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Contact Us
by phone: 0208 671 8259, 0208 671 5665
by e-mail: olleys@olleys.info
by mail: Olleys Fish Experience
65 – 69 Norwood Road
Herne Hill
SE24 9AA
London
United Kingdom
Olley's fish
experience: a sustainability success
One
Sustainable Restaurant Association Member's incredible journey
…one of the most sustainable fish restaurants in the UK.
We recognise our responsibility to provide healthy and sustainable seafood to our customers. We believe it is our duty to ensure the impact of our business is as minimal as it can be and by working on the three pillars of; Sourcing, Environment and Society. We work closely with our seafood suppliers ensuring all of our seafood is ethically sourced, traceable and from sustainable or best alternative fisheries and farming practices. Fish is our business and we take it seriously.
| PRODUCT | MCS RATING |
|---|---|
 Blue Shell Mussels
(Mytilus edulis) Rope Grown in the Shetland Isles,
ScotlandCatch / Production Method: Rope Suspension |
1 |
| Atlantic Cod
(Gadus morhua) Faroe Islands JFK Cod from North East
Arctic, Barents Sea Catch / Production Method: Demersal Otter Trawl |
2 |
| Haddock
(Melanogrammus aeglefinus) Line Caught from a
sustainably certified Norwegian fishery Catch / Production Method: Line Caught |
2 |
| Salmon (Salmo salar) Farmed in
Scotland, our Loch Duart Salmon is RSPCA Freedom Foods Certified Catch / Production Method: Farmed |
3 |
| Hake
(Merluccius merluccius) Sourced from the Devon port of
Brixham and Cornish port of Newlyn Catch / Production Method: Gill Net |
3 |
| Smoked Haddock
(Melanoggrammus aeglefinus) Line Caught from a
sustainably certified Norwegian fishery Catch / Production Method: Line Caught |
2 |
| Squid (Todarodes pacificus)
A Monterey Bay best alternative Trawl caught within FAO 61 fishing grounds Catch / Production Method: Trawl Caught |
Not Rated |
| Plaice Goujons (Pleuronectes
platessa) Sourced from the sustainably certified Danish
fishery Catch / Production Method: Demersal Otter Trawl |
3 |
| Coldwater North Atlantic
Prawns (Pandalus borealis) Sourced from a
sustainably certified Norwegian fishery Catch / Production Method: Demersal Otter Trawl |
1 |
| Spencer Gulf King
Prawns (Penaeus latisulcatus) Sourced
from the sustainably certified South Australian fishery Catch / Production Method: Demersal Otter Trawl |
Not Rated |
| Lemon Sole (Microstomus kitt)
Denmark/North Sea Catch / Production Method: Demersal Otter Trawl |
3 |
| Plaice
(Pleuronectes platessa) North Sea Catch / Production Method: Demersal Otter Trawl |
3 |
| Whitby
Scampi (Nephrops norvegicus) Scottish Catch / Production Method: Otter Trawl |
3 |
| Sea Trout (Salmo Trutta) Etive
& Earn (Norway Fjord) Catch / Production Method: Farmed |
3 |
Rating information is taken from the Marine Conversation Good Fish Guide.
The ratings appear in a traffic light-type format as indicated:
| Rating 1 (light green) is associated with the most sustainably produced seafood. |
| Rating 2 (pale green) is still a good choice, although some aspects of its production or management could be improved. |
| Rating 3 (yellow) based on available information; these species should probably not be considered sustainable at this time. Areas requiring improvement in the current production may be significant. Eat only occasionally and check www.fishonline.org for specific details. |
| Rating 4 (orange) should not be considered sustainable, and the fish is likely to have significant environmental issues associated with its production. While it may be from a deteriorating fishery, it may one which has improved from a 5 rating, and positive steps are being taken. However, MCS would not usually recommend choosing this fish. Follow developments for these species at www.fishonline.org. |
| Rating 5 (red) is associated with fish to be avoided on the basis that all or most of the above bullet points apply. |
OUR SUPPLIERS
We are proud to the first member of the Southbank Fresh Fish Sustainable
initiative. We work closely with, and take important and valuable guidance, from
Southbank on our Sustainable seafood sourcing and purchasing policies.
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