Listen to Green Fish Blue Oceans | S2 Aquaculture | Barramundi
Scientists estimate that there are close to 22,000 fish species in the world.
Yet in the US we continue to consume the same fish over and over—shrimp, salmon, tuna, tilapia, Alaska pollock, basa, cod, catfish, crabs, and clams.
Is it because we like familiarity? Or is it because we don’t know enough about other fish?
Listen to S2 Aquaculture | Barramundi as I tackle all things barramundi—what it is, how it’s farmed, why it’s sustainable, and a quick, easy, recipe idea and cooking technique—Lemony-Crunchy-Capers Barramundi.
Listen to Green Fish Blue Oceans | S2 Aquaculture | Arctic Char.
Are you hungry for fish recipes that are good for you and the ocean but don’t know what to buy when you get to the fish counter? In this episode, learn about all things farmed Arctic Char—the farming method, where it’s farmed, who is farming it, where to buy it, and a quick no-fuss recipe idea: Arctic Char with fresh vegetables & herbs steamed in parchment.
Listen to XYZ is for Xeriscape, Yukon River, Zones or download from iTunes or Google Play.
X is for Xeriscape
No fertilizer.
Saves water.
Low Maintenance.
Saves money.
Get a plan.
Y is for Yukon River
Largest river in North America.
Longest and important salmon run in North America.
Longest wooden ladder for salmon in North America.
Home to Chinook salmon for the fry’s first year.
The name Yukon means white water river. And the glacial silt does make the waters of the river look white.
Z is for Zones
Epipelagic or Euphotic zone
Mesopelagic or Twilight zone
Bathypelagic or Midnight zone
Abyssopelagic or The Abyss
Hadalpelagic zone
Hey friends, that’s a wrap for S1 Green Fish Blue Oceans podcast where stories about seafood are good for you and the oceans.
Thank you so much for listening and subscribing.
In S2, I’m tackling all things aquaculture/farmed fish to help you make healthier choices at the market and put delicious sustainable seafood recipes on the table in under thirty minutes.
Subscribe on iTunes or Google Play to add Green Fish Blue Oceans to your playlist so you don’t miss an episode. Thanks for listening!
Listen to U is for Urchins, V is for Volcanoes, W is for Wild Caught here or download from iTunes or Google Play.
U is for Urchins
Top 5 things to know about urchins
There are over 700 species of sea urchins.
Some are edible!
All things uni.
The future of sea urchins and conservation status.
What do the dangerously prolific purple sea urchin and kelp have in common?
V is for Volcanoes
Top 5 things to know about volcanoes
90 percent of volcanoes are underwater. What’s the connection between volcanoes and seafood?
Over 250 eruptions take place every year. What happens to the fish?
Did you know? Some species live inside active volcanoes.
A freaky-looking species was recently discovered in the deepest place on earth.
More freaky creatures discovered north of New Zealand.
W is for Wild Caught
Top 5 Wild Caught Species
Wild Alaskan Sockeye Salmon
Wild American Shrimp
Maine Day-boat Scallops
Wild Alaskan Red King Crab
Wild Gulf Red Snapper
Find shopping resources for all the wild caught species I mentioned in the Show Notes.
If you support these fishermen, and please do, tell them I sent you. I am not getting paid to promote these fishers, not is this an affiliate link. Just my way to help you #KnowYourFisherman.
Thanks so much for listening. If you have a minute, would you mind rating my show on iTunes? Thanks.
Next up XYZ, then S2 kicks off January 27, 2018. Please join me with my co-host Heather Tomasetti. The topics will be the same, the format with be a casual chat.
Listen to T is for Tuna and TEDs here or download from iTunes or Google Play.
T is for Tuna
In the first half of the program, I dish tuna in sushi bars and help you answer the question, Should you eat tuna? I share Best Choices, what Mission Blue, Sylvia Earle, and Hope Spots have to do with tuna. And how tech, innovation, and aquaculture are working together to create a solution for the future of tuna.
T is for TEDs
In the second half of the program, I explain what a TED is, why you should care, and where to buy the best damn Louisiana white shrimp from a shrimper who practices best catch methods to leave to turtles alive and in the oceans where they belong.
This episode is short, short, short. 3:10 to be exact. I’m taking a little break from the podcast to finish NaNoWriMo. If you aren’t familiar, NaNoWriMo stands for National Novel Writing Month.
In its 19th year, NaNoWriMo is an international writing challenge that takes place during the month of November. The rules are the same every year—write 50,000 words in 30 days.
This is my fourth NaNo.
The novel I’m working on this month is tentatively titled, The Fish Thieves.
The Fish Thieves is a dystopian thriller about food security, climate change, friendship, good vs. evil and three badass women.
I’m on track with 25,545 words.
If dystopian thrillers are your thing, you can listen to the first chapter of The Fish Thieves on this podcast, Ep. J is for Jewfish and Jellyfish. Or you can read the first chapter on the Conservation blog.
I’ll be back in December to finish up S1 of GFBO.
Since the last few letters of the alphabet were a challenge to fill, I’m going to condense some of the episodes.
Then in 2018, on S2, I’ll be sharing the mic with marine biologist and scientist Heather Sadusky. We’re going to take a deep dive on some of the same topics I addressed in S1.
So please subscribe so you don’t miss an ep. and if you have a few extra minutes, please leave a review. Your words are important and will help improve this show’s rankings on iTunes.
In the first half of the program, I discuss what’s happened in the salmon industry this past year. I also share salmon-buying tips and an excerpt from my cookbook, Salmon From Market To Plate.
S is for Shark Fins
In the second half of the program, I discuss all things related to shark fins, from anatomy and composition to shark fin soup, what’s being done to stop shark finning, and, most importantly, what you can do to help protect sharks.
Before I launch into today’s episode, I’m excited to share some terrific news!
I have wanted to collaborate with another seafoodie nerd for the show, and today, I’m happy to say I found that person.
Meet Heather Sadusky, writer, and marine fisheries scientist.
Heather will join me on S2 of Green Fish Blue Oceans starting January 2018.
The show’s format will stay the same: A-Z, and we’ll tackle a seafood species or ocean challenge.
But in S2, we’re going to take a deep dive into the topics. If you’ve been listening to S1, then you know I have been just brushing the surface. Also, each episode will run longer—think 25-30 minutes. Plus, I plan to schedule interviews with chefs, scientists, seafood advocates, and ocean advocates.
So don’t forget to subscribe and share with your friends and family. With your help, I might be able to buy a little red wine and ship some sustainable seafood to my home in Kentucky.
Thanks as always for reading and listening.
R is for Rock Shrimp
In the first half of the program, I dish all things rock shrimp—when they’re in season, where you can buy them, the best way to buy them, a few recipe ideas, and more.
R is for Rising Oceans
So, if you know me or have been listening to this podcast, you know that in an earlier episode, J is for Jellies and Jewfish, I read the first page of my dystopian novel, The Fish Thieves.
After that recording, I let the story rest.
A month or so ago, I opened the document again to review and revise it. This time, I added depth and tension. Then I took a chance and submitted my first page of The Fish Thieves for review to The Kill Zone Blog’s First-page Critiques. They accepted it.
What follows is my updated revision.
Because the future of our beautiful blue planet is all about the water.
The Fish Thieves
It had always been about the water.
Trina and her twin brother Seth traveled through the woods to the water’s edge in the pre-dawn darkness. Trina knew the solution for feeding the growing global population was in the water just as she knew life after the tsunami would never be the same.
Seth hung back a few hundred yards, doubling as her lookout. Their monthly trips had produced nothing edible yet. Her future, their future, relied on finding a solution.
Trina hacked through saw palms, ducked under spider webs, and climbed over fallen oaks. She passed an overturned, rusted out SUV, its guts and doors removed, used for another purpose now. A mountain of trash, a baby stroller shredded and mangled, kitchen utensils, and plastic bottles brought on by the tsunami blocked her way. She picked her way around the mess—remnants from a previous life, a previous time not so distant in her past. The stench of decay tickled the hairs in her nose, and she gagged, stifling a sneeze.
She paused in the semi-darkness, alert to the dangers of walking through the woods, but only long enough to listen to her surroundings. A slight movement in front of her stopped her short. A shadow of a person, maybe a child, was digging through a mound of garbage. Trina’s heart rate fluttered in her throat like a trapped bird in a cage. She didn’t have the time or luxury to stop and help anybody. And besides, a child could be a decoy. It wouldn’t be the first time.
Trina stepped up, circumventing the trash digger who showed no interest in her. Trina’s senses were heightened by the emerging predawn light, the guards, and the Exiles—the unfortunate people who, once the tsunami hit the Gulf coast and changed the land they once knew, were neither afforded a place in academia nor could find work to sustain them. Those underprivileged, uneducated people who had it bad before The Big Rise are now worse off. If that’s possible. Recent rumors at the University indicated Exiles are uniting and gathering strength.
The weight of the automatic on her hip offered security, but Trina struggled with the thought and implications of what carrying meant if she were caught alone by a crowd of angry, hungry people—of which there were plenty.
The lack of natural sounds, birds chirping and frogs grunting, still offended me. But she tightened her core, brushed sweat from her forehead with the back of her hand, and swallowed hard. Then she stepped over a No Trespassing sign, the tattered faded sign had been X’d out, another stark reminder that she wasn’t in Louisiana anymore. Or rather, the Louisiana she once knew. That discarded sign was another reminder that the laws that once governed the United States of America no longer applied. But she wasn’t deterred.
She smelled the briny water of the Gulf of Mexico. A blueish-green glow from the iridescent marine activity on the water’s surface lit up the area in front of her. She reached the edge of the cove. Water slapped at her boots. A massive swarm of tiny moon jellies flowed and ebbed on the surface. She prayed there was shrimp fry in the water too.
Deep shadows like black swords cut across the water from the bank on her right. An alligator lay several hundred feet away. Its beady yellow eyes glowed. Sweet pungent cannabis clung to the humid air. Trina knew all the guards and their habits. Most were stoners, but that made them reckless and dangerous, too. She had an hour before the guards changed shifts. This was their time to retrieve water samples, return to the lab, and secure the canisters before the staff began their day at The University.
Trina removed the first of five small canisters from her shoulder bag. She activated the oxygen cartridge on the first canister and the timer began its countdown. She scooped up shimmering gelatinous jellies and the water, aware of the soft splashing she was creating and the gator on her right. She also knew if there were one gator, there would be many. Her night vision goggles told her one guard stood about 500 yards to her left. Seth, her twin brother was out there too. And she knew Exiles were close, but she couldn’t detect them. They covered themselves in the thick mud as much as protection against the hybrid and lethal ticks and mosquitos as it was an act of evasion.
She capped the first canister and removed the lid on the second, repeating the process. The hair on her arms prickled. Someone or something was moving through the woods, approaching from behind.
Copyright Maureen C. Berry, 2017. All rights reserved.
You can read my original first page of The Fish Thieves, the critique and reader comments on The Kill Zone First-page Critiques. Then let me know what your thoughts are. I’d love to hear from you. Email me at maureencberry @ gmail . com or find me on Twitter @maureencberry. #TheFishThieves
In the Q is for Queen Scallops part of the program, I dish all things queenies, where to find them, conservation status, buying, cooking and recipe ideas.
In the Q is for Quotas part of the program, I define quotas in fisheries, and why you should care. Who or what do quotas serve best? The fisher, the consumer, or the environment?
Remember, if you don’t want to listen, you can head over to my Conservation blog to read the entire transcript.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
Lastly, subscribe on iTunes or Google Play so you don’t miss an episode!
And if you know someone who would like this podcast, please share!
In the first part of the program, I talk about hurricanes, flooding, and how it affects marine life and fish, including my personal experience with Hurricane Andrew in 1992.
In the P is for Pink Shrimp part of the program, I tackle where pinks are harvested, sustainability status, a recipe idea, and buying tips.
In the P is for Pink Salmon part of the program, I dish all things humpys, cool facts, recipe ideas, and disclaimer! I pitch my cookbook Salmon From Market To Plate.
And remember if you don’t want to listen, you can head over to my Conservation blog to read the entire transcript.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
Lastly, subscribe on iTunes or Google Play so you don’t miss an episode!
If you know someone who would like this podcast, please share!
In the first half of the program, O is for Oysters, I dish where to buy, flavors, oyster restoration, slurping, hiring a écailler, (ekayyee), recipes, and more.
In the second half of the program, O is for Ocean Threats, I touch on two of the biggest known threats to our blue planet—man and acidification. I offer a few solutions to slow the process and share a thought or two.
Let’s dive in.
O is for Oysters
So I want to begin today’s episode with a personal story. Last week I drove up to Indiana to pick up a few specialty groceries which would hopefully include fresh oysters. There were no oysters in the case at the market, so I asked the dude behind the counter if he had any oysters in the back. He asked me how many I wanted. And I said “Depends, can you bring the tag?” He rolled his eyes and went off to check the stock room.
Of course, he came back empty handed. No surprise. I asked for the next seafood delivery date and bought two pounds of Wild American Shrimp instead.
So I bring this up for two reasons. One is incredibly frustrating living in western Kentucky as a seafood lover. Two, I wanted to show that I practice what I preach. For instance, I went to the market to buy oysters, but they didn’t have any and so I chose another species. I encourage you to do the same when you’re shopping for seafood. Makes sense, right? Just don’t have your heart set on a particular species and you’ll do fine.
One, it is incredibly frustrating living in western Kentucky as a seafood lover.
Two, I wanted to show that I practice what I preach.
For instance, I went to the market to buy oysters, but they didn’t have any and so I chose another species. I encourage you to do the same when you’re shopping for seafood. Makes sense, right? Just don’t have your heart set on a particular species and you’ll do fine.
I can have oysters shipped to my home.
To give you an idea of what that means, 3 dozen oysters from VA runs fifty dollars plus shipping. To Kentucky, shipping costs are around twenty-five dollars. So that’s a little over two dollars an oyster. Seems pricey, right? For me it is. Because even though I love to slurp, Elvis won’t touch them. So, I wait patiently for the retailer in IN to bring them in.
FYI, I’m only going to talk about live oysters today. Of course, oysters are also as fresh shucked meat and sold smoked and packed in oil.
Now, I’ve found that you either love to eat oysters or you don’t.
There’s no gray area.
Mostly, I suspect it’s the texture. Oysters are slippery, chewy, globs of meat. There’s no pretty way to describe an oyster. So, if you’re on the fence about eating oysters think about this.
5 Reasons To Eat More Oysters
Oysters have a rich briny flavor. Some taste like butter. Some taste like cucumber. It depends on where the oyster is grown. Like grapes for wine.
Oysters clean the oceans.
Oysters help rebuild coastlines, estuaries, and gardens.
Oysters are sustainable and nutritious.
Oysters are delicious and fun to eat.
Oysters are loved the world over. From tiny to Giant, these mollusks are coveted, revered, even consider an aphrodisiac by some.
