What's Happening at Langdon Hall

yelloweye rockfish

Celebrating World Oceans Day

Posted on June 03, 2019 by langdonhall

Marine resources are not infinite. Today we understand how overfishing amplifies environmental fragility. Fish stock levels, fishing/farming methods, seasonality issues, consumer taste expectations, the murky distribution network, mislabeled species, and all other challenges make it difficult to source seafood responsibly. It is confusing – often shrouded in mystery and contradiction. But Relais & Châteaux chefs are here to help and strive every day to serve sustainable seafood year-round.

exquisite fish logo

World Oceans Day is coming up on June 8th and along with Chef Jason Bangerter, we are proud to join over 200 Relais & Châteaux chefs from around the world who are celebrating marine biodiversity under the theme #fishunknown. This initiative is for chefs around the globe to focus on lesser-known species and freshwater products. Working together, in unison, to protect marine biodiversity by highlighting the unknown heroes on menus, in cooking classes, on conference panels and more. Approximately, 25% of the world’s seafood is consumed in restaurants, meaning chefs, property owners, and restauranteurs can really make a difference if they chose to source responsibly. We are proud to join with eight of our Canadian Relais & Châteaux properties who are engaged with this initiative from coast to coast to coast. Making Canada the leading Relais & Châteaux delegation participating across the globe. These Canadian properties include Wickaninnish Inn, Manoir Hovey, Restaurant Toqué!, Sonora Resort, Auberge Saint-Antoine HotelClayoquot Wilderness Resort, and Hastings House Country Hotel.

 

View this post on Instagram

 

Le 8 juin prochain, Journée Mondiale des Océans, plus de 200 Chefs @relaischateaux célèbreront la biodiversité de nos océans en utilisant des espèces sauvages peu connues et durables. Au @manoirhovey, c’est l’Omble chevalier qui est à l’honneur! 🐟⚜️🌎 On June 8th for World Oceans Day, more than 200 @relaischateaux Chefs will celebrate the biodiversity of our oceans by using wildlife species that are underutilized and sustainable. @manoirhovey, we are honouring Arctic char. . . #worldoceansday #fishunknown #ethic_ocean #biodiversity #oceanwise #poissonméconnu #relaischateaux #relaischateauxcanada #rccuisine #manoirhovey #hoveymoments #easterntownships #cantonsdelest #northhatley @tourismenorthhatley @cantonsdelest @ethic_ocean

A post shared by Alexandre Vachon (@alexandre_vachon_) on


This year at Langdon Hall, Chef Jason will focus on the by-catch, the fish that are caught in the more popular species fisheries and often end up thrown away. The Canadian Yelloweye Pacific Rockfish is caught by BC halibut and cod fishing boats and has been chosen by Chef Jason as our unsung hero for the month of June. This beautiful fish is rich in flavour, has a succulent flaky texture, and as a lesser known species, will take the pressure off the more popular fish stocks.

Chef holding rockfish

For the month of June, guests will have the opportunity to taste the Yelloweye Rockfish, along with many other sustainable species on Chef Jason’s ethical World Oceans Day tasting menu. Following June, our menus will continue to only feature ethically sourced seafood through our dedicated commitment as an Ocean Wise partner, as well as making it easy for guests to make sustainable seafood choices that ensure the health of our oceans for generations to come.

rockfish dish

 

Join the Langdon Hall Story.

Sign up to our emailing list and get notified of upcoming promotions, events and what’s happening at Langdon Hall before anyone else!