The South Carolina Aquarium Good Catch generates awareness and leads communities in support of healthy
fisheries and consumption of responsibly harvested seafood.
Sustainability Starts with You
A ‘Good Catch’ is sustainable, one that is caught or farmed with consideration for the long-term viability of their species and for the ocean’s ecological balance as a whole. You can make a Good Catch by choosing seafood from local, sustainably managed fisheries and dining at restaurants that do the same. Together we will make a difference, one restaurant, one business, one school, one family, and one individual at a time.
As a consumer, your voice will save our oceans – get on board! Whether you’re at your local grocery store, fish market or favorite restaurant, #PledgeToAsk your server or grocer where your seafood came from and how it was harvested. Supporting local and domestic fisheries is the best choice because the United States has some of the strictest fishing regulations in the world. Join us – make the pledge to Ask Before You Order by visiting askbeforeyouorder.org.
Our partners have committed to serve sustainable seafood whenever possible and promise to never offer Chilean sea bass, orange roughy and imported shark on their menu. These three fish are considered extremely vulnerable species in most parts of the world where they are found; therefore are seafood items we do not support through Good Catch.
Look for our Platinum and Gold partners as they go above and beyond our basic guidelines.Each seafood item on their menu is individually assessed to ensure it’s a sustainable option, strengthening the trust you have ordering seafood options on their menu.
Each month, a Good Catch partner restaurant hosts a multi-course sustainable seafood dinner, complete with wine or beer pairings. The dinners are prepared with a side of sustainably delightful education from a Good Catch team member. Dinners fill up quickly, please check the calendar in advance and then call the host restaurant to make your reservation.
Served with Braised Purple Cabbage,
Local Heirloom Cherry Tomatoes and Pan Au Jus
6 oz Lionfish filet
1 Yukon Gold potato, peeled and thinly sliced
1 sm. pkg. Mixed heirloom tomatoes
Visit our blog to view the full recipe.
The orange roughy, is a slow growing deep-water fish. Since this fish does not mature until it is 20-30 years old and lives as long as 100-150 years, it is easy to overfish if not properly managed. Harvest is well regulated in some countries, though overfishing is still occurring in other areas; in addition, the method of harvest, bottom trawls, may cause severe damage to slow growing corals where orange roughy live.
(Photo by Jeremy Prince)
Chilean Sea Bass
Chilean Sea Bass
This animal is a slow growing inhabitant of deep Antarctic Ocean waters, reaching maturity at 10-12 years of age. Although the population is in peril, many loopholes exist in regulations and illegal fishing. *Several individual fisheries for Chilean Sea Bass have become MSC certified. While Good Catch has not made this an appropriate item for restaurant partners yet, these individually assessed fisheries are good choices and are noted by the MSC blue certification sticker at seafood counters. (Photo by National Geographic)
Sharks grow slowly, produce few young and become sexually mature at older ages than bony fishes. They are often caught before they can reproduce andpopulations, which were small, become even smaller. To be sustainable, shark populations must be strictly managed. In recent years shark management in the United States has succeeded in bringing most local populations back to a sustainable level. We ask that partners serve only locally caught shark.
Meet our Good Catch Expert
Masters in Science in Environmental studies (May 2014) Duel Degree: Bachelor of Arts in Biological sciences, Bachelor of Arts in Psychology (2003)
Shelley joined the Aquarium team nine years ago and transitioned to the Good Catch Coordinator in 2013. Shelley works with South Carolina chefs, schools, seafood purveyors and consumers to make sure they make seafood choices to support healthy oceans. She assesses restaurant menus, trains restaurant staff, hosts a monthly dinner series, and works with community members, highlighting the importance of Good Catch efforts through speaking engagements, outreach, and events. Shelley enjoys building relationships with chefs, fishermen and community members and believes we have the power to protect ocean life by choosing to eat seafood that is harvested responsibly. She is a certified interpretive guide through the National Association of Interpretation and serves as Secretary for the local chapter of the Surfrider Foundation.