Is Meat/poultry/fish A Good Career Path – Aquaculture is booming: As of 2012, the world produced more farmed fish than beef, about 66 million tons. Despite the fishery’s bad reputation, members like the 1980s mangrove logging, antibiotic use, overcrowding and uncontrolled shrimp and salmon farms are just like slobs and red hair. Some scary situations. New Water Products(TM) is sleek and clean, with emerging technology at its fingertips to help producers monitor sustainability and performance.
According to the Food and Agriculture Organization of the United Nations, aquaculture will increase by 50% in the next 15 years, while fisheries may increase by only a few billion tons. This means that by 2030 we will catch more fish – 90 million tons.
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When we started thinking about meat here – I mean, we wanted to stay in this country. After all, most of us approach the subject like The Three Musketeers, with beef, chicken and pork as the centerpiece and summation of the meat (turkey is the D’Artagnan of this parable). But we know that commonly raised meats are pretty messy, and in general, eating animals isn’t always the most calorically efficient way for humans. Rational or not, all signs point to us eating more meat as the world’s population grows and becomes richer. So it’s worth looking for better options – and that means looking underwater.
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Graham Young, director of the state-funded Western Regional Aquaculture Center and a professor of fisheries sciences at the University of Washington, believes that aquaculture only has a public relations problem, and he should know because he is, in a way, one of the aquaculture’s PR managers. . But after spending a lot of time talking to fishermen and fisheries scientists, I’m increasingly convinced that young people and others have a point: aquaculture’s potential for good far outweighs its record of harm. What’s even more surprising is that every expert I’ve spoken with agrees that it’s a necessary, albeit reluctant, part of our future food landscape. So let’s get it right.
But there are a few hurdles to overcome first. This brings us back to the age-old public relations problem: We usually think of aquaculture as a substitute for wild fishing, but this proverb compares apples to oranges. Well, well-managed wild fisheries don’t have nearly as much impact on food as vocal advocates like Paul Greenberg and Andy Sharpless claim. But no matter how green our fishing is, there is a limit to how much we can catch. If we take more than that, we will exceed the environment’s ability to continuously expel the fish.
Where exactly is the line? There aren’t many undiscovered fisheries in the world’s heavily fished oceans, Young says, and it’s unlikely we’ll run into new fish. At the same time, arable land on the water is running out – so we need new ideas to produce more meat and do it better.
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Aquaculture, unlike fishing, is a food production system. It may not be as romantic as pulling live fish from the salty depths, but it’s far more effective. Fish farming, if done well, can provide reliable amounts of protein at a fraction of the energy and labor required of sea fishing. “Every food production system has implications,” Young said. The real question is “Fishing or Farming?” Isn’t it? But “raising fish or raising other animals?” In other words: Which food production system has the least impact?
When you do the math, aquaculture is promising, especially if it focuses on species that are already low on the food chain. First, shellfish farmers don’t need to feed their herds, they collect all the nutrients they need and purify water in the process. Some particularly promising aquaculture projects combine fish with other fish, such as this crayfish farm that grows crabs in cages in its own freshwater pond, or an experimental polyp farm on the coast of British Columbia. And sugar algae from the waste of their high-priced black code.
There are many fish that can become quite successful vegetarians, meaning their effects are milder than most people’s. For example, tilapia and catfish are particularly adept at converting inexpensive plant feed into high-quality protein. And unlike cows and chickens, which are considered vegetarian, fish don’t need to burn calories to stay warm or upright, so most of their diet goes to meat. Commercially raised fish have an average feed ratio of about 1:1, while other livestock can use up to eight pounds of feed to produce one pound of meat.
But how many smart foodies choose tilapia for dinner? While shellfish and bottom feed are important pieces of the food security puzzle, if they are to get a share of the meat bread demanded by the world’s growing middle class, livestock must also weed out something more popular. Salmon, tuna, and mackerel—these are the closest gill-breathers to the cultured fish that is ribeye. Although they are difficult to grow, these species have become common as scientists and entrepreneurs crack the code, unlocking genetics and other methods that allow us to raise salmon and tuna at home.
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Farm-raised salmon is a super-cookie, processed in your bag, snagging “best-in-class” awards left and right. The first harvested salmon were even certified sustainable last year according to standards set by the Aquaculture Council. What has changed?
Most fish, especially carnivores at the top of the food chain like salmon and salmon, need omega-3 compounds to grow, and as a result the easiest way to get this nutrient is traditionally fermented. Inexpensive forage fish are food for wildlife fish. So fishmeal and fish oil have long lagged behind the boom in aquaculture. This – combined with the collapse of many wild forage fish stocks now – suggests that we are fishing at the bottom of the ocean food chain, to the detriment of all.
But in fact, the amount of fish meat we consume has remained stable since 2000, even as the percentage spent on aquaculture continues to rise. That means we’re giving less fish meat to livestock like pigs and chickens, a practice that has long been common when the smelly stuff was considered a low-cost supplement. Gone are those days! Apart from vacations and leisurely retirements in Europe, fish farming has now become a relative luxury with the advent of aquaculture.
Ultimately, Yang says, like many challenges in aquaculture, “it comes down to economics.” Yes, fishmeal and fish oil are expensive – their resources are limited and production volumes are high, but that means producers need to know how to use them as efficiently as possible. Even breeding species that require the omega-3 fatty acids in fish oil can be fed a diet consisting primarily of other proteins, such as soy- or algae-based feed, as well as enough fat to provide enough fat.
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Researchers are always looking for new alternatives to fish meat and oil that may be more readily available on land, such as omega-3 oils grown in insects or genetically modified flax or yeast. No waste.
Speaking of waste: Aquariums have a bad reputation for flooding the water around their pens with their gear—professionals call it “wasting,” but we’re going through puberty and calling it “poop.” Nitrogen-rich piles can cause alkaline blooms and breakdown of microbes that absorb oxygen from the water. . This in turn infects native organisms.
But these issues are mostly a matter of location, location, location, says Young. Fisheries located in areas with good drainage and strong local ecosystems have little impact on local wildlife. Anchor open ocean farming could be a version of this, with the first floating farms emerging in Hawaii and elsewhere in recent years. But it shouldn’t be too extreme – and a small ocean
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