Every morning, the fishermen of Alghero would enter the Church of the Rosary, which opened at 4 a.m.: barefoot, they would say a prayer to Our Lady of the Rosary, the patron saint of fishing, then take a glass of aniseed liqueur, and go out to sea. In North Africa, as elsewhere in the Mediterranean, it is traditional to put the first fish caught back into the water because it brings good luck, as a sign of respect for the sea (but if the fish is thrown back into the water badly, without respect, then it is unlucky); whistles are not blown on ships, and again “south wind, hook in mouth, east wind, few catches, north wind, fish can be seen through binoculars, west wind, the best conditions”.
For the Mediterranean, fishing represents a microcosm made up of men and actions, nature and traditions, history, culture, sweat, and families that together determine and have determined the physiognomy of a territory, its economy, its knowledge, its customs. In a word: its essence. Humans, the sea, and its fish are part of a single system in the Mediterranean, and it is for this reason that this relationship is based on respect.
The concept of sustainable fishing for the people of the Mediterranean is a matter of course: they fish what the sea offers, respecting times, places, and quantities to maintain a prosperous balance that has lasted for centuries and that recently had to be brought to the attention of most people through point 14 of the UN Sustainable Development Goals.
The choice of fish for a seafood restaurant has a huge impact on the seas and the people who depend on them. Choosing the fish we buy responsibly can lead to the reduction of global scourges such as hunger and poverty. We know this at Seasons. Making the right choice can promote and support decent working conditions, gender equality, and sustainable economic growth. Finally, it can help protect the climate, life in the seas and on land.