Oysters have been around for thousands of years. They even look prehistoric! Technically, an oyster is a mollusk, with a lid and a cup. They sport hard, rough grayish-white shells which are covered in grooves and waves. The shell is made up of calcium carbonate and trace minerals. No two oysters are alike. Like a snowflake! The shell has a flat top side and a curved cup which holds the meat and the liquid.
Oysters are found just about anywhere there is coastal water.
In the US there are fifteen states that farm oysters.
Oysters are farmed around the world in France, New Zealand, Spain, Ireland, Australia, Brazil, Japan, China, South Africa, Chile, Canada, Mexico and more. Check the link in the show notes for a complete list.
The United States though is a minor player in the global aquaculture industry, yet the US is second on the list of seafood consumption. Aquaculture in the US would bring jobs and substantial income to our economy. But not only that, oyster aquaculture would provide a much-needed protein for our economy too.
Oyster nutrition
Oysters are high in protein, minerals and vitamin B-12. They are low in calories and fat. But beyond all that? Oysters taste uh-mazing.
Buying Oysters
Now, that old wives tales about only eating oysters during months with an ‘R”? is an old wives tale. Modern technology, processing, and regulations make eating oysters safe any time of the year.
There’s a link to a decent buying list in the Show Notes thanks to my friend, Julie, NYC-based oyster sommelier, from In a Half Shell. But, think Washington State, New York, Virginia, Florida, and Massachusetts.
The largest shellfish farmer in the US is Taylor Shellfish Farms in Washington State. They ship a lot of oysters. Mostly wholesale. But get this. They ship 50 million live oysters a year. 50 million! And 150,000 gallons of shucked oyster meat.
So you bought some oysters, now what?
There are numerous cookbooks on the market for oysters.
Fellow IACP member Cynthia Nims put a cookbook out in 2016.
Hog Island Oyster Farm, one of my fave Washington State oyster farmers has a book out.
P&J Oyster out of New Orleans, one of the oldest oyster producers in Louisiana has a cookbook.
And if you need further evidence of how good the oysters are at P&J, check my face on my YouTube video where I’m slurping P&J oysters straight up from the warehouse in New Orleans. It doesn’t get any better.
In fact, I always eat oysters whenever I travel. And I prefer my oysters naked. Sometimes I add a squirt of lemon juice or dip in a fragrant mignonette—a blend of vinegar or some acid like a champagne mixed with herbs. Mostly I love to sip the liquid gold, then plop it in my mouth, a few chews and mmm-mmm.
Oysters are so damn sexy!
Alright let’s say you can afford to have oysters shipped to your home, but you don’t know how to shuck or maybe you don’t want to deal with the mess.
Hire an oyster shucker
Though most traveling oyster bars will bring the oysters. But you know everything is negotiable. Except for death. But that’s another story.
So how do you hire an Oyster sommelier’s or écailler, (ekayyee) the French word which means to open?
Thanks to the Internet and social media, it’s never been easier to find a trustworthy dedicated shucker to come to your home.
Here’s a few worth mentioning.
Dr. Bill Warton @doctor_oyster and his lovely wife Beth @gulfseafoodgirl, the Executive director of Oyster South Symposium are the Gulf Coast oyster-shucking power couple. Their hashtag should be #willtravelwithoysters. Find them @thewanderingoyster.
If you’re in NYC, hit up Julie Qiu of In A Half Shell. She even wrote an oyster tasting book, 33 Oysters on the Halfshell.
Are you in Cali? Check The Oyster Girls, a California-based traveling oyster bar that offers shrimp and caviar too!
Find The Shuck Truck in Sydney. The dude is an oyster farmer, too.
And it looks like most of the wholesale markets offer a traveling oyster bar, so lucky you if you live in Washington State. Just saying.
Oysters are not just for eating.
There are two other industries that make these bivalves the superheroes of the natural world.
Enter Oyster restoration and pearl oyster cultivation or farming. Pearl oysters are a whole other bivalve and podcast episode. I did include a link in the show notes about Pearl Oyster Cultivation.
Regarding oyster restoration though there are several successful ongoing restoration projects in the US. What exactly does that mean? And why do we need oyster restoration?
Oyster restoration is the process of placing oyster shells back in the water to build up waterways. Oysters are filter feeders. And oysters are essential to the health of estuary habitats—they improve water quality filtering nutrients and toxins and protect shorelines. Without them, we have alga blooms and deteriorating shorelines.
Billion Oyster Project based in NY is an initiative of the New York Harbor Foundation. It’s mission, to educate and rebuild the New York Harbor with an oyster reef.
Louisiana offers a recycling program for discarded oyster shells.
Chesapeake Bay Oyster Project uses oyster cages made by Inmates.
There’s an Oyster Reef Restoration Project in Florida
Now, I want to talk a little about the not so delightful side of oysters.
There are few things worth touching on regarding eating live, raw oysters.
According to the USFDA eating raw oysters can present life-threatening illness if contaminated with V. vulnificus, a pathogen. Eating raw oysters can produce norovirus type illnesses too, commonly known as a stomach bug. But this isn’t any stomach bug. This virus spreads fast, during and after infection. Its symptoms include stomach cramps, diarrhea, and vomiting. Some people are hospitalized with norovirus.
So I did a quick search on the USFDA website to see if there were any oyster recalls in the last sixty days.
And indeed there were!
Since the beginning of 2017, there were thirteen recalls in the US, Canada & Mexico. But that’s like a drop in the bucket. The oyster industry is well regulated.
Why would oysters be recalled?
Oysters are extremely sensitive to water quality and temperature. If oysters are stored in unsafe temperatures? These are delicate little organisms, there’s going to be problems.
And they are susceptible to coastal pollution. For instance, oysters can also retain toxins in their flesh, making them unhealthy for human consumption.
Now on a brighter note, oyster shells make gorgeous jewelry. I just started a Pinterest board titled, Oysters, Oysters, Oysters. It offers a gorgeous gallery of rare and unusual oyster shells, plus the kind you eat. Totally worth a peek.
O is for Ocean Threats
First, let me identify the largest threat to the oceans. Ready? Humans.
We have created a bigger than imagined lives for ourselves. Never before have we had more opportunities, more food, more products, more, more, more. And that’s where the problem lies. Ther’s no big secret, or code for the solution. We need to slow down the process of more.
So how do we do that? Wow. Big question. I don’t have the answer. I can only be responsible for my actions. I ask the same of you.
So another major threat to our oceans is acidification. Acidification occurs when too much carbon dioxide enters the ocean. And we are already on a collision course unless we slow the process down. Scientists believe too much CO2 impedes calcification creating weaker shells in oysters and clams.
So what can we do to help stop or slow this process?
Plant a tree. You knew I was going to say that, right? Okay, and if you have the means, plant a forest.
Second, use less plastic.
I know if you’re listening, you recycle. Maybe you even stopped using plastic straws. I bought a pack of hard plastic reusable straws. I gotta admit though, I don’t always remember to bring one with me. But something to consider. You know those delivered meal kits that are hugely popular, right? Have you thought about how much packaging and waste goes into those kits? Pause. Just think about it before you commit to the next six months of ready to make meals. Thanks.
You know. We can make changes to slow things down and while we’re at it, start thinking about how we will need to adapt for the future.
While there is much political unrest in the US and around the globe, one of our biggest, often overlooked challenges will revolve around water.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
Lastly, subscribe on iTunes or Google Play so you don’t miss an episode!
If you know someone who would like this podcast, please share.
In the first half of the program, I dish all things Nori—what it is, what it tastes like, and where you can buy it.
Then I dive into all things seaweed—varieties of, use, and then explore the potential of this super plant. Is it the new kale? *One can hope
In the second half of the show, N is for Nutrient Pollution, I reflect on the days when I was a teenager and lived in Pittsburgh, the city of three rivers the color of mud.
The I define nutrient pollution and share examples of past and present environmental catastrophes that are a result of nutrient pollution.
Learn what is being done to help slow and change this synthetic and naturally occurring process. Lastly, find out what you can do to help the future of our planet.
N is for Nori
Nori is a Japanese term for dried red seaweed. Technically, the word means alga. You may be familiar with nori if you eat sushi. It’s the green paper-thin sheets used primarily for wrapping sushi.
Nori is the most common edible seaweed.
And can be found in most markets these days. Even the Kroger in my rural western KY town sells flavored nori snacks.
Recently, I bought wasabi-flavored nori sheets. The package is 5 milligrams. One serving. 30 calories, 2 gms fat. 70 milligrams sodium, one carb, and 20 percent Vit A and 15 Percent Vit C based on a 2,000 calorie diet. Okay, that‘s good. Organically grown. No preservatives. The ingredients list is what you’d expect from a natural product—it’s short—organic seaweed, organic sunflower oil, organic wasabi flavored powder (in parenthesis, organic dextrose, natural flavor), and sea salt. So okay, there’s dextrose. But that’s more common than not in packaged foods. The packet also carries the USDA organic and non-GMO labels. So I’m down with all that.
Seaweed is a good source of protein and is high in vitamins, fiber, minerals, iodine, and omega-3s.
What’s not to like?
So, I’m going to open the packet and give it a try. Hang in there.
They’re good. Salty, spicy, and, as you would expect, a seawater flavor with a take-your-breath-away kind of sensation.
Mmm. I like it.
You can buy nori on Amazon. A quick search reveals that you can buy deluxe sushi-nori, raw, organic, roasted, and toasted nori.
So I mentioned that nori is the most common seaweed, but it certainly isn’t the only edible seaweed.
You can buy wakame, hijiki, sea lettuce, kombu, sea spaghetti, and more. And availability is strong. You can buy seaweed online and fresh in some Asian markets.
But the cool thing about seaweed? It isn’t just for eating.
There are over 10K varieties of seaweed with more being discovered daily.
Is seaweed the new kale?
Let’s hope. Right? I mean, I eat kale, but I’m ready for something else.
I think seaweed fits the bill.
There are seaweed farms just like there are fish farms. But because the oceans are changing, the seaweed farms are under attack from ocean pollution and warming water temperatures. But no worries, some terrific innovative solutions are going on right now. You can learn more about that in the Show Notes under NatGeo link below.
The demand for seaweed is not going away. Seaweed has been cultivated for centuries. Initially, there was only wild harvest, but mostly now, seaweed is farmed. Cultivating seaweed brings much of the seaweed to market. Like fish farming, there is land-based, inshore, and offshore farming.
There is a huge demand for seaweeds for many uses.
Seaweed is processed and converted to carrageenan—a fiber used in food production, personal products, and pharmaceuticals, like dairy products, chocolate, ketchup, mayo, and toothpaste.
Seaweed can be converted to fuel and made into animal feed and fish feed. It is used in agriculture and wastewater treatment facilities.
Seaweed in the ocean offers a safe environment, a sanctuary, to a large number of fish and sea creatures. It is also a food source for fish.
Seaweed is a superfood. Or maybe a super plant is a better term. Either way, seaweed is indeed Mother Nature’s gift to the planet.
Now, it’s important to know you can’t eat seaweed like you might eat kale. There are some disadvantages if overconsumed depending on where you get your seaweed. Seaweeds absorb whatever is in the environment, so if the water is polluted with mercury, lead, or other pollutants, then the seaweed will be polluted, too.
So, just like you need to know where your fish comes from, you need to know where your seaweed comes from, too.
Do you eat seaweed? Let me know. Send me an email or follow me on Twitter at @maureencberry.
Alright, my friends, that’s it for N is for Nori. Stick around for the N is for the Nutrient Pollution part of the program. It’s far more exciting than it sounds.
N is for Nutrient Pollution
If you know me, you know I was raised in Pittsburgh, PA., during the 1960s and 1970s. Pittsburgh is one of those cities that has gone through numerous transformations. But one thing sets it apart from other cities. There are three rivers: Mon, Aleg, and Ohio. When I was a kid, these rivers were the color of mud. A smog-filled skyline greeted me as I walked along Grandview Avenue on Mount Washington. Back then, I walked everywhere.
And the sweltering summers didn’t stop me from walking over two miles to Point State Park from my house in Mount Washington. As A kid I don’t remember how long it took. I searched Google Maps—from my front door to the fountain at the park—for about 47 minutes. Back then, I wore flip-flops during the summer like every other kid I knew. But with all that walking, the soles became worn and thin. By the end of the summer, the concrete and asphalt ground burned the bottoms of my feet. so by the time I got to the park where the three rivers met, it didn’t take much for me to want to jump in that water. Laws about swimming in public park fountains were loose back then. Even Mom warned me not to swim in the rivers. I knew it was dangerous. But of course, I didn’t listen. Now, I don’t swim in the river at all. And swimming is probably a loose word. I only remember doing it once.
So why would I jump in the filthy-smelling river?
Because I could.
Because I was a teenager and was told not to.
My feet were on fire.
But trying to Climb back up the oil-slick concrete river bank scared me. Once I was in the water and couldn’t see anything below the surface, I was terrified, even though I was cooled off. When I finally climbed out with help from a friend, I knew I would never jump in the river again.
That oily residue clung to my skin and clothes and matted my curls. Walking home that day, I felt like Linus in the Peanuts cartoon. The top of my head was sunburned.
I suppose I am blessed I didn’t get sick from that incident. But I did. Mom probably made me get a tetanus shot—she was an immunization nurse for the county after all. And maybe another twenty years will change that.
That’s how chemical contamination works. Slowly.
As a teenager, I watched the cityscape change. Steel mills closed bringing hardship to many communities. The rivers flowed. The smog thinned out. Today, Pittsburgh boasts a gorgeous skyline devoid of smog. The rivers aren’t nearly as filthy as in those days of my youth.
It is no wonder that in 1975, I fell so deeply in love when I saw the Atlantic Ocean for the first time.
But way before I experienced nutrient pollution in Pittsburgh in the 60s and 70s, Rachel Carson, the noted marine biologist, conservationist, and author of Silent Spring, had sounded the alarm about the use of chemicals, specifically DDT, and its long-term effects on our natural resources and population. Interesting that Rachel Carson was born in Springdale, PA which is located about eighteen miles northeast of Pittsburgh. I was only three years old when she died an early death from breast cancer in 1964. Nevertheless, her work revolutionized the environmental movement.
Environmental catastrophes continue in our modern-day world.
You don’t have to think too hard about some of them. Flint, MI. The Great Lakes. The Great Garbage Patch. Beaches and waterways around the world are littered with plastic and garbage. Birds and marine mammals eat these plastics. We know because scientists perform autopsies and find plastic in their bellies. Not all birds and animals. Some are more susceptible than others.
In my neck of the woods, these days, I’m hypersensitive to NP. I’m collecting notices from the City Water Department. Three in the last year to be exact. The notices come quarterly.
I’ll read from the latest notice dated July 5, 2017.
TTHM levels are 0.090.
Listen to more about this on the podcast.
