching back to his dispute with Austrade officials who introduced him to a dodgy Japanese seafood buyer, who failed to pay for more than $500,000 in exported produce in 2000.

“Anyone who knows what has happened in the past knows that Mark was targeted specifically,” Vue de Monde chef Shannon Bennett said of Mr Eather’s dispute with Austrade and marine authorities.

“He is without a doubt in a small group of friends and suppliers that I would risk everything to say they are 100 per cent what this country was known and made famous on — generosity, hard work, passion, aspiration with the never-give-up attitude.”

Chef Neil Perry, founder of the Rockpool Group, also backed Mr Eather’s integrity and professionalism.

“I know of no other fisherman who cares about the resource or the environment more,” Perry said.

100 NEW VARIETIES OF FISH TO TRY EATING THIS EASTER

High-profile seafood entrepreneur Mark Eather.

Mr Wilkie said he was concerned about the treatment Mr Eather had received and the government response to the Austrade issue.

“I did indeed try and assist Mr Eather some time ago when he approached me about his dealings with Austrade because I sensed that he had been poorly treated,” Mr Wilkie said.

“Regrettably the government refused repeatedly to revisit the matter so I can well understand Mr Eather’s deep and continuing concerns about that issue in particular.”

Without admitting liability, government lawyers authored a deed of arrangement whereby part of the losses on the Japanese fish exports to Kyoen Kasamatsu and the company Yamaichi Tsusho were paid in compensation to Mr Eather. But he said it was only a fraction of the overall loss and the terminal impact on his business after he was repeatedly asked by Austrade Nagoya and its representative Ian Brazier to deal with Kasamatsu.

Ms Milne said she discussed the Eather case with then-trade minister Emerson before Labor’s leadership spill in 2013, with a view to a potential “Act of Grace” payment from the government for his unrecovered losses.

“It really upset me at the time and it still does, I hold Austrade totally accountable, it ruined a decade of his life,” Ms Milne said.

“Austrade was asking someone to basically do them a favour and Mark is left destitute at the end.

“My conclusion at the time was that Austrade officials (were trying to) meet their economic targets and they hadn’t done any due diligence (on the Japanese seafood buyers).”

Ms Milne said she believed Mr Eather signed the initial deed of arrangement in 2001 to settle the matter because he was under significant financial duress.

“I did have a meeting with Craig Emerson (then in the Labor Gillard government) and at that meeting he gave me an understanding that the government or the department would look at a one-off payment — an Act of Grace payment,” Ms Milne said.

“As far as I’m concerned the matter will never be closed until there is an Act of Grace payment made.”

Chef Shannon Bennett. Picture: David Smith

Mr Emerson told the Herald Sun he recalled the meeting but said such payments were outside his then portfolio.

“I had sympathy with Mr Eather’s situation and made inquiries of Austrade (but) I did not agree to an Act of Grace payment for Mr Eather, since responsibility for Act of Grace payments lies outside the trade portfolio and I would have had no authority to make such a decision,” he said.

Special Minister of State Scott Ryan’s spokeswoman said the Department of Finance had not received an application for an Act of Grace payment for Mr Eather.

Austrade confirmed a 2001 settlement was made with Mr Eather but claimed it covered “all losses”, an assertion Mr Eather heatedly disputes.

“Austrade introduced Mr Eather to Mr Kasamatsu and … Tsusho 17 years ago for the supply of seafood to Japan. Several months later Mr Eather’s business failed,” an Austrade spokeswoman said.

“Austrade also offered to support Mr Eather in pursuing his claim against his business partners in Japan but Mr Eather did not take up that offer.

“Austrade’s actions in this matter have been independently reviewed by external counsel, the Commonwealth Ombudsman and the Office of Legal Services, which have all confirmed that Austrade handled the matter appropriately.”

Mr Eather said only half of the losses were covered by the deed.

“I clearly made them aware that 50 per cent was only going to pay (to) temporarily stave off the wind-up orders and the other 50 per cent was essential for my survival — that is why the clause is in the deed (to recover the remainder),” Mr Eather said, adding independent reviews of Austrade’s actions ignored the fact the Kasamatsu and Tsusho entities were fake entities.

