Fish & Co: Wild caught sustainable seafood cooked by passionate chefs

As the first certified sustainable seafood café in NSW, Fish & Co is at the forefront of ethical and traceable fishing practices, ensuring you know exactly what you’re eating, where it came from and how it was caught. 

Fish fraud is prevalent the world over. It’s the practise of misleading consumers about their seafood in order to increase profits, which could include substituting one species for another, adding too much ice to seafood in order to increase the weight and shipping seafood products through different countries in order to avoid duties and tariffs. 

Credit: Fish&Co

It’s exactly these unethical and illegal practises that Fish & Co is determined to put a stop to. As an eatery, takeaway outlet and retail shop they are committed to generating awareness about sustainable seafood and telling the stories of their fish. 

Fish have stories, too 

Fish and seafood make up some of the world’s most loved dishes, whether you’re tucking into lobster at a high-end restaurant or eating fish and chips with your hands by the beach. But, we are rarely given any information about where the seafood we’re eating comes from or even the truth about what is actually is. 

At Fish & Co, they define sustainable seafood as wild caught seafood that has been caught with minimal impact on the marine environment and will be available for future generations. Their seafood is sourced only from the fishermen and fisheries that are 100% committed to sustainable fishing practices. 

Credit: Fish&Co

Their banana prawns are sourced from the Northern Prawn Fishery, considered to be one of the best managed fisheries in the world. The prawns are wild caught using nets which are fitted with Turtle Excluder Devices and Bycatch Reduction Devices. 

Pipis are sourced from Goolwa Pipco in South Australia’s Coorong National Park. The harvesting process is simple and rustic, there’s no mechanical mass fishing, just a process known as the “pipi dance”. Skilled fishermen wiggle their feet and ankles in the wet sand of the shoreline to unearth the pipis which then flow into the fisher’s brooms as the waves retreat back to sea. 

Whilst Fish & Co will always first try to source their produce locally in NSW before going interstate, and then to New Zealand where some species are more plentiful, they also acknowledge the need to import from further afield. 

Credit: Fish&Co

Some species – Alaskan salmon, Patagonian toothfish, Canadian lobster and South African hake – are imported because Australian waters are not as productive as some may think. Australia also exports the majority of its seafood for a very high profit which makes the price point prohibitive for local consumers. 

Fish & Co acknowledges that importing comes with a carbon footprint, however, they minimise this by only transporting by sea and only sourcing from MSC certified fisheries.

What’s on the menu? 

Fish & Co has two sustainable seafood outlets, one in Tramsheds, an industrial style food precinct in Forest Lodge and one in Darling Square, in the heart of Sydney’s CBD. 

Credit: Fish&Co

Menu highlights include warm buttered lobster and crab roll, Cajun spiced wild fish tacos and marinated and grilled octopus with cauliflower puree. But, of course, you can’t go wrong with traditional fish and chips, especially when you know the fish has been sustainably caught to ensure healthy wild fish stocks for future generations. 



Adress: 1 Dalgal Way, Forest Lodge NSW 2037


Monday – Sunday | 11am – 9pm

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