Who we partner with

HOW IT WORKS

Want to know more about the science behind returning fish to the sea? Visit our FAQs









OUR PROJECTS

By joining us and becoming Seafood Positive, we invest in ocean conservation projects that measurable improve fish populations and marine life.

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Seeds for Snapper, Western Australia

OneFishTwoFish is supporting OzFish Unlimited to help return seagrass meadows to Cockburn Sound, Western Australia

Sydney's Operation Crayweed, New South Wales

OneFishTwoFish is supporting Operation Crayweed to help restore kelp reefs throughout the Sydney metropolitan region.

Corner Inlet Circular Seafood Project, Victoria

OneFishTwoFish is helping the Corner Inlet Fishers Habitat Association become the first fishery in Australia to become Seafood Positive, by returning two baby fish for every flounder or flathead caught by fishers.

Discover Oceans

  • Meet the Partner: Stomping Ground Brewery & Beer Hall
    News

    Meet the Partner: Stomping Ground Brewery & Bee...

    On a leafy Collingwood street, sits an old warehouse that has been converted into one of Melbourne’s finest breweries. Welcome to Stomping Ground. The decor is part steampunk with steel girders tracing the roof and warm lighting, and part greenhouse with ferns and vines adorning the exposed brick wall. The beer is good, the food is good, and you can feel good about consuming either or both now that they are an official OneFishTwoFish partner. “As a company, we take global citizenship pretty seriously,” explains Executive Chef, Ben Isaacs. “We’re installing solar panels on the roof, we recycle all of our oyster shells and our food waste gets broken down to generate electricity.”     Yet, for all of the good work in other areas, Ben couldn’t shake a deep...

    News

    Meet the Partner: Stomping Ground Brewery & Bee...

    On a leafy Collingwood street, sits an old warehouse that has been converted into one of Melbourne’s finest breweries. Welcome to Stomping Ground. The decor is part steampunk with steel girders tracing the roof and warm lighting, and part greenhouse with ferns and vines adorning the exposed brick wall. The beer is good, the food is good, and you can feel good about consuming either or both now that they are an official OneFishTwoFish partner.


    “As a company, we take global citizenship pretty seriously,” explains Executive Chef, Ben Isaacs. “We’re installing solar panels on the roof, we recycle all of our oyster shells and our food waste gets broken down to generate electricity.”

     

    Beer from Stomping Ground

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  • Meet Kane Pollard, Chef Ambassador
    News

    Meet Kane Pollard, Chef Ambassador

    Studies show that being a chef is one of the most stressful jobs you could possibly have. Those researchers have clearly never come across Kane Pollard, Executive Chef of Topiary, in the Adelaide foothills. In a fast paced world of instant gratification, this unique eatery is a long slow exhale where the menu is dictated by the seasons and whatever can be foraged in the immediate vicinity.   “We start at 8am, wandering through the paths close to the restaurant, looking for the garnishes for the day,” says Kane. “On my way down to work, I’ll stop if I see anything from a wild fig tree, to fennel. If it’s mushroom season, I’ll forage through the forest for anything promising.”   This has obvious flow ons to the dishes that...

    News

    Meet Kane Pollard, Chef Ambassador

    Studies show that being a chef is one of the most stressful jobs you could possibly have. Those researchers have clearly never come across Kane Pollard, Executive Chef of Topiary, in the Adelaide foothills. In a fast paced world of instant gratification, this unique eatery is a long slow exhale where the menu is dictated by the seasons and whatever can be foraged in the immediate vicinity.   “We start at 8am, wandering through the paths close to the restaurant, looking for the garnishes for the day,” says Kane. “On my way down to work, I’ll stop if I see anything from a wild fig tree, to fennel. If it’s mushroom season, I’ll forage through the forest for anything promising.”   This has obvious flow ons to the dishes that...

    Read More
  • Topiary’s Marinated Sardines
    News

    Topiary’s Marinated Sardines

    Topiary, a boutique eatery in the Adelaide Foothills, delights in doing things a little bit differently. Much of the menu is gathered from the immediate surroundings of the restaurant, itself a 140 year old cottage with the original French windows and doors.   The dishes are unlike anything you will find in any other restaurant, and that is largely because Kane Pollard, the executive chef and OneFIshTwoFish Ambassador, takes great pleasure in using under-utilised ingredients and turning them into something that can turn people’s heads. He’s been doing just that for the last eleven years, and he has shared his recipe for marinated sardines that will allow you to take something familiar (and perhaps, under-appreciated) and make something truly breathtaking.   Ingredients: Sardine fillets              500g    White wine vinegar     750mL Garlic...