 “They must have known that neither party existed, so knowingly drafted a fraudulent deed.”

Chef Neil Perry. Picture: AAP

To rub salt into wounds, on a second battlefront with bureaucracy, Mr Eather was hit with a $7700 fine and $169,666 in penalties in Hobart’s Supreme Court last year for what he said were legally purchased lobsters, but the licensed processor he bought them from was unaware they needed to be tagged.

In another case in January, Mr Eather was also fined $2000 for an administrative licence breach he said was a further example of the “extraordinary” lengths authorities had pursued him.

After the original case was dismissed in the Supreme Court, the Crown appealed and arguments wound all the way to the Court of Appeal and High Court.

Mr Eather said he was compelled to plead guilty after the five-year legal process had imposed another crippling financial burden.

“I couldn’t afford to go through that ludicrous five-year, $500,000 process all over again,” he said.

“The sale was documented as required by law and all forms were completed and the sale was phoned through to the authorities as required by law, and every judge involved has confirmed this.”

Mr Eather said a federal anti-corruption commission needed to be established to investigate such matters.

A Tasmanian Department of Primary Industries, Parks, Water and Environment spokesman would not comment on specifics of the case but said all decisions on any prosecutions were made in line with the Director of Public Prosecutions policy.

BRING ON A FEDERAL ICAC! 

Shannon Bennett’s new seafood-only restaurant ‘Iki-Jime’ has opened

#repost

https://www.broadsheet.com.au/melbourne/food-and-drink/article/ike-jime-docks-cbd-bennett

Walking in to Iki Jimē, you may feel you’ve stumbled into a ship: there are drawn curtains, blackened walls and low-hanging lights making the outside world seem far away. This is the latest addition to Shannon Bennett’s fleet of restaurants; it replaces the 11-year-old French restaurant Bistro Vue. Even though the site’s reincarnation retains some of Vue’s physical features, Iki Jimē is setting an entirely new course.

“It’s all about Australian seafood, ethically and sustainably caught,” says Vue Group executive chef Justin James. Iki Jimē plans to do one thing, and do it well, with a menu dedicated wholly to seafood.

“To do anything right, you should dedicate all of your focus and creativity on it,” says James. “There’s no famous rib-eye.”

Instead you’ll find Josper-roasted abalone stuffed with calamari; a Spanish mackerel chop dressed in nasturtium vinaigrette; and a grilled whole barramundi.The man behind the seafood is the Tasmanian-based Mark Eather, who practises the Japanese fishing technique for which the restaurant is named. Iki Jimē involves spiking a fish’s brain as soon as its caught, then immediately freezing it for optimum quality. It’s said the technique harnesses more flavour since the fish doesn’t suffer from distress or rigor mortis. Eather has 17 vessels around the country and supplies seafood to the entire Vue group.“It’s all hand-dived, line-caught, and no trawling,” says James. “We want to take native ingredients and think about ways we can be creative and tell a story with them.“One philosophy you’ll find throughout the Vue group – always start with the best produce.”Sam Homan, who has been with the Vue Group at Bennett’s flagship fine diner Vue de Monde since 2014, is heading Iki Jime’s kitchen. The menu begins with a number of smaller dishes such as oysters, a Moreton Bay bug tart and snapper “snags” followed by four mains and four sides.“We just like to have fun as well, we look at the classics and play around with them,” James says. Specifically, he’s talking about Iki Jime’s play on the prawn cocktail and a nod to the Aussie barbeque with snapper sausages served with a tarragon emulsion and kohlrabi slaw.Things get a little more serious with the mains. The whole barramundi is cooked in a Josper charcoal oven and served wrapped in paper bark with lemon myrtle, chilli and clams.“We put a couple of native logs in there as well,” says James. “It gives it a nice smoke.”Iki Jimē
430 Little Collins Street, Melbourne
(03) 9691 3838

Hours:
Tue to Thu 11.30am–midnight
Fri & Sat 11.30am–1am

ikijime.com.au

For Melbourne’s latest, subscribe to the Broadsheet newsletter.