So, what exactly is Nutrient Pollution?
According to NOAA, Nutrient pollution, also called eutrophication, yoo-treph-i-kaSHN, is the process where too many nutrients, mainly nitrogen and phosphorus, are added to bodies of water and act like fertilizer, causing excessive growth of algae.
Nutrients come from lawn fertilizer, pet and wildlife waste, and humans. Think about where the chemicals go when you wash your car outside. There are also naturally occurring NP sources from rocks and mountainsides.
Severe NP can cause low oxygen levels in the water, blocking light for seagrass (like the seaweeds mentioned in the N is for Nori part of the program). These surface-water plants and grasses rely on sunlight for growth.
So, how common is NP? And when does it occur?
Np is prevalent on our planet. It occurs in urban and suburban areas, agriculture, forestry, atmospheric inputs, and marinas—everywhere. It also comes from pipes, old ships, factories, sewage, and simple storm runoff.
How is NP controlled?
Well, there are numerous ways to try to stop or slow down the process. For instance.
Sediment fences on land.
Planting grass and laying hay around heavy construction sites.
Retaining fences in the water.
Retention ponds.
Constructed wetlands.
Using porous paving materials to avoid a runoff.
Crop nutrient management.
Introducing insects like ladybugs and caterpillars to combat pests reduces the need for pesticides in agriculture.
Using shut-off valves and pumps in marine areas.
One of the most glaring examples of nutrient pollution comes from the trash that lines beaches and waterways worldwide. Plastic, metals, and drugs leech harmful chemicals into the water.
So what if we choose to do nothing? Or don’t act soon enough?
What are the long-term effects of unregulated NP?
I don’t have the answer, but you don’t need a science degree to see that if left unabated, our planet is in trouble.
So, what can you do?
Three words. Plant a tree. Do I sound like a broken record?
No seriously. Plant a tree.
Celebrate Earth Day.
Organize or join a water cleanup. I put a link in the show notes so you can find one in your little slice of the world.
Alright, I’ll leave you with that. Check the Show Notes for more information about these two topics. And thanks for listening to GFBO. Don’t forget to subscribe so you don’t miss an episode.
Up next O is for Oysters & Ocean Threats.
If you know someone who would like this podcast, please share. If you have a question or want to continue the conversation, email me at maureencberry at gmail dot com or reach out to me on Facebook and Twitter @maureencberry.
In the first half of the program, M is for Mussels, learn about things sustainable about this delicious, delectable shellfish—cooking tips, storage tips, and recipe ideas.
In the second half of the show, discover all things Mangroves. What’s the big deal? Why are these magnificent trees threatened? What’s your role? And what can you do to help save these diverse ecosystems?
M is for Mussels and MangrovesYou know mussel aquaculture has been around for centuries. It’s a lucrative growing business. And it is one that will help feed the growing global population. If we can keep the ocean temperatures from rising that is.
Mussels are one of those seafood species that you either love or don’t. Particularly if you live in the US. We don’t share the same affinity for mussels as the rest of the world. Specifically in Europe.
There are a variety of edible mussel species, fresh and saltwater, farmed and wild, although two species—the blue and the green lip—do the heavy lifting in the food world.
Mussels are bivalve and, therefore, super sustainable. Like any bivalve, they are filter feeders—they make the water cleaner than before. They are high in protein, low in fat, and have numerous minerals, making them a superfood.
You can bake, steam, fry, smoke, and marinate mussels in oil. They cook quickly so there’s no guesswork—when the shells open, the meat is ready.
Mussel meat has a distinct flavor—part ocean, part mushroom. And whether you poach them in a liquid like red sauce, coconut milk, or lemon-wine and leeks, the flavor will shine through. Mussels, when cooked properly, will have a slightly chewy, soft pillow texture. Oh my, so amazing.
And great news seafood lovers. You can buy mussels year-round. Either fresh or frozen.
Here are a few buying tips: If you buy fresh, ask to read the tag because mussels have a harvest date. Your best bet is to buy mussels five days from harvest, but depending on the time of year, winter is best because mussels thrive in cold water, you can buy them up to ten days and feel good about it. The shells should be tightly closed. So, if you see a bag of mussels with gaping shells, you’ll want to pass and either head to the freezer aisle or buy another species.
If you shop in the freezer aisle at the grocery, you’ll find mussels in one or two-pound packages. They’ll be vacuum sealed so you want to ensure there are no gaps in the vacuum. Many of the pouches can be placed directly in the pouch in a pot of boiling water. Some mussel companies are producing convenient, ready-to-cook meals. Drop the pouch in the boiling water, snip open the top, and pour the contents into a bowl. Instant meal. Just add warm, crusty bread for dipping. Or if you buy the mussels without all the bells and whistles, prepare the mussels according to the package directions, empty the contents into a bowl, squeeze half a lemon over the top, kiss the mussels with kosher salt and a splash a dash of sherry vinegar, toss and slurp away.
I left a link in the show notes for two recipes—Mussels with Leeks and Chives and Thai Style Mussels—plus a shopping and storage guide.
Meanwhile, enjoy those mussels.
M is for Mangroves
Several years ago, I mentioned to Kendra Lott, the editor of Edible Orlando magazine, that I wanted to write a book about shrimp. The next time I saw her at a farmers market, she handed me a copy of Kennedy Warne’s Let Them Eat Shrimp: The Tragic Disappearance of the Rainforests of the Sea.
I’m writing that shrimp book now, btw. But more about that in S is for Shrimp episode later this year.
Up until Kendra gave me that book, I had never associated shrimp with mangroves.
Mangroves, for me, were trees with gnarly-limbed roots that thrived in warm, brackish water in the tropics. like ancient majestic creatures that lined the canals and coastlines of Florida and the islands in the Caribbean. Mangroves grow intricate underwater root systems. These estuaries are nursery habitats for juvenile fish and are home to fiddler crabs, shrimp, and lobsters. The roots provide shelter to many marine species and organisms. Above the water, in the thick canopy of the succulent, salt-crusted leaves and twisted branches of the mangrove, great blue herons, cormorants, and snowy white egrets live and roost.
Mangroves are brilliant adapters with a reproductive system that rivals no other.
For instance, Mangrove seed pods germinate on their leaves, then, when ready, drop into the water. Whether it’s low tide or high tide, the seed, once it enters the water, will establish itself in the thick mud or travel the ocean currents until it finds land.
Mangroves act as a protective barrier to coastlines. They bear the brunt of fierce tropical storms and hurricanes making them the first line of defense for the world’s coastal populations.
Mangrove forests are complex ecosystems.
Mangroves are simply amazing.
Over 80 species of mangroves live along the world’s tropical coastlines. These magnificent trees live in water 100 times saltier than any other plant. Mangroves don’t just survive in this torturous, warm, salty, brackish water; they thrive.
The Sundarbans are the largest living mangrove forest in the world. This immense forest—3,900 square miles—borders southern Bangladesh and the Bay of Bengal in India. This spectacular forest is recognized for its rich biodiversity, including over 260 bird species, the Bengal Tiger, and other exotic threatened species. It is also considered one of the world’s important ancient heritage and historical sites from 200-300 AD. It is a UNESCO World Heritage Center and one of the natural wonders of the world.
Fair warning here friends. That’s the warm and fuzzy part of the program.
Sadly, mangrove forest loss is rampant around the globe with as much as 60 to 84 percent already destroyed in some areas. With only about 1 percent of legal land protection for these incredibly diverse forests, they barely stand a chance. In the Sundarbans, protected areas cover only fifteen percent of the Sundarbans mangroves.
So, what’s the primary destructive force behind these incredibly shrinking forests?
Wait for it…shrimp farming.
That’s right. Our insatiable desire for shrimp destroys some of our planet’s most prized ecosystems. Shrimp aquaculture is not the only culprit. Other forces at work to alter the landscape include tourism, agriculture, coastal development, charcoal and timber industries, catastrophic and extreme cyclones, and, of course, climate change—rising seas and pressure on freshwater resources. While mangroves love salt, they need fresh water to balance their growth and health.
Over time, these manmade and natural changes are creating a loss of resources, flora, fauna, wildlife, homes, communities, and humans. Remember, mangrove trees act as a protection layer, insulating millions of coastal residents and wildlife.
In addition, Mangroves are a major player in the global carbon balance—their root systems trap carbon, and they filter fresh water before it gets carried back out to sea.
So, back to that book I mentioned earlier, Let Them Eat Shrimp.
As I mentioned a few minutes ago, some of the most dangerous and destructive things happening to the Sundarbans are deforestation, industrial sewage, runoff from power plants, agriculture, overfishing, and threats from oil spills offshore.
As a result, the conservation status of the Sundarbans Mangroves is critical and endangered.
And the challenges facing mangroves don’t stop in the Sundarbans. The problem stretches across the globe. In Brazil, where the mangroves are a way of life. In these coastal areas, mangroves are being bulldozed. destroying communities, livelihoods, water resources, and wildlife across Central and Latin America. Australia. The United States. Along the Red Sea and Arabian Gulf. Tanzania. Panama.
So what’s being done today to protect mangrove forests?
Eco-tourism in the Sundarbans is a healthy opportunity for coastal communities.
Small-scale replanting efforts are occurring around the globe.
What can you do? What is your role?
Plant a tree. The loss of mangroves around the world means less carbon is being trapped. Since trees capture carbon in their wood, plant a tree to help offset carbon emissions. Any tree will do! But if live near a tropical waterway, organize a mangrove seed planting competition.
Think twice before you eat shrimp, says the woman writing a book about shrimp.
Just think about this.
Where does your shrimp come from?
And who is harvesting it?
Not all shrimp are farmed or harvested equally. We pay a great deal of attention to where our other protein sources come from, why not shrimp and fish?
To help you wade through your choices, I included seafood recommendation guides in the show notes.
Here are four trustworthy seafood recommendation resources:
Seafood Watch
Environmental Defense Fund
FishChoice
Marine Stewardship Council
You don’t have to look at all of them. Pick one. Then decide what to buy for your family.
Do you need another all you can eat buffet in your hood? If you’re a chef, choose another seafood species instead of shrimp. Or better, take shrimp off the menu.
We cannot continue to be surprised when a storm tears apart entire coastal communities because nature’s wall is gone.
The show notes contain much more fascinating information about mangroves. Dig in and discover how mangrove and wetland restoration can help stabilize the air we breathe, create jobs for coastal communities, and preserve our beautiful blue planet. This is not a task for the faint-hearted; there are numerous challenges involved with mangrove restoration.
But know this.
Mangroves matter my friends.
Hey, thanks for listening to GreenFishBlueOceans. Next up, N is for Nori and Nutrient Pollution.
And don’t forget to subscribe so you don’t miss an episode.
Feel free to email me or hit me up on social media with your comments and questions. I’d love to hear from you.
Have a great two weeks!
Thanks for listening to GFBO. Got a question or comment? I’d love to chat. Hit me up on Twitter or shoot me an email.
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On today’s episode, I’m tackling L is for Lionfish and Lobster.
Listen here or download on iTunes or Google Play. (Subscribe and don’t miss an episode.)
In the first half of the program, L is for Lionfish, learn about this dangerously, delicious species.
What is a lionfish? Where does it live? Why it’s more than a nuisance, and how we can reduce its numbers. Then find out where you can find this yummy fish in the market, plus a few recipe ideas.
In the L is for Lobster part of the program, I dish all things American and Spiny lobster—history, sustainability, flavors, and my Lobster Taco recipe from the Edible Orlando archives.
(And please subscribe so you don’t miss an episode!)
I’m doing something a little different with the first part of the program, J is for Jellies.
In the first half of the program, I’m diving into all things Jellies—what they are, where you can find them, the top 5 stinging jellies, and possible future uses for these gorgeous otherworldly creatures.
Which leads to the second part program.
Can you imagine a world where Jellyfish are used to cure a rare neurological cancer?
The year is 2035. The place is Texicana, the newly formed territory post-hurricane Ambrosia, and the 2025 Big Rise, the catastrophic storm that destroyed the Gulf Coast region. The water is polluted with sulfur, chemical waste, and Jellyfish, which thrive in the contaminated water. The government is corrupted. BigAg controls the land. The Exiles roam the land in search of food, shelter, and solutions to overthrow the government.
Meet twins Trina and Tristin Lewis. Trina is a biologist. Tristin, a chemist. They’re working on a cure for cancer in a privately-owned lab. Until they discover a new protein in the water when collecting Jellyfish for their research. Before they publish their findings, they are sold out by a traitor in their lab. Will they stay and work with BigAg and The Government? Or will they flee North to a safe territory where they have no resources and no allies but can continue to develop a new food source that will help feed the distressed, growing global population?
Listen to Chapter One from my new work in progress, a dystopian novel, The Fish Thieves. And then let me know what you think. Hit me up on Facebook or Twitter. #thefishthieves
In the J is for Jewfish part of the program, discover when the Jewfish was changed to Goliath Grouper, why conservationists and fishermen disagree about its status, where you can find Goliath Grouper, and why you shouldn’t eat it.
Thanks for listening. And don’t forget to subscribe on iTunes or Google Play so you don’t miss an episode!
Welcome to the I is for Ice part of the program. This episode is packed with information about ice—I will talk for a few minutes about the relationship between ice and seafood. I will tell you a story about the first time I saw a glacier in the French Alps. I’ll finish up with glacier ice.
In the IUCN part of the program, we’ll explore the high seas and what is being done to protect this mostly uncharted area now.
It’s no secret that ice and seafood go together.
Hit up any grocery store or fish market, and you’ll see what I mean—whole fish and shellfish are buried in shaved ice. Kudos to anyone in the shaved ice machine business. So, since seafood decomposes quickly once it is brought out of the water, Ice is critical to maintaining freshness and flavor. But ice also slows bacterial growth.
On a sustainable fishing vessel, the fish are held in containers with ice. Some of those massive trawlers are on the high seas for weeks and months. Think of the ice! Now think about what no ice means for the fish. Seafood pirates or those fishing for illegal, unreported unregulated fishing aren’t concerned about whether there’s enough ice for the fish. Hell, some illegal fishing captains aren’t even concerned about the humans on board.
The moral of the story?
Know where your fish comes from.
When shopping for fish at the market, remember to bring your cooler bag (if you’re awesome, bring a few frozen gel packs from home) or ask the person behind the fish counter for a small bag of ice for transport.
Once you get your fish home, you should not store your fish on ice.
But do keep your fish in the coldest part of the refrigerator. Usually the back.
And if you won’t be cooking that day or the next, toss it in the freezer in the same package that you brought home.
So, I was thirty years old during the early winter of 1991 when I traveled from the Florida Keys, where I lived and managed a 64-seat run-down diner, to ski the French Alps.
For the first time, I was awed by the beauty of aquamarine-colored glacial ice.
