For GSS Losing Biodiversity chapter 7. Excerpt: ...Andy Sharpless, CEO of Oceana, ...ocean conservation organization, ..."People need to give up shrimp," he said, explaining that the fine nets used to catch them result in one of the highest levels of bycatch. The farmed fare isn't much better, since it requires that tropical forests and mangroves be cleared, and leaves destroyed earth in its wake, on account of the chemical additives and pesticides used. ...his new publication The Perfect Protein, ...suggests ...using wild ocean fish. Farmed fish ...fed by other fish are what we might call the danger fish: they do the most damage because we use up the wild fish we should really be eating.... Farmed salmon ...requires about five pounds of fishmeal to grow one pound. That meal typically comes in the shape of highly nutritious, rapidly reproducing forage fish like anchovies, sardines, and herrings. ..."Farmed mussels, farmed oysters, farmed clams," said Sharpless, "are... dependent on healthier ocean bays where these are raised, shellfish farmers are what Sharpless calls "a wonderful ally for conservationists," because they're motivated to uphold healthy habitats. ... eating more of the small fry that exist lower down the food chain, the authors argue, like sardines and anchovies, [that] reproduce more quickly, grow faster, many exist around the world and they "are at least equally nutritious to the ones at the top of the food chain." They're also less likely to harbour toxins.... His book lists several recipes for dishes that explore the flavours of small forage fish: anchovies, sardines, and mackerel. Others call for farmed bivalves like clams and mussels. Tilapia, salmon, and catfish are deemed suitable too, if they come from sustainable wild populations. ...prawns aren't featured.... http://www.guardian.co.uk/environment/world-on-a-plate/2013/jun/10/fish-fishing. Emma Bryce, The Guardian.
Staying Up To Date >