Sustainable fishing still popular on Bistro Sixteen82’s winter menu

It’s a year since popular Constantia eatery Bistro Sixteen82 became the first restaurant to partner with ABALOBI, an app and programme designed to connect small scale fisheries with restaurants in an attempt to produce edible fish that are more traceable and sustainable, and Steenberg Executive Chef Kerry Kilpin said it had been an eye-opening experience.

“I grew up on a farm near the coast in the Eastern Cape. My dad is a recreational fisherman so many weekends were spent on the beach. I became aware of sustainability as a young adult when I realised the fish I grew up on was not so readily available any longer. I have since learnt it’s not just about sustainability as much as it’s about responsible fishing,” she explained.

Over the course of the past year, Kilpin has worked directly with small scale fisheries who supply her with their daily catch, and the app has tracked each and every fish from the sea to the table. Guests in the restaurant, who ordered one of the nine dishes using 14 different species of sustainable and traceable fish, have been able to login into the app to see exactly where their fish was caught and what happened to it afterwards. It’s a system that has made people far more aware of just what they are eating, while at the same time benefiting the local fishing communities.

Dr Serge Raemaekers, co-founder and managing director of ABALOBI, said: “The fishers are earning more, they have market access, can pay back debt, can save, can repair their boats, pay school fees, and children are back in schools and not on the streets.

“After just one year, these fishers are stronger and healthier because they are able to fish less and have smaller catches for good money, rather than going out in dangerous circumstances or chasing ever more fish for extremely low prices at the harbour.”

Chef Kerry Kilpin’s recipes are full of sustainably caught fish.

And guests at the restaurant have certainly not had to compromise quality to ensure their meals are sustainably fished. From grilled line fish drizzled with her signature sauces, to pickled fish and tapas, Bistro Sixteen82 guests have been spoilt for choice.

Kilpin said: “The yellowtail has surprised me the most as I was very sceptical of yellowtail before due to the high levels of histamine that can be found in the fish from time to time as a result of poor cold chain management. The Abalobi fishers are however very diligent, ensuring they employ best cold chain practice at sea and during transport, and as a result, they can supply top quality yellowtail.”

Bistro Sixteen82 has just announced the launch of their winter menus, with fish still featuring strongly on the line-up.

The hearty and homely menu includes a broccoli and roasted onion soup, pickled fish, and goats’ cheese pannacotta, which is served with delicious salsas and exotic twists. The mains of sustainable fish fritters, line fish, pulled beef and ricotta gnocchi, and a risotto of the day are enriched with great depth of flavour. The dessert line-up is a choice between a dreamy yoghurt mousse, a delicious chocolate choux, or rich caramelised apple bread and butter pudding.

The Tapas and Breakfast menus are similarly crafted for winter and most come with a selection of Steenberg’s wines.

For more information on Bistro Sixteen82 visit www.steenbergfarm.com/bistro1682, or follow @bistro1682 on Twitter, Instagram.com/steenbergfarm and facebook.com/SteenbergFarm.

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