Australia and seafood were a match made in heaven with the abundance and quality the country has to offer. From the simple grilled barramundi with a splash of lemon, to a mod-Oz version of Salt and Pepper Squid- Australians love seafood. But what to do about the reports that seafood is overfished and some stocks are in trouble? How are we, mere consumers, to know all the complicated information and fish species to steer clear of? Can we get over our palate, for the sake of our conscience? YES!!! As consumers we have the power to drive market pressures and with the right tools you too will be able to be informed, get involved and MAKE A DIFFERENCE! Become a Sustainable Seafoodie! You will get invites to wonderful gourmet dinners with info on sustainable seafood, information on your favorite dishes and what seafood is used in them, official data from international, national and state sources on stock status and endangered species, recipes and much, much more! The Sustainable Seafoodies campaign is supported by the Australian Marine Conservation Society. We are looking for interested sponsors and donors to be involved in this exciting project. For more information please contact Sultan Aytacil, Marine Projects Officer.  About our logo: Our logo is the Nautilus, a member of the cephalopod family, and considered a living fossil, having survived for millions of years. Our aim is that every living organism in the ocean lives to be at least this long, including the delicious seafood we eat. The Nautilus' shape also reminds us of the cycle of life, and how important it is that the cycle is not broken by destructive fishing practices and instead flourish by sustainable management of fishing and marine resources.
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Marine & Fisheries 
The inaugural Sustainable Seafoodies dinner was hosted by food writer John Newton on September 26 at Danks Street Depot restaurant, where top Sydney chef Jared Ingersoll cooked a surprise menu, using only the freshest sustainable catch of the day. Shark expert Charlie Huveneers and Sydney rock oyster farmer Greg Carton were on hand to share their perspectives and answer questions. 
