When it comes to the mass production of food supplies in the restaurant industry, some have a more conscientious approach than others. At Kennedy’s we serve codlings which are small, young cod fish, avoiding waste when they are caught without intent and perish. As such, we pride ourselves on not only providing fresh good quality and healthy seafood but also being part of sustainable fishery, where harvesting the marine ecosystem is practised at a supportable rate for the preservation of the fish population.
Furthermore, by being involved in aquatic life and environmental concerns regarding fishing legislation, still makes a difference no matter how small. There are policies that curtail illegal and destructive fishing and regulate quotas to prevent overfishing. The production cycle of fish is therefore less affected by the monitoring of such population dynamics within fisheries. Also with its inclusion on our menu we cater for those who prefer eating smaller sized cod, such as children or diners that enjoy modest portions.