After a few days swooshing down the slopes in Chamonix, my fiancé at the time and I began our day trip to Aiguille du Midi and Vallee Blanche, considered by some to be the most famous off-piste ski run in the world. Now. You might like to know, I was a beginner skier. This wasn’t Everest, but Vallee Blanche is over 12,000 feet altitude and one of the tallest mountains I’d ever skied.
We rode the tram to the mountaintop in Chamonix. There were maybe thirty or so people in our group, but many groups were skiing that day and every day. We boarded the cable car that would carry us to the twelve-mile run. Thirty minutes later we arrived at the most gorgeous site I had ever witnessed. The snow was a brilliant white and went on for an eternity.
At this point, there was no turning back. The only way down was to ski the glacier and the mountain.
I was terrified, but my ego and pride kept me grounded.
In groups of ten, tethered only by a small rope tied around our waists, we set off down a set of steep steps that had been carved into the snowy mountainside. Just like the thing the kind of mountaineering you see on National Geographic.
I held my ski poles in my left hand and held, or maybe clutched, a thick rope with my right hand. A sheer drop-off lay to my right. Untouched snow glistened like diamonds in the morning sun. The guides carried our skis. There were two guides per group of ten or maybe twelve. I can’t remember.
When I arrived at the bottom of the steps, a vast, white, flat plain spread before my eyes for as far as I could see. It was early morning, and puffs of smoke from our breathing filled the air as our guides untied us and told us about our day’s journey back down the mountain. “Stay with the group. If you start to lose control (God forbid—my inner voice although Lord knows I probably muttered it out loud), snow plow. hard. Do not try to be a hero and help your fellow skiers.” I didn’t think at this level of skiing that someone would be foolish enough to ski away from the tour.
But sometimes fate has its way no matter what one’s intentions are.
Just before lunch, a woman in my group lost control. I was near her when it happened. My gut impulse was to reach out and grab her. I’m sure I held out my pole and probably said hey or something vague. It’s hard to remember because the whole day seemed surreal like I was on my own Nat Geo adventure. And I might have said hey under my breath. I planted my poles as deep in the hard-packed surface and froze.
Then, the guide’s voice boomed across the vast wilderness. “Snowplow, snowplow, snowplow.” A ski guide cut across the ice after her. He could only stop her by skiing ahead and digging his skis sideways onto the mountainside. She skied directly into him. Knocked him down. A second guide swooshed in to help.
I was horrified. That feeling of helplessness was unnerving.
I remember being shaken to my core. I had no desire to be near her as if her mere presence was bad luck. I felt sorry for her. I was mad at her. Mad for marring my day with her carelessness. I don’t think I was the only person that felt that way. Maybe I was. The thing is, it could have happened to any of us. But this is the woman who swooshed down the slopes with grace earlier in the week with my fiancé when I waffled at the top of the mountain. Afraid to ride the moguls down. I only moved once they turned at the bottom of the mountain and skied out of sight. So I was jealous, too. And so my fiancée, a generous man, was the bigger person. Kind. Mature. We sat with the woman at lunch. She was visibly shaken. He skied close to her after lunch and for the day. I kept my distance.
I knew the dangers of extreme skiing on the glacier. It was the thrill of the unknown. The excitement of conquering my fears.
Later that afternoon, as we walked uphill in a single file with our skies on our shoulders, an avalanche exploded across the valley. You hear it and think, what was that? But in your gut. You already know. And then you pray for survivors.
The back side down the mountain was sloppy, wet, heavy snow. Huge trees loomed everywhere. This was where I was afraid I’d get hurt.
I ended my journey in the mud at the bottom of the hill. The shadows were long. The air warmer. I was exhausted and exhilarated. I unlocked my ski bindings and was awash in emotions and sensations—wanted to kiss the ground and cry. My calves ached with relief.
I headed toward the yellow school bus that would take me back to the hotel. My fiancée and the woman were on the bus, laughing and talking. I plopped into an empty seat. Waved. She waved back. A grateful enthusiastic wave. Her hands were crippled with arthritis. I wondered if that was why she couldn’t stop herself. I felt a pang of regret for feeling so mean toward her. My fiancée blew me an air kiss. I could tell by the expression on his face he was proud of me, for making it down the hill alone and understanding she needed him. I leaned back in my seat, shut my eyes, and a snapshot of that glacier—a wall of sea-blue ice filled my dreams.
So, what does a glacier have to do with seafood?
Welcome back to the I is for IUCN part of the program. Before I move on, what did you think about the last part of the program? You know since I’m still a newbie to podcasting, I wanted to try out something a little different. Hit me up on Facebook. I’d love your feedback.
Did you know that glacial ice covers ten percent of the Earth’s surface? That ice includes glaciers, ice caps, and ice sheets like Greenland and Antarctica.
That ice includes glaciers, ice caps, and ice sheets like Greenland and Antarctica.
Glaciers contain about seventy-five percent of the earth’s fresh water. Water that isn’t available to us.
When scientists talk about glaciers melting, they’re mostly talking about sea ice around Greenland and the Arctic. Sea ice is frozen ocean water. According to NSIDC, it is critical to the health of our planet because it influences climate, wildlife, and people who live in the Arctic.
So, how do we know the ice is melting?
Scientists use satellites to measure the ice melt. But have only measured sea ice since 1979.
I can assure you if you’ve ever seen a glacier and many of you have been to Alaska, I’m sure, or do some mountain climbing, you wouldn’t think that a little melting ice would make a difference. But this is me, a layman talking. Scientists know better.
There is much to learn about the future. One thing is certain: We cannot continue with business as usual.
Enter IUCN, the International Union of the Conservation of Nature.
Fifteen themes. One that might interest you is the Marine and Polar theme. Two key spotlights in that theme are a Walter Shoals high seas expedition going on right now. Walters Shoal lies 700 miles south of Madagascar. The twenty-six-day expedition’s focus is to understand the ecosystems of the high seas to help build laws to govern these fragile resources. Right now, there are no laws governing the high seas in terms of fishing, traffic, pollution, or conservation.
The second spotlight at IUCN in the Marine and Polar theme is a 450-page report titled Explaining Ocean Warming: Causes, Scale, Effects and Consequences
Now I don’t expect you will read the entire report, but there is a link in the Show Notes if you dare. Bottom line?
There are seven recommendations in conclusion from the need for global policy action to updated risk assessments to economic analysis. But at the heart of it all is the effect of CO2 emissions. We must address the ocean in all parts when we talk about climate change. From the melting glaciers to the deep dark trenches at the ocean bottom and every marine species and ecosystem in between. “Change is already underway and already locked in for future decades,” according to the IUCN report.
Change may not be obvious because we can’t see it, but it can be altered. And it’s up to us to make that change flow in a more positive direction. I’m wearing a tee short today from Phipps Conservatory that says If not us, who? If not now, when?
I think the tee says it all. Don’t you?
Need an idea about what you can do now?
Head over to IUCN website.
Sign up for its newsletter, find a job, become a member, join a commission.
Or on a tangible level, plant a tree.
That’s a wrap. Thanks for listening to GFBO. Don’t forget to subscribe on iTunes or Google Play.
But first, please subscribe to GFBO on iTunes and give me a five-star rating because you know how cool this podcast is.
Two weeks ago, I bought two pounds of fresh wild Alaskan halibut. FedEx brought the fish to my doorstep overnight. It was pearly white, glistening, and smelled clean and fresh. My first thought wasn’t about how I would prepare it, but that I wished I’d bought more! When I ordered two pounds seemed like a lot of fish for two people. I mean, four-ounce portions are what I normally eat, so we would have four meals, right? But inside that box, those four eight-ounce portions didn’t look much.
Every Spring, I order wild Alaskan halibut. I swear it is the best fish and that I could eat it every day. Elvis says you’d get tired of it, but I shake my head no.
But actually, he’s right, in a way. I wouldn’t get tired of eating it since I only eat halibut in moderation for two reasons.
One because of its status on the conservation list. And that depends on where it comes from.
And two, the price of the fish.
Halibut can be found in the North Atlantic, North Pacific, and Greenland.
Pacific Halibut found in Alaska and Canada are considered good alternatives by Seafood Watch and the best choice by the Environmental Defense Fund. And hey get this, as a side note, halibut is both wild and farm raised. That should not surprise you since more than half the fish we eat is farmed. We don’t farm halibut in Alaska, but it is farmed in Canada. The farmed halibut doesn’t get the nod of approval for best choice at Seafood Watch because its feed is mostly wild fish, and that my friends, is problematic.
And hey, get this: As a side note, halibut is both wild and farm-raised. Not that that should surprise you since more than half the fish we eat is farmed. We don’t farm halibut in Alaska, but it is farmed in Canada. The farmed halibut doesn’t get the nod of approval for best choice at Seafood Watch because its feed is mostly wild fish, and that, my friends, is not sustainable.
Now the halibut in the North Atlantic is a problem because of overfishing.
According to Seafood Watch, Atlantic halibut are expected to recover by 2056. But the folks at Monterey Bay Aquarium aren’t exactly feeling all warm and fuzzy about this.
Jesus, in 2056, I’ll be 95 years old. I hope to be around to report on this!
So, should you eat halibut?
If you see Atlantic halibut at the market or online, pull a Nancy Reagan and say no.
If it’s harvested from the North Pacific or Greenland then yes. In moderation. And if you can afford it.
For instance, that halibut I bought a few weeks ago? I paid $40 per pound, which included shipping from Alaska. So yes, it’s a splurge—well worth it. My mother-in-law always said, “Chicken today, feathers tomorrow.” Thank you, Mama B.
The halibut we buy and eat in restaurants and at the market are landed on large commercial boats using a bottom longline. Other methods of fishing halibut are bottom gill nets or trawls, which produce a lot of bycatch, so that‘s not sustainable. And remember, I did B is for Bycatch a few months ago. So you can go back to iTunes or the GFBO site to listen to all that if you need more information.
Halibut are graded by size on the boat. They range from 10-20 pounds to 20-30 pounds and 40-50 pounds. Most are in the 20-30-pound range. Fishermen remove the head, creating a product called H & G for headed and gutted, and then take the H&G fish to the docks for further processing.
But there are some monster halibut swimming around on the ocean shelves. Halibut can grow up to seven feet long and over five hundred pounds. That’s a whole lot of eating. Check the Show Notes for a YouTube video showing some monster halibut landed in Alaska! But those are recreational fishing vessels.
I have never fished for halibut, so I reached out to my friend Tammy, who works at Copper River Seafoods in Anchorage, Alaska, and has gone halibut fishing. Tammy says it’s her favorite type of fishing. And if I knew a bit more about this software editing, you would be listening to Tammy tell her experience instead of me. Be patient, my listeners; interviews are coming to Green Fish Blue Oceans.
So, if you’ve ever bottom-fished for any species, you know the drill. Drop the weighted bait until it hits the ocean bottom or, in the case of halibut, the ocean shelf. And then you wait. And wait.
If you have never bottom-fished, then think about this. Tammy says hooking a halibut is like pulling up a barn door. That’s how big these fish can get.
So when can you buy fresh halibut?
But you won’t be thinking about much of this when you eat halibut. Because Halibut is delicious.
Wild Alaska Halibut season runs from March through almost November, but it’s not steady. So if you see it in the store or offered in a restaurant, go for it. You won’t be disappointed. And you probably will be in the mood to spend some money.
This year, my fresh halibut was caught in Seward, Alaska, off the Lady Simpson. I know there’s a Simpson joke in there, but I’m probably the only person who doesn’t watch the Simpsons. So anyway, according to Tammy in Alaska, most of the commercial Alaskan halibut is coming in from Seward, Homer, and Whittier.
Now, if you’re curious about where that is, download the new Google Earth app.
Have you ever seen a halibut?
This is one mofo funky fish. Halibut are a flat fish with both eyes on one side of their head. Its mouth is twisted downward so that when it lays flat on the ocean shelf, it can eat And loves crustaceans and small fish.
Now, this is the seafood world, and so to make things confusing, several other species of fish have these same characteristics—the body shape, the eyes, and the mouth thingy—there’s lemon sole, flounder, dab, brill, Dover sole and well…you can see why knowing what you are buying can be a challenge if you just saw a piece of white fish in the case at the market. Of all the similar species, turbot is the closest fish to halibut in size.
But you won’t be thinking about much of this when you eat halibut. Because halibut has a mild flavor and is firm, yet melts in your mouth.
Ready to cook some halibut?
My favorite way to cook halibut is seared in a hot skillet on the stovetop and then finished in the oven. Actually, this is my favorite cooking technique for any thick and firm fish.
The first recipe I made was Miso-Glazed Glazed Halibut.
I adapted my version from a recipe card in the box with the fish from Copper River Seafoods. Think salty, sweet, and a tangy bite.
That morning, I whipped up the sauces and salad—it took about twenty minutes. When it was time to cook later that evening, I removed the sauces and salad from the fridge and the halibut. I preheated the oven to 400 degrees and turned the heat to medium on an oven-proof skillet simultaneously. I use cast iron most of the time, FYI. This is a fail-proof method for me. Maybe for you, too. However, depending on your equipment, you might need to play around a bit.
So, for instance, when the oven chimes that it’s heated to 400, I know the skillet is hot enough to cook the halibut. To be sure though, hover your hand an inch above the skillet. When you feel the heat radiating up like you know with absolute certainty you’d never touch that surface, you know your pan is ready.
If you don’t want to rely on this method, try this: Flick a few drops of water into the skillet, and if it bounces and sizzles away, you’re good to go. However, you still need your oven to be 400 degrees since you only cook the fish for about three minutes on one side before you place it in the oven. If you have a thin piece of fish, you won’t need to transfer it to the oven. You can cook it on the stovetop.
Now, while the oven and skillet preheat, gently press the water from the halibut with paper towels. You may need to repeat this step a few times, as you want the fish to be dry.
Then season both sides with kosher salt and ground black pepper.
Swirl a tablespoon of canola oil in the skillet. You can add a dab of butter, too, if you want. The oil should shimmer. If it doesn’t, wait until it does before you put that fish in the skillet.
Place the halibut top side down in the skillet. Resist the urge to move the fish once it’s in the pan. You want that fish to have a nice sear. Set your timer for three minutes. Turn the fish to the other side and place the skillet in the oven for five to six minutes to finish.
Halfway through the oven cooking time, baste the miso sauce over the top of the fish. This is for halibut that is one inch thick. A good rule for fish is ten minutes of cooking per inch of fish. But rules were meant to be broken. I’m just saying.
While the fish is in the oven, drizzle the dressing over the salad, toss, and divide between plates or oversized bowls. Sip some wine. Relax.
Remove the fish from the oven and top the salad with the fish.
Oh man, that fish was amazing!
The second recipe was Lemon-Caper Halibut.
So I used the same cooking technique and even made the sauce ahead, but only by about thirty minutes. It took about twenty minutes to make the sauce, and I like to chill a little when I’m playing in the kitchen.
