MORE SARDINES AND HERRING ON THE FISH MENU IS THE COMMITMENT 20 WORLD FAMOUS CHEFS, INCLUDING MASSIMO BOTTURA, HAVE MADE FOR THE CAMPAIGN "SAVE THE OCEANS: FEED THE WORLD" AGAINST EXPLOITING THE SEAS

More sardines and herring on fish menus in restaurants is the commitment of 20 chefs in the top restaurants in the world, including the three-starred Italian chef Massimo Bottura, for the campaign "Save the Oceans: Feed the World" Oceana (www.oceana.org) against over-fishing the seas and in favor of a more conscious consumption of lesser known fish products but often cheaper and more abundant in the seas around the world.
The participating chefs will introduce "sustainable species," dishes in their restaurants like sardines, herring and anchovies, starting on World Ocean Day, June 8, 2015.
And, that is not all. The "Golden Ladles" of the caliber of Bottura (Osteria Francesca, Modena), René Redzepi (Noma, Denmark), Ferran Adrià (El Bulli Foundation, Spain), Gastón Acurio (Astrid y Gastón, Peru) and Alex Atala (D.O.M., Brazil), together filmed an unprecedented documentary at the Basque Culinary Centre in San Sebastian, Spain, contributing to the protection of the oceans and feeding the world.
The small fish that chefs are committed to serving, live in enormous schools, and reproduce quickly. They contain high levels of nutrients (omega 3 fatty acids, vitamin A, zinc, calcium) and very low toxic substance content like mercury, which is found in larger fish that live longer.
Small fish are also called "forage fish", because they are mostly caught to produce fishmeal and fish oil used to feed farmed fish and other animals.