Written by Jen Finn
Yesterday the Washington Post published a dangerously misleading article about farmed salmon. Lauding improvements in the salmon farming industry, they assert that farmed salmon is a viable alternative to wild-caught fish. We'd like to set the record straight: farmed salmon is a terrible choice for our oceans.
When you eat farmed salmon, you're really eating another fish called the jack mackerel, or another wild species like sardines or anchovies. Salmon are carnivorous, and farms feed their fish food pellets made from these smaller wild fish. The problem is that many of these species, especially jack mackerel, are dangerously overfished.
For most Chilean farms, it takes about three pounds of wild fish to feed one pound of salmon. So you are likely eating three pounds of jack mackerel or other wild species -- which are likely in trouble -- when sit down to eat your pound of farmed salmon. A small number of Chilean farms have managed to reduce this ratio to one to one. But even then, it still takes a pound of wild fish to make your pound of farmed salmon.
Feed conversion is just one of many problems. Chilean farms are located in pristine, deep-water fjords off of Patagonia, where even minimal pollution could irreparably damage the ecosystem. No matter what they do, even the most responsible salmon farms will pollute their waters with parasiticides, chemicals, and fish feces. The Chilean farmed salmon industry also uses more than 300,000 kilograms of antibiotics a year to keep their fish alive, causing bacterial resistances that affect the surrounding ecosystem and people.
Read the full story at the Huffington Post>>
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
The Gulf of Maine Research Institute is partnering with restaurants throughout the region for an Out of the Blue promotion of cape shark, also known as dogfish. Starting Friday, July 3 and running until Sunday, July 12, cape shark will be available at each participating restaurant during the 10-day event. Cape shark is abundant and well deserving of a wider market.
As a joint Gulf of Mexico states seafood marketing effort sails into the sunset, the program’s Marketing Director has left for a job in the private seafood sector. Joanne McNeely Zaritsky, the former Marketing Director of the Gulf State Marketing Coalition, has joined St. Petersburg, FL based domestic seafood processor Captain’s Fine Foods as its new business development director to promote its USA shrimp product line.