Saving Seafood

An hour with: The Woods Hole Science Aquarium

February 1, 2016 — WOODS HOLE, Mass. — The cart of food wouldn’t look totally out of place at an upscale sushi restaurant: capelin and herring, both whole and neatly chopped, mysis shrimp and cubes of gelatin packed with ground fish, broccoli, carrots and spinach.

But these restaurant-grade meals aren’t for fine dining; they’re for the fish and other marine animals that call the Woods Hole Science Aquarium home.

The free aquarium is operated by the National Oceanic and Atmospheric Administration’s National Marine Fisheries Service and is open five days a week. But fish need to eat even on weekends or federal holidays. So every morning, usually before the doors open at 11 a.m., one of the three staff members or five regular volunteers comes to dole out a specific mix of edibles to the critters in each tank, clean the tanks or perform other behind-the-scenes maintenance at the nation’s oldest public aquarium at 166 Water St.

Alison Brodet, a marine biologist who volunteers at the aquarium once a week, briefly conferred with senior biologist Kristy Owen about the morning’s feeding. Some usually ravenous fish were being slower to the food today, but Owen wasn’t worried. The bigger fish will eat more than once a day, but the smaller fish may eat only once a day or less, depending on their temperament.

Read the full story at Cape Cod Times

 

Toxic pollutants found in fish across the world’s oceans

February 1, 2016 — When you go out for seafood, are you aware of what that fish on your plate might have been exposed to while swimming around in the world’s oceans? According to new research, fish populations around the world have been contaminated with industrial and agricultural pollutants known as persistent organic pollutants (POPs).

Researchers from the Scripps Institution of Oceanography at the University of California San Diego examined hundreds of peer-reviewed reports that stretched from 1969 through 2012. Some of the pollutants that were identified in the study included 20th century “legacy” toxins like DDT, which is banned in the U.S. and no longer widely used worldwide, and mercury, as well as more contemporary pollutants like coolants and other industrial chemicals like flame retardants.

“Based on the best data collected from across the globe, we can say that POPs can be anywhere and in any species of marine fish,” study co-author Stuart Sandin said in a press release.

However, there were some signs of improvement. The researchers found that the concentrations of pollutants contaminating fish populations have been dropping at a consistent rate over the past 30 years.

Read the full story at CBS News

Feds to Help Gloucester Mass. Brand its Seafood

January 26, 2015 — Gloucester’s effort to develop a specific brand for the bounty of seafood yanked from local waters, as well as the means to promote food produced at local farms, is receiving a boost from the Obama administration.

The White House’s Rural Council chose Gloucester as one of 27 communities nationwide from about 350 municipal applicants to participate in the Local Foods, Local Places initiative designed to help transform locally harvested food into local economic development and healthier eating.

 Gloucester is the only Massachusetts community included in the initiative, as well as the only city in the Northeast that will receive the technical support and advice from a bevy of experts on the best methods for developing local food projects specific to Gloucester and Cape Ann, according to Gloucester Economic Development Director Sal Di Stefano.

“It’s really a feather in our cap for us as a city to be recognized in this way,” Di Stefano said. “Farm-to-table is a very recognizable concept these days, and what we want to do is develop a similar concept along the lines of sea-to-table or dock-to-dish.”

As part of the initiative, city officials will work with experts in the areas of agriculture, transportation, environmental affairs, public health and regional economics to produce local food projects that could help regenerate the city’s ailing fishing industry while also promoting other regional sources of food and healthier eating.

The projects, according to Di Stefano, could include test kitchens, downtown food hubs, food business incubators and food security outreach programs.

Working with the experts will help the city and its food businesses more narrowly focus on the specific methods for expanding markets for locally grown and harvested foods, whether from land or sea, he said.

“They’ll be able to come in and advise us on what’s worked best in other parts of the country that we might be able to tailor to Gloucester,” Di Stefano said. “That way, we’ll be able to sort through all the options and focus our energies in particular areas that give us the best way to connect our resources to our residents. Who knows what this can lead to?”

Read the full story at the Gloucester Daily Times

 

GSI’s Walk On the Hill Important For Survival of Gulf Fisheries

January 25, 2016 — Even before members of the Gulf Seafood Institute (GSI) took their first steps toward Capitol Hill, they realized this year’s “Walk on the Hill” would be extremely important for the survival of commercial fishing in the Gulf of Mexico.

