SINGAPORE — Chef Peter Kuruvita isn’t just a well-known chef. He’s also an avid surfer and, more importantly, an all-round advocate for sustainable seafood. Here, the chef dishes out his favourite sustainable seafood choices.

PACIFIC OYSTERS. They are farmed, but the ones from Coffin Bay in South Australia multiply at such a huge rate, they are also found in abundance in the wild. Their flavours are some of the most consistent, with a nice bite and a light salty flavour. “Taste like the sea,” added Kuruvita.

MUD CRABS. Particularly the ones from Sri Lanka and also Australia, namely Gladstone, Northern Territory. “Singapore has been enjoying Sri Lankan mud crabs for 50 years,” Kuruvita said. “And that has to be sustainable ... there is no farming or excessive catch, it is just that there are so many wetlands in Sri Lanka that produce ridiculous amounts of crabs.”

PRAWNS. In particular, tiger prawns from select farms in Thailand and Vietnam, as well as Eastern King Prawns from Mooloolaba fisheries in Queensland, Australia. Also, Canadian Northern sweet shrimps - the tiny little shrimps you get on pizzas and prawn cocktails; and carabinero prawns from Mauritius. In Australia, said Kuruvita, tonnes of prawns are consumed just on Christmas Day.

PATAGONIAN TOOTHFISH. Glacier 51 toothfish is a famed source, said Kuruvita. In the last TV show he pitched, the last scene would feature him “sitting on an iceberg pulling one of these in”. “It’s fished in the South Pole, south of Argentina. Deep sea fish - oily.”

SEA BREAM. The one from Cypress, that is. They are all line-caught and are sustainable not because they’re farmed but because there is a strict quota on the number fishermen can catch. Also, the fishery has to be certified by the WWF.