Redefining quality seafood
Royal Hawaiian believes that quality seafood should not only be fresh and taste great, but should also be low in contaminants and harvested in an ecologically responsible way.
That's why Royal Hawaiian has created a new safety and sustainability program, to bring you seafood that is safe, sustainable, traceable, and tested by an independent third party.
To do this, Royal Hawaiian has partnered with Safe Harbor to certify its products for low levels of mercury and histamines.
Our sustainability program not only delivers great sustainable options, but provides excellent opportunities for consumers to take an active role in improving the state of our fisheries.
Key components of the program
- Ensuring integrity and sustainability by tracing products from source to sale
- Serve as a resource for safety and sustainability questions for you and your customers
- Provide trainings on key safety and sustainability
- Community outreach
- On the most sustainable products available
- Critical safety and sustainability issues
- Funding of organizations that are working to solve key sustainability issues and/or supporting fishery improvements
- Participation in fishery improvement projects
- Business development and marketing assistance
Royal Hawaiian Responsible Sourcing CommitmentAt Royal Hawaiian Seafood, we are committed to developing and promoting sustainable fisheries in order to ensure the long term viability of sustainable seafood. In order to increase transparency and bring awareness to sustainability issues around fisheries, we rank all of our products according to the sustainability recommendations published by the Monterey Bay Aquarium's Seafood Watch program.
We commit to sourcing all of our seafood from sustainable sources as defined by the MBA Seafood Watch program by the end of 2012 or from sources that meet the criteria for our "Royal Blue" ranking. Click to learn more about the criteria fisheries and farms must meet for a "Royal Blue" ranking. The Royal Blue ranking is for those fisheries and farms that have not been ranked by the Monterey Bay Aquarium, but have been by another member of the Conservation Alliance or have made significant changes within their fishery.
We are also committed to working with fisheries and farms to foster change as well as providing a diverse range of sustainable products.
Due to environmental concerns, Royal Hawaiian Seafood will not purchase seafood from the Ross Sea, certified or otherwise, and strongly urges CCAMLR member countries to designate the entire area as a no-take marine reserve.
Timeline for Major Sourcing GoalsRoyal Hawaiian Seafood commits to stop sourcing the following products according
to the following timetable:
July 15, 2011 (or earlier)
- Any red listed tuna product according to MBA Seafood Watch Program
- Bluefin tuna whether wild or farmed from any region
- Chilean Seabass
- Unagi (Freshwater Eel)
- Red listed tilapia
- Red listed sturgeon (all species) and sturgeon caviar
- Imported Red King crab (Have to sell off what we have in frozen inventory)
- Orange Roughy
- Red listed Atlantic cod and red listed Atlantic flatfishes
September 1, 2011
- Farmed Hamachi
- All red listed snappers
- Red listed tai snapper (caught by Danish seine or trawl)
- Red listed Hawaiian snappers or Gulf of Mexico snappers
- Red listed imported snappers (Red, Vermillion, Mutton, Gray, Lane, and Yellowtail)
December 1, 2011
- All red listed shrimp (wild and farmed)
January 1, 2012
- All red listed swordfish
July 1, 2012
- All red listed rockfish
- All red listed Mahi Mahi
- All red listed grouper
December 31, 2012
- All red listed farmed salmon
- All remaining red listed items by the MBA Seafood Watch Program