Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Written by Adrianne Madden
Thursday, 24 June 2010
JHathaway2 I know the gulf oil spill has a lot of folks worried about supplies of local seafood and risk of contamination.
While I must admit that if forced to eat farmed shrimp, I'd prefer "freshwater" prawns from Indiana over any product from overseas (for a variety of reasons, not the least of which is the distance Asia-raised seafood has to travel to reach my plate), what I can't stomach is the idea that farmed seafood is inherently safer than wild seafood simply because it's raised in captivity.
According to Indiana shrimp farmer Tim Connor, as quoted in the Indianapolis Star, "With the situation in the gulf, people will want this quality," Tim said. "They know it's safe."
Granted, no one wants to eat oil-contaminated seafood. But the chances that petroleum-marinated shrimp will end up on your shishkebab are slim to none.
Shrimp farmers use pesticides and antibiotics in their "freshwater" ponds. That doesn't sound so fresh to me.
Shrimpers in the gulf are still fishing uncontaminated waters. Get it fresh and wild while you can.
If you happen to be in southern Indiana, find yourself a fried chicken dinner with biscuits, slaw and apple butter. Go local and stick with what you know.
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...