To recognize the importance of safe, sustainable fishing practices——Madison's joins over 200 Relais & Châteaux chefs around the world who are celebrating marine biodiversity through World Oceans Day on June 8th. \r\nMuch of the world's seafood is consumed in restaurants, meaning chefs can really make a difference if they all choose to source responsibly and include a variety of sometimes, non-traditional seafood on their menus. Old Edwards’ Executive chef, Chris Huerta, has chosen to highlight a dish featuring the Atlantic Wreckfish. The wreckfish’s clean flavor is appreciated by diners and environmentally-minded chefs appreciate the fact that each fish yields more meat than many other species. This simple fact means less fish must be harvested. Chef Chris specifically likes the fact that bycatch is low because fishermen use a very selective method——bottom hook-and-line gear with hydraulic reels——to catch wreckfish. This bypasses many of the perils of large-scale net fishing. \r\n \r\n The ocean is our universal larder, and its fragile balance is being gradually destroyed by industrial “plundering” of the seas: 31% of the planet’s seafood stock is overfished and 58% is fully fished. 60% of the world's wild fish stocks are caught at maximum capacity. 30% of all wild stocks are fished beyond sustainability. (source: Food and Agriculture Organization of United Nations, 2016) Additionally, industrial fishing also leads to employment problems for artisanal fishermen.\r\n \r\n By promoting ethical fishing methods, contributing to local economic development and offering seasonal menus, Relais & Châteaux,and their member chefs, aim to protect our oceans’ biodiversity and provide quality products for current guests and future generations. To contribute to a better world through food and hospitality means Relais & Châteaux chefs are making a firm commitment to fish species protection.\r\n \r\n Please join us in celebrating the quality and taste of sustainable seafood!