“The surprise that state boundary limits for all fisheries going to nine miles introduced into the Sportsman’s package has dire consequences for a lot of seafood sectors that haven’t been vetted,” said GSI Florida Board Member David Krebs, president of Ariel Seafood. “I think we are all surprised these amendments have been attached to an Environment and Public Works bill instead of through the Commerce Committee. Hopefully GSI will be able to circumvent the damage before it is done.”Hours before GSI members were scheduled to leave their D.C. headquarters at the Hotel George, GSI received word that two amendments would be offered to the Bipartisan Sportsmen’s Act being heard at the Senate Environment and Public Works Committee that would negatively impact the harvesting of commercial seafood in the Gulf of Mexico. One of these amendments would have permanently extended state waters in the Gulf of Mexico to nine miles, effectively rescinding the Magnuson Stevens Act for all commercial, charter-for-hire and recreational fishing out to 9 miles – an outcome that would imperil consumers’ access to Gulf fisheries.

With a telephone glued to his ear, GSI President Harlon Pearce, owner of Harlon’s LA Fish in New Orleans, made call after call to other organizations to raise awareness of the proposed amendments. The organization made last minute changes to its legislative agenda as it prepared to meet with the Gulf Congressional Delegation, as well as Maryland’s Senator Barbara Mikulski and Alaska’s Senator Dan Sullivan.

“We often meet with legislators outside of the Gulf,” said Pearce. “It was a stroke of luck that we were in the right place at the right time to bring this important information on the proposed amendments to their attention. We also thanked them for all they have done for our industry in the past. It is important to meet with legislators outside of the Gulf to educate them that what affects our fisheries eventually affects their constituents.. We want to keep Gulf fish available for all Americans.”

Read the full story at Gulf Seafood Institute

 

Pass the dogfish nuggets? Seafood industry rebrands ‘trash’

January 20, 2016 — PORTLAND, Maine (AP) — Call them fish sticks for millennials. At any rate, Dana Bartholomew is banking on college students warming up to “Sharck Bites.”

Ipswich Shellfish, of Massachusetts, for which Bartholomew oversees sales, is offering that product — nuggets of dogfish coated in a gluten-free, allergen-friendly crust. Bartholomew, who believes so-called “trash fish” such as dogfish are part of the new wave in New England seafood, already has a couple of colleges on board.

Bartholomew’s fondness for dogfish, a species East Coast fishermen catch millions of pounds of every year that sells for just pennies at the dock, is part of a growing trend in fish markets around the country. The industry is putting more emphasis on fish that have traditionally lacked market appeal or economic value as old staples — such as cod, tuna, haddock and shrimp — decline or become the subject of tougher fishing quotas.

“We know we have to make a great-tasting product that supports local fishermen, supports the local industry and economy,” Bartholomew said. “And it’s local — it’s right here.”

New England’s traditional food fish has long been the Atlantic cod, but it has faded in the face of overfishing and environmental changes. Restaurant owners, fishermen and food processing companies said a growing shift to other species is helping to fill that void. Catch of species such as spiny dogfish, Acadian redfish and scup have all increased dramatically since 10 years ago as cod has fallen.

Read the full story from the Associated Press at CNBC

Peruvian Acuapesca Farmed Scallops Certified Sustainable

January 20, 2016 — PERU – The Peruvian company Acuacultura y Pesca Group (Acuapesca) has been confirmed Friend of the Sea certified for scallops from sustainable aquaculture.

After an independent assessment audit Acuapesca was found compliant with Friend of the Sea strict criteria of sustainability.

Acuapesca has been operating since 1989 in the remote and pristine areas of Guaynumá Bay and Nunura Beach with 5 farms and one processing plant.

Water parameters are checked periodically. The development of the facilities has not damaged critical ecosystems. The species (Argopecten purpuratus) is a native species, whose broodstocks are captured in the bay and induced to spawn in laboratory, for later reintroduction in the bay to continue the growth process. The scallops are grown in long line cages.

Read the full story at The Fish Site

 

CFOOD: What is the Environmental Impact of our Food?

January 20, 2016—The following is a commentary from Dr. Ray Hilborn, Professor of Aquatic and Fishery Science at the University of Washington, concerning the recently published article, “Eating Right Can Save the World”  by Tim Zimmerman in Outside Magazine.

