Flying Fish

Adam Hall, Executive Chef at Flying Fish says: With an ever-growing interest and focus on sustainability globally, choosing sustainable seafood is one way to help minimise our impact on the environment and the communities in which we operate.

Research shows that sustainably sourced seafood is the most environmentally efficient source of protein on the planet and so we as a collective, restaurants, chefs and consumers, need to prioritise considered options in the restaurant and food service industry to ensure that we have beautiful seafood for generations to come.

Growing up in a rural part of NSW’s mid-north coast, my childhood was focused heavily on living off the land, going fishing and catching mud crabs in the local river and learning how to cook with fresh and organic ingredients. That same mindset has been a thread throughout my career, and now I have the opportunity to ensure Flying Fish becomes a space that truly highlights and heroes the seafood producers and suppliers who devote so much passion to sustainable sourcing and farming.