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

 

 

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