Yellowtail aquaculture
yellowtail-aquaculture
A diverse and healthy diet is a requisite for good health. Seafood's role as a healthy food is universally accepted. Seafood and fish are an essential part of a balanced diet and adds to a good nutritional status. Seafood contains high levels of many important nutrients that are not commonly found in other foods. It is an excellent source of proteins, iodine, vitamin D, selenium and long-chain omega-3 fatty acids (EPA and DHA). Some fatty seafood products as well as fatty fish contribute the highest level of marine omega-3 fatty acids and vitamin D in our diet.
According to many experts, a diet rich in seafood reduces cardiovascular disease, aids early child development and pregnancy, contributes to the prevention of obesity and related diseases, and delays the commencement of age associated diseases such as Dementia and Alzheimer's. There are many types of seafood that you can cook, including crabs, prawns, oysters, lobsters, calamari, clams, mussels, scallops, octopus, squid and yabbies.
Australians love seafood, and the seafood suppliers are committed to providing it - reliably and in a sustainable manner. Australia has established a reputation as a seafood supplier of safe and high quality products. Fish are a multi-billion dollar industry for Australia.
Australia offers some of the best fish and seafood products available in the world. Most of the value of Australian aquaculture production comes from high value species such as tuna, salmonids, pearls, prawns and oysters, but there are over forty species being commercially produced in Australia. Other species groups include abalone, freshwater finfish (Silver perch, Murray cod, Barramundi, etc.), brackish water or marine finfish (Mulloway, Barramundi, Yellowtail Kingfish, Groupers, Snapper, etc.), mussels, ornamental fish, marine sponges, mud crab and sea cucumber. Organizations such as the Australian Heart Foundation suggest two or more seafood meals per week.
Getting hold of seafood has to be done at its source, which is any water source. However, getting the seafood close to a place where it is accessible to people is the job of seafood suppliers. They are responsible for ensuring that seafood is delivered to all supermarkets and stores for consumption in the freshest possible way. It is from these stores that we pick up the seafood of our choice and savour them, thanks to the flawless services of seafood suppliers in Australia. Without these suppliers, your plans of having your favourite seafood may not materialize. Make sure to buy your seafood from a trustworthy retailer that ensures fresh product and systems in-place to take care of the seafood - so it is kept in premium condition for sale.
Some 85% of the seafood Americans consume is imported. Much of that is farm-raised, in a practice called aquaculture, in Asia and other countries.
The problem with farm-raised seafood is the environment in which the seafood is raised. Veterinary drugs like antibiotics, anti-fungals, anti-parasitics, pesticides, and disinfectants are frequently used to treat or prevent a wide array of production-related diseases that can spread rampantly in overcrowded conditions. In addition, many developing countries employ drugs that have been banned in the U.S.
A study from the Johns Hopkins Center for a Livable Future was published in the July 2011 issue of Environmental Science & Technology. It characterizes veterinary drug inspection policies and violations among four inspecting bodies - E.U., U.S., Canada, and Japan, using government collected data from 2000 to 2009. The following findings reveal major concerns regarding the safety of imported seafood:
Most overseas fish farms are not inspected by U.S. officials. Moreover, the FDA (U.S. Food and Drug Administration) checks just 2 percent of imports for contaminants (including drug residues, polychlorinated biphenyls or PCBs, pesticides, and mercury), compared to 20-50% in Europe, 18% in Japan, and up to 15% in Canada.
The FDA looks for residues from only 13 drugs, whereas Europe tests for 34 drugs. That means overseas fish farms can be using a range of drugs that the U.S. doesn't even screen for.
Most veterinary drug violations were detected in species that are farm-raised. Shrimp and prawns top the list, followed by crab, basa (catfish), eel, tilapia, and Chilean salmon.
Of all the countries, Vietnam had the most drug violations, followed by China, Thailand, Indonesia, Taiwan, India, and Malaysia.
Last but not least, contaminants in farmed seafood are not limited to those from developing countries. Farmed salmon from Europe has been found to contain the highest PCBs and other potentially harmful industrial pollutants. PCBs are neurotoxic, hormone-disrupting chemicals. According to one study, PCBs were found at levels seven times higher in farmed salmon than in wild ones.
Mercury occurs naturally in the environment and can also be released into nature through industrial pollution. Some 2,000 tons of it enter the global environment each year from human-generated sources such as coal-burning power plants and incinerators. Deposited onto land or into water, mercury is picked up by microorganisms, which convert some of it to methyl-mercury, a highly toxic form that builds up in fish and the animals that eat them.
One of the primary ways people are exposed to mercury is by eating fish and shellfish. The other common source is from dental amalgam (mercury) fillings. Normally, the human body is capable of removing small amounts of mercury.