“The endless cascade of nutritional information—about localism, vegetarianism, veganism, organic food, the environmental impact of eating meat, poultry, or fish, and more—makes the simple goal of a healthy, sustainable diet seem hopelessly complex. We talked to scientists, chefs, and farmers to get the ultimate rundown on how you should fuel up.”

Author Tim Zimmerman’s discussion of this topic focuses primarily on carbon footprint of different foods. When it comes to seafood, he cites Dalhousie University professor, Peter Tyedmers, who argues, “when it comes to nitrogen and phosphorous, greenhouse gases, and other global-scale phenomena, absolutely most seafood is much better than most terrestrial animal production.”

But seafood sustainability certifications like Monterray Bay Aquarium’s Seafood Watch do not calculate emissions into their ratings. For example, some pot-caught species that are considered a “Best Choice” or “Good Alternative” by Seafood Watch standards might actually have greater greenhouse gas emissions than beef because of the exhaustive extraction practicalities of this gear type.

Zimmerman recommends mussels, clams, forage fish that “aren’t caught by a trawler,” and Pollock from the, “reasonably managed” Alaskan Pollock fishery as the best choices for consumers looking to maximize Seafood Watch ratings and minimize carbon footprint. Aquaculture is more complicated because the more “sustainable” choices are typically from closed re-circulating systems that require more energy and water use than open net pens.

Comment by Ray Hilborn, University of Washington, @hilbornr

At last – a great article on the environmental impacts of our food choices. The material on fish is particularly good and relies on the acknowledged world expert Peter Tyedmers. In the past decade, environmental impacts of capture fisheries has been put under the microscope. A tour through high end grocery stores will show you labels about what fish are “sustainable,” but step over to the meat or vegetable counter and there is no sustainability labeling, just information such as “organic” or “GMO free.” The implication is that meat and vegetables are obviously sustainable, as farming has been practiced for thousands of years.

In his book, The Perfect Protein, Andy Sharpless, the CEO of the environmental non-profit, OCEANA points out that fish are caught without fertilizer, pesticides, antibiotics or freshwater. Combine that with the generally low carbon footprint of most fisheries compared to the protein alternatives, and you have “The Perfect Protein.”

Another issue that has had great publicity in fisheries is biodiversity impacts, often through by-catch of non-target species. Species like sharks, turtles, marine birds and mammals are caught in some kinds of fishing gear. While such by-catch can often be largely eliminated by good fishing practices, there is no denying that fishing impacts biodiversity. But again we see agriculture and livestock getting an almost clean bill of health. This ignores the fact that agriculture transforms land dramatically: in most farmed areas the native large animals are essentially gone. While it is hard to compare the oceans directly, they have seen far less loss of biodiversity than farmed areas.

Zimmerman and Outside Magazine provide an excellent and much needed perspective on most of these issues; lets hope that it is the start of a rational conversation on the environmental impacts of what we eat.

Ray Hilborn is a Professor in the School of Aquatic and Fishery Sciences at the University of Washington. Find him on twitter here:@hilbornr

Read the commentary at CFOOD

Largest US fishery (Alaska Pollock) proves it’s sustainable, again

January 14, 2016 — The following was released by the Marine Stewardship Council:

Seattle, WA – The largest fishery in the U.S. and the largest certified sustainable fishery in the world1, Alaska Pollock has again achieved re-certification to the Marine Stewardship Council (MSC) Fisheries Standard. This science-based standard is the world’s most credible and recognized standard for environmentally sustainable wild-caught seafood. The Bering Sea, Aleutian Islands and Gulf of Alaska Pollock fisheries have been certified to this standard since 2005.

Alaska Pollock is among the top five most consumed fish per capita in the U.S2. Its mild flavor and flaky texture make it popular for consumers around the world. Primary markets for Alaska Pollock products are the U.S., Europe (where it is Germany’s most consumed fish) and Japan. The U.S. and Europe are the main markets for fillet-type products, which are used for fish and chips, fish tacos, fish sandwiches and fish sticks. Japan is the principal market for Alaska pollock surimi, which is used as the primary ingredient in a wide range of surimi seafood products (kamaboko).

Jim Gilmore, At-sea Processors Association, the fishery client for the Alaska Pollock reassessment emphasizes, “We are proud to be one of the 10 fisheries globally to be certified as meeting the MSC’s rigorous sustainability standard three times. Alaska Pollock continues to earn among the highest certification scores of any fishery in the MSC program. This re-certification reaffirms the Alaska Pollock industry’s continued leadership in responsible fishing.”

