Recently there is one article in the Oct 16th edition of Time magazine on Sustainable Sushi.
The article mentioned that if we don’t have sustainable system to harvest the fish, by 2048, most of the global commercial fishery industry will collapse.
To promote sustainable fishing, there are some institutes in US that are publishing pocket guide for what to eat and what not to eat when ordering sushi by rating the seafood based on:
1. Population of that particular species in the wild
2. The impact of the demand to the fish-farming operation
3. Best fishing practice
Interestingly, if we look at the guide, Farmed Salmon and Yellowtail Kingfish are not recommended, because these fish are considered to be caught or farmed in ways that harm other marine life or the environment.
You can download the Sustainable Sushi Guide here:
http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_SushiGuide.pdf
Here is the link for the Time magazine article:
http://www.time.com/time/magazine/article/0,9171,1851114,00.html
The website for Sustainable Sushi Guide:
http://www.mbayaq.org/cr/cr_seafoodwatch/sfw_sushi.aspx
Tags: Add new tag, Sushi, Sustainable Aquaculture
Posted in Challenges, Economics, End Users, Environment, Innovation, Market, Open Innovation, Regulations, Technology. Permalink for this post: permalink.
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Regarding the commen about farmed salmon not eing very good for health, in one of the studies, the most comprehensive analysis of farmed and wild salmon to date, researchers analyzed toxic contaminants in approximately 700 farmed and wild salmon (totaling 2 metric tons) collected from around the world to be representative of the salmon typically available to consumers.
The study, which was sponsored by the Pew Charitable Trusts, examined salmon produced in eight major farmed salmon producing regions and obtained from retail outlets in 16 major North American and European cities.
The study found that concentrations of several contaminants associated with serious health risks from neurological effects to cancer are significantly higher in farmed salmon than in wild salmon.
More information could be found from http://www.albany.edu/ihe/salmonstudy/
Perhaps an alternative to selecting our sushi by the type of fish served, we could select our sushi by the method of recycling the carcass. Returning retail fish waste to the commercial production cycle could contribute to sustaining commercial fisheries past 2048.
I’m sure that;s a branding opportunity. Just as we have ‘Fair Trade’ coffee or free range eggs chicken, I’m sure we could have “Fair go’ salmon, certified for being low in contaminants, and raised in humane conditions.
Are any producers currently branding their fish in this way?