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Aquaculture can feed the world, new report claims

August 31, 2017 — A new study by University of California, Santa Barbara marine scientists led by Professor Rebecca Gentry, along with researchers from the Nature Conservancy, the National Oceanic and Atmospheric Administration, and the University of California, Los Angeles (UCLA), shows considerable potential for aquaculture to develop around the globe.

Fish farming is now the fastest-growing food sector in the world, and is frequently cited as having the potential to address future global food security issues. In their study, the researchers estimated that 15 billion metric tons (MT) of finfish could be grown globally per year, which is 100 times more than current world seafood consumption.

The results of their study, “Mapping the global potential for marine aquaculture,” published in the journal Nature Ecology and Evolution on 14 August, demonstrates the oceans’ vast potential to support aquaculture, director of the UCLA Institute of the Environment and Sustainability and report co-author Peter Kareiva said.

“We need to find more protein for our growing population, and we have pretty much tapped out wild fish as protein sources,” he said. “This study shows that farming fish in the ocean could play a huge role in feeding people without degrading our ocean or overfishing wild species.”

Both fish and bivalve aquaculture have potential for expansion in what the researchers termed “hot spots” – particularly in warm, tropical regions.

Indonesia, for example, was found to have one of the highest production potentials for fish and bivalves. Developing just one percent of Indonesia’s suitable ocean area could produce more than 24 million MT of fish per year. If this was used entirely for domestic consumption, it would increase seafood consumption per capita six-fold.

Read the full story at Seafood Source

Something’s fishy in LA’s sushi supply, study says

January 12, 2017 — Almost half of the fish ordered at Los Angeles sushi restaurants and bought at high-end grocery stores is mislabeled, with some of the offerings coming from endangered species, according to a study by researchers at UCLA and Loyola Marymount University.

The study, whose findings were announced Wednesday, checked the DNA of fish ordered at 26 L.A. sushi restaurants from 2012 through 2015 and found that 47 percent of the sushi was mislabeled.

“The good news is that sushi represented as tuna was almost always tuna. Salmon was mislabeled only about 1 in 10 times. But out of 43 orders of halibut and 32 orders of red snapper, DNA tests showed the researchers were always served a different kind of fish,” stated a UCLA press release. “A one-year sampling of high-end grocery stores found similar mislabeling rates, suggesting the bait-and-switch may occur earlier in the supply chain than the point of sale to consumers.”

Paul Barber, a UCLA professor of ecology and evolutionary biology and senior author of the study that appeared Wednesday in the journal Conservation Biology, said the apparent fraud goes beyond having the wrong fish on your plate; it also undermines environmental regulations limiting overfishing, introduces unexpected health risks and interferes with consumers’ decisions.

“Half of what we’re buying isn’t what we think it is,” Barber said. “Fish fraud could be accidental, but I suspect that in some cases the mislabeling is very much intentional, though it’s hard to know where in the supply chain it begins. I suspected we would find some mislabeling, but I didn’t think it would be as high as we found in some species.”

Read the full story at KPCC

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