Tuesday, August 25, 2009
Wild caught has become the end all bucolic catch phrase for some seafood consumers and chefs alike. Although there is a vast amount of information about seafood sustainability in general and aquaculture specifically many simple gloss over the findings.
In day to day talks with chefs and consumers I have noticed this tendency of people to lean toward wild and shun farmed seafood. I wonder why that is? The same person hardly bats an eye in purchasing other commodities like beef, pork, and chicken that have long been removed from the wild. Even the most organic and free range chicken is still vastly dissimilar to a wild bird. I have eaten pheasant, wild duck, and even crow and I doubt that those wild animals could support consumer demand for wild poultry. So why should we believe that wild seafood can continue to support an ever growing demand. Is our taste for these species so strong that we must fish them until supply teeters on the edge of deletion?
What we need is a kind of paradigm shift that aligns seafood reality with seafood sustainability. Maybe wild seafood species should be treated a little more like wild land animal species before more drastic measures are needed.
So the next time you are at your local fishmonger/restaurant ask what sustainable farmed seafood they have..either way you may be surprised at the answer.
Friday, August 21, 2009
Here is an excerpt from the article: "While we clearly need health-care reform, the last thing our country needs is a massive new health-care entitlement that will create hundreds of billions of dollars of new unfunded deficits and move us much closer to a government takeover of our health-care system. Instead, we should be trying to achieve reforms by moving in the opposite direction—toward less government control and more individual empowerment," Mackey wrote.
The fact that so many people are up in arms about this is frightening, because we continue to see so many willing to abdicate self control over to the government. John Mackey you are my kind of guy. Keep up the good work.
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Thursday, August 20, 2009
Thursday, August 13, 2009
Offering more seafood options might present a growth opportunity for restaurant chains. Some tips for introducing seafood dishes include starting with smaller items such as snacks. QSR Magazine (8/2009)
Thursday, August 6, 2009
I think this is brilliant, and a harbinger of things to come. Maybe some of our East Coast fishermen will try this here. If you are a local fisherman here in the Northeast give me a call I want your well handled hand-lined fish. Story below from Seafood Source.
Tagged sea bass, lobster deliver price premium
By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
8/5/2009 11:03:46 AM - South East England fishermen participating in a trial tagging scheme are receiving premium prices for their line-caught sea bass and pot-harvested lobsters.
Under the aegis of the South East Seafood Group, the trial is designed to promote the region’s inshore fishing fleet as a source of high-end, locally caught seafood.
“The main driver for the tags is full traceability,” David Marshall of fisheries consulting firm Fathom Marine, which is leading the initiative, told SeafoodSource. Consumer demand for traceable seafood products is accelerating, he added.
“Up until now, the [hook-and-line] fishermen have been getting a similar price to net-fished bass,” said Marshall. “During the trial, we’ve had feedback from fishermen saying they have obtained very good prices for their bass, better than net-caught.”
The tagged bass are caught using traditional hook-and-line methods. Fish are immediately placed in ice onboard the boats.
“These tagged fish are therefore in the best possible condition and have been caught with no damaging bycatch of non-target fish,” said South East Seafood.
Conducted in July, the trial involved about 10 boats for bass and two for lobster. According to Marshall, the scheme’s rollout is imminent, with numerous fishermen already lining up to participate in the initiative.
As for lobstermen, their pots are fitted with escape hatches to enable juvenile lobsters to return to the sea to breed. The tags attached to landed lobsters bear a number identifying the fishing boat. Merchants and consumers can then access the South East Seafood Web site and use the number to glean information on the fishermen, their boats and their fishing methods.
“Feedback from the merchants has been very, very positive,” said Marshall.
The South East is home to 29 percent of all UK day boats, which fish mainly within a 12-mile limit of the coastline.