Shannon Bennett’s seafood restaurant Ike Jime opens in Melbourne

https://www.goodfood.com.au/eat-out/just-open/shannon-bennetts-seafood-restaurant-ike-jime-opens-in-melbourne-20171108-gzhhug

#repost goodfood.com.au

Iki Jime launch

delicious. Produce Awards 2017

Very proud! Thank you delicious. Australia
#produceawards #makeitdelicious @deliciousaus

DPA_StateWinner_2017

Access to Product (Update: No longer available via Calia)

UPDATED 14/04/2018: Thank you to those people who informed us…For further clarification, we do not supply Calia, despite any items that you might read which tell you otherwise.

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UPDATED 03/05/2017: I’ve had various and ongoing queries from people about this, so, for further clarification, contrary to Calia‘s website, menu and social media, as of Friday 21/4/2017  Mark Eather Seafood have withdrawn supply of our products to Calia. If you have any queries about how to access our product, please refer to https://mark-w-eather.com/
Many thanks!
Mark Eather
#calia #caliaemporium #japanesecuisine #melbourne #melbournecbd#emporiummelbourne #emporium #japanese #melbournecity#ilovemelbourne #finedining #michelinstar #dining #melbournefoodie#premiumeconomy #affordableluxury #franciscoaraya #lux #lifestyle#restauranttoretail #michelinchef

Bans on trawlers in Tasmanian waters!

We need aquaculture, but it needs to be done sustainably and ethically

Bringing utopian appetites to the table

Gastronomers! You may be interested in attending this event.

The 21st Symposium of Australian Gastronomy will be celebrated in Melbourne, Australia, from Friday 2 to Monday 5 December 2016. Friday and Saturday sessions are at the University of Melbourne and Sunday and Monday sessions at the William Angliss Institute, with intriguing expeditions elsewhere – see the current Program. I am very honoured to be involved as a speaker.

utopian-appetites

 

http://www.gastronomers.net/

Mark Eather

delicious. Produce Awards- Gold Winner- The Sea

Thanks to delicious. and Miele for the Gold medal. Very honoured!!
@deliciousaus #deliciousawards2016 @delicious.Australia @Miele.Australia #produceawards #makeitdelicious

delicious-gold-medal

‘PROMANCE’ LINKED AS SECRET INGREDIENT BEHIND SUCCESSFUL CHEFS

shannon-bennett-and-mark-eather-35545-2

” ‘PROMANCE’ LINKED AS SECRET INGREDIENT BEHIND SUCCESSFUL CHEFS”

Shannon Bennett & Mark Eather
“Fish from a net is unsustainable – no top chef in Australia should be using trawled seafood,” says Shannon Bennett, of Vue de monde in Melbourne. That’s why Bennett and other restaurant luminaries rely on Mark Eather for much of their seafood. Eather practises a sustainable, hand-caught approach to fishing – the opposite of the mass-catch model.

Eather uses the traditional Japanese ike jime method, which aims to catch quickly, kill quickly and chill quickly, so there is no stress on the animal.

“What you get in terms of quality compared to trawled seafood is a million times better,” says Bennett, who has worked with Eather for a decade. The two were introduced by Neil Perry, who was admiring Eather’s line-caught snapper at Tokyo’s Tsukiji fish market. Ironically, it came from Australia.

At that point the wild fisherman mostly sourced his products for Japanese clients. Perry spread the word back home, recruiting Bennett and Kylie Kwong, who banded together to support the outspoken fisherman so he could operate in Australia.

Eather is currently working on a sustainable fish farm of the future with experimental ocean ponds in Tasmania and Queensland.

“Aquaculture is the way forward,” says Bennett. “Yes he has to charge three times as much for his product, but it’s incredible. If we don’t support wild fishermen we’ll be looking back and talking about what fish used to look like in the very near future.”

The pair is in touch three or four times a week, and Bennett occasionally goes out on the boat with Eather.

“It’s a relationship based on trust, total trust,” says the chef. “Trust comes with knowledge and he’s given me so much knowledge.”

delicious. Produce Awards 2016 – The Sea: Gold Medal

Thanks to delicious. and Miele for the Gold medal. Very proud!
@deliciousaus #deliciousawards2016 @delicious.Australia @Miele.Australia #produceawards #makeitdelicious

delicious-gold-medal

delicious. Produce Awards – The Sea

Very proud to be a part of the delicious. Produce Awards 2016. Here we are in QLD catching Spanish Mackerel which was submitted for judging.
@deliciousaus #deliciousawards2016 @delicious.Australia #shannonbennett #markeather #sustainability

State Winner in the delicious. Australia produce awards 2016

Victorian Government’s proposed ban on commercial net fishing in Port Phillip Bay Victoria

My Comments about Victorian Government’s proposed ban on commercial net fishing in Port Phillip Bay Victoria.

I’ve been meaning to comment on this earlier as I’ve been getting requests for my thoughts on this ban.

Let me cut to the chase … The ban is great. The Victorian Government need to be applauded for having the guts to finally make a decision based on the protection of the resource and environs … rather than insipidly be swayed by the power of the vote !! One can only hope that Canberra will also take a leaf out of their book.

The mindless selfishness that motivates the protestors opposing this ban is beyond belief. I have many questions for them, but one in particular that I must ask of them …”Why is it that Port Phillip Bay was once ‘the home of the XL Snapper’, yet now they are so very rarely caught”.

Let’s do a comparison of net vs individual line caught fishing.

Individual Line Caught Product

  1. Is the purest form of, and original, artisanal form of fishing.
  2. Is totally selective in catch … and if you do catch an unwanted or undersized product – it is immediately returned to the water ALIVE.
  3. Has zero footprint on the environs i.e. when you leave the fishing ground there is no evidence of your effort there.
  4. Cannot ‘ghost catch’ the likes of Whales, Dolphin, Seals, Birdlife etc.
  5. Does not present a navigational hazard in any way.
  6. All of the above are very significant points … but this one is the biggest advantage … Premium line caught product fully optimises the value of the resource. Quite often a premium line caught product will bring twice [or more !] the price of it’s mass caught counterpart because the product is pristine.

Net Fishing

  1. Is not ‘fishing’ at all …. It is mass catching entrapment by stealth.
  2. Is NOT selective in catch at all. It will catch whatever comes into it’s path and most are dead when the net is retrieved, so undersize or unwanted catch is generally shovelled over the side dead. In fact, quite oten there is more discarded dead over the side from a net fishing operation, than what is retained.
  3. Has a MASSIVE footprint … and who knows how long the substrate takes to regenerate to it’s original condition ?? … and at what cost to the planet ?? Remember … this is the very nursery of hides that nurture / protect the young juveniles.
  4. Regularly ‘ghost catch’ the likes of Whales, Dolphin, Seals, Birdlife etc.
  5. Nets always present navigational hazards – particularly when not marked properly, or at night.

6.     All of the above are very significant points … but this one is the biggest disadvantage of them all … Mass Net Caught product devalues the resource by at least 50%. Quite often a premium line caught product will bring 2 or even 3 times the price of it’s mass caught counterpart.

Those who are protesting are purely motivated by their desire to either sell or purchase “cheap” fish…with zero concern for either the resource nor the environment.

BEYOND BELIEF ?? …… INDEED !!!!

Mark Eather

Press Release : Mark Eather Response to Charge of Lobster Poaching/Trafficking – Verdict is “No Case to Answer”

Press Release : Mark Eather Response to Charge of Lobster Poaching/Trafficking – Verdict is “No Case to Answer

Many have enquired how my “trafficking” charge in the Supreme Court of Tasmania has been travelling and I’m very happy to say that this week, after 3.5 years and a cost to me of $200,000 in legal fees [borrowed], I have been cleared of the charges with a decision of  ‘No Case to Answer’/ ‘Unanimously Not Guilty’.

Whilst the court proceedings were ongoing, I wasn’t able to speak freely about the case …. until now.

This outcome was always expected.

Hopefully this verdict will result in a change to the manner in which the administrators in Tasmanian Fisheries management conduct themselves. Their attitude to date has been bombastic, vexatious and combative with the fishing stakeholders in the industry.

