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Eating seafood responsibly

Singapore's first Sustainable Seafood Festival will be held in June, and eight restaurants will serve catch from certified distributors. By Chew Hui-Yan

FROM chili crab to cereal prawns, seafood is a firm fixture in Singapore's ever-expanding gastronomical landscape. It would be unthinkable, then, that the likes of red snapper and tiger prawns may cease to exist here. The threat of such an occurrence is why the World Wide Fund for Nature (WWF)