Melissa Wood is associate editor for Professional BoatBuilder magazine and a former associate editor for National Fisherman.
Written by Melissa Wood
Wednesday, 02 October 2013
Stories about seafood in the mainstream media aren’t always bad news. In “The Name Game” (page 8 of our November issue) National Fisherman columnist Roger Fitzgerald praises an August New York Times article by Mark Bittman for its surprising accuracy about salmon.
But the majority of Fitzgerald’s media examples are the more common misstatements surrounding news coverage of seafood, including mistakes in nutrition articles and some fishy fraud investigations.
Then there are stories that seem designed to incite the commercial fishing industry. In last week's Washington Post article “Farmed vs. wild salmon: Can you taste the difference?” wild salmon took a beating from farmed in a blind taste test. The writer does admit that the winner, Costco frozen Atlantic salmon from Norway, may have had an edge because it was packed in a 4-percent salt solution.
Still, farmed salmon won overall, taking the first five spots of the 10 varieties that were taste-tested and leading the writer to conclude: “One thing, though, is certain. You’ll never catch any of us saying wild salmon tastes better than farmed.”
Predictably there was outrage in the comments. Wild salmon is sacred to many in the Northwest and Alaska — and many of our readers. Some of them point out that pitting the two against each other was unfair, because wild (Pacific) and farmed (Atlantic) are different species. It might also be fair to say that American palates are usually inclined to the fish landed near them (though I don’t know the background of the panelists, the taste-test took place in Washington, D.C., not Washington State).
But it’s also probably fair to say that milder farmed salmon is more in tune with many Americans who are unfamiliar with seafood. I know people who are intimidated by seafood, and that's a problem for many in this country with the average American only eating about 15 pounds of seafood per year (compared to 110 pounds of red meat and 74 pounds of poultry).
But what if someone reads an article about the health benefits of seafood and decides to try it? If they're afraid of encountering strange, fishy flavors at the seafood counter, maybe it’s best to start them out with some frozen, salty farmed salmon from Costco. Taking that first step could open the door to the fascinating and delicious world of seafood, where it comes from and who catches it.
To most of the general public, particularly those who don’t eat it, the debate over farmed versus wild is not that relevant. Fish is fish. Farmed salmon could be the gateway drug that leads those who are unfamiliar with seafood to explore different preparations, recipes and species. As they learn, maybe they’ll become a little more adventurous and take a walk on the wild side too.
National Fisherman Live: 3/10/15
In this episode, Online Editor Leslie Taylor talks with Mike McLouglin, vice president of Dunlop Industrial and Protective Footwear.
National Fisherman Live: 2/24/15
In this episode:
March date set for disaster aid dispersal
Oregon LNG project could disrupt fishing
NOAA tweaks gear marking requirement
N.C. launches first commercial/recreational dock
Spiny lobster traps limits not well received
Alaska Gov. Bill Walker is required by state statute to appoint someone to the Board of Fisheries by today, Tuesday, May 19. However, his efforts to fill the seat have gone unfulfilled since he took office in January. The seven-member board serves as an in-state fishery management council for fisheries in state waters.
The resignation of Walker’s director of Boards and Commissions, Karen Gillis, fanned the flames of controversy late last week.
Keith Decker, president and COO of High Liner Foods, will take over for the outgoing CEO, Harry Demone, who will assume the role as chairman of the board of directors. The Lunenburg, Nova Scotia-based seafood supplier boasts sales in excess of $310 million (American) for the first quarter of the year.Read more...