    News

    Topiary’s Marinated Sardines

    Topiary, a boutique eatery in the Adelaide Foothills, delights in doing things a little bit differently. Much of the menu is gathered from the immediate surroundings of the restaurant, itself a 140 year old cottage with the original French windows and doors.   The dishes are unlike anything you will find in any other restaurant, and that is largely because Kane Pollard, the executive chef and OneFIshTwoFish Ambassador, takes great pleasure in using under-utilised ingredients and turning them into something that can turn people’s heads. He’s been doing just that for the last eleven years, and he has shared his recipe for marinated sardines that will allow you to take something familiar (and perhaps, under-appreciated) and make something truly breathtaking.   Ingredients: Sardine fillets              500g    White wine vinegar     750mL Garlic...

    Read More
  • Fish Friday: Preparing Fish the Ancient Way
    News

    Fish Friday: Preparing Fish the Ancient Way

    Every year, millions of people around the world abstain from eating meat around this time of year. Welcome to Lent. For some, this just means a seafood lunch on Good Friday, but for others, it is 40 days of fasting and repentance. It tends to be more of a focus among Catholics or Orthodox Christians, while many Protestants take a much more lenient approach. Many Christians don’t even observe Lent at all.  Curiously, many non-religious people have picked up the tradition of a seafood lunch on Good Friday, and in honour of this unusual (but undeniably delicious) quirk in Australian culture, we have decided to give a quick recipe to help you prepare fish the way they would have two thousand years ago. It is entirely possible to replicate the...

    News

    Fish Friday: Preparing Fish the Ancient Way

    Every year, millions of people around the world abstain from eating meat around this time of year. Welcome to Lent. For some, this just means a seafood lunch on Good Friday, but for others, it is 40 days of fasting and repentance. It tends to be more of a focus among Catholics or Orthodox Christians, while many Protestants take a much more lenient approach. Many Christians don’t even observe Lent at all.  Curiously, many non-religious people have picked up the tradition of a seafood lunch on Good Friday, and in honour of this unusual (but undeniably delicious) quirk in Australian culture, we have decided to give a quick recipe to help you prepare fish the way they would have two thousand years ago. It is entirely possible to replicate the...

    Read More

FREQUENTLY ASKED QUESTIONS

Why should I join OneFishTwoFish?

OneFishTwoFish helps people give back to the ocean, so their seafood consumption is more sustainable. By joining the program you’ll be helping to return more fish to the ocean. You can feel proud about doing your bit for ocean health and becoming Seafood Positive.

What's the science behind returning fish to the sea?

Our projects use two methods for returning fish to the sea: 1. Fish habitat restoration and 2. Assisted breeding (also known as fish restocking). To calculate the number of fish returned to the sea through habitat restoration, we use a simplified fisheries model based on a common scientific method (zu Ermgassen et al. 2021). Projects calculate the number and type of additional fish created at one year of age in the newly restored habitat compared to unrestored habitat. The calculations are measured over a 10 year period and we apply discounts to ensure our estimates remain conservative. For assisted breeding, we use the number of fish returned at the time of release. All projects are required to follow our detailed technical guidance document and adhere to our project standards. For a copy of the technical guidance document or for more information on how we calculate fish, please email: info@seafoodpositive.org

How does it work?

OneFishTwoFish captures fees from individuals, couples, families and businesses through annual subscriptions and makes grants to selected projects. These projects use the proceeds to undertake conservation activities that measurably improve fish habitat and populations. The remaining fees are used to provide supporters with ocean-related news and information and to market the program to new supporters.

Do you replace fish on a like-for-like basis?

We can't always replace two fish for every fish sold or consumed on a like-for-like basis, but the initiatives supported endeavour to holistically increase fish stock in the ocean. Read our FAQ 'What's the science behind returning fish to the sea' to find out more about our methods.

What do I receive if I join? (Personal)

Individuals, couples and families who purchase a subscription receive a digital certificate congratulating them on becoming Seafood Positive for a year. They also receive our e-newsletters and special offers and recipes. We provide stories from the projects we support, as well as information on sustainable seafood, seafood recipes, interviews with chefs, and articles on the latest marine science and technology to keep you up to date on everything related to the oceans.

What do I receive if I join? (Business)

Businesses purchasing a subscription receive access to project images, videos and stories from the projects, marketing collateral, logo use and invitations to special events. We also provide access to our OneFishTwoFish sustainable seafood network that connects like-minded businesses and customers.

How do I know the program is genuine?

OneFishTwoFish only works with reputable organisations with a track record in successfully completing habitat restoration and assisted breeding. We also have a government and industry advisory board to ensure projects align with the latest strategies to improve ocean health. We’re committed to transparency and will post project reports and other documentation on our website so people can review outcomes for themselves.

ABOUT US

I believe it is entirely possible to reverse the loss of marine life within our lifetime.

Our vision is to move towards a ‘circular’ seafood economy, where fish stocks are regularly replenished, and harvest is balanced with production.

As a marine biologist, I was tired of seeing many solutions to ocean health under-resourced and buried by negative news stories. I founded Seafood Positive to create a simple solution to allow seafood lovers to participate in the restoration of the ocean.

Join us in our ambitious mission, and together, let’s make Seafood Positive!

Dr Chris Gillies, Founder & Managing Director

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