When the fish went in the oven, I brought the sauce to a simmer and finished it with a pat of cold butter to thicken it. However, with this recipe, I didn’t bake the fish while it was in the oven.
Instead, I placed the halibut on a plate and then spooned a generous amount of the Lemon-Caper sauce over the top and around the sides of the fish.
Tangy, buttery sweetness. Oh, I could eat halibut every day.
If you want more information about those recipes or any other cooking tips, contact me on Facebook or by email.
H is for Habitat
Welcome back to the H is for Habitat part of the program. This is going to be short and sweet folks.
So, what can I tell you about marine habitats that you can’t Google or already know?
Well, I want to start with a basic definition and then move on to my Top 5 ways to Protect Habitats.
First, a habitat is an environment inhabited by a living creature or being. And as you know, a marine habitat, are delicate special places. There are coastal habitats, open ocean habitats, surface habitats, and ocean bottom habitats.
The ocean’s habitats and creatures are affected by temperature, acidity, carbon, weather, waves, and pollution.
That’s why it’s important to be mindful of everyday living. What we do on land affects the oceans, so make your actions count and help protect our rivers, lakes, and ocean habitats.
Top 5 Ways to Help Protect Habitats and the creatures who rely on them. (Including humans!)
Stop using plastic straws. And use recycled plastic only. Okay, so that was a twofer.
And speaking of plastic, please, please, please bring your bags to the market.
Volunteer at a beach cleanup or waterway cleanup in your area. Lakes and rivers need love, too!
Lastly, vote for officials who care about the environment! And stay involved. Sign those petitions. Make your voice count. We will all benefit from a cleaner, healthier environment.
So that’s a wrap. Thanks for listening to Green Fish Blue Oceans. Remember to subscribe to GFBO on iTunes and Google Play.
Next, I is for Ice and IUCN, the International Union for Conservation of Nature.
Lastly, if you know someone who would like to sponsor this podcast or who would enjoy it, please share.
If you’re new to Green Fish Blue Oceans, let’s connect. You can find me online at maureencberry.com or shoot me a message.
What is a gooey duck? And why is it pronounced gooey duck (GOO-ee duhk) when it’s spelled g-e-o-duck?
Geoduck is a bivalve, a burrowing clam. According to the Smithsonian, the name geoduck comes from the Nisqually Indian gweduc, which means “dig deep.” The geoduck clam uses its tiny foot to burrow into the seafloor and sand as it grows.
The first time I saw Geoduck was in 2006. I was eating lunch in Sushi Tomi, a sushi bar with a very good reputation but not so good location. In fact, I remember being dubious when my friend Belen told me about Sushi Tomi. I was familiar with the area, and it didn’t strike me as the place for good sushi. Next to a Wal-Mart? Hmm.
But it was the chef that made the place, not the location, she insisted.
The joint was nothing special—a small space with a dozen bistro tables, a few booths along the walls, and half a dozen bar stools at the sushi bar. There was one seat at the sushi bar that day. I saddled up to a display of fish—blood red tuna, octopus, salmon, and wait, what is that?
A beige, phallic-looking, almost grotesque creature was wedged in the corner of the sushi display. A large rubber band was wrapped around its shell.
It was a geoduck.
So, of course, I ordered some! Although I do love clams in general, this was something else. I might have been fascinated more than anything.
The chef nodded, a knowing approval. He sliced three slivers, and I mean slivers. Drizzled a little oil over the top, a kiss of salt, and that was it.
When the clam hit my tongue, I was transported to the Pacific Ocean—big surf, briny water. Geoduck does have a slightly chewy texture—of course, it’s a clam—but it is also super tender and a little nutty in flavor.
This is not the clam to chop up and make clam chowder or fritters. You want to eat clam crudo or ceviche.
Where can you find geoduck?
Geoducks are found in the Pacific Northwest, in Washington State and British Columbia, but related species are also found from Argentina to New Zealand and Japan.
Geoduck is a burrowing clam. Its shell is soft and averages around six inches. Its neck or siphon can grow as long as three feet. The clam weighs about two to three pounds on average but can grow to fourteen. Undoubtedly, the most unusual thing about this species is its appearance. Its neck looks like an elephant trunk growing out of its shell.
So, what’s the sustainable status of a geoduck?
Well, good news, friends.
Seafood Watch and Environmental Defense Find rate Geoduck best choice and a good alternative. No red labels on this species! Geoduck populations are healthy, and the harvest method doesn’t harm the habitat. Clam diggers use a handheld water jet called a stinger to extract the clams from the sand. There’s a YouTube link in the show notes so you can see Geoduck harvesting in
The show notes include a YouTube link to see Geoduck harvesting in action. I also included a YouTube video showing how Geoduck is cleaned and served in Japan. It’s pretty cool stuff.
So where can you buy geoduck?
Taylor Shellfish Farms in Washington State ships live-farmed geoduck for $35 per pound plus shipping. And remember, the minimal weight of a geoduck clam is two pounds. And if you’re thinking $70 per clam, Who’d buy that?
Get this: Taylor Shellfish harvests and ships about 700,000 clams annually, most of which go to China. Geoduck farming is a huge business.
You should know that even those the seafood recommendations guides give geoduck a good rating, there are some environmental concerns regarding commercial geoduck clamming. PVC pipes and nets float away, storms toss the netting ashore, and farming disrupts other marine creatures and birds who rely on that habitat.
But for now, your best bet is to find that awesome sushi bar and enjoy it.
Let’s take a quick break, and I’ll be right back with G is for Grouper.
Welcome to G is for Grouper part of the program.
If you’ve ever been to Florida, any of the Gulf Coast states, or any of the islands in the Caribbean, I’m betting you ate a grouper sandwich. Or twenty.
Pan-seared or grilled with a kiss of salt, pepper, and olive oil, topped with a dollop of garlic aioli, and nestled between a warm, soft, toasted bun, it takes me straight back to blue skies, soft sandy beaches, and palm trees. Just add Jimmy Buffet and an icy Margarita. Hello, grouper sandwich.
I’m sure I ate more grouper than any other fish species when I lived in the Florida Keys for ten years. And I can assure you, I was not the only one.
Grouper is meaty and tender. Mild and sweet.
Grouper is more than just an amazing fish sandwich. It’s a versatile fish, and because of its meaty texture and thick flakes, it is suited for the oven, the grill, or the stovetop.
Most of the grouper I ate back in the day was either black or red, the two most common species in Florida at the time. Other species included the gag, scamp, yellowmouth, yellowfin, and great goliath grouper, to mention a few.
There are over 400 species of grouper!
And when you’ve ever fished for grouper, you know how tough a fight these squat, slow-moving fish can be. They like to burrow under rocks and let me tell you, I’ve cut more lines because a stubborn grouper wouldn’t budge. But when you do land a grouper, it is party time.
Now, it’s worth noting that ecologists and fishermen agree that many grouper populations are threatened by overfishing.
So how do you know which grouper to buy?
First, it’s important to know which grouper species not to buy.
According to both Seafood Watch and the Environmental Defense Fund, Warsaw, snowy, yellow edge, and longline-caught gag grouper are poor choices because of overfishing and declining populations.
Fortunately, trusted grocery stores like Whole Foods Market, The Fresh Market, and Trader Joe’s label the fish.
So here’s another thing to be aware of at the market.
Since domestic grouper is in short supply, the price of grouper will be high. And I know that’s a relative term, so don’t be shocked at $20-25 per pound prices. If you see a grouper on the market for a considerably lower price, it isn’t a domestic grouper. It may be imported grouper, or it may not be grouper at all.
For years, the food service industry has been dealing with a copycat fish called basa, an Asian catfish that resembles grouper in appearance. You might see it labeled swai in the market in the frozen aisle. And the way the restaurants get around that is to call it a “fish sandwich,” not a “grouper sandwich.” Of course, any time you see a fish sandwich on a menu, the fish could be any white-fleshed species. But restaurateurs who value transparency and ethics will let you know what you’re eating.
You know with the demand for fresh fish sandwiches, basa appeared to be a winner because not only is it a white fish, basa costs much less. And if you didn’t know, restaurants operate on super slim profit margins.
There’s hope, though. While seafood fraud, in general, has been going on for decades, and for those illegal and unscrupulous fishermen and brokers trying to dupe customers and the industry, chefs, scientists, innovation, and technology are working to change the tides.
For instance, the University of South Florida scientists developed a hand-held device called Grouper Chek that identifies the type of fish you’re eating. While this system is not available for the consumer, it’s the perfect tool for supply chain distribution and chefs, where much of the challenge lies.
So here’s another way to tell what type of grouper you’re buying other than what’s on the label.
There is a distinct difference between the color of the flesh of a black grouper and that of a red grouper. A black grouper has bright white flesh and the flesh of a red grouper, while still a white fish imparts a delicate pinkish hue to its flesh. The reason you want to learn to notice this difference is that black grouper is generally more expensive than red grouper.
Now, if you don’t want to eat grouper or never see it at the market but still want a meaty thick white fish sandwich, try red snapper or mahi-mahi as a sustainable substitute.
So much of what defines sustainable seafood has to do with where fish comes from and the method of catch. Sustainable seafood is good for both people and the oceans.
Now, if you find grouper at the end of your rod or at the market and need a recipe, I added two links in the show notes. One offers 54 grouper recipes from some of the best Florida restaurants, and the other is a Pinterest grouper recipe roundup for your inspiration.
Remember to store your fish in the coldest part of the refrigerator and cook it within a day or two. Otherwise, pop it in the freezer and thaw it in the refrigerator for 24 hours before cooking.
Got a question? Hit me up on FB, Twitter, Instagram, or LinkedIn.
That’s a wrap for this episode.
Next up, H is for Halibut and Habitat.
And don’t forget to subscribe on iTunes or Google Play so you don’t miss an episode.
Thanks for listening to Green Fish Blue Oceans. And have a great two weeks.
Did you know by 2050 with our growing global population, we will need seven percent more protein to feed the world than we have today?
Some of that protein will be farmed fish, and some will be fake fish.
Welcome to the F is for Farmed Fish part of the program. Today, we’ll explore farmed fish or aquaculture, what types of farming are practiced, the best edible seafood species to farm, some aquaculture challenges, and, lastly, success stories in aquaculture worldwide.
What is aquaculture?
Aquaculture, or farmed fish, is the rearing and harvesting fish in water environments for human consumption.
Now, anyone who knows me knows I believe that aquaculture will help feed our growing global population, reduce the stresses on wild fish populations while restoring habitats, and strengthen our food security. When done right, aquaculture provides an energy-efficient, high-protein, low-fat resource.
There are numerous methods of fish farming or aquaculture
Aquaponics
Raceways
Recirculating aquaculture systems known as RAS in the industry
Open ocean pens
Sea cages
Suspension ropes
Racks and lines (oysters, scallops, mussels, algae)
Ponds (shrimp, tilapia, mullet, and bream)
Surface lines
Sea ranching (scallops and cucumbers)
Some farming methods are better than others. Because the list is long and time is limited, if you would like to know more about a specific farming method, shoot me an email. But know this: ninety-five percent of aquaculture is done in ponds. In the US, 85 percent of aquaculture is done in a RAS.
Of the hundreds of edible seafood, which are the best to farm?
Shellfish, clams, oysters, mussels (all filter feeders leaving the water in better shape than before)
Kelp (seaweed)
Crustaceans (shrimp—the world’s most beloved seafood)
Finfish
Did you know that 50 percent of all fish consumed is farmed? And friends, that number is only going to rise.
Since fifty percent of all fish are farmed, and our global population is growing, the need for successful aquaculture is a matter of life and death.
Aquaculture has existed for over 4000 years, first developed in China. In the US, the industry blossomed in the 1970s, but it was not without its challenges.
So, what are the challenges of farmed fish?
One of the biggest challenges with aquaculture is fish feed, specifically the ingredient list and the FIFO, or fish in fish out ratio.
Fish need protein. And lots of it. Much of that feed ingredient comes from wild fisheries in the form of fish oil and fishmeal and from pelagic species like anchovies and sardines.
Wild fisheries that we are overfishing.
So here’s a little something to chew on before I dive into the challenges of farmed fish feed.
We already know that ninety percent of the large fisheries, sharks, whales, and Pacific Blue Fin tuna have collapsed. Wild Atlantic salmon and New England cod are two prime examples of species that were fished to near extinction. In the last fifty years, 51 marine species have become extinct due to overfishing.
Overfishing is at a crisis level.
We’re depleting wild fish species to feed farmed fish!
Yeah. That’s crazy, right?
Fortunately, that’s changing for the better. We’ll look at some solutions in a few minutes.
But let’s dig in a little more about the feed.
Fish are the most efficient converters of food to flesh. Or fish in, fish out, called FIFO in the industry. Most farmed fish are in the FIFO range of 3:1 to 1:1, the latter being the most efficient end of the scale—one pound of feed equals one pound of fish out.
So, how does that compare to other farmed protein industries? Called Feed Conversion Ratio in other industries, beef is 9:1, pork is 6:1, chicken is 2:1, and crickets or insects are 1.5:1.
What are some other challenges with aquaculture?
Antibiotics are used to eliminate diseases, but that creates a problem with superbugs. There’s also waste to dispose of and escapement for ocean-farmed fish. There are production costs and pollution in the form of carbon emissions in land-based farmed systems. Human slavery is still a problem in the farmed fish industry in Thailand, for instance.
So where’s the good news?
Technology and innovation have improved the farmed fish business and will continue to improve.
For the last several years, scientists, chemists, biologists, chefs, engineers, food disruptors, and farmers have been working to change the fish feed landscape and the aquaculture industry.
Innovation will enable fish feed from microbes, algae, yeast, soy, seaweeds, and insects. A vegan fish feed is already on the market. Technology will make farming operations more efficient and safer.
Success Stories
To date, the most efficient and productive success story takes place in Southern Spain on an island in the river, ten miles inland from the ocean. La Veta La Palma is a premier example of sustainable aquaculture in a natural setting. This 28,000-acre farm developed an artificial wetland habitat by converting ponds and restructuring the water flow. They raise sea bass, bream, mullet, and shrimp. They farm rice and develop dry crops. The farm is so productive it attracts over 200 species of migratory birds, many of which are endangered, making this a natural paradise. There are no antibiotics or GMOs.
Australis Barramundi (aka seabass) in Massachusetts
TwoXSea farms trout in California using a vegan feed
Kampachi Farms yellowtail, a sashimi-grade fish in open pens in Hawaii
Verlasso Salmon farms Atlantic salmon in Chile using a yeast compound feed that mimics Omega 3s eliminating the need for wild fish oils and byproduct
Langsand Lax in Denmark is the largest land-based salmon farm in the world. They use a highly efficient recirculation system. Earlier this month, they got full approval to build a land-based salmon facility in Florida, the first of its kind in the US
Blue Ridge Aquaculture in Virginia is the largest land-based tilapia farm in the world using RSA, fresh never frozen, no antibiotics
Food Chain in Lexington, KY is an educational facility that farms tilapia and greens in a hydroponics system
There are fish farms in high-rise buildings in Hong Kong and on a Wisconsin dairy farm. There are fish farms in wastewater treatment facilities in Kentucky. There is no shortage of opportunities to farm fish wherever you live.
