Know the Catch
Meet the species. Learn where it comes from, how it was caught or raised, and the people and water behind the food.
THE BETTER CATCH
Seafood worth
falling for.
Come for the flavor. Stay for the water, the work, and the people who bring every catch to the table.
A YEAR-ROUND INVITATION
A better seafood story begins with a delicious bite.
The Better Catch is Compass Group's year-round, chef-led program for making responsibly sourced seafood easier to discover and more joyful to choose.
We follow flavor back to the species, the water, the way it was caught or raised, and the people whose skill moved it from source to kitchen. Then our chefs do what chefs do best: make it irresistible. Every quarter brings three supported species, new ideas, and another reason to try seafood.
Make It Irresistible
Flavor earns the first bite. Great technique, bright sauces, crisp textures, and a clear invitation earn the next one.
Sell More Sustainable Seafood
More delicious occasions create more chances to discover a favorite and build demand for better seafood choices.
THE FOUNDATION UNDER EVERY PILLAR
Honor the People Behind the Food
A catch is never just a product. It carries the knowledge of fishing crews, seafood farmers, hatchery teams, dock workers, processors, buyers, chefs, and communities. Respect looks like knowing the source, handling every portion with care, using more, wasting less, and telling the story accurately.
TWELVE STORIES. ENDLESS POSSIBILITIES.
Meet the catch.
Choose a species to discover its flavor, water, community, and a few delicious places it can go.
NATIONAL SEAFOOD MONTH
October is the spark.
The love lasts all year.
Every October, National Seafood Month gives us a reason to gather around the catch, taste something new, and celebrate the people behind the food.
It is our annual rally, not a launch date or finish line. The Better Catch continues every quarter with featured species, chef ideas, guest stories, and new ways to keep sustainable seafood visible and delicious.
PEOPLE + WATER + CRAFT
Every meal has a shoreline.
Sometimes it is an ocean port. Sometimes it is a river town, a freshwater farm, a pond, a processing floor, or a busy kitchen. The Better Catch keeps those connections in view.
Many hands, one meal
Crews, farmers, processors, buyers, chefs, and associates each protect quality and add skill.
Working waters
Oceans, rivers, lakes, ponds, and farms are places of food, work, tradition, and innovation.
Respect becomes action
Know the source. Use the product well. Waste less. Credit the people and place accurately.
MYTHBUSTERS
Good questions deserve better answers.
Seafood is wonderfully diverse. One label rarely tells the whole story, so open a card and see what changes the answer.
Myth: Farmed seafood is automatically bad.
Truth: Aquaculture is not one system. Species, location, water, feed, fish health, waste, habitat, and oversight determine performance. Farmed tells you how seafood was produced, not whether it was responsible.
Myth: Frozen seafood is lower quality.
Truth: Fresh means never frozen, not caught today. Seafood frozen soon after harvest can preserve flavor and texture. Handling, thawing, and preparation finish the job.
Myth: Wild-caught is always more sustainable.
Truth: Wild describes where seafood lived, not how the fishery is managed. Stock health, catch method, bycatch, habitat, rules, and traceability all matter.
Myth: Imported seafood is less sustainable.
Truth: Geography is one detail, not a sustainability score. Species, exact source, catch or farming method, management, and traceability complete the picture.
YOUR NEXT FAVORITE MAY HAVE FINS.