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The Global Seafood Alliance (GSA) has partnered with Great British Chefs to launch a new campaign designed to increase awareness and understanding of the Best Aquaculture Practices (BAP) certification programme. The initiative aims to provide both professional chefs and home cooks with a clearer insight into the standards behind responsible seafood farming.

Culinary Collaboration and Educational Initiatives

Launched on 15 June, the campaign centres on a series of educational and culinary video content. These materials demonstrate methods for preparing farmed seafood, ranging from domestic cooking techniques to elevated applications suitable for professional foodservice settings.

The campaign features seafood from five BAP-certified producers:

• Hiddenfjord

• I.D.I Corp

• Kilic Seafood

• The Kingfish Company

• Regal Springs Tilapia

Chef Jude Kereama, owner of Kota Kai in Cornwall, is featured prominently in the campaign. His involvement includes sharing his experience working with specific BAP-certified species, such as Yellowtail Kingfish and King Tilapia, highlighting the quality and versatility of these products in a professional kitchen environment.

"The Yellowtail Kingfish and King Tilapia I worked with as part of this campaign are great products; Kingfish is something I've worked with a lot in New Zealand so to be able to source it fresh from the Netherlands is fantastic, while the King Tilapia was something new for me and I was genuinely surprised by the texture and quality of flavour."

Industry Resources for Chefs

In conjunction with the recipe content, BAP has released a Chef’s Guide to BAP. This resource is intended to assist culinary professionals in navigating the programme and understanding the sourcing requirements for certified seafood.

The partnership with Great British Chefs—a prominent food platform in the United Kingdom—facilitates access to a wide audience of culinary professionals and industry enthusiasts. By integrating BAP-certified products into professional recipes, the organisations seek to bridge the gap between seafood certification standards and practical culinary application.