{"id":12306,"date":"2023-04-28T08:00:06","date_gmt":"2023-04-28T12:00:06","guid":{"rendered":"https:\/\/hisshosushi.com\/?p=12306"},"modified":"2023-05-15T10:17:06","modified_gmt":"2023-05-15T14:17:06","slug":"hissho-sushi-cuts-out-eel-mackerel-as-part-of-sustainability-push","status":"publish","type":"post","link":"http:\/\/hisshosushi.com\/my\/blog\/2023\/04\/28\/hissho-sushi-cuts-out-eel-mackerel-as-part-of-sustainability-push\/","title":{"rendered":"SeafoodSource | Hissho Sushi cuts out eel, mackerel as part of sustainability push"},"content":{"rendered":"
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Article Originally Published on SeafoodSource<\/span>, \u1019\u1030\u101b\u1004\u103a\u1038\u1000\u102d\u102f\u1016\u1010\u103a\u101b\u103e\u102f\u1016\u102d\u102f\u1037\u1012\u102e\u1014\u1031\u101b\u102c\u1000\u102d\u102f\u1014\u103e\u102d\u1015\u103a\u1015\u102b<\/a>.<\/p>\n

Hissho Sushi cuts out eel, mackerel as part of sustainability push<\/strong><\/h4>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Hissho Sushi, one of the largest distributors of sushi to U.S. retailers and foodservice outlets, recently stepped up its sustainable seafood sourcing policies, including cutting out three species for which it could not find sustainable sources.<\/span><\/p>\n

The supplier, based in Charlotte, North Carolina, U.S.A., with a customer portfolio including Walmart, Safeway, Target, and Sodexo, said with the changes it can now claim 100 percent of the seafood used in its products <\/span>comes from responsible sources<\/span><\/a>.<\/span><\/p>\n

\u201cWhether it\u2019s wild-caught or sustainably farmed, from Asia or South America, Canada or Indonesia, all of Hissho\u2019s sushi is transparently certified sustainable by an independent third party and traceable to producers and vendors that comply with strict standards for food safety and quality,\u201d the company said in a<\/span> <\/span>press release<\/span><\/a>.<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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\u201cOur retail partners’ customers are responsible consumers. Through feedback, we\u2019ve learned that it’s important to our customers to understand where their food comes from and to protect the environment,\u201d Hissho Sushi CEO Dan Beem told SeafoodSource. \u201cResponsibly sourced seafood is a top of mind issue for both our retail partners and customers.\u201d<\/span><\/p>


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To achieve its goal, Hissho Sushi removed several menu items from its product offerings, such as baby octopus, eel, and mackerel. The decision was a difficult one <\/span> \u2013 <\/span>especially regarding eel, because it is \u201ca key protein in one of our most popular sushi rolls,\u201d Beem said.<\/span><\/p>\n

Eels are frequently smuggled internationally, especially in Europe, where the European Union has said populations are at critically low levels<\/a> and the Convention on International Trade in Endangered Species (CITES) has listed the species.<\/span><\/p>


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\u201cThe temporary cost of eliminating these items was outweighed by the value of living up to the standard we set for ourselves,\u201d Beem said. \u201cIn eliminating these offerings, we have seen our chefs and customers trade to other responsibly sourced offerings.\u201d<\/span><\/p>\n

Instead of eel, the company is selling more yellowtail, tuna, and salmon, and in place of octopus salad, squid salad has become a popular item, according to Beem.<\/span><\/p>


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While he would like to eventually add back the traditional sushi offerings, Beem said, the company \u201cwill only do so when we can find a sustainable, transparent, responsible source.\u201d<\/span><\/p>


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Hissho Sushi, which sells 80,000 pounds of seafood weekly and more than 2,000 tons annually, is primarily a retail supplier, with clients including Sprouts Farmers Market, Meijer, and Giant Food Stores, among others. However, around 15 percent of its business is in foodservice outlets in airports, hospitals, university campuses, and other locations, according to Beem.<\/span><\/p>


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The company \u201conly partners with best-in-class suppliers who adhere to its strict standards for food safety and quality,\u201d Hissho said. A third party must certify all vendor products to ensure the seafood used by the company is traceable to farms or fisheries.<\/span><\/p>


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“Responsible sourcing generates positive, long-term impact for our consumers, our industry, and the environment,\u201d Beem said. \u201dWhile we’ve taken dedicated steps over the last few years to get here, I’m proud of our employees, vendors, and franchisees for helping strengthen our resolve to reach our 2023 sustainability goal. It’s a standard that aligns with our corporate identity to inspire all to be great and do well, and as an industry leader, it’s simply our responsibility.\u201d<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u1006\u1005\u103a\u101b\u103e\u102e\u1021\u1000\u103c\u1031\u102c\u1004\u103a\u1038<\/strong>

Hissho Sushi, headquartered in Charlotte NC, is the second-largest sushi distributor in the country and has regularly been recognized for their year-over-year growth by Charlotte Business Journal’s Fast 50, by Inc. 5000 as one of the fastest-growing privately held companies in America, Grant Thornton’s NC 100 and Smart CEO’s Future 40, among others. Founded in 1998, Hissho has grown to more than 2,000 locations across the United States. Through its business, Hissho Sushi aspires to enrich lives, and to inspire all to be great and do good. For more information, visit hisshosushi.com<\/a> or follow Hissho Sushi on Instagram, Facebook, Twitter and LinkedIn.<\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

Article Originally Published on SeafoodSource, click here to read the\u00a0original. Hissho Sushi cuts out eel, mackerel as part of sustainability push Hissho Sushi, one of the largest distributors of sushi to U.S. retailers and foodservice outlets, recently stepped up its sustainable seafood sourcing policies, including cutting out three species for which it could not find […]<\/p>","protected":false},"author":3,"featured_media":11396,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_eb_attr":"","_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[63,62],"tags":[377,432,375,378,108,363,364,366,72,434,380,373,376,374,405,429,430,431,433],"_links":{"self":[{"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/posts\/12306"}],"collection":[{"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/comments?post=12306"}],"version-history":[{"count":11,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/posts\/12306\/revisions"}],"predecessor-version":[{"id":12318,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/posts\/12306\/revisions\/12318"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/media\/11396"}],"wp:attachment":[{"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/media?parent=12306"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/categories?post=12306"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/hisshosushi.com\/my\/wp-json\/wp\/v2\/tags?post=12306"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}