With the recent highlights on over-fishing of Hammour under the sustainable levels, Sheraton Dubai Creek Hotel & Towers has since taken the vital steps towards introducing a sustainable menu. The soon-to-be launched menu will feature alternative fish varieties to replace not only Hammour but also other exploited species. The sustainable alternatives will be highlighted as responsible choices on the menu.
Hammour, touted as the 'national fish' and a firm favourite amongst UAE residents is dangerously over-fished, causing it to decline beyond its sustainable level of more than 80 percent since 1978 according to Emirates Wildlife Society.
"The prominence of the Hammour is undeniable due to its versatility in diverse cuisines and preparation styles, hence making it a highly desirable fish in every menu, but there is always an alternative. Not just for Hammour but other over-fished species as well," said Chef Martin Braecker, the Executive Chef for Sheraton Dubai Creek. He firmly believes that sustainable menus can be well-received by fish diners out there.
A case in point, during the recent Iftar buffet spread in Ramadan, the hotel experimented by replacing Yellow Fin Tuna with local tuna and Spanish Mackerel. The dishes were well-received by guests.
Sheraton Dubai Creek's menus have replaced Hammour with sustainable varieties such as Samman and Crème Dory. The hotel has also put a stop to stocking any baby fishes and instead, making sure that fishes purchased from suppliers are well above the adult sizes. The minimum fish size is 800 gram to 1000 grams. The hotel is also replacing baby Sea Bass with alternatives such as Spotted Grouper. This is to avoid creating a higher demand for undersized fishes and exacerbate over fishing.
In addition, Chef Martin is also reviewing the quality and availability of other locally available fishes to replace the over-fished varieties such as Two-Bar Sea Bream (Faskar), King Soldier Bream (Kofar) and Small Tooth Emperor better known locally as Souli. The usage of shell fishes based on seasonal availability is already implemented in the hotel.
