Saving Seafood

Nutrition

World Food Prize Winner Unlocks Benefits of Fish

May 13, 2021 — The following was released by the National Fisheries Institute:

Dr. Shakuntala Haraksingh Thilsted has been named the 2021 World Food Prize Laureate. Often referred to as the Nobel Prize for food research, Dr. Thilsted is the first woman of Asian heritage to receive the award. Her work focuses on unlocking the benefits of fish for diets, health and livelihoods.

“Dr. Thilsted’s work has helped scientists understand just how beneficial fish can be. She’s shown that fish not only provides essential micronutrients and fatty acids, but also improves the absorption of nutrients from traditional agrarian staples,” said Jennifer McGuire, Registered Dietitian from the National Fisheries Institute.

The World Food Prize Foundation says her work is, “reshaping scientific understanding of the benefits of fish in diets” and helping “prioritize increases in fish consumption and production, transforming the diets and incomes of some of the world’s most vulnerable people.”

Her award-winning work includes a focus on expanding small-scale aquaculture systems where small and large fish species are farmed together.

“Dr. Thilsted’s research is unique because it’s holistic,” said National Fisheries Institute Chair Derek Figueroa, President of Seattle Fish Company. “Not only is she looking at the vital dietary side, she’s looking at the jobs, income and the sustainability of whole communities. The transformational power of seafood is truly on display.”

The Foundation calls her work a “trailblazing approach” that “extends throughout the entire chain of producing, processing, transporting, selling and consuming aquatic food.”

“We’re not just talking about generally nourishing people,” said McGuire. “We’re talking about work that helps get the right nutrients to the right people, from nursing mothers to ageing populations. It’s truly remarkable.”

“NFI congratulates Dr. Thilsted on this award and thanks her for her tireless work,” said Figueroa.

World Food Prize granted for research on nutritional importance of seafood

May 13, 2021 — Dr. Shakuntala Haraksingh Thilsted, the global lead for nutrition and public health at WorldFish, has been named the 2021 World Food Prize Laureate for her research into developing nutrition-sensitive approaches to aquatic food systems, including fisheries and aquaculture, and integrated food production from land and water.

Sometimes referred to as “the Nobel Prize for food and agriculture,” Thilsted’s research has been praised by the National Fisheries Institute (NFI) and represents the first time a woman of Asian heritage has been awarded the prize. Her research delved into the nutritional composition of small native fish species that are typically consumed in Bangladesh and Cambodia.

Read the full story at Seafood Source

60+ Leading Seafood Orgs Support National Seafood Campaign

May 5, 2021 — The following was released by the Seafood Nutrition Partnership:

More than 60 leading organizations in the nation’s diverse seafood community sent a letter to Congress today to support a comprehensive, nationwide seafood marketing and public education campaign as recommended by NOAA’s Marine Fisheries Advisory Council (MAFAC) in July 2020.

Seafood is the healthiest, most environmentally sustainable form of animal protein production on the planet, but Americans are not eating nearly enough for optimal health as outlined in the Dietary Guidelines for Americans. An unprecedented public education campaign, with initial support from the federal government, is needed to inspire a shift in consumer behavior and to measurably increase American seafood consumption from the current 16 lbs. to 26 lbs. per capita, which is the recommended two servings per week. To support this campaign, the letter to Congress requests an initial appropriation for $25 million.

The full press release is available online, along with the letters sent to the House and Senate.

US importer recalls Chinese catfish product

April 26, 2021 — Super World Trading is recalling more than 26,000 pounds of a ready-to-eat catfish product from China.

The Brooklyn, New York-based company is recalling the catfish-containing “Golden Spoon Hot Pot Fish Chips” from the People’s Republic of China, since China is ineligible to export processed siluriformes products to the United States, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) said in a press release.

Read the full story at Seafood Source

China’s dietary advisory body calls for more seafood consumption to improve health

April 14, 2021 — China’s national dietary advisory body has suggested the country needs to eat more seafood in order to reduce chronic diseases like heart disease and diabetes, which are on the rise.

In its annual report on national dietary problems, the China Nutrition Society, a research group attached to the ministry of civil affairs, said the national average daily intake of seafood of 24.3 grams was low by international standards and should rise to 40 grams. It also called for a reduction in sodium and sugar intake, which it blames for a rise in diabetes and coronary artery disease in China.

Read the full story at Seafood Source

6 Reasons to Add Seafood to Your Menu

March 25, 2021 — The following was released by NOAA Fisheries:

1. Support Sustainable Fisheries

The United States has some of the largest and most sustainable fisheries in the world—both wild-caught and farmed seafood. Any U.S.-harvested seafood in the marketplace is inherently sustainable based on 10 national standards.

