The Thai based Seafood Task Force
In 2015, the European Commission put Thailand on formal notice for taking insufficient measures to combat Illegal, Unreported and Unregulated fishing by issuing a Yellow Card. From this the Thai Government and the Thailand seafood industry took a careful look at the country’s scrutinising, control and surveillance of its fishing, with a important aspiration to establish a legitimate and transparent supply chain and address some of the complex fisheries issues which had been prevailing for some time.
The seafood industry leaders, who have strong business links in Thailand, formed the Seafood Task Force to lead Thailand’s seafood supply chain towards a more sustainable passageway while supporting the scrutinizing, control and surveillance capacities.
You will see on their website - http://www.seafoodtaskforce.global/aims-objectives/
Supply Chain Oversight – people, product and process. By oversight we mean the action of overseeing something that includes supervision, surveillance, inspection, charge, care, government, direction and control.
Focus on Illegal, Unreported and Unregulated Fishing (IUU) because we believe that social and environmental issues are closely linked to IUU.
Exploit the extensive know-how, resource and commercial leverage of the Membership through the formation of Sub-Groups. Begin to deliver change. Lots done. Lots to do. Specific and measurable work plans for:
- Traceability – entire supply chain. From Vessel through to Retailer & Food Service.
- Task Force Codes of Conduct. Social Compliance. Achieve International recognition.
- Accountability on the water.
- Fishery Improvement Projects. Towards a sustainable fishery.
- Step by step. Fill the gaps. Practical and realistic solutions. Action. Keep it simple.
- Build models that can be replicated for other countries – Scalability.
Their progress can be seen at: http://www.seafoodtaskforce.global/wp-content/uploads/2017/12/Seafood-Task-Force-Multi-Stakeholder-Report-Nov-2017.pdf
Tom Kha Goong Thai Coconut Soup with Prawns
Serves 4 – 6
- 3 cups chicken (or vegetable) stock
- 2 tbsp. fresh grated ginger and if you can get it 5cm piece of Galangal peeled and cut into thin slices
- 1 stalk lemongrass, bruise it with the side of kitchen knife, cut in half lengthwise then into 5 cm pieces
- 1 1/2 tsp red curry paste
- 4 Kaffir lime leaves – bruised
- 1 tbsps. fish sauce
- 1 440 ml can coconut milk (or cream for a richer soup)
- 1/2 cup oyster mushrooms, sliced
- 1 cup button mushrooms sliced
- 1 red capsicum cut into 1cm strips long ways then cut in half or 1/3rds
- 500gm prawns peeled and deveined
- 2 tbsp. lime juice
- 1 cup fresh coriander, chopped – including stalks and roots
- Jasmine rice, cooked (optional)
- In a Dutch oven or large pot, add stock, ginger (and Galangal if you found it), lemongrass, Kaffir lime leaves, curry paste and fish sauce and simmer for about 10 mins.
- Add coconut milk (cream), mushrooms and red capsicum. Continue to cook stirring occasionally, until mushrooms are soft (about 5 min.).
- Add prawns, continue to cook until shrimp are fully cooked (about 5 min.). Remove from heat, remove lemongrass stalks and stir in lime juice. Stir in cilantro, reserving a small amount for garnish.
- It is a soup but for a heartier main course serve over jasmine rice option.