We have been farming fish and shellfish as a means of sustenance for thousands of years. Yet today’s technologically advanced aquaculture sector, which includes the culture of more than 500 different aquatic animals, is a world away from our earliest beginnings, which were predominantly based on the capture and ranching of wild species. (more…)
Very few types of consumer seafood products are able to compete on the same levels of supply and international demand as farmed Atlantic salmon. The increasing global appetite for this fish has seen the salmon farming industry’s output increase by 384% since 1995, with an annual growth of 8%. (more…)
Think Fish Week, from 25 September to 1 October 2017, is all about making consumers aware of their power to make a difference. Consciously choosing to buy sustainable, wild-caught fish and shellfish and responsibly-farmed fish helps to protect fish stocks in vulnerable coastal areas and in the open seas.
This annual week of awareness is a shared initiative of WWF Belgium, the Marine Stewardship Council (MSC) and the Aquaculture Stewardship Council (ASC). The two latter organisations are best known for their quality labels, which recognise sustainable, wild-caught fish and responsibly-farmed fish, respectively.
If it is size that you’re after, then king crab – the largest edible crab in the world – is the crustacean for you. Capable of reaching weights of 10kg, this largest member of the spider crab family is becoming increasingly popular with consumers in a growing number of markets. (more…)
What’s the big deal about omega-3s? 2 minutes
Health experts regularly remind us that a healthy and balanced diet reduces the risk of disease and is beneficial to the ageing process. We know that foods rich in omega-3 are a key contributor to a healthy diet, but what are omega-3s and how much do we need?
Canada’s spring lobster season got off to a very slow start this year, with cold temperatures and rough seas delaying fishermen from putting to sea to harvest these internationally-prized crustaceans.
Picture: Jennifer (lobster purchaser at Pittman Seafoods) inspecting the catch on board.
As much as one-third of all the food produced globally is lost or wasted, according to the United Nations’ Food and Agriculture Organization (FAO). Estimated at more than US$ 940 billion annually at a time when one in nine people are malnourished, the sheer scale of this crisis is not only unquestionably unsustainable, it’s extremely hard to stomach.
Why salmon is pink 1 minute
The flesh of all salmon, irrespective of their origin – farmed or wild – is a pink colour because they consume a carotenoid antioxidant that comes from their diet.
Carotenoids are a naturally occurring group of pigments that pass on colour to the tissue of a variety of organisms. More than 600 naturally occurring carotenoids have been identified in plants and animals – everything from tomatoes to flamingos. They even produce the colours of autumn leaves.
What is GlobalGAP? 2 minutes
Reassuring consumers around the world that the food products they are buying are safe and responsibly produced – in terms of their environment impact as well as the health, safety and welfare of workers and animals – has reached levels of unprecedented importance in today’s society. Because validating such efforts on an individual, business-by-business basis is an extremely complex undertaking, third-party certification schemes are available. One of the most internationally recognised initiatives in this respect is GlobalGAP, a non-governmental organisation (NGO) that sets voluntary standards for the certification of agricultural products around the globe. (more…)