Word: seafoods
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...been several decades since there were enough fish in the sea to meet, on a sustainable basis, the growing worldwide demand for seafood--which accounts for 16% of global animal-protein intake, up from 14% in the early 1960s. About half the world's wild fisheries have been exhausted by overfishing. In the North Atlantic, one of the most depleted oceans, populations of popular fish (cod, flounder, haddock, hake and tuna) are just one-sixth of what they were a century ago. A European Union panel last week backed calls for a total ban on the fishing...
Aquaculture was supposed to pick up the slack. It's already the world's fastest-growing food industry, with production increasing more than 10% a year. Farmed fish and shellfish supply 30% of all the seafood consumed worldwide today, up from 10% two decades...
Parasite infestation is another chronic problem of high-density seafood farms. One of the most damaging organisms is the sea louse, which breeds by the millions in the vicinity of captive salmon. In 1989 Peter Mantle, who owns a wild salmon and sea-trout sport fishery in Delphi on the west coast of Ireland, discovered that young trout returning to his river from the ocean were covered with lice that were boring through the trouts' skin and feasting on their flesh. The sea lice were breeding near newly installed salmon farms in the inlet fed by his river...
...making it more difficult for operators to adopt more expensive, eco-friendly methods. About 75% of salmon-farming firms are relatively small and privately held and don't make their finances public. The large, publicly held companies in the business--including Dutch food producer Nutreco Holdings NV and Norwegian seafood giants Fjord Seafood ASA, Stolt Sea Farm and Pan Fish ASA--are feeling the pinch. Pan Fish recently reported a quarterly operating loss of $18.5 million...
Boatmen who catch wild fish and shellfish are often more strictly regulated than seafood farmers, whose wholesome image has helped them resist government oversight. But after eight years of discussion, shrimp farmers around the world are considering adoption of a universal certification process that would require them to comply with standards on the siting of ponds, effluent treatment, the reduction of chemicals and disease management. In exchange, their products would be labeled eco-friendly. By 2004, labels indicating whether seafood is farmed or wild will become mandatory in the U.S. (though they won't be required on restaurant menus). Jason...