The 2016 Alaska Pollock season will begin on January 20. A federal fishery advisory body, the North Pacific Fishery Management Council, recommended to the U.S. Secretary of Commerce a precautionary 1.34 million metric ton annual quota for the Bering Sea/Aleutian Islands, which is several hundred thousand tons less than federal fishery scientists determined can be sustainably harvested. The Gulf of Alaska Pollock fishery is set at 257,872 metric tons, a 30% increase from the 2015 quota and within the safe harvest level determined by federal fishery scientists. 

Pat Shanahan, Genuine Alaska Pollock Producers, the marketing trade association for Alaska Pollock said: “The fishery management system is known for its conservative management practices, so these quota increases indicate an exceptionally healthy Alaska Pollock fishery in the Bering Sea and Gulf of Alaska. Seafood buyers and consumers can rest assured that Alaska Pollock is one of the world’s largest and most sustainable fisheries.”

The internationally recognized blue MSC ecolabel will continue to assure consumers that Alaska Pollock products can be traced back to a certified sustainable source. 

Brian Perkins, MSC regional director – Americas, said: “The MSC’s vision is for oceans to be teeming with life for future generations. Alaska Pollock has successfully created and maintained new markets, especially in the U.S. and Europe, over the past decade. We are extremely pleased to see this fishery succeed in the MSC process yet again.”

The independent assessment of the Alaska Pollock fisheries was conducted by MRAG Americas, an accredited third-party conformity assessment body. MRAG Americas assembled a team of fishery science and policy experts to evaluate the fishery according to the three principles of the MSC Fisheries Standard: the health of the stock; the impact of fishing on the marine environment; and the management of the fishery. The MSC process is open to stakeholders and all results are peer reviewed.

Tuna-Fishing Deal Dispute Keeps U.S. Boats Out of Pacific Waters

January 12, 2016 — U.S. boats are set to be locked out of the world’s best tuna-fishing waters after reneging on a deal with 17 Pacific states, amid a slump in prices for the fish sold in cans in supermarkets all over the country.

The standoff means U.S. boats cannot access seas where around half of the world’s skipjack tuna are caught each year. It is also endangering a vital revenue stream for some of the world’s poorest nations.

A group of Pacific island states—which includes small islands and atolls such as Tuvalu, Tokelau and the Marshall Islands—along with New Zealand and Australia are refusing to issue fishing licenses to around 36 U.S. vessels to trawl in their waters after their owners, typically tuna-supply companies or individuals, refused to meet payments agreed in August last year.

“These are the most attractive fisheries in the world and there are boats dying to fish in these waters right now but they can’t go and fish,” said Transform Aqorau, chief executive officer of the Parties to the Nauru Agreement, a grouping of eight of the islands which control most of the regions’ best fishing grounds.

Read the full story at the Wall Street Journal

 

First-Ever Federal Rules for Offshore Fish Farming Issued

January 11, 2016 — The first-ever federal regulations for large-scale fish farming in the ocean were issued Monday, opening a new frontier in the harvesting of popular seafood species such as red drum, tuna and red snapper.

The new rules allow the farming of fish in federal waters of the Gulf of Mexico. The rules — in the making for years — were announced in New Orleans by the National Oceanic and Atmospheric Administration.

NOAA Administrator Kathryn Sullivan said the Gulf rules could spur similar rules in other U.S. waters. She said it was time for the United States to open up this new market, which she said could help the U.S. meet its seafood demands.

Fish farming is contentious, with fishermen and environmentalists warning it could harm the marine environment and put fishermen out of work.

Typically, offshore farming is done by breeding fish in large semi-submersible pens moored to the seafloor. The practice is common in many parts of the world, and Sullivan said the United States has fallen behind. About 90 percent of the seafood consumed in the United States is imported and more than half of that is farmed, she noted.

She said expanding fish farming has numerous benefits.

“It’s good for the balance of trade, it’s good for the food security of the country,” she said. She said it could create jobs, too.

The new rules allow up to 20 fish farms to open in the Gulf and produce 64 million pounds of fish a year. The farms can start applying for 10-year permits starting in February, she said.

Read the full story at ABC News