Tag Archives: sustainable fishing

I May Have a Solution to My Fissues


Photo via Scientific American

Several times since I started this blog in 2009, I’ve brought up “fissues”–that is, my dilemma about eating fish: what kind, from where, etc.

In a global economy, we can get just about anything we want to eat from almost anywhere. And everyone says fish is good for you; in fact, we should be eating more fish and less red meat.

But what if the red meat is local, grassfed beef–higher in Omega-3 fatty acids (which is good) and without hormones or antibiotics–but your only access to fish comes from a polluted lake or river, or a fish farm?

All my life I’ve enjoyed eating fresh fish from the Atlantic Ocean when I lived in New Jersey and spent summers in Rhode Island. Now that I live in Michigan, I don’t eat seafood–not because I can’t get it, but because I know a lot of money and resources have been spent to get seafood to the Midwest. Besides, we have plenty of lake perch and walleye here. But if you read the Michigan Department of Natural Resources Fish Advisory Guide, you’ll probably be afraid to eat almost anything from the Great Lakes, if you’re a woman or child in particular.

I’ve come to realize how polluted the earth really is when you have to worry about the toxins in wild-caught fish. And farmed fish? They are often fed corn and antibiotics, similar to feedlot beef in this country.

Finally, I might have a solution. An aquaculture company called Aqua Seed Corp has devised a new, sustainable process that raises Pacific coho salmon in freshwater, according to Scientific American. And the Monterey Bay Aquarium Seafood Watch program is approving it.

The article claims, “the salmon, to be sold under the SweetSpring label, have also been shown to contain high levels of omega-3 fatty acids, placing the salmon on Seafood Watch’s newly created Super Green List, which denotes that the fish is good for human health without causing harm to the ocean. To appear on the Super Green List, the salmon must provide the daily minimum of omega-3s (at least 250 milligrams per day) based on 28 grams of fish, and have PCB (polychlorinated biphenyl) levels under 11 parts per billion (ppb). AquaSeed came in at 335 milligrams per day of omega-3s and had a PCB level of 10.4 ppb.”

How does this method work? The AquaSeed Pacific coho salmon are raised in a land-based, freshwater, closed containment system, which prevent escapes and problems with sea lice infestation that have plagued open-net ocean pen operations. The process also utilizes a high-end salmon feed and selective breeding to reduce amount of wild feed fish needed, which is better for the environment.

I wonder if someone will figure that out in Michigan? Then I can consume safe, environmentally friendly, and local fish!

For the Conscientious Fish Consumer


My friend Lois alerted me to an interesting  book that might inspire fish eaters who aim to eat responsibly and healthfully. It’s called Fish Tales:  Stories and Recipes from Sustainable Fisheries Around the World, which is published in association with the Marine Stewardship Council (MSC), the world’s leading certification and ecolabelling program for sustainable seafood.

Here’s a summary of the book from MSC: “From the haddock and cod fished in Norway, to the clams caught in Vietnam, via the salmon caught by Eskimos in Alaska, fishmonger, Bart van Olphen and chef, Tom Kime, travelled to each of the fisheries to learn about their sustainable methods of fishing and get to know the people and communities who recognise the need to restore balance in our fragile oceans. With stunning location photography, each chapter offers captivating accounts on the fishery and its native fish, accompanied by delicious recipes inspired by a variety of places and cultures.”

Looks like a good gift idea for the conscientious foodie this holiday season!

Ocean-Friendly Seafood Choices in an App


Monterrey Bay Aquarium’s Seafood Watch Program creates recommendations for seafood items based on market information collected from retailers and restaurants in the U.S. about the items they sell. The Seafood Watch research team gathers information about the most popular seafood items, imported and domestic, and evaluates it using sustainability criteria. For each item, a report is completed and circulated to outside experts who review and critique our findings. At the conclusion of this process, a final seafood report and recommendations are completed and posted on their website, seafoodwatch.org.

Now there’s an app for Seafood Watch recommendations, making it easy to choose sustainable seafood at your favorite restaurant or while shopping. It’s like the Seafood Watch Pocket Guide, only better.

At a time when the world’s oceans are severely overfished, here’s an easy way to make a difference.

I Have to Disagree with the Italian Fishermen


The New York Times reported yesterday that “hundreds of small Italian fishing boats from Venice to Porto Palo in Sicily drew up their nets on Tuesday to protest a European Union Council regulation regarding sustainable fishing in the Mediterranean that became fully effective on June 1.”

Although the EUC regulations impact Greece, France, Spain, and Malta as well, the Italians are protesting the loudest because of the effect this change will have on their dinner table: Regulations call for the use of larger mesh sizes in nets and ban the use of trawl nets close to the coast, which means fewer fish to offer in the market.

Oliver Drewes, a spokesman for Maria Damanaki, commissioner for Maritime Affairs and Fisheries, noted that the regulation was drafted as a “call for a long-term sustainable approach so that fisherman can fish in the future, and so that they can preserve their local cultures and traditions.”

Critics of the plan, like Ettore Iani, president of Legapesca, a national fish trade association, claim they can understand if fishing quotas or number of fishing days were reduced, “but the truth is they’re shutting us down.”

Granted, I’m not a fisherman, and–even though I’ve caught my share of flounder by trawling the Atlantic and bluegills by casting on inland Michigan lakes–I certainly haven’t experienced the scope of commercial fishing. But, just like other resources in this world, if we don’t put restrictions on our harvest, they’ll be depleted.

So maybe there are fewer options for calamari on the menus in Italy? Here’s an idea: Have more pasta e fagioli.

What Fish to Eat: A Few Rules from the BA Foodist


There’s a column in Bon Appetit magazine by the BA Foodist (restaurant editor Andrew Knowlton), who does his best to answer readers’ questions about restaurants, food, cooking, you name it.

In the January, 2010 issue one reader asked the Foodist, “With the buzz surrounding sustainable seafood, why do so many restaurants still serve endangered fish, and what can I do about it?” This is the dilemma of the year for me.

The Foodist responds with a few good rules to keep in mind:

  1. Avoid all farm-raised salmon and imported farm-raised fish and shellfish due to increased levels of toxic chemicals. (Domestic farm-raised barramundi, arctic char, catfish, striped bass, and rainbow trout are fine.)
  2. Eat sardines and mackerel: The rule of thumb is the smaller the fish, the more sustainable.
  3. Avoid Chilean sea bass, bluefin tuna, orange roughy, imported sturgeon caviar, and imported shrimp whenever possible.
  4. And, just because it’s on the menu at a famous chef’s restaurant doesn’t mean it’s okay to eat.

I would add to that: If the fish isn’t local, eat frozen rather than fresh as I mentioned in a recent blog post. You may have to ask your server how it arrives at the restaurant.

And, I’d still be skeptical about any farmed fish even though the Foodist okays a select few in rule number one, above. My question is: What do farmed fish eat? No doubt, corn is on their menu.

Eating Fish: Fresh Versus Frozen?


Photo via The New York Times

Two ecological economists and one food system researcher teamed up to tackle the problem of sustainable food systems and reported on it in The New York Times this past week.

The team chose salmon for their study because it’s an important source of protein around the world and a food that is available nearly anywhere at any time, regardless of season or local supply. While they didn’t focus so much on what the fish consumed, they did bring to light the environmental impact of shipping salmon.

The results?
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