2. Support Our Fishermen

U.S. fishermen work hard to follow robust regulations and only catch what they are allowed within sustainability limits. When buying seafood from U.S. fishermen, you’re supporting their families and coastal communities as a whole. U.S. fisheries also make a significant contribution to the economy and the broader seafood supply chain. They provide jobs and recreation, and keep our coastal communities vibrant.

3. Boost Your Health

Seafood provides a variety of benefits to your diet. It is a healthy source of low-fat protein and high in omega 3s which are good for your heart and brain.

4. Strengthen Our Seafood Supply

If done responsibly, as it is in the United States, aquaculture is increasingly recognized as one of the most environmentally sustainable ways to produce food and protein. Marine aquaculture is a resource-efficient method of increasing and diversifying U.S. seafood production. It can expand and stabilize U.S. seafood supply in the face of environmental change.

5. Contribute to a More Sustainable Planet

Purchasing sustainable seafood helps support larger sustainability goals for the globe. It can help end world hunger, and provide clean water and more economic opportunities.

6. Give Your Taste Buds a Treat

Last but not least, seafood is delicious! This summer, take your tastebuds on vacation with seasonal dishes featuring fresh seafood. Try out a new recipe from FishWatch. You can also stock your freezer and use seafood swaps in burgers, tacos, pizzas, pastas, skewers, salads, and more.

Read the full release here

That Salmon on Your Plate Might Have Been a Vegetarian

March 25, 2021 — Twenty years ago, as farmed salmon and shrimp started spreading in supermarket freezers, came an influential scientific paper that warned of an environmental mess: Fish farms were gobbling up wild fish stocks, spreading disease and causing marine pollution.

This week, some of the same scientists who published that report issued a new paper concluding that fish farming, in many parts of the world, at least, is a whole lot better. The most significant improvement, they said, was that farmed fish were not being fed as much wild fish. They were being fed more plants, like soy.

In short, the paper found, farmed fish like salmon and trout had become mostly vegetarians.

Synthesizing hundreds of research papers carried out over the last 20 years across the global aquaculture industry, the latest study was published on Wednesday in the journal Nature.

Read the full story at The New York Times

National Fisheries Institute and cell-based seafood makers ask FDA for labeling guidelines

March 10, 2021 — The Alliance for Meat Poultry and Seafood Innovation (AMPS Innovation), a coalition representing makers of cell-cultured protein products, and the US seafood trade association the National Fisheries Institute (NFI) jointly called on the US Food and Drug Administration (FDA) to support requirements for labeling these new products descriptively, accurately and consistently regarding what the products actually are and how they are made.

Based on research by Rutgers professor William Hallman, NFI and AMPS Innovation on Monday urged the FDA to adopt the use of the term “cell-cultured” to support uniform labeling of the products.

The US Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) and the FDA are working together to ensure the safety and labeling of cell-cultured meat, poultry, and seafood products.

FSIS will have oversight of the labeling of cell-cultured meat and poultry, as it does for all meat and poultry sold in the United States, while FDA will oversee the labeling of cell-cultured seafood, as it does for most seafood sold in the United States.

Read the full story at IntraFish

USDA, FDA, CDC: “No Credible Evidence” Food Packaging Transmits COVID-19

February 18, 2021 — The following was released by the National Fisheries Institute:

Today the leadership of the U.S. Department of Agriculture (USDA), the U.S. Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) all emphasized that food or food packing is not a likely source of COIVD-19 transmission. The rare joint statement said there is “no credible evidence” that the illness is transmitted that way.

“Today’s statement is an example of experts adhering to science and translating that high-level understanding into an important public health message,” said Lisa Weddig Vice President for Regulatory and Technical Affairs at the ‎National Fisheries Institute.

In today’s statement the USDA, FDA and CDC highlighted the safety of the U.S. food supply saying, “consumers should be reassured” that their confidence is based on “overwhelming international scientific consensus.”

“From epidemiologists to biologists, authorities are confident in the safety of the seafood supply and, what’s more, health experts cite seafood’s role in supporting a healthy immune system,” said Weddig.

The groups noted that a recent opinion from the International Commission on Microbiological Specifications for Foods said, “despite the billions of meals and food packages handled since the beginning of the COVID-19 pandemic, to date there has not been any evidence that food, food packaging or food handling is a source or important transmission route for [the disease.]”.

NFI encourages companies and countries to ensure their actions and policies are based on this scientific fact.

Report finds perceived health benefits driving higher tilapia consumption

February 18, 2021 — An increasing global demand for alternative sources of animal protein and a growing appreciation of the nutritional value of seafood are the two key factors likely to drive higher tilapia consumption globally, according to a report by market analyst Fact.MR.

The report “Tilapia Market, Forecast, Trend, Analysis and Competition Tracking – Global Market Insights 2021 to 2031,” claims there is a global shift toward fish an optimal protein option due to its benefits for human health, which include “strengthening heart and bone health, improving brain functions, and keeping weight in check.”

Read the full story at Seafood Source