The future of farmed fish and land-based fish farms will increase in the future. And while many operations are successful, plenty are not. Not all land-based farms are the superstar darlings of sustainable fisheries just yet. The cost to operate these facilities can be three times that of an ocean pen farming operation because of licenses, equipment, and facilities. Other challenges are maintaining water temperatures, oxygen levels, PH levels, and high carbon outputs.
So why continue to farm fish?
Fewer fish die, and fish grow faster
There is little need for antibiotics (b/c everything is controlled).
Fish waste can be recycled for compost to grow vegs or produce electricity.
Plus, it’s good business.
Remember, wild fisheries will be depleted if we don’t supplement fish stocks with aquaculture.
Is farmed fish safe to eat?
Yes and no. The US has strict environmental and food safety regulations, so if you live in the US, you will support American farmers and the economy.
Think about this. In the US, nearly 90 percent of our seafood is imported. Only 2.5 to 3 percent of that seafood is inspected at the docks. Some countries do not practice good food safety laws.
If you love fish like I do, ask questions, like where your fish comes from. Read the package labels at the market. Follow trusted recommendation guides like Seafood Watch and the Environmental Defense Fund.
Alright, that’s it for farmed fish.
F is for Faux Fish
It’s no secret that seven billion people are living on thirty percent of the earth’s surface. And that growth is expected to continue to nine billion by 2050 and eleven billion by the end of this century. Seems like a long way off, but to put it into perspective, think about yourselves for a few seconds. Where will you be in 2050? What about their kids, your grandchildren? What kind of world will they be living in? What will they be eating?
So, with all this protein talk, how much protein do we need in our daily diets?
According to the US Dept of Agriculture, an average 130-pound female needs forty-seven grams of protein daily. For a 170-pound male, sixty-two grams is recommended.
As I mentioned earlier, an increasing population needs more protein, and fish is one of those highly sought-after proteins.
Fish farming is not the only solution to our growing global protein needs and to saving our wild fish populations.
Enter Faux Fish
That’s right, plant-based fish products.
Venture capitalists have a term for the people and companies developing faux fish: Food Industry Disruptors—or foods that replace conventional animal agriculture.
So how does that work?
Well, the most important criteria for any good food is texture and taste, right?
Well, it’s not rocket science. But it is chemistry. And technology using mass spectrometry and texture sensors. It’s innovation. It’s students, nutritionists, biochemists, engineers, and chefs.
Several plant-based seafood products are currently being tested on the market, and more are being developed in the lab.
Plant-based products include quinoa, seitan, mushrooms, yellow pea proteins, seaweed, nuts, and high-quality soy.
New Wave Foods makes PopShrimp shrimp made from algae
Tomato Sushi offers sushi made from tomatoes that look like tuna
There is Tofuna Fysh, which makes fysh oil and fysh sauce.
Sophie’s Kitchen in California makes a line of shelf-stable, refrigerated, and frozen vegan seafood items made from konjac, a mineral-rich plant that has almost zero calories and is high in dietary fiber. They offer Smoked Salmon, scallops, mac’ n cheese, and jambalaya, and their most popular retail item is The Vegan Toona. Coming soon: Glazed Salmon bacon!
Veggie World in the UK makes its award-winning vegan prawns.
Gardein in the US makes fishless filets and crabless cakes.
While faux fish is still in its infancy, it is a growing industry. The Plant-based food industry contributes $13.7 billion to the US economy alone. Jobs generated in the industry offer an annual income of $59,400. But that figure includes other plant-based products in the meat, chicken, and dairy categories.
So I should add that I haven’t tried any of these products, nor am I doing a product endorsement—not that I don’t want to. I am eager to try any faux fish product, so if you’re a food disruptor and you would like to connect and collaborate, please send me a message. For the record, I did try cricket bars for the first time and found them to be earthy, chewy, nutty, and sweet. I am game!
There is no better time in our history to be a sustainable food disruptor, whether you want to farm fish, develop faux fish, or enjoy delicious food that is good for you and the oceans.
Thanks for listening to Green Fish Blue Oceans. Please subscribe on iTunes or Google Play so you don’t miss an episode.
Next up, G is for Geoduck & Grouper.
Can’t get enough of me? Let’s connect. Find me on Facebook, Twitter, and Instagram. And have a great two weeks.
What is escolar? Why should you care? Where can you find it and should you eat it? There are two types of ecosystems, marine and terrestrial. Today, I will talk about one specific marine ecosystem: coral reefs.
E is for Escolar
Let’s start by answering a seemingly innocuous question.
What is escolar?
Well, get ready because there is nothing simple about this fish.
Escolar might be one of the most delicious and dangerous fish in the ocean.
Here are some basics.
Escolar is a large, fast-swimming fish in warm tropics and temperate climates. In the US, think Florida and Hawaii. Escolar is also called walu walu, Hawaiian butterfish, waloo, or white tuna.
Escolar has firm, rich, oily flesh, making it an irresistible and delectable catch. However, that oily content is where the danger lies. Since the escolar’s diet consists of food high in wax esters, and escolars have a tough time digesting wax esters, its flesh is super oily.
And super oily fish can be a problem for many consumers.
Note: If you want to know more about wax esters, check out the link in the show notes.
So should you eat escolar?
That’s a personal choice. It is a buttery, melt-in-your-mouth fish. And you may want to gobble it up!
But if you do? You need to know a few things first.
First, the most important thing to know is where your fish comes from and who your boat captain is. And trust him or her. Not only is that smart business, but you will not doubt what you buy and eat.
Second, only eat six ounces of escolar or less. Period. Do not be a little piggy at the sushi bar.
And now I need to give you a warning.
What you’re about to hear in the next few minutes will either make you laugh or you will be repulsed. Don’t say I didn’t warn you.
Overconsumption of escolar can lead to abdominal cramps and diarrhea. I’m talking about spending serious time in the bathroom. Think of an oily yellowish-orange hot mess. Seriously! This could happen thirty minutes after eating and last for days. Or worse you could fart that oily liquid unexpectedly. I am not kidding. This shit happens.
How do I know?
It happened to me. Fortunately, I was at home.
Escolar is called the Ex-lax fish for a reason.
If you’re still with me, thank you for hanging and hopefully laughing!
Alright, so beyond the oily issue, what else can be said about Escolar?
We must address why escolar is being sold on the market if it’s such a problem fish. Well, it’s no secret that the seafood industry needs to do something about overfishing. And so there is a huge push to encourage consumers to eat underloved fish. Now, I am all about selling underloved seafood. It’s a terrific way to help curb overfishing, and selling underloved fish supports small-scale fishermen and communities.
As you probably guessed, escolar is one of those under-loved species—Also the good news is it’s abundant and inexpensive.
But something else needs to be addressed, too.
Sometimes, escolar is mislabeled and called white tuna. This is not only inherently wrong, but it has health consequences like those mentioned a few moments ago.
So why would escolar be called anything other than escolar?
And this is the slippery part of the story.
So, first of all, to a chef’s credit, they may be unaware that what they’re buying is escolar. Many chefs don’t buy whole fish, so at the receiving end, they wouldn’t necessarily be able to tell the difference between escolar or white tuna. Also, not all chefs do the receiving at the restaurant. Sometimes, the dishwasher signs the invoice, pops the fish in the cooler, and returns to loading the machine. Without checking the fish. I like to think this is a rare occasion, but I’ve seen more of my share of, um, Anthony Bourdain-type events in my twenty-three years of working in the food industry. If you recall, Bourdain’s memoir, Kitchen Confidential, was an expose of what happens behind the scenes in the back of the house.
Now, the fault doesn’t necessarily lie with the distributor, either. Sometimes, the fish is packaged incorrectly and delivered from the docks with the wrong label. Humans, not robots, process fish.
That’s not to say there are no unscrupulous people.
There are indeed duplicitous fishermen and business people in the world. We have modern-day pirates, slavery, and murder in the seafood industry. But that’s a story for another episode.
Now, the other thought I have about Escolar being called something other than Escolar is a marketing issue.
So think about this. Which of the following two descriptions sounds more appetizing?
You’re sitting in a restaurant, sipping wine, stomach growling. The server reads off the daily special:
“Today’s fish special is Grilled Escolar with a Ginger-turmeric Glaze with roasted Sugar Snap Peas.”
Okay, so prior to this podcast, you don’t know what an escolar is, and you ask the server. He either knows, or he returns to the kitchen in search of an answer, or worse, he takes an order from a six-top and heads to the kitchen for your answer, at which point your spouse is glaring because you sent the server away.
Or his daily special sounds like this:
“Today’s fish special is Grilled Hawaiian Walu Walu with a Ginger-turmeric Glaze with roasted Sugar Snap Peas.
See what I mean? Who doesn’t want Hawaiian fish? It sounds exotic!
Now, if you order escolar, remember to eat no more than six ounces, or about the size of a deck of cards, and you should be fine. And no more than four pieces of sushi. However, if you have stomach issues, you won’t love escolar at all.
Now, if you see Escolar in the display at the grocery, here are a few buying tips.
At the market, the flesh should be firm, white (not gray), and not flaking apart.
The fish should smell fresh like the ocean. Don’t be shy about asking to smell your fish. It’s your money! And health.
Once home, store the fish in the coldest part of the refrigerator which is generally the back.
Remove the skin before cooking.
And probably the best way to cook escolar is either on the grill or seared in a hot skillet on the stovetop.
Lastly, it’s worth noting that you won’t find escolar on the market in many countries. For instance, Japan and Italy banned escolar. Many countries advise against its consumption because of its supposed toxicity. Escolar, like mahi-mahi, shark, tuna, and other mackerel species, can also contain histamines, a type of bacterial food toxin, if not handled and stored properly. In the US, escolar is not banned.
So, to wrap up, sometimes just knowing is the best news of the day.
E is for Ecosystems
So, when you don’t live near the ocean, there is plenty to think about other than what’s happening below the surface. Unless you work in the industry or are a seafood nerd, right? But you probably have seen the ocean. Some of you have snorkeled or are certified scuba divers.
I’m going to tell you how I connected with the oceans and coral reefs, and then we’ll dive in to discover some amazing things about coral reefs, a few challenges, and some solutions.
So, Wyland, the American artist known for his famous outdoor murals featuring whales and other sea creatures, said, “All of us, at one time or another, find ourselves drawn to the sea.”
For me, that moment was during the summer of 1975. I was fourteen years old when Mom and four of my sisters drove from our hometown of Pittsburgh, PA, to Ocean City, MD. Once I saw the deep blue water on the horizon, dug my toes into the sand, and felt the cool wetness beneath the hot surface at the beach, I knew that one day, I would live near the ocean.
And while I had many other beach vacations over the years, it took another fourteen years before I moved to Florida where I lived and worked for the next twenty-three years.
For the first ten years, I managed a breakfast and lunch restaurant in the Florida Keys. When I wasn’t slinging bacon and eggs, I fished for tuna, wahoo, and mahi-mahi on the open sea, grouper and snapper along the canals and in the backcountry, tarpon, and cobia under the Seven Mile Bridge. I snorkeled in the warm turquoise waters along the Florida reef, where a 3D technicolor world of brightly colored corals and tropical fish coexisted with sharks, barracudas, sea cucumbers, and eels.
And all those years I snorkeled up and down the Florida reef, throughout the Bahamas, in the Turks & Caicos, and even the Red Sea at the tip of Israel, I never went scuba diving. Mostly because, at that time, I was an avid mountain snow skier, and without unlimited funds and time, I opted for the best of both worlds. But that doesn’t mean I don’t have an appreciation for what lies in deep blue sea, it just means I rely on photographers and explorer’s who do travel down to the deepest parts of the ocean to color my stories.
American biologist and ocean conservationist Sylvia A. Earle is one of the most famous and prolific ocean divers of our time.
Sylvia is my ocean hero. And if you are familiar with her work, I’m betting she is yours too.
So what has Sylvia’s seventy years of diving and ocean conservation shown us about the coral reefs around the world?
First, let’s examine coral reefs and their significance to the health of our blue world.
Coral reefs are the most diverse marine ecosystems. Although they cover less than one percent of the earth’s surface, one-quarter of all marine species rely on coral reefs for food and shelter.
According to the Smithsonian, “The value of coral reefs has been estimated at 30 billion U.S. dollars and perhaps as much as 172 billion U.S. dollars each year, providing food, protection of shorelines, jobs based on tourism, and even medicines.”
That’s impressive.
Coral reefs survive natural destruction like tsunamis and hurricanes but may not survive man-made destruction like global C02 emissions and warming ocean temperatures.
Yet, according to WWF, we have lost almost 30 percent of the world’s coral reefs.
80 percent of the coral species in the Caribbean have been destroyed. The Great Barrier Reef off the coast of Australia is the largest reef in the world and is visible from space, but it is in trouble.
The Great Barrier Reef off the coast of Australia is the largest in the world and is visible from space. But the GBR is in trouble.
Humans are responsible for much of the destruction of coral reefs—think plastic pollution, overfishing, ocean acidification, and the introduction of lionfish, an invasive species that I’ll discuss later in the year under L is for Lionfish & Lobster.
So what is being done to protect this beautiful otherworldly environment?
Well, some species will survive and thrive adapting to these changes. Scientists propose solutions from building shade panels over reefs to adding lime to the water to gardening new manmade reefs to attract fish and provide food and habitat for many marine species.
Scientists propose solutions from building shade panels over reefs
Adding lime to the water
Gardening new manmade reefs to attract fish and providing food and habitat for many marine species.
Mostly, though, it’s up to us to make changes today for our children’s futures.
So, last thoughts and a quick note about my ocean hero, Sylvia Earle, and her mission. Sylvia created the Mission Blue Alliance. She also created designated Hope Spots, those places around the world that are critical for the health of our planet.
Watch Sylvia’s TED Talk (link below) to learn more about this special program. And then, head over to Mission Blue and vote to designate your favorite Hope Spot.
Use whatever resources you have to spread the word about what is happening to our beautiful blue planet and oceans.
Share this podcast with your family and friends and on your social media.
When you enjoy a day at the beach and dig your toes into the sand, remember that our earth relies on you and your choices to keep the ocean water underneath the beach’s surface cool and healthy.
Thanks for listening.
Next up F is for Farmed Fish & Faux Fish.
Yes, there is such a thing! Don’t forget to subscribe to Green Fish Blue Oceans on iTunes or Google Play so you don’t miss an episode.
Welcome to Green Fish Blue Oceans, the podcast where stories about seafood are good for you and the oceans.
On today’s episode, D is for Dogfish and Discards, I’ll explain all things dogfish and discards in less than fifteen minutes.
