Saving Seafood

Aquaculture And Marine Ingredients Video Premieres At IFFO Annual Conference

October 7, 2015 — After decades of growth, the aquaculture industry continues to expand as a crucial segment of the global seafood market, and sustainably harvested fish meal and fish oil are fueling this growth. In a new video produced by Saving Seafood and released in partnership with IFFO, the trade association representing the marine ingredients industry, and Omega Protein, aquaculture industry leaders and experts discuss the future of fish meal, fish oil and farmed seafood. The video, which premiered on 28th September at IFFO’s Annual Conference in Berlin, is also being made available to the public.

View the video, “A Closer Look at Aquaculture and Marine Ingredients,” here

https://vimeo.com/139608227?utm_source=VIDEO%3A+Sustainable+Aquaculture+Takes+Center+Stage+at+International+Conference&utm_campaign=Obama+threatens+MSA+veto&utm_medium=email

“People talk about fish meal replacements; there really aren’t fish meal replacements, because no one ingredient is going to have everything that fish meal has,” said Dr. Rick Barrows, a Fish Nutritionist at the USDA’s Agricultural Research Service Fish Technology Center in Bozeman, Montana.

Fish meal and fish oil are irreplaceable because they are some of the best sources of the proteins and essential nutrients that are vital to healthy farmed fish. Some of these nutrients, especially omega-3 fatty acids, are an increasingly important part of human diets as well, having been linked to improved heart health and better brain function.

“You and I, like fish, need 40 essential micronutrients,” says Dr. Michael Rubino, Director of the National Oceanic and Atmospheric Administration’s Fisheries Office of Aquaculture. “Forage fish, in the form of fish meal and fish oil happens to be the perfect combination of those micronutrients.”

Read the full story at IFFO

 

 

VIDEO: Sustainable Aquaculture Takes Center Stage at International Conference

  • There are no replacements for fish meal and fish oils in aquaculture feeds
  • Fish meal and fish oil are supplied from sustainable marine ingredient fisheries
  • Government labs are studying how to put sustainable supplies to best use
  • Just 5 million tons of fish meal and fish oil help produce 300 million tons of food for humans

WASHINGTON (Saving Seafood) – September 28, 2015 – After decades of growth, the aquaculture industry continues to expand as a crucial segment of the global seafood market, and sustainably harvested fish meal and fish oil are fueling this growth. In a new video produced by Saving Seafood and released in partnership with IFFO, the trade association representing the marine ingredients industry, and Omega Protein, aquaculture industry leaders and experts discuss the future of fish meal, fish oil, and farmed seafood. The video, which premiers today at IFFO’s Annual Conference in Berlin, is also being made available to the public.

 

“People talk about fish meal replacements; there really aren’t fish meal replacements, because no one ingredient is going to have everything that fish meal has,” said Dr. Rick Barrows, a Fish Nutritionist at the USDA’s Agricultural Research Service Fish Technology Center in Bozeman, Montana.

Fish meal and fish oil are irreplaceable because they are some of the best sources of the proteins and essential nutrients that are vital to healthy farmed fish. Some of these nutrients, especially omega-3 fatty acids, are an increasingly important part of human diets as well, having been linked to improved heart health and better brain function.

“You and I, like fish, need 40 essential micronutrients,” says Dr. Michael Rubino, Director of the National Oceanic and Atmospheric Administration’s Fisheries Office of Aquaculture. “Forage fish, in the form of fish meal and fish oil happens to be the perfect combination of those micronutrients.”

Marine ingredient fisheries, like the menhaden fishery in the U.S., provide a steady supply of fish meal and fish oil to meet the needs of the aquaculture industry. Dr. Jeffrey Silverstein, the USDA National Program Leader of Aquaculture notes in the new video that these fisheries have “been very sustainable over the last 30 years,” and that the ingredients they provide will continue to be valuable as aquaculture expands.

“Aquaculture growth has been about 8 percent per year for the last 25 years,” says Dr. Silverstein. “Today, about 50 percent of the seafood consumed by humans is coming from aquaculture, and that’s slated to continue growing. So we’re going need to produce more and more seafood through aquaculture.”

With growing global demand for marine ingredients, the aquaculture industry is also looking toward the future, adapting and innovating to make the use of fish meal and oil more efficient. While new formulas and substitute ingredients will become increasingly common, fish meal and fish oil will remain irreplaceable components of aquaculture.

“Aquaculture will, over time, be able to grow, but fish meal will still be at the base of aquaculture, and if you took fish meal away, this would have a very serious effect on the aquaculture industry in the world” says Dr. Andrew Jackson, Technical Director of IFFO. Dr. Jackson was awarded the Seafood Champion Leadership Award the at the 2015 SeaWeb Seafood Summit in New Orleans, Louisiana, in acknowledgement of his work to promote sustainability in the marine ingredient and aquaculture industries.

Dr. Jackson also notes that marine ingredients are an increasingly important component of the global food supply. According to Dr. Jackson, 15 million tons of fish are used annually to produce 5 million tons of fish meal. That 5 million tons goes to feed 35 million tons of aquaculture, and goes into the animal feed that produces around 300 million tons of food. Dr. Jackson sees this as a reasonable tradeoff, “so long as things are being done in a proper, responsible, sustainable way.”

The interviews with industry leaders and experts were conducted at the 2015 Seafood Expo North America in Boston and the 2015 SeaWeb Seafood Summit. Featured in the video are Drs. Silverstein, Rubino, Barrows, and Jackson, as well as Andrew Nagle, a member of the Seafood Sales and Purchasing team at the John Nagle Company, located in Boston, Massachusetts.

Saving Seafood is a Washington D.C.-based non-profit that conducts media and public outreach on behalf of the seafood industry.

