We Need to be Farming Fish if We Want to Continue Eating Wild-Caught
Fish
You and I both love our wild caught
fish. At Kathleen’s Catch our cases practically overflow with beautiful Gulf
red snapper, Alaskan halibut, Pacific cod, wild striped bass and, when it is in
season, wild Alaskan salmon. These beautiful
fish are some of the greatest treasures available to us. If our grandchildren and their children are
going to enjoy wild caught fish, we have to support aquaculture when it is done
correctly. At Kathleen’s Catch we source
our farmed fish from the very best aquaculture operations in the world.
Let’s say that over the next 35 years,
the US continues to set an international example for responsible, sustainable fisheries
practices and other countries follow suit so that the number of fish in the sea
does not fall to a lower level than it is now.
And let’s say that the per capita consumption of fish stays exactly
where it is now. We are in for some
trouble because the United Nations estimates a global population growth to 9.6
billion by 2050. This mean a 40%
increase in demand for proteins.
Knowing that resources for increased
land protein production will be limited, the question then becomes how to
increase protein production from the sea.
The only feasible answer is aquaculture. And at Kathleen’s Catch, that’s
not a bad thing because we believe that our food should come from operations
with the highest levels of animal husbandry and the best tasting products
available with a minimal impact on the environment.
The Carbon Finprint
Did you know that there is
less environmental impact from the production of farmed salmon compared to other
protein sources? The carbon footprint of
farmed salmon is 2.9 carbon equivalents per pound of edible product. For chicken, it is 3.4 and for beef, it is
as much as 30 carbon equivalents per pound of edible product. If CO2 emissions are a concern to you, then
farmed salmon on your dinner plate makes a lot more sense than a steak.
A Fish Out of Water?
In Norway, it takes 1400 liters of
fresh water to produce 1 kg of edible product of farmed salmon and with the
increased use of recirculating ponds that number is falling fast. For chicken it takes 4300 liters of water. For pork it takes 6000 liters and for beef,
15,400 liters of water per kg of edible product!
I know that this seems to be a
bunch of statistics that are hard to translate into the meal on your dinner plate. Just think this. The charge that farmed fish equals damage to
the environment and the world’s oceans is not true! If aquaculture is done correctly, you can eat
some of the world’s best tasting fish without a moment of doubt about the
future of the world’s oceans. And you
don’t have to worry about what our grandchildren and their children are going to
eat.
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