However, if you are chronically exposed to heavy metals such as mercury or if your body is already loaded with toxins from drugs, alcohol, tobacco, pesticides, chemical-based household cleaners and personal health-care products, your liver and kidneys, the two major detox organs, will likely be heavily burdened. Overtime, their detox function may be compromised, leading to an accumulation of mercury and other toxins in the body.
Health effects of mercury do not show up immediately, instead, they take years to develop. They may include damage to the central nervous system, heart, and immune system, just to name a few. Developing brains of young and unborn children are particularly vulnerable, therefore, women who are pregnant and those planning to become pregnant should avoid all seafood that contain significants amount of mercury.
Unfortunately, nearly all fish and shellfish contain some mercury. In general, larger fish that have lived longer have higher levels of mercury because they have had more time to accumulate it.
The following list categorizes some common fish and shellfish based on their mercury content:
Escolar, mackerel (king), marlin, opah, orange roughy, shark, swordfish, tilefish (Gulf of Mexico), and tuna (Ahi, bigeye, bluefin).
Sea bass (Chilean), bluefish, grouper, mackerel (Gulf of Mexico, S. Atlantic, Spanish), sablefish (black cod), tuna (white albacore, yellowfin), and young yellowtail (hamachi, kanpachi).
Bass (black, striped), carp, cod, croaker (white Pacific), halibut (Atlantic, Pacific), jacksmelt (silverside), lobster, mahi mahi, monkfish, mussels, perch (freshwater), skate, snapper, sea trout, sturgeon, tilefish (Atlantic), and tuna (chunk light, skipjack).
Anchovies, butterfish, catfish, clam, crab (domestic), crawfish/crayfish, croaker (Atlantic), flounder, haddock, hake, herring, mackerel (N. Atlantic, Pacific chub, Saba), mullet, octopus, oyster, perch (ocean), plaice, pollock, salmon (Alaskan, Pacific), sardine, scallop, shad (American), shrimp, sole, squid/calamari, tilapia, trout (freshwater), whitefish, and whiting.
In the U.S., supermarkets are required to label the seafood's "country of origin" and whether it was farmed or wild-caught. However, restaurants, processed fish products and fish markets do not have to comply with this regulation.
There is currently no U.S. government-approved "organic" seafood. When seafood is labeled "organic" on restaurant menus or in stores, it does not mean that it has been certified by the U.S. Department of Agriculture (USDA) like the meats, vegetables, fruits, and dairy. When seafood is labeled as "organic", it is based on criteria set by private certification companies.
Younger fish tends to accumulate less mercury. That's why the older albacore tuna caught by long-line gear in deeper waters has much higher mercury levels than the younger troll- or pole-caught albacore.
Fish lower on the food chain, such as anchovies, herrings, and sardines, has less mercury. As larger predatory fish eats the smaller fish, contaminants are concentrated and accumulated in the body of the bigger fish.
Avoid or limit the consumption of imported farmed seafood, especially Asian shrimp and prawns and all seafood from Vietnam, which is a big exporter of basa (catfish).
Seafood farmed in America is much preferable to imported ones as the U.S. have stricter regulations. The relatively cleaner varieties of domestically farmed seafood include arctic char, barramundi, mussels, oysters, rainbow trout, and coho salmon.
The healthiest seafood is the wild, smaller fish caught from pristine waters, such as salmon, squid, anchovies, herrings, and sardines.
Canned wild salmon and sardines can be an economical alternative to the fresh ones. However, beware that most cans contain bisphenol A, or BPA, a toxic hormone-disrupting chemical that has been associated with cancer, insulin resistance, and birth defects. Fortunately, a number of companies including Crown Prince, Eco Fish, Oregon's Choice, Trader Joe's, Vital Choice, and Wild Planet use BPA-free liners for their canned seafood.
Always bear in mind that almost all seafood contains some mercury. Therefore, it is wise not to over consume unless you are certain that the seafood is of the cleanest and highest quality. If you want to know whether you have accumulated any heavy metals, including mercury, in the body, the most accurate method is to get a Hair Tissue Mineral Analysis. You may contact me regarding the test as well as heavy metal removal from your body.
The Mid-Atlantic region of the USA offers some of the highest quality seafood in the world. From New York to North Carolina, fishermen catch a wide range of shellfish, finfish and other wild caught seafood. In addition to wild caught seafood, the Mid-Atlantic states are home to farmed seafood such as clams, oysters, mussels and fish.