What is dogfish? And should you eat it? Where can you find it? What are discards, why should you care and what can you do?
Stick around I’ve got some ‘splaining to do.
D is for Dogfish
Dogfish, like many seafood species, are called by different names. For instance, a dogfish can be called a spiny, piked dogfish, rock salmon, and spiky dog! And again, I don’t know why the seafood industry does this! All said, what you need to know is that a dogfish is a shark.
Here are a few shark stats worth mentioning and then a little backstory about how the dogfish industry came around before I get into whether you should eat dogfish and where you can find it.
There are over 400 shark species in the oceans. Sharks have been around for hundreds of millions of years.
They are predatory creatures at the top of the food chain in the oceans, and their presence is necessary for the health of the oceans.
Sharks are slow to grow and have few offspring, making them a target for overfishing.
Sharks get caught in fishing gear and are illegally fished for their fins (which I will discuss later in the year in S is for salmon and shark fins). Shark fisheries are not well managed, and without fisheries management, overfishing is also a problem.
Sadly, many shark species are in decline, and many are severely depleted. Specifically Scalloped, hammerheads, blue, and thresher sharks. I added a Shark chart in the show notes to help you with the what, where, and why of shark declines.
And speaking of overfishing, it could be said that overfishing is the biggest threat to the future of seafood populations.
However, all that said, some species of shark, like the dogfish, are healthy and abundant. They’re a good source of protein and provide jobs for fishermen on the West Coast of the US and the North East coast of the US, specifically for those fishermen who once relied on cod for their livelihood.
What happened to the cod industry? And what does that have to do with Dogfish?
Well, if you’re a seafood nerd, you already know, but if you’re not, then I can sum it up for you with this limerick I concocted while blending a smoothie during research and writing.
There once was a fish named Cod.
Whose life ended
at the tip of a rod.
He gave a good fight,
with all of his might,
but his fate
was a crate
then a plate.
Poor sod.
Cod, a once abundant fish, helped grow the human population of the Western world, according to Mark Kurlansky, the famed commercial fisherman turned journalist and author of Cod.
But after decades of nonstop, ruthless fishing, the once great cod fishery collapsed in 1992, devastating fishing communities and their families worldwide.
Fast forward to 2017.
Enter the dogfish.
Dogfish were once considered discarded fish, which I’ll discuss later in the program. In the late 1990s, dogfish catch levels were low, but by 2010, with good fisheries management, the species rebounded, making dogfish a viable commercial fishing opportunity for ex-NE Cod fishermen.
These sharks are caught on a long line, a sustainable fishing method, and the entire shark is processed and sent abroad. The European market is thrilled to eat dogfish. Now, you can also find dogfish in markets on the West Coast of the US from California to Washington.
At the Market
Remember to ask where your shark was caught. This, along with the fishing method, sets the sustainable shark apart from the nonsustainable shark.
You should be aware that sharks can develop a pissy/ ammonia smell and flavor. Some cooks suggest soaking the shark in milk for a few hours. Personally, if my fish doesn’t smell like the ocean, I pass and look for another species.
Now, I haven’t eaten dogfish, but I did eat shark a few times several years ago when I lived in Florida. More to know what I was selling, not necessarily by choice.
Shark has a mild flavor, and its flesh is meaty. The best cooking methods are on the grill or seared in a skillet.
Shark, like all seafood, cooks quickly, so prepare your salad, your taco station, your wine poured, and the candles lit if that’s how you roll.
While the shark is a good source of protein and low in fat, the shark also contains high mercury levels. So if you’re pregnant or making dinner for the kiddos, do a Nancy Reagan, and “just say no.”
What I love about this species is that it illustrates how the industry can change for the better with proper fisheries management. Once a wild fishery collapses, how do we bring it back?
Since there isn’t an infinite supply of fish in the oceans, fisheries management is part of the solution to ensure the health of the oceans for the future. One drawback of managing fish stocks is that it harms the fishermen. What will they do with their lives while a fish stock is being rebuilt? Fishing communities and fishermen do not rape and pillage the oceans for fun and profit (well some pirates do), but fishing is not only a livelihood, it’s a way of life.
There are hard questions and thoughts here at GFBO. And I don’t have all the answers.
But I do want to share something else that is innovative and cool.
One of the ways we can learn about where fish was caught and when it was caught is by tracking the boats. So how is that done?
You probably guessed, with satellites.
Check out GlobalFishingWatch. You will need to register first, but it is a free service! Click anywhere on the map to see exactly where your fish is being caught in real time.
This incredible opportunity is brought to you by Oceana, Skytruth, and Google. It’s another example of how tech and innovation can help change the fishing industry to create more transparency and slow, illegal, unreported, and unregulated (IUU) fishing.
For decades, the seafood distribution and supply chain was tainted with a lack of transparency. I know firsthand, but I’m not getting into that right now.
My goal at GFBO is to bring you tools so you can make informed choices in the market.
D is for Discards
I’ve got to warn you: what I’m about to say for the next several minutes may make you want to throw up and cuss like a sailor. Maybe both at the same time if that’s possible.
But hopefully, you will hang, listen and then act.
A few years ago, at the MBA SFI, I watched a short film titled Fish Fight that made me want to cry and throw up at the same time. I want to use another “F”, but I won’t—not yet. There will come a day.
In 2010, chef, broadcaster, and advocate Hugh Fearnley-Whittingstall launched a Fish Fight campaign in the UK to change EU fishing policies, specifically the laws related to discards.
At the time, half the fish caught in the North Sea were being thrown back.
That, my friends, is a discard.
Discard is the catch of unmarketable fish, whether by size, species, or not, whether it is not allowed to land because of quota restrictions. I’ll talk more about quota in Q is for Quotas and Queen Scallops later this year.
Now, I was not naïve to the challenges of the fisheries industry.
The industry has long been fraught with challenges on the high seas, the coasts, and on land. But when I saw Hugh’s Fish Fight film, I was appalled. My heart throbbed in my throat. My breathing became shallow. Sweat beads formed along my hairline and under my arms. My stomach churned.
Afterward, all I could do was sketch Hugh being interviewed by author and journalist Juliet Eilperin. I knew that sketch of him would trigger those awful feelings repeatedly so I would never buy the wrong seafood again. Not that I bought the wrong seafood, but this took things to a new level. And to confirm, I don’t feel awful about Hugh; he’s a fascinating, charming character! but the sketch. I also knew I would do something to help other people understand what’s happening in the oceans.
When you’re ready, I included a link in the show notes to the one-minute YouTube video so you can watch it, too. Let me know what you think. Did you react like I did?
So apparently, I had no idea what was happening on the high seas.
Pause. But I’m happy to let you know, Fish Fight campaign was a success. It took two years, but Fish Fight created an agreement to end discard bans and overfishing. The message spread across Europe to Germany, Poland, Spain, and France.
It’s great to see what can happen from large numbers of like-minded people. But really, change happens at the individual level, too. Your choices at the market can impact the future of our fisheries and oceans.
So, how can you help?
Follow seafood recommendations from Seafood Watch, Environmental Defense Fund, and Marine Conservation Society.
Speaking of buying sustainable seafood, think about shopping in the freezer aisle at the market.
Shop online with a trusted source. Who might that be? Ask me. I’m here to help.
Sign up for this podcast to learn about seafood you might not be familiar with.
Ask your market to bring in specific sustainable seafood species.
Make a difference with your cold, hard cash.
Don’t like what’s happening at the docks or on the ocean? If necessary, contact your politicians at the local, regional, and national levels regarding seafood policies.
Want to share a good fish story going on in your hood? Got a shark recipe you’d like to share? I’d love to hear from you.
Hit me up on Facebook, Twitter, or LinkedIn, or shoot me an email at maureencberry@gmail.com.
Don’t just eat seafood. Eat seafood that is good for you and the oceans.
Listen to C is for Clams and Climate Change here or download on iTunes or Google Play. (And don’t forget to subscribe!)
Hey and welcome to Green Fish Blue Oceans. I’m your host, Maureen Berry.
On today’s program, I’ll tackle clams and climate change. Two incredibly topics which as you can imagine have a lot to do with each other.
C is for Clams
Did you know that farmed clams make up to 90 percent of the world’s clam consumption?
This is terrific news. Clams are easy on the environment, improve the water quality since they are filter feeders and are managed most efficiently.
Farmed clams are raised on beaches (then raked, shoveled or hand selected), grown in suspended nets in the open ocean or bays, raceways, or raised in cages in the ocean. As a result, farmed clams get the high five from sustainable seafood recommendations like Seafood Watch and Environmental Defense Fund.
You’ll find clams at the market in a variety of ways.
Canned, frozen clam meat, frozen in the shell, live clams, either fresh-shucked meat or in the shell.
So how do you know what to buy?
It depends on what’s available in your market and what you can afford.
Hard shell clams (littlenecks, cherrystones, middle neck and chowder clams) are the most popular consumed clams eaten in the US and will be the clams you see at the market and in restaurants.
Clams are low in fat. High in Vitamin B-12, C, Iron, Omega-3s, and protein.
Clams take very little time to cook. In fact, overcooking will make them chewy and rubbery.
Canned meat is already cooked. If you buy frozen clam meat, there is no need to thaw before cooking. All clams should be cooked gently.
Now if you buy live clams at the market, look for tight-lipped, unbroken clams. They should have a briny smell. Let your nose guide you. And remember, don’t cinch the plastic bag or the clams will suffocate. Live clams need to breathe!
And FYI, all live clams in the shell are required by law to have a tag with information about the product and the processor. They will be a harvest date on the tag too. Ask the person behind the fish counter if you don’t see a tag.
When you get your clams home, store them in a colander in the coldest part of your refrigerator, which generally means in the back of the fridge. Set the colander in a bowl to catch the drip. Place a wet paper cloth the top so they don’t dry out. Cook the clams the same day or the next.
You will need to clean your live clams before you cook them. Check out the Martha Stewart video in the show notes for some tips.
Now, what recipes can you cook with clams?
Oh man, the opportunities are endless. Clams Casino, Clam Crostini, Steamed Clams, Grilled clams. My favorite go to clam recipe is New England Clam Chowder. It’s a classic seafood recipe that every seafood lover should have in their cooking repertoire.
Follow this link to my food blog for the New England Clam Chowder recipe.
Now since 90 percent of the clams on the market are farmed, what about the other 10 percent?
According to Seafood Watch, the status of wild clam population is unknown in all locations, but there is no evidence of overfishing occurring. So if you live near the coast, enjoy!
All this talk of clams makes me hungry. I’d love it of you share one of your fave clam recipes with me and my listeners. Send me an email at maureencberry at gmail dot com.
You know, before we move on to Climate Change, there are two additional things I want to share with you regarding clams.
Did you know Pacific giant clams are a possible solution for an alternative energy resource?
First to give you some perspective, how big is a giant clam?
The gorgeous iridescent clams reach up to four feet and can weigh up to 500 pounds. They live on coral reefs in the South Pacific and Indian Oceans for up to 100 years. According to NatGeo, no two giant clams have the same coloration. And once secured to the coral, never move again.
How cool is that?
But back to the energy solution. Giant clams have a unique space saving system which harvest energy from alga. Work is being done in the labs at the University of Pennsylvania and NASA to try to replicate this process. There is much more work on the horizon for this behemoth. You can find out more by following the links in the show notes.
Now the second thing I want to mention about clam’s has to do with composition.
In 2013 I attended the Sustainable Foods Institute at Monterey Bay Aquarium where I learned that clams show signs of distress when faced with rising water temperatures and ocean acidification. Dang. That doesn’t sound good, does it?
Just to clarify, ocean acidification is caused by human activities that generate carbon dioxide, that come from our cars and industrial facilities. And since the ocean is a giant sponge, it sucks up about thirty percent of that carbon dioxide, according to marine scientist Dr. Tessa Hill from UC Davis Bodega Marine Lab.
Clams (and other shellfish) have a difficult time generating their shell composition, resulting in smaller shells, smaller meat and possibly weaker shells making them susceptible to predators. Some will adapt to the new normal and some will not. The winners will be urchins, shrimp, lobster, crab (crustaceans). The losers? Mussels, oysters, clams, (bivalves).
Want the good news?
Of course you do!
Dr. Hill’s work in the lab and in the ocean with Hog Island Oyster at Tomales Bay, California has shown promise.
The next step is implementing this work and action with policy makers and industry.
It’s a given that we need a carbon diet.
If we reduce CO2, given the chance, organisms can respond and adapt.
C is for Climate Change.
Climate change is a large topic with many avenues to explore, so I’m going to narrow the lens to water.
Specifically drinking water.
Here are a few quick facts about water and how interconnected we are.
It’s no secret that all living beings need water to survive. We could go for weeks without food (although some days I wish my stomach and brain would recognize that) but only a few days without water.
The bond we have with water is intrinsically linked to our health, lives, and livelihoods.
The adult human body is made up of about 65 percent of water.
70 percent of the earth’s surface is covered by water.
The oceans hold about 96.5 percent of that water and only 2.5 to 3 percent of that is fresh water.
Less than 1 percent of that is drinkable.
Now that’s a lot to swallow.
Think about this.
Have you considered what you would be willing to do for your family if there was a water shortage?
A few weeks ago, I received a flyer in the mail, dated Jan 23, 2017, from the City of Madisonville about the quality of our drinking water. FLINT, MI popped into my brain. In bold capital letters!
And ICYMI, the residents of Flint Michigan, all 102,000 of them, couldn’t drink the water because it was contaminated with TTHM. Wait. For. Two. Years!
Two. Years.
Unbelievable.
I got my panties in a wad over all this because all I could think of was Flint, MI. Tose poor folks!
Anyway.
So since the earth is made up of 70 percent water, why can’t we clean up the ocean water and make drinking water?
For one, desalinization plants are not yet as sustainable as they could be?
Desalination the process of removing salt and minerals from ocean water. Either done in a thermal plant (which requires a large amount of energy, think about that ocean acidification mentioned a few minutes back) or where seawater is forced through a semipermeable membrane to remove the salt. And what becomes of the salty discharge? It gets dumped back into estuaries or willy-nilly in the high seas. Plus it is not just salt water getting pumped through these screens, it includes marine life and plankton. And that’s not good at all. I mean if all we needed was a giant screen, there would be no plastic pollution in the ocean.
You know it’s not like desalination plants aren’t already in operation. 13,000 desalination plants already supply fresh water in 120 nations, primarily in the Middle East, North Africa and the Caribbean. There are about are about 300 desalinization plants in the United States, with 120 in Florida and less than 40 each in Texas and California. Some 20 additional plants are planned for the coast of California in the coming years if we continue with business as usual.
And while relying on freshwater streams, lakes and aquifers coupled with reduction and restrictions are the conservation way to go, some drought-stricken and heavily populated areas can’t rely on those methods.
