TORONTO — It was billed as a celebration. True North Salmon, a division of Cooke Aquaculutre, was in Toronto this week to present its eco-certified salmon to its partners, customers and supporters, who have contributed to this environmental milestone, a first in North America.
To mark the occasion, David Garcelon, executive chef of the Fairmont Royal York, prepared a three-course menu featuring Bay of Fundy smoked salmon as an appetizer; and slow roasted eco-label Atlantic salmon filet with cabbage bacon, dill and a purée of Yukon Gold potatoes. He was contemplating a salmon-flavoured ice cream, he quipped, but decided to highlight a honey poached pear with milk chocolate mousse instead.
In welcoming guests to the Royal York, Garcelon said: “I believe one of the most important things we can do is ask questions — whether it’s where does our food come from?; or how is it produced? Today’s consumers are asking more questions.” Fairmont Hotels backs the cause and is the first hotel in the world to formally commit to local sustainable food whenever possible. Garcelon pointed out that the company buys 10,000 kilos of Atlantic salmon annually.
According to Mike Cooke, of Cooke Aquaculture, “The Seafood Trust eco-label identifies True North Salmon’s commitment to strict guidelines regarding sustainability. We’re respectful of the environment in our approach to doing business,” he said, highlighting the various audits that must be passed. “It illustrates that our people have taken pride in our products. Not only does this certification identify premium products, but it also shows our commitment to sustainability and low-impact farming.” Cooke says the efforts are paying off. “It’s one thing to sell [the idea] to upper management, but we’re getting buyers in from all levels. Our employees also recognize the value of working to a higher standard.”
In celebration of the achievement, Garcelon will re-launch the menu at the Royal York to include Seafood Trust-Certified Eco-Label Atlantic salmon.
