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Thai Union’s Supply Chain policy

Preventing and abolishing slavery is so dependent on a culture change. A change where slavery is not accepted, tolerated or seen as an opportunity. This culture change needs to be across government, consumers, NGO’s, local communities and business.

One fishing business where we have seen this culture change is one of the largest fishing companies Thai Union. It is not a union but the biggest producer of canned tuna in the world and a massive distributor of prawns, crabs and other seafood. Started by 3 brothers who were migrant Chinese workers in Thailand they have moved to a culture change. They have decided they want to be “the world’s most trusted seafood leader, through the products they sell, how they conduct business, and with respect to resource conservation, to ensure future generations are nurtured for years to come.” Their aim is to: “be the seafood industry’s leading agent of change, making a real positive difference for our consumers, our customers, and the way the category is managed.”

Dr Darian McBain, is Thai Union’s Group Director, Sustainable Development. She is an Australian and in 2017 she was recognized as “sustainability leader of the year” at the Ethical Corporation’s Responsible Business Awards, in London and won the Asia Corporate Excellence & Sustainability award for top corporate social responsibility. She has also spear headed their development of SEACHANGE – Changing Seafood for Good program that focuses on safe and legal labour, responsible sourcing, responsible operations and people and communities. See more

They have also been attempting to educate fishing boats they source from about labour abuse and 12.ll of their code states :Forced labour, whether in the form of indentured labour, bonded labour or other forms is not acceptable. Mental and physical coercion, slavery and human trafficking are prohibited. More can be seen at: http://seachangesustainability.org/about-seachange/safe-and-legal-labor/ They are also introducing a digital traceability program so they can know where their seafood is coming from, it also offers connect-ability for fisherman so they can potentially keep in touch with their families and report any abuse. View the report

Does this mean that there is guaranteed to be no slavery in their supply chain – no! But what it does mean is that there is a culture change that can lead towards that – it is a culture change, and we celebrate that!

Thai Union’s: Modern Slavery Act Transparency Statement 2016 , http://www.thaiunion.com/en/sustainability/policy?year=2016

Fish Meuniere

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Serves 4


  • 4 pieces of fresh Tuna (but any firm fish will work)
  • 1 Cup of milk
  • ½ cup plain flour for dusting
  • 200 gms butter
  • 3 teaspoons crushed garlic
  • 2 tbsps. Lemon juice – fresh is best
  • 4 slices of lemon for garnish
  • ½ cup chopped parsley
  • 1 tbsp. olive oil
  • 1 tsp. chicken stock powder
  • salt and pepper


  • Soak the fish in milk for about 10 minutes. While it's soaking, pour some flour onto a plate season it with chicken stock powder and a little bit of ground pepper.
  • Heat a sauté pan over medium heat for a minute, then add olive oil and a knob of butter.
  • Now remove the fish from the milk and shake it off so it isn't drippy. Dredge it in the seasoned flour and shake off any excess.
  • Gently place the floured fillet into the hot pan. Cook for 2 to 3 minutes or until there's a nice golden-brown colour, then carefully flip it over. Cook for another couple of minutes or until golden-brown, too. Remove fish from pan and place it on a warm plate(s).
  • Add rest of butter to the pan and swirl it around and add the crushed garlic. Cook until it turns slightly brown. Now add the lemon to the hot butter and reduce it down – probably a couple of minutes letting it bubble. Add the parley and stir around well for about 30 seconds to 1 minute. Then pour onto the fish and serve right away garnishing with a slice of lemon.
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