As per the report the independent catering company, CH&CO, is the first in UK to introduce pole and line-caught tuna in spring water throughout its 120 restaurants nationwide. The company said that this new tuna dish is a part of a series of initiatives to improve the health of its 60,000 customers nationwide by cutting levels of sugar and salt.
Caroline Fry, managing director of CH&Co’s staff catering brand, Charlton House, is of a view that the introduction of pole and line-caught tune is the part and parcel of the company’s determination to have dual benefits of sustainability and the enhanced health benefits from the lower salt levels.
She informed that the company source this tuna from the Indonesian Sea and procured it on our behalf. It now comes in catering-sized 1.88 kilo cans. Putting it in spring water rather than brine reduces the salt content by six percent. She also said the company specified Skipjack as there have been concerns over the sustainability of blue fin tuna. Skipjack tuna is fished in small day-boats using traditional hand-line methods, minimising the environmental impact.