This has got to stop. Fisheries should be committed to actually managing the fishery in an ethical and sustainable manner. Fisheries need to fully understand their own laws and regulations and work with the fishing industry to ensure compliance in a consultative …. not vexatious manner.

They need to work with fisherman rather than treat us as targets who can be used to promote Machiavellian agendas. I can’t imagine how much this ridiculous court case has cost Tasmania. And I’m not the only fisherman who has suffered this kind of treatment. Sadly, I know of innocent fishermen that have had to plead guilty or make a plea-deal as they simply couldn’t afford the time, nor the money to defend their case properly in the Supreme Court.

Of course, we need to use the full force of our laws to eliminate poachers, and those that knowingly put the resource into peril …. But surely not use that same Modus Operandi on well-meaning, genuine and hard working souls who may happen to incorrectly interpret one of the plethora of regulations and laws. A simple phone call, or friendly visit is in order … and not a massive, time wasting / costly court action.

For two very long weeks in a dock, I have observed a Prosecution case that (a) indicated that Lobster sales are less than 1% of my business, (b) that every Lobster was legally taken, and purchased, (c) a Wild Fisheries Compliance Manager that couldn’t answer some of the questions pertaining to his own rules [along with 4 very experienced Barristers, and a Judge having extended debate about the very same] … so how the hell is a fisherman expected to know them verbatim ?? and (d) despicably, this charge was REALLY about retribution for my continual embarrassing of Fisheries Officials and Decision makers – via my mission to educate the average punter of what they are actually up to … as can be easily deduced from the fact that they charged me [and conducted a National media broadcast] on the very day that I was to speak at an Environment Tasmania Fundraising dinner at MONA, which I had asked my dear friend Kylie Kwong to come down and host.

3.5 years and lord knows how much Departmental manpower & money ?? …. and the Supertrawler ‘Geelong Star’ LEGALLY creates armageddon along our coasts ….. just one example of numerous tragedies playing out in our industry, and sickeningly condoned by Fisheries Bureaucratic Boffins.

Tasmania and Australia deserve much better than this … our fisheries resources are diamonds, and all Fisheries decision makers / administrators need to start Managing the resource ethically and astutely, rather than making decisions and issuing licences directly proportionate to the size of the donation provided to their Political Party or Department.

For more information, please see the following articles.

http://www.themercury.com.au/news/scales-of-justice/tassie-fisherman-to-the-stars-mark-eather-has-no-case-to-answer/story-fnj8cre7-1227410828356

http://t.co/m51en75QFN

Or contact me at https://mark-w-eather.com/contact/

Many thanks,

Mark Eather

Mark Eather & Shannon Bennett Response to the “What’s The Catch?” SBS Program

02/11/2014

Subsequent to this program airing last Thursday night, some of my clients have experienced ill-informed diners demanding to know if the establishment has MSC Certification. This prompted the following statement being made by Shannon and I. For your further information, I have provided links of relevance to MSC certification and its dubious nature below.

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Hi all,
As you might be aware, an SBS program debuted Thursday night entitled “What’s the Catch?”.
While both Mark and I agree that bringing attention to the issue of sustainable fishing methods is crucial, there are some flaws with much of the content in this series.

This email is designed just for education purposes, there is nothing political here and nothing to gain, we just need people to be more informed and make better choices.

