The Right Choice: The Southern California Solution to Illegal Seafood

 Despite regulations, illegal and mislabeled seafood continues to penetrate the market, particularly in Southern California, which has historically shown high rates of seafood fraud. 

• Mislabeling is Widespread: A 2013 Oceana study found that 52% of seafood samples tested in Southern California were mislabeled, significantly higher than the 33% national average at the time. Some species were mislabeled even more frequently; snapper, for example, was mislabeled 87% of the time in a nationwide test.

• High-Value Illegal Imports: The U.S. has imported illegal seafood valued in the billions of dollars annually, with some imports feeding into Southern California's market.

• Criminal Exploitation: Local poaching rings have exploited weaknesses in the supply chain to sell illegally caught seafood, such as tuna and yellowtail, to restaurants

 For Southern California chefs, a partnership with Hemstreet Fisheries offers a clear path to avoiding these risks, providing:

• Peak Freshness: Deliver fresh never frozen to ensure restaurants receive seafood with superior quality, flavor, and nutritional value.

• Complete Traceability: The local sourcing model provides 100% transparency, allowing chefs to know exactly when and where their seafood was caught and by whom.

• Menu Innovation: Chefs can build dynamic menus around the freshest seasonal offerings, rather than being limited by the inventory of large distributors.

 Hemstreet Fisheries' commitment to wild-caught, non-imported fish benefits both the local economy and the marine ecosystem.

• Empowering Local Fishermen: Direct sales keep seafood dollars within the Southern California economy, helping to sustain independent fishermen and small-scale operations.

• Reduced Carbon Footprint: Sourcing locally dramatically reduces "food miles" and the associated carbon emissions.

• Promoting Sustainable Practices: Supporting well-regulated wild-capture fisheries encourages responsible harvesting methods that protect marine habitats and prevent overfishing.

• Avoiding Risks of Imported Products: Unlike some international aquaculture, local wild-caught fish are not raised with antibiotics or other chemicals that can pollute ecosystems

 The choice to use fresh, local seafood is a healthier option for consumers.

• Higher Nutritional Value: Wild-caught seafood delivered fresh never frozen to retain maximum nutritional value.

• Reduced Contaminant Exposure: Sourcing exclusively from well-managed local fisheries minimizes the risk of contaminants associated with some international supply chains.

• Enhanced Customer Trust: The full traceability provides chefs with the confidence to guarantee the quality and origin of their seafood, reinforcing their restaurant's reputation