In so many restaurants these days, we order fish and have no idea where it comes from. Fish & Co in Annandale, on the other hand, is a sustainable seafood restaurant in Sydney’s Inner West. In fact, it was the first seafood restaurant to be certified by the Marine Stewardship Council in NSW. What does this actually mean? Well, their fish are bought fresh daily from MSC certified fisheries and fish mongers, so can trace your fish right back to where it was caught. I am lucky enough to live just a 10 minute walk from Fish & Co, so I have been there a few times now. The service is consistently good (they gave us a free Affagato with Frangelico for mixing our beans up with peas), it is BYO (Monday to Thursdays), they do take-away and have outside seating for those balmy evenings. Their chef Tom Kime left the restaurant a week or so ago (to open a Sydney branch of his Middle Eastern restaurant Ceru), just before our last visit. Fish & Co and Tom Kime go hand in hand with each, a bit like fish and chips really, so I was very relieved to see that nothing seems to have changed. Life continues as usual. Phew.