Fish are ever-topical these days. Last week’s BC Supreme Court ruling that froze out new fish farm licenses for another 10 months is a victory for those opposed to the farms on the grounds they are insufficiently regulated to protect the ocean environment, and in particular the wild salmon whose numbers are shockingly low for reasons that many believe are tied to sea lice infestations from the farms. The predictions of possible extinction for pink salmon in the Broughton Archipelago are still out there, so the federal government’s takeover of fish farm regulation had better make for some swift improvements.
One of last year’s Slow Food newsletters included an article about seafood sustainability by Victoria-based fish expert John Volpe, who puts his finger on the problem (or one of them): “Seafood often remains a blind spot in the otherwise educated consumer’s knowledge base.”
A few articles to shed a bit more light, including one about trawling; one for chefs, from the Culinary Institute of America; one about oysters; and one from the New York Times (still free for the moment) about balancing health with seafood sustainability.
There is a lot of information out there about climate change’s effect on the ocean which is worth knowing about; I predict the dual ills of warming and acidification will soon put those all-you-can-eat seafood buffets of yore into the history books alongside the excesses of Rome.
On a more positive note, thanks to Marci for pointing me towards Todmorden, West Yorkshire, which has a dazzling website showing off the town’s efforts towards sustainable food production. One of their projects is aquaponics, which combines food and fish in a truly virtuous circle of water. Check it out: