Top chefs say eating small fish will help environment

Anchovies, sardines offer healthy alternative

Want to make a big impact on the health of our oceans? Think small, top chefs say. As in anchovies and sardines.

That's the message from 20 of the world's leading chefs, who gathered in northeastern Spain on Tuesday to draw attention to what they hope is a simple solution to the threat facing many of the larger fish species, which overfishing has pushed to near collapse.

Their take: If more people ate more little fish - anchovies, sardines, herring and mackerel, for example - both human diets and seafood populations would improve.

Ferran Adria, of Spain's now-closed elBulli restaurant, joined with Grant Achatz of Chicago's Alinea, Massimo Bottura of Italy's Osteria Francescana and more than a dozen other chefs for a summit with the US-based ocean conservation group Oceana to discuss leveraging their star power to get these fish not just onto their own menus - which only a lucky few will ever choose from - but into restaurants and homes worldwide.

"It's the right moment and the right ingredient," said Gaston Acurio, the co-owner and chef of Peru's famed Astrid y Gaston restaurant, during a roundtable discussion. "One of the best markets in the world is health and wellness, and anchovies and small fish are health, and this is wellness that is good for society."

Driving the chefs' involvement is the campaign by Oceana aimed at convincing consumers to embrace eating more small oily fish. Known as "forage fish," they are part of the food chain that feeds larger fish, such as tuna or swordfish, both of which are threatened. The smaller fish are abundant enough to feed both the larger predators and plenty of people, said Oceana chief scientist Michael Hirshfield.

But though anchovies, sardines and similar small fish are delicacies inmuch of the Mediterranean, in the rest of the world they often end up as feed for farmed salmon, chickens and pigs.

"They feed 3 pounds (1.36 kg) of fish to make 1 pound of salmon. That's not a great way to feed a planet," said Andy Sharpless, Oceana's CEO and author of The Perfect Protein. "We can feed tens of millions more people if we simply eat anchovies and other forage fish directly rather than in the form of a farmed salmon or other animals raised on fishmeal and fish oil."

Their point isn't to criticize the farmed-seafood industry, the chefs said. Rather, they want to lead by example. They agreed to serve small oily fish at their restaurants as much as they can, to train younger chefs that the fish are as good for the planet as for the plate, and to develop recipes that make it easy for the average consumer to prepare them at home.

"We need to take advantage of species that there are in great abundance," Acurio said. "We as chefs with the magic and the passion, and the talent we have can provoke and convince people to consume them and influence the market."