IFFO is an international non-profit that represents and promotes the global fish meal, fish oil, and marine ingredients industry. 

Omega Protein Corporation is a century old nutritional company that develops, produces and delivers healthy products throughout the world to improve the nutritional integrity of functional foods, dietary supplements and animal feeds.

View the video, “A Closer Look at Aquaculture and Marine Ingredients,” here

View a PDF of the release here

Inuit Study Adds Twist to Omega-3 Fatty Acids’ Health Story

September 17, 2015 — A study published on Thursday in the journal Science reported that the ancestors of the Inuit evolved unique genetic adaptations for metabolizing omega-3s and other fatty acids. Those gene variants had drastic effects on Inuit’s bodies, reducing their heights and weights.

Rasmus Nielsen, a geneticist at the University of California, Berkeley, and an author of the new study, said that the discovery raised questions about whether omega-3 fats really were protective for everyone, despite decades of health advice. “The same diet may have different effects on different people,” he said.

Food is a powerful force in evolution. The more nutrients an animal can get, the more likely it is to survive and reproduce. Humans are no exception. When we encounter a new kind of food, natural selection may well favor those of us with genetic mutations that help us thrive on it.

Some people, for example, are able to digest milk throughout their lives. This genetic adaptation arose in societies that domesticated cattle thousands of years ago, in such places as Northern Europe and East Africa. People who trace their ancestry to other regions, by contrast, tend to more often be lactose-intolerant.

Read the full story at the New York Times

Menhaden Fishing: from the 1860s through Present Day

September 9, 2015 — It is an oily little fish only surpassed by its ugliness. But to the Native Americans and subsequently the early settlers along the eastern seaboard, it was more valuable than caviar. When the settlers came to Virginia and New England, methods of growing food were much different than from their homelands. The soil was sandy and less fertile than home which made farming difficult. The Native Americans taught the colonists how to place two small fish in each hill where seeds were planted. The decomposition of the fish added the required nutrient, and corn, introduced to the colonist by the Indians, became a staple food for settlers. In long rows, the fish were laid end to end and covered up. As they decomposed, the usually sandy loam soil became much more fertile and would support crops.

The fish was called munnawhateaug 
by the Native Americans. It has been called a variety of other names in English such as bunkers, porgy, fat back, yellow tail but mostly menhaden. The fish usually does not exceed 10-12 inches in size and its main diet is plankton making it a very important part of the aquatic food chain in the waters from Maine to the Mid-Atlantic.

The menhaden schooled very close to shore. They were harvested by haul sein nets from the shore, in gill nets worked by canoes or small boats, in pound nets, or in some cases schools of fish were pressed against the shoreline and scooped up in baskets.

Quite by accident, the oil produced by rendering the fish was found to be satisfactory for use instead of whale oil. In about 1850, an old lady named Mrs. John Barlett from Blue Hill, Maine was cooking some menhaden to feed to her chickens. She noticed as the fish boiled, there was an abundance of clear oil left on top of the water. According to an 1874 statement by Eben Phillips, an oil merchant in Boston, Mrs. Barlett skimmed the oil from the kettle and brought him a sample of the oil. He told her that he would pay $11 per barrel for all she could produce. The next year she produced 13 barrels and then 100 barrels the next year and so forth. As in the case of most “discoveries” by accident, a lady cooking chicken feed was the beginning of the menhaden industry along the East Coast from Maine to the Carolinas. The oil from these small fish huddled close to shore became competitors with the ocean going New England whalers producing lamp oil and oil for other uses. The by-product of boiling the fish was collected, ground and sold as fertilizer and refined for animal feed.

Read the full story at The House & Home Magazine

Fish oil could help prevent mental health problems in those most at risk

August 11, 2015 — Eating more fish or taking regular fish oil supplements may help prevent psychosis in those most at risk, researchers claim.

A three month course of daily fish oil capsules appeared to significantly reduce the rate of psychotic disorders in young people, an improvement that seemed to persist when doctors assessed their mental health seven years later.

But while the findings are intriguing, they come from a very small study of teenagers and young adults. The benefits must now be shown in a much larger group before doctors can make any recommendations about the use of fish oils to prevent mental health problems.

Paul Amminger at the University of Melbourne reported in 2010 that a three month course of daily fish oil capsules appeared to stave off psychotic illnesses in teenagers and young adults aged 13 to 24 deemed at high risk of developing the disorders. Seven years on, his group has now revisited 71 of the original 81 participants and shown that the protective effects seem to persist.

Writing in the journal Nature Communications, the scientists report that 4 out of 41 of those who took fish oil for three months had developed psychosis in the seven years since, compared with 16 out of 40 who received a placebo capsule during the trial.

Read the full story at The Guardian

IFFO WELCOMES AQUACULTURE STEWARDSHIP COUNCIL RESPONSIBLE FEED STANDARD CONSULTATION

July 8, 2015 — On 30th June 2015, the Aquaculture Stewardship Council (ASC) issued their draft Responsible Feed Standard for public consultation. This is a welcome opportunity to comment on the proposals which form a wide ranging and demanding standard, encompassing environmental impacts, social and welfare requirements, energy usage and other criteria. The consultation document is well written, with clear guidance on where input is required and how this should be submitted.

Although the document also covers the ingredients used to manufacture compound feed, an obvious feature of the draft standard is that the vast majority of the criteria refer to ingredients from marine sources e.g. fishmeal and fish oil. The criteria for land based ingredients, whether vegetable or animal, are very brief in comparison. This is perhaps surprising given that the marine sourced raw materials are the minority of the formulation, typically 10-15% by weight.

Read the full press release from IFFO