Blue Habits | Episode 3: Trinidad | Oceanic Society

Blue Habits | Episode 3: Trinidad | Oceanic Society


(waves crashing) (flickering) (zoom) (waves crashing)
(tranquil flute music) – [Trevor] It was pitch black. The waves are crashing. You’re walking, and out of
nowhere comes this creature. (waves crashing)
(tranquil flute music) There’s a very, very
small window every year when these amazing turtles
migrate back down from Canada, and they nest on the beaches. (waves crashing)
(tranquil music) Seeing the leatherbacks in
Trinidad was mind-blowing, by far the most magnificent
creature I’ve ever seen. (calm music) (zoom) (calm music) I’m Trevor Kunk, and I’m
a chef in New York City. I grew up in Sarasota, Florida. My connection to the
ocean goes back longer than I can remember. It’s in my heart and my soul. Working in top restaurants, it’s not only how the food
looks, how the food tastes it’s very important
for me to be able to tell my guests where
the food is coming from. For me, there needs to
be a story behind it. (waves crashing)
(calm music) I had the opportunity
to do down to Trinidad with Oceanic Society and
cook some local dishes. (percussive music) When I travel, I really like
to learn what’s being cooked in the communities, in the cities, and I really like to go
to the smaller operations and the family-owned establishments and really see what the heart and the soul and the culture is of that community. (percussive music) Cuisine in Trinidad is very
much connected to the ocean, and it’s full utilization of the fish. (sizzling) But for me what’s really
important is knowing where that food’s coming from. It needs to be the most
sustainable places possible, especially in regards to bycatch. (percussive music) (waves crashing) We had the opportunity to meet with the local fishermen here. We discussed what he’s
catching and bycatch. – I was 14 years when I started. – Wow.
– Yeah, I used to go to school and fish at the same time. Then we haul carite, king fish, ocean gar, which is a marlin. No one wants to catch a leatherback. It’s too much trouble. (waves crashing)
(dramatic music) But what happens is that most of the time, the area that they are is a feeding area. So you sample the fish there. Mainly how they get
themselves entangled is every time they hit the
net, they try to turn. The net will hook on that beak there, and right over the tail on the shell, there’s a peak there. That hooks them in. And those two parts are what creates all the problem for them. There were times I haul
as much as 27 in one set. I’ve hauled 38 in one night. (waves crashing) I try my best to save them, but if they swallow enough
water and they sink, they die easily. (waves crashing)
(melancholic music) – [Trevor] As a chef and as a consumer, I’m aware of bycatch. I’ve seen it. It’s on video, online, and
I’ve seen it in person. But finding out these
creatures that have been around for over a hundred million
years are being trapped in these nets, and essentially
they’re being suffocated and they’re drowning was very
surprising and very shocking. (melancholic music) All the choices that we make, whether we’re at the grocery store or at the farmer’s market, have an impact. Not only in our local
community, but the world. There needs to be a culture change, and with that culture change,
it needs to not only start with the fishermen, but
it needs to be followed by the person that’s purchasing from them, and then the consumer. The general public asking
questions is very, very helpful. It applies pressure. The consumer really, really
speaks the loudest voice. (inspri music) We have the choice. The oceans, they can be
thriving, full of fish, full of sea creatures,
and we have the ability to stop bycatch and make
great seafood choices. (melancholic music)

Leave a Reply

Your email address will not be published. Required fields are marked *