Meyling Tang

As a journalist who specialises in fishery and aquiculture, Meyling Tang has first-hand knowledge of these trades in several countries and seas. This knowledge has all but strengthened her belief in the need for sustainable marine exploitation networks and consumption. She is a contributor in several specialist Chilean print publications as well as international media such as MisPeces.com (Spain), Intrafish (UK) and the Norwegian magazine Fish Farming Xpert.

Beyond her work as a journalist, she has collaborated with several public and private institutions such as the Food and Agriculture Organisation of the United Nations (FAO), Chile’s Undersecretary Department of Fishery and Aquiculture, the Technological Marine Centre (Cetmar Foundation) and the NGO Cedepesca, among others.

She is also vice-president and dissemination manager at Fundación Cocinamar, an organisation that seeks to promote the consumption of seafood from sustainable fishing and works in partnership with cooks, researchers, and the fishery industry and community at large. 

The materialisation of her thesis on responsible consumption is Tres Peces, the restaurant she is a joint partner in alongside the chefs Cristian Gómez and Paula Báez. Tres Peces, the first sustainable fishing restaurant in Chile, operates according to the following standards: to rely on fresh produce, to reduce its carbon footprint, to ensure produce quality, to improve local fishermen’s coves’ economy and to make the fishery resources not typically used in traditional restaurant menus more visible.