Depending on the port, Mid Atlantic states may offer shellfish including lobsters, shrimp, red crabs, blue crabs, hard clams, ocean quahog clams, surf clams, oysters, mussels, and others. Finfish of the region include cod, haddock, pollock, hake, whiting, Atlantic mackerel, winter flounder, summer flounder, yellowtail flounder, monkfish, scup, black sea bass, striped bass, white perch, weakfish, drum fish, spot, croaker, mullet, shad, red snapper, groupers, tuna, wahoo, mahi mahi, sharks and others.
New York and New Jersey are famous for several types of seafood. Boats from these northern states are within range of some of the cool water fish that are also associated with New England fishing such as cod, haddock, pollock, scup and monkfish. The states are also known for shellfish, including sea scallops, surf clams and quahogs from the open ocean and hard clams and oysters from inshore estuaries.
In the middle of the region is Delaware and Maryland, both states that border large bays. Delaware has both coastal waterfront and property along the Delaware Bay. This small state has landings of blue crabs, clams, oysters and fish. Maryland has waterfronts with access to the Atlantic Ocean, Chesapeake Bay and coastal bays. While Maryland's access to the Atlantic is limited to the port of Ocean City, its landings are important to the state. Top quality seafood passes through the port including scallops, clams, crabs, lobsters, tuna, wahoo, mahi mahi, swordfish, sharks, flounder, sea bass, monkfish, croaker, spot, striped bass and other species.
The southern states of this region are Virginia and North Carolina. Virginia seafood is dominated by several important fisheries. From the Chesapeake Bay and its tributaries, commercial fishermen harvest blue crabs, oysters, striped bass, croakers, white perch, catfish and other species. From the Atlantic, sea scallops are by far the most valuable catch for the Commonwealth. Sea scallop landings make Hampton Roads Virginia among the top ports in the country in terms of income. In addition to wild caught seafood, Virginia is known for its clam and oyster aquaculture operations which produce year round harvests of top quality shellfish. North Carolina also has important fisheries, including inshore harvests of blue crabs, oysters, clams, shrimp, summer flounder, spot, croaker and other finfish. In addition to inshore fisheries, North Carolina boats fish the offshore waters for sea scallops, mahi mahi, tuna, wahoo, king mackerel, grouper, snapper, amberjack and other species.
Founded in 2004, the Southern African Sustainable Seafood Initiative (SASSI) has created a way for consumers, retailers and wholesalers to take a stand in support of awareness in South Africa. Years of over-fishing and poor management have caused the populations of many fish species to drop to dangerously low levels.
76% of the world's fish stocks are now overexploited, meaning that restaurants and traders of all kinds need to take the control of the situation by learning about which species are in trouble and encourage others to do so as well.
Restaurants in Cape Town are taking part in the SASSI Restaurant and Retailer Participation Scheme. By joining the scheme, they will voluntarily agrees to ensure that they only buy fish from legal sources and never trade in species that are illegal to sell (as stipulated on the SASSI 'red-list').
The restaurants also endeavour to not promote species that are from overexploited or vulnerable populations and always have better choices available for their customers - fish and seafood from relatively well managed and healthy populations.
The initiative also educates buyers of the methods used to catch fish and their associated impacts. By being discerning buyers, restaurants and retailers can use their consumer buying power to try to encourage more responsible fishing practice further along the chain of custody. "As restaurant owners, we can make a huge impact by refusing to spend our money on products that are unlawful," comments Brian Singer, owner of the Blowfish Restaurant. "The idea at Blowfish Restaurant is to create good food with a clear conscience."
The fishery business is a large one the world over, with upward of 200 million people earning all or part of their income through fishing and related activities. "The solution is not to ban fishing as this will have a negative impact on the world economy, and possibly an even worse impact on the environment, but rather it is to maintain reasonable regulations whereby we can make use of resources available to us without damaging the environment," adds Jaco Barendse, Seafood and Technical Advisor of SASSI.
SASSI provides its members with a list of South African fish that are categorised according to their conservation status on a colour-coded chart. Red for those species that are protected such as Kingfish, Garrick, Galjoen and Blacktail, through to green for those species, like Dorado, Snoek, Bluefish and Yellowtail, that are able to cope with commercial fishing demands. These indicators are a good way for restaurants to avoid causing damage to an already delicate and endangered environment: the ocean.
"There are also alternative solutions to fishing straight from wild stock. Aquaculture is a fast growing sector in the Western Cape economy and already seafood such as mussels, oysters and abalone are successfully raised," adds Timony Siebert, Coordinator of SASSI.
Of all the fish stock world-wide, only 3% are under-exploited, states the FAO Report of 2005. Of these, 52% are fully exploited while 45% are either moderately exploited or on the edge of severe depletion. If we are not proactive in the protection of our oceans, we will soon be faced with an ocean desert of devastating proportions.
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