The Taʻape Project: Celebrating Seafood Sustainability in Hawaiʻi

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The Taʻape Project: Celebrating Seafood Sustainability in Hawaiʻi
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Conservation International Hawaiʻi and Chef Hui teamed up with local fishers, seafood businesses, and chefs across O‘ahu, Maui, Kaua‘i and Hawai‘i Island to educate and encourage the community to eat ta‘ape, an invasive bluestripe snapper, as an alternative seafood choice. In October 2021, these partners celebrated Hawaiʻi Seafood Month with exciting taʻape-themed dinners to showcase the culinary versatility of this delicious snapper species and honored the local fishers, seafood businesses and the chefs committed to supporting local sustainable seafood throughout Hawaiʻi.

Funded by an award from NOAA Fisheries’ Saltonstall-Kennedy Grant Program, the taʻape project is a collaborative effort to increase awareness and market potential for taʻape to boost local food security, support local fishermen, and restore our oceans.

Mahalo to all the chefs, restaurants, fishers, businesses, and organizations who contributed their manaʻo to this film and this sustainable seafood movement – We could not have done this without you!

LEARN MORE & GET INVOLVED:
https://www.chefhui.com/sustainable-seafood

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Instagram: https://www.instagram.com/ci_hawaii/
Facebook: https://www.facebook.com/ci.Hawaii

Produced by: Conservation International Hawaiʻi and Workhat Media
Directed by: Jhana Young of Conservation International Hawaiʻi and Jeff Hawe of Workhat Media
Narrated by: Chef Mark Oyama
Edited by: Jeff Hawe of Workhat Media
Cameras: Jeff Hawe, Mike Donohoe, Cody Welsh, Brian Greene

#EatMoreTaape
#TheTaapeProject
#SustainableSeafood
#HISeafoodMonth

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