Scout Magazine, Vancouver’s cool online zine covering local food and trends, ran a story about C Restaurant participating in Ecotrust Canada’s pilot program for tracing seafood from the Pacific to your plate.

“Counting every fish has to be one of the cornerstones of any sustainable management plan,” C Restaurant’s Executive Chef Robert Clark told Scout. He is working with Ecotrust Canada to design a system that tags fish in order for them to be properly accounted for. “This allows us to go one step further to protect both our oceans and our fish,” says Clark.

As of September 1, C Restaurant will be serving the first-ever, tagged B.C. lingcod from local fisheries. The fish is tagged with a unique code by Ecotrust Canada in order to trace the fish through the value chain. The tags are clipped to the fin of the lingcod upon being unloaded from fishing vessels. The tags allow restaurants and retails to learn about the provenance of the fish they purchase including what vessel caught the fish, when and where.