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#513750 - 05/15/16 11:07 AM Belize Chef Leads the Charge for Sustainable Seafood
Marty Offline

Fishing boats at sunset in Sarteneja, a fishing village in Belize. Chef Jennie Staines sources much of her seafood directly from fishermen in this village.

Chef Jennie Staines has pioneered the use of sustainable seafood in Belizeís dining scene. Sheís the head chef at Elviís Kitchen in San Pedro on Ambergris Caye, the countryís largest island and a major tourist destination. In addition to carrying on a family business that started in her childhood home, Staines has been a tireless advocate for reforming fishing-related laws and education in Belize. We recently spoke with the chef about her sustainable crab claw project, the best way to cook invasive lionfish and why she cares about buying and serving responsible seafood.

Whatís your earliest memory of cooking?

My earliest memory of cooking is working with my mom, Elvi, making tamales. She used to make tamales and bake bread. She would sell her food to about 30 houses and a few other little places.

San Pedro is the only town on Ambergris Caye. How has it changed since you were young?

San Pedro started as a small fishing village. We had the first hotel in the 70s, and from there the island has been growing bigger ever since. But I think San Pedro has grown in a good way ó it has grown gracefully. It has become a place where people come to find job opportunities and to start families. In other parts of Belize, itís a struggle.

Describe your style of cooking.

I try to showcase Belize in all my dishes. Every time I cook, I try to put in that island flair, and then I mix it with my momís heritage of Mestizo and Mayan culture.

In Belize, you were one of the first chefs to put responsibly caught fish and shellfish on the menu. How did you learn about sustainable seafood?

I learned because I love my island. Sustainable seafood is one of the biggest things for me. Here in Belize, most restaurant managers, sous-chefs or executive chefs are foreigners. In San Pedro, Iím one of the only chefs that is Belizean.  

When the fishermen ask me: How do I know the fish? I tell them I was born here and I can recognize fish just by looking at them. By looking at the skin on the back of the fish you can know exactly if itís snapper or grouper or something else.

So, thatís where I started: I called the Fisheries Department day in, day out. I told them that the fishermen need to do some kind of identification for the coral reef fish. Now itís a law to leave a piece of the skin so you can identify the fish when you buy it.

Why is unsustainable fishing a problem in Belize?

Some people go fishing and diving, and just kill everything on sight. As of today, when you receive fish in bulk, they still give you parrotfish and triggerfish. These fish are the reef cleaners ó the reef needs them to survive. And parrotfish is not even tasty. When you grill it, it gets hard like a rock.

People are ignorant about the laws. I really feel that the people in the little fishing villages donít have a clue about what is illegal. When they get their fishing license, they just get it ó they are not taught what the rules are.

How do you source fish for the restaurant?

For the past 10 years, I have been working with fishermen and teaching them which fish are sustainable. Weíve bought from at least six to eight boats through the years. I just have two suppliers that are based here in San Pedro. All the rest come from a village called Sarteneja, near Belize City. 

Right now, the project that I have created on my own is for crab claws. We have so much crab in this area, but itís not being fished properly. Iíve been working with three families from Caye Caulker and weíre trying to make the best of fishing crab sustainably. When the crab goes into the trap, the fisherman takes off the biggest claw. And then the crab is thrown back in the water, and the claw grows back. Before, the crab was killed.

We are doing great stuff with those crab claws at Elviís, and now three families have a good income because crab claw has a good price: $20 Belize (USD $10) a pound. For Belize, itís pricey.

Invasive Asian lionfish are a major concern for Belizeís reefs. These fish have no natural predators in the Caribbean, but they are voracious eaters of native fish. How is Ambergris Caye handling its lionfish problem?

Lionfish are the concern of every fisherman, every diver in San Pedro and I think the whole of Belize.

But there is good news. Right now, we are encouraging people to eat more lionfish. Weíve been fishing them, weíve been having lionfish tournaments, and people have been buying it. My friend who is a dive master said that when you dive in front of the island, you donít see them anymore. It works, believe me, it works.

Itís such a good fish to eat. Itís not fishy. Itís not fatty.  And the meat is white, white, white. Itís great to eat as sashimi, or even better as ceviche ó because thatís more Belizean.

Youíre one of the pilot partners for Oceanaís Fish Right, Eat Right campaign, a certification program that aims to get restaurants, hotels and fishermen to catch and source sustainable seafood. What is the biggest change Belize can make to encourage responsible fishing practices?

To me, this is how it should change: If you get a fishing license you have to know the rules, you have to know the laws, you have to be educated about whatís going on. Some of these fishermen cannot read or write. But if you tell them, if you have a seminar and you talk to them, they will understand.

We need to take it to the schools too. Here on San Pedro and all the different islands, people start fishing from the age of 12. You need to teach the kids which fish is supposed to be caught, and during what season. 

OCEANA


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#513753 - 05/15/16 11:18 AM Re: Belize Chef Leads the Charge for Sustainable Seafood [Re: Marty]
collyk Offline
I love Chef Jennie and I love this.
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www.conchcreative.com
Belize Wedding Photography


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#513764 - 05/15/16 12:30 PM Re: Belize Chef Leads the Charge for Sustainable Seafood [Re: Marty]
Judyann H. Offline
This is a great article.....Chef Jennie, Chef Amy and a couple others on the island have always been reef conscience.....When we opened our first year we had the same experience in buying our fish in bulk......Even though the bulk fish is much less expensive, we would find bone fish, tarpon, parrot fish and others. We learned the hard way to pick our suppliers and even though a little more expensive it is worth the long term benefits........If each of us pitch in a little bit it will go a long way........Farmed fish has also been an option and is working well, along with offering other International Dishes that do not include Seafood..... Thank you to all the Chefs, Fisherman, Tourists and others who fish responsibly......Again, every little bit helps......
_________________________
My friends call me Judyann

www.blackorchidrestaurant.com

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#513771 - 05/15/16 02:20 PM Re: Belize Chef Leads the Charge for Sustainable Seafood [Re: Marty]
collyk Offline
That's fantastic o hear Judyann. All of you are great leaders in responsible business!
_________________________
www.conchcreative.com
Belize Wedding Photography


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