Do you love seafood, specifically crabs? Did you know that there are specific rules in growing crabs and harvesting them in Indonesia to ensure that they are sustainable?

On Monday, September 7 we collaborated with our partner Tandjung Sari Hotel, in hosting a Sustainable Seafood Fun Learning Cooking Class that featured a hearty Balinese recipe for cooking soft shell crabs and a sharing session about the meaning of sustainable seafood and how we can be part of this movement.

In this event, we featured Chef Nyoman Wirata from Tandjung Sari Hotel, who taught us how to cook Kepiting Soka Kesuna Cekuh (Softshell Crab in Garlic and Sand Ginger). Following the cooking class and demonstration, CTC Training Speciaist Denny Boy Mochran shared information about sustainable crab harvesting and growing in Indonesia and eating sustainable seafood and protecting our ocean.

We also had a discussion with Tandjung Sari General Manager Aviadi Purnomo on how the hotel industry can support the sustainable seafood movement by sourcing seafood from certified suppliers. CTC Executive Director Rili Djohani shared about the importance of promoting sustainable seafood as Indonesia is the world’s second largest producer of seafood and its fisheries industry supports millions of fishermen across the archipelago. Morover, Tanjung Sari sets an example by reducing single use plastics in their operations by using organic straws .

This event, hosted by our Events and Outreach Manager Elizabeth Prawitasari and broadcasted live on our Facebook page,  is part of CTC’s engagement and collaboration with the private sector to spread the information on how important it is to maintain the health of marine ecosystems and the sustainability of seafood species in the ocean so that our children and grandchildren can still enjoy and get to know the riches of our sea.

Follow this link to watch the show: https://www.facebook.com/CoralTriangleCenter/videos/1351226165213081/

Photo credit by CTC