L–R: Austral Fisheries CEO David Carter, Executive Chef Scott Bridger—the culinary force behind the night—and Fremantle Octopus’ Glenn Wheeler at the MSC certified Sustainable Seafood Dinner, Bib & Tucker.
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Western Australia’s legacy of sustainable seafood took centre stage at the Sustainable Seafood Week Dinner at Bib & Tucker on April 8. The Marine Stewardship Council (MSC) partnered with Chef Scott Bridger to celebrate WA’s leadership in ensuring fish forever and highlight the 68 sustainability improvements WA fisheries have made to support stock health and marine biodiversity. The event aligns with Australia’s Sustainable Seafood Week (April 7-13, 2025), reinforcing the nation’s commitment to protecting oceans and safeguarding seafood supplies for the future.
WA is home to the world’s first MSC certified fishery – the Western Rock Lobster – which set a global benchmark for sustainable fishing in 2000. Since then, the MSC, an independent, non-governmental organisation, has upheld the world’s highest sustainability standard, ensuring fish stocks and ecosystems thrive despite environmental pressures.
MSC Senior Fisheries Program Manager for the Asia Pacific, Matt Watson, applauds the joint public event, which was also enjoyed by WA industry leaders: “WA’s fishing culture is deeply rooted in sustainability, yet its contributions often go underappreciated. The Bib & Tucker dinner highlights this dedicated community and the high-quality, sustainable seafood they sustain.”
The certified menu, uniquely crafted by Bib & Tucker's executive chef, Scott Bridger, featured WA’s premium MSC produce. The Fremantle Octopus, a standout dish, is woodfired with late-season tomatoes, Nduja, ink risotto crisps, and green garlic rouille. Other highlights include Western Rock Lobster cooked over coals, charcoal-roasted Augusta Abalone, and Roasted Toothfish in a bouillabaisse broth—all traceable from ocean to plate with sustainability assured thanks to the MSC's robust program.
“WA is home to some of the best seafood in the world with sustainability at heart and the respect of the pristine waters we live and eat from. This dinner is a chance to celebrate the incredible work of local fishers who are committed to ensuring we have fish forever by being held accountable to the MSC certification standards.” said Scott Bridger, Executive Chef of Bib & Tucker. “Partnering with the MSC for Sustainable Seafood Week highlights WA’s fishing industry’s incredible work in protecting our oceans while delivering world-class seafood.”
A Journey of Sustainability: WA Leads the Way
The WA Government, alongside the WA Fishing Industry Council (WAFIC) and Recfishwest, has supported MSC certification, with 12 WA fisheries covering 14 species achieving MSC status as of April 2025, reinforcing WA’s global reputation for sustainable seafood.
New data from the MSC underscores this impact. Across Australia, MSC certified fisheries have driven 129 measurable improvements in ocean health, biodiversity, and sustainable fishing. WA has contributed 68 of these improvements, sparking innovations such as the Fremantle Octopus’ specialised trigger traps to minimise bycatch and reduce seafloor impact and ongoing research into octopus biology to support responsible stock management while meeting growing demand.
“The sustainable fishing legacy in WA is extraordinary,” says Watson, “The improvements made by MSC-certified fisheries show the industry’s commitment to enhancing ocean health, supporting biodiversity, and securing fish stocks for the future.”
The Bib & Tucker dinner celebrates WA’s fishing leaders and real changemakers, ensuring future generations continue to enjoy seafood from healthy oceans.