For World Oceans Day, over 200 Relais & Châteaux chefs around the world are celebrating marine biodiversity under the theme of #fishunknown.
We have joined hands to promote our own lesser-known local fish:
Zambezi Bream (Pharyngochromis acuticeps)
We look forward to sharing our message with guests ~ about World Oceans Day, Zambezi bream and where we source it from, how we prepare and serve it, and why it’s special, as well as why we don’t serve seafood…
World Oceans Day is a chance to…
- Celebrate our world’s oceans and to raise awareness about protecting them – focusing on the fish we catch and consume.
- Discover lesser-known, underutilised and underappreciated fish species.
- Honour the world’s diversity of fish – which helps to protect marine biodiversity by not depleting single fish sources and species.
- Raise awareness about sustainable fishing and encourage chefs to source responsibly.
- Taste something you may not have tasted before!
Head Chef, George Nalisa tells us more…
Where do we source our bream?
Zambezi Bream (Pharyngochromis acuticeps) is a freshwater fish unique to the Zambezi River. We purchase our bream directly from local fishermen, ensuring freshness and that we support local and uplift and feed back into our immediate community, while giving a sense of place and a taste of the terroir.
Why is it special?
It is endemic to the Zambezi, unique, and a local favourite.
How do you prepare and serve it?
There are many wonderful ways to prepare and serve bream. We will serve it as part of our tasting menu: Pan-fried Zambezi Bream in an Aniseed Fish Broth on a bed of Sautéed Cabbage and Kapenta, as well as part of a special Zambezi bream menu.
Why is there no seafood on the menu at Royal Chundu?
We do not serve seafood as we are inland in Zambia and so far away from the ocean. We strive to always reduce our carbon footprint and to support our local community, suppliers and producers. But we do serve freshwater fish such as bream, parrot fish and yabbies, all caught from the Zambezi River.
Follow our social media for updates on the event.