This is our joint statement:
Let us start by saying that we commend both SBS and host Matthew Evans for bringing attention to the plight that Mark has lobbied so hard for, over the past 25 years, and we applaud their intent.
That said, we do have problems with many different parts of this program but of major concern is the championing of the MSC Certification and of a restaurateur that has this dubious certification – leading the national audience to believe that this was ‘world’s best practice’.
MSC Certification in our opinion is a bureaucratic con, that goes not even 10% to achieving genuine sustainability. Yes, it is an improvement, but not enough. Four years ago, Mark refused to be involved with MSC Certification, telling them that their criteria for sustainability is a farce – the techniques that they approve and endorse are still destroying our oceans and the industry.
It gives its ‘MSC Certification tick’ to operators that have improved from being TOTAL ARMAGEDDON to the fishery and environs to being just ‘TOTAL DEVASTATION’.
You can clearly see in the footage that Matthew and SBS obtained, that sickening level of by-catch. But that is when Matthew and SBS were on-board and the operators are obviously minimising their impact on by-catch by their mode of operation that night.
It is even more horrific in reality, which we have actual footage of and you will all see over the ensuing weeks – the ‘MSC Certified Vessels’ by-catch is quite often over 70% of the total catch! And there are 50 vessels doing exactly the same thing in the gulf, at the same time. One can only wonder how much fish there would be if practices like this were outlawed – along with all trawling, dredging and mass long lining.
We know how to trap prawns, which IS sustainable BUT that will mean the average punter having to be prepared to pay more for the luxury of sustainably-caught prawns and they should be a luxury – just like truffles, or a Ferrari.
Our seafood is caught with ZERO by-catch, utilising world’s best practices, with Mark factually and practically fighting this battle for over 25 years now.
Instead of asking for ‘MSC Certification’ ask for that level of detail from your ‘Sustainable’ seafood outlet or restaurant, and we will get somewhere towards a sustainable industry.
We will provide further comment on this at a later stage but thought it was important to share this information for now. In the meantime, here is an article I wrote for Munchies of VICE Magazine about sustainable seafood & my
relationship with Mark.
https://munchies.vice.com/articles/we-need-to-rethink-our-approach-to-seafood-altogether
With thanks,
Shannon Bennett, Director Vue de monde and Mark W Eather

LINKS:

Here’s a brief list of articles with a content summary as to what each is about. Hopefully they will be of use to you or at least be at-the-ready should you need something.

Sustainable fish customers ‘duped’ by Marine Stewardship Council.  The body which certifies that fish have been caught sustainably has been accused of “duping” consumers by giving its eco-label to fisheries where stocks are tumbling.” http://www.theguardian.com/environment/2011/jan/06/fish-marine-stewardship-council

 MSC Sustainable accreditation considered for shark finning.“In what has already been branded a highly controversial move, Western Australia’s Fisheries Minister Norman Moore has announced he is seeking ‘sustainable’ certification for shark fins which regional fishermen wish to export to Asia. The situation raises the question why MSC would even choose to consider the option and in turn, why it would even be a possibility to seek this type of certification for the killing of species that are known around the world for being so heavily threatened.“http://www.theblackfish.org/news/sustainable-shark-finning.html

 Collapsed Herring Fishery certified as sustainable by MSC. “A herring fishery has been declared sustainable despite catches being at the same low level as when it collapsed from overfishing”

http://fish2fork.com/en_GB/news/news/collapsed-herring-fishery-certified-as-sustainable

Seafish Tasmania, the company that owns the Supertrawler Margiris, is undergoing assessment for MSC accreditation. Wait. What? http://www.themercury.com.au/news/tasmania/supertrawler-abel-tasman-may-rise-again-as-seafish-tasmania-starts-fishery-assessment/story-fnj4f7k1-1227086936104

The Chilean salmon farming industry used more than 450,000 kgs of antibiotics in 2013!

This is a disgrace!

You are all aware of my thoughts on high density Aquaculture … please spend the time to look at this article, and pass this on to everyone that you know. Quite simply, Aquaculture grow-out densities [per enclosure] have quadrupled over the past 20 years – hence the need for antibiotic in the feed !!

We have to have Aquaculture for our future, but it has to be done at optimum densities for the fish to be healthy … and additionally, not to rely on mass caught wild fish stocks to feed them. The Aquaculture Industry has to educate the average punter that genuine sustainable and healthy Aquaculture product is going to cost substantially more. Just like Trawling and other mass catch wild fisheries, Aquaculture companies are getting away with these practices – because the average consumer can’t see it … or begin to understand. Wherever these principles have been utilised in terrestrial [land based] activities – they have been banned, or at least much maligned by consumers !!

ARTICLE: http://theaquaculturists.blogspot.com.au/2014/07/21072014-chilean-salmon-farming.html

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