Here in the US, we may find out sooner than later how we will fare without safe and plentiful drinking water.
The Ogallala Aquifer, the high plains aquifer system provides fresh water for roughly one-fifth of the wheat, corn, cattle and cotton in the United States.
But Ogallala Aquifer is in decline. The reason? Ground water is being discharged at a higher rate than it is being replenished.
And this aquifer depletion is not restricted to the US.
India, Pakistan, Mexico and the Middle East are also in trouble with aquifer depletion.
The biggest problem with a depleted aquifer. They can take up to 6,000 years to replenish fully.
So what do we do? Right now?
Some present-day solutions are crop rotation and drip irrigation.
Genetic crops (yes, super controversial) require less water and are already being tested and planted in fields in the US.
With our growing global population expected to exceed 9 billion people by midcentury, you can see that there is a huge potential water war for our future generations.
So beyond that, try not to get too freaked out, but don’t get too comfy either. See the US is already dealing with drought and water shortages. Look to California (now in its sixth straight year of drought). Head to the Southwest Arizona (where the Colorado river is drying up and the term megadrought will be a term we will become familiar with.
Continue traveling across the Great Plains and Midwest (nine states) where the extreme drought conditions in the last fifty years are affecting the production of corn, soy (3/4 of the world’s production) and livestock. Dry river beds are becoming a common site. Barges need to lighten their loads on the Mississippi.
Think about a gallon of water costing the same or more than a gallon of gasoline. Water will become a commodity.
So what actions can you take today?
Turn off the water faucet when you’re brushing your teeth. You don’t still do this, right?
Install low-flow shower heads and toilets.
Take shorter, cooler showers. Think less than five minutes (which can use up to 25 gallons of water.)
Plant drought tolerant gardens. I’ll have more on that in X is for Xeriscape later this year. Need some inspiration today? Check out the Pinterest link in the show notes for the beautiful drought tolerant garden ideas.
So, wow, that was a lot to digest.
What do you think?
Got a clam recipe or cool clam fact you’d like to share? Got a water solution worth mentioning? Did I miss something? Shoot me an email or hit me up on Facebook or Twitter. #GFBO
That’s it for this episode of GFBO. Don’t forget to subscribe on iTunes or Google Play so you don’t miss an episode. Remember to check out the show notes for clam recipes and additional reading.
Next up, D is for Dogfish and Discards. Have a great two weeks and thanks for listening to GreenFishBlueOceans.
Listen to B is for Barramundi and Blue Crab Meat here or download on iTunes or Google Play. (And please subscribe!)
But first, a couple of quick thoughts.
You know this podcasting thing is new to me, so if I miss something, make a mistake, or say something you don’t understand, please let me know! You can find me on social media or shoot me an email. Here’s my contact info.
Hey, you know what’s cool?
My friend Charity messaged me that her eight-year-old daughter wanted to share her fave salmon recipe with—wait—the salmon lady!
Poached Salmon with Avocado Aioli (in the microwave)
Here’s how she does it.
For the Avocado Aioli
Add 2 cloves garlic, 2 tbs white wine vinegar or another acid, 1 egg yolk, 1 tsp salt, 1 tsp mustard in a blender on the smoothie button or in a food processor on high. While the machine is running, slowly add up to 3/4 cup of olive oil until it comes together. Mash an avocado and add to the blender until the whole thing is smooth and creamy.
For the Salmon
Arrange the salmon in a shallow microwave safe dish. Season with salt and pepper, juice from half a lemon, a little olive oil and then add water to three-quarters of the way up the side of the fish. Microwave for two to three minutes until cooked thru.
Plate and drizzle the Avocado Aioli over the fish. Serve immediately with a green salad for a quick easy delicious balanced meal.
Do you have a favorite seafood recipe you’d like to share? Send me your favorite seafood recipes so I can share with my listeners!
And thanks, Charity!
On to the fish!
Barramundi
Of the over thirty thousand seafood species to choose from, why did I choose Barramundi?
First, barramundi is a terrific tasting fish. It’s sweet and slightly buttery, but clean. Mm-mm. It’s also high in protein and Omega 3s, and low in fat. It’s suitable for any method of preparation—on the grill, stovetop, and oven.
You might even be familiar with barramundi. It’s on restaurant menus around the globe and available in grocery markets too.
Barramundi is both wild and farm raised. Barramundi in general is a large and important commercial wild fishery. Barramundi is farmed raised in numerous countries with great success in ocean pens and land-based recirculating systems.
That is important.
You see, I believe that aquaculture, or farm raising fish, when done right, is one of the methods we can use to successfully feed our growing global population and help take the pressure off wild species.
I first became familiar with barramundi around 2007 or 2008, I can’t recall exactly. I was selling fish at the wholesale level in Florida. I didn’t sell much Barramundi because most Chefs wanted white fish that consumers were familiar with—grouper, snapper, cobia, wahoo, tilapia.
Then in 2015, at The Sustainable Seafood Blog Con in New Orleans, I met Josh Goldman, the CEO and co-founder of Australis Aquaculture, the company that farm raises barramundi. Josh and his wife invited me to sit with them for breakfast since I was sitting by myself like a wall flower. You know how conferences are when you don’t know anybody? I don’t know about you, but that situation takes anxiety to an epic level for me.
Anyway, over coffee, I discovered that Josh was the Josh giving the opening presentation at the conference that morning. So not only did I make a great connection, I had a front row seat to his presentation—which was all about farm raising sustainable sea bass, also known as, yep you guessed, barramundi.
The reason I’m talking about this particular product?
Because I have a personal connection. And that’s how I roll.
I like to know where my fish comes from and who is catching or raising it.
But also because I know that barramundi is good for you and the oceans. My favorite sustainable seafood resource, Seafood Watch, gives all seabass, white, black and European, a green and yellow rating with the except of one species—black sea bass caught in the US Northern Mid-Atlantic with an otter trawl. Fisheries that are managed, like the Mid-Atlantic black sea bass, have annual catch quotas. Based on the previous year’s landings and discards, also known as bycatch, another great B word, these quotas are sometimes revised and adjusted mid-year to help maintain healthy fish populations.
One of the reasons Seafood Watch rates this species red, or avoid is because of the fishing method and gear—an otter trawl.
Think of a large cone-shaped net that is dragged across the bottom of the ocean. In uneven surfaces, it can dislodge corals and seaweed, rocks and sand, disturbing precious marine life that relies on this habitat. More research needs to be done to determine the long-term effects of this type of fishing.
So besides that one exception, what’s not to like about this fish?
In the US, when you’re shopping for barramundi, check Australis Barramundi’s website for store locations. Then at the market head to the freezer section in the seafood department. Australis Barramundi is packaged in a black pouch with yellow lettering. And if you can’t find it in your market, ask the manager at the store to bring it in for you.
Now here’s a quick side note about shopping for barramundi/seabass and ordering it in a restaurant. There is a difference between black, white and European seabass and Chilean seabass. Chilean seabass is it not actually a bass, but rather a fish from the cod family, previously called Patagonian or Antarctic Toothfish. Super unappetizing, right? So why it was called seabass to confuse, is not something I have the answer for. Just be aware, okay?
I know this can be confusing, but that’s why you’re listening in!
Remember, the basics of sustainable seafood are about three things (well there are more but these are the basics):
What the species is
How it is caught, or in the case of farmed fish, how it is raised
Where it was caught, or raised
Alright, we know what barramundi is, where to find it at the market, and what to avoid let’s cook some fish.
As with most fish recipes, less is better. If you’re familiar with cooking grouper or striped bass, barramundi is similar. It’s flakey, with a toothsome feel. To complement that mild yet buttery flavor, think Honey-Sesame Vinaigrette, this sweet and nutty combo with a hint of heat and touch of acid is easy to whip up. To save time, you can make ahead a few days. Cover and refrigerate. Remember to bring it up to room temperature before shaking or whisking again.
Honey-Sesame Barramundi
Ingredients
1 tablespoon white sesame seeds
2 tablespoons wildflower honey, or whatever your local bee farmer has
1 tablespoon low sodium soy sauce
Dash red pepper flakes
Dash kosher salt
Dash ground black pepper
Dash rice wine vinegar
1 tablespoon olive oil
2 green onions, sliced or chopped
Soba noodles
one tablespoon canola oil
kosher salt
ground black pepper
2 (6-8) ounce portions Barramundi
Directions
Toast the sesame seeds in a small skillet over medium heat about four to five minutes or until they are golden brown in color. Shake the skillet often, careful not to burn the seeds.
Add the honey, soy, red pepper flakes, salt, and pepper to a small bowl and whisk.
Add a splash of rice wine vinegar. Whisk again.
Place a damp towel under the bowl to secure the bowl while you pour and whisk. Drizzle the oil into the vinaigrette slowly as you continue to whisk to emulsify the dressing.
Cook the soba noodles per the package directions. Drain and rinse in cold water.
Heat a large skillet over medium heat for several minutes or until the skillet feels hot when you hover your hand over the surface.
While the skillet heats, pat the barramundi dry and season both sides with salt and pepper.
Add the canola oil to the skillet and swirl to coat the surface.
Place the barramundi in the skillet, careful not to crowd, or the fish will steam not sear. Work in batches if you’re using a small skillet.
Sear the fish for three minutes on each side.
Mound the cooked soba noodles on a plate or in small bowls.
Arrange the barramundi on the soba noodles. Spoon the Honey Vinaigrette over the barramundi and noodles. Sprinkle the toasted sesame seeds and green onions over the top. Serve immediately with steamed broccoli, green beans or sugar snap peas.
Blue Crab Meat
Did you know there are over 4,000 crabs species, both fresh and salt water?
Crazy right? But we only eat a few dozen. Here’s a short list of edible crabs: Jonah, peekytoe, red, snow, brown, spider, Dungeness, yellow, rock, stone, hairy and swimmer crabs to name a few.
If I had to choose, my top three crab picks are Chesapeake Bay Blue Crab, Florida Stone Crab, and Alaska Red King Crab, and not necessarily in that order. Not only do I love the sweet flavors and textures of these species, each of them is sustainable.
So what made me pick blue crab meat for this episode?
Because of all the commercial species, this is one of those species that is widely consumed, but not always sustainable. And I think it’s important to talk about that.
So to clarify, I’m talking about blue crab meat found in the refrigerated section at the grocery. All blue crab meat comes from the Blue Swimmer crab. Mostly caught around the Pacific Rim, or at certain times of the year in the Chesapeake Bay and the East Coast of the US as far south as Florida.
Blue crab meat is sold either fresh or pasteurized. Fresh crab meat has a relatively short expiration date, say a day or two. Pasteurized crab meat has a refrigerated shelf life of up to one year unopened, but once opened, needs to be eaten in a day or two. Which should not be a problem at all crab lovers.
It’s important to read the labels on the tubs, cans, and pouches.
You may need to shop around a bit for a sustainable product since the market is flush with crab meat from India, Indonesia, Philippines, Thailand, and Vietnam which are rated red on Seafood Watch recommendation list. And you know what a fan I am of that guide. The reason Seafood Watch rates these locations red is because of the fishing method which in this area is primarily bottom trawlers. More about that in a minute. The best, read most sustainable way to harvest crabs is with a crab pot, which is not really a pot, but rather a large square wire box.
So back to the bottom trawler.
A bottom trawler is a fishing net that is dragged along the ocean floor, scooping up everything in its path, seriously damaging a marine ecosystem and ocean floor. The nets are held open by trawl doors sometimes weighing up to five tons to give you some perspective. Worse, yes, there’s more, up to 90 percent of the catch is bycatch, another good B word, also called discards, but I’ll talk more about that in Episode 4, D is for Dogfish and Discards. Whether you call it bycatch or discards, it means the unintentional species that are caught in the bottom trawler, and then discarded, either dead or dying.
But also, crab from the Pacific Rim has a huge carbon footprint to get from the Pacific Rim to your plate. So there’s all that to consider.
That said, my intentions are to make you aware. Not decide for you.
Now, when you do find sustainable crab meat, you’ll have a few choices. Blue crab meat is sold as either jumbo lump, lump or backfin, special, and claw. Most likely you will see these three types in the US—jumbo, lump and claw.
So let me break that down. Jumbo lump meat is a premium product. It is the entire lump from the back of the crab. For each crab, there are only two whole jumbo lumps, so you can see why this would be the most expensive product on the market. Think thirty to forty plus dollars per pound.
When the pickers, the people who pick the meat from the crab, inadvertently break the jumbo meat apart, that product is called lump crab or backfin. So lump usually comes from the same part of the animal and the back and is less expensive than jumbo. Say around the twenty dollar range.
Claw is the least expensive and has a deeper, but sweet flavor than the lump meat. Claw meat is also is brownish-orange in color, compared to the pearly white color of the lump meat. Look for prices to be in the fifteen dollar range.
Once you select your crab meat, store it in the refrigerator until you are ready to eat it. Then once opened, eat immediately out of the container!
Quick & Easy Crab Cakes
Serves 4
Melt a tablespoon of butter over medium heat in a skillet.
Add a few tablespoons of minced celery and one teaspoon of shallots. Stir and cook for several minutes. Remove the veg from the heat to a medium bowl. Wipe out the skillet and let it cool away the burner.
Add one pound of Blue Crab Meat, a few tablespoons of mayonnaise, a few tablespoons of panko bread crumbs, a ½ teaspoon Dijon mustard, a dash of cayenne, kosher salt and ground black pepper to the celery and shallot. Grate a little lemon zest over the top and stir gently, careful not to break up the meat.
Form the crab mixture into patties equally. If you find the crab is falling apart, add a little more breadcrumbs and mayo. Cover and refrigerate for about twenty to thirty minutes.
Heat the same skillet or a flat griddle if you have one, over medium heat. Add a teaspoon of butter and oil and swirl to coat the surface letting the butter melt before you place the crab cakes in the skillet. Do not move the crab cakes and don’t crowd them either leaving a little space between the cakes. Cook for three minutes. Reduce the heat to medium-low if you see the edges of the cakes browning too quickly.
Turn the crab cakes and continue cooking for an additional three to four minutes on the other side. You want a nice caramelized crust on both sides. If you turned the crab cakes too quickly, turn them back over to cook an additional minute.
Serve the crab cakes immediately with a lemon wedge and a fresh green salad.
That’s it for this episode seafood lovers.
Now, it’s time to send me your thoughts and questions. What would you like to know about your favorite seafood? Leave me a message or hit me up on Facebook or Twitter.
And I leave you with three things.
If you know someone who would like this podcast, please share!
And if you haven’t already, please consider subscribing to #GreenFishBlueOceans podcast, and let’s connect on Twitter, Instagram, and Facebook.
And lastly, if you’d like to support this podcast, you can buy my cookbook, Salmon From Market To Plate, when you want to eat salmon that is good for you and the oceans, available on my website maureencberry.com and Amazon.
In Episode 3, I’ll tackle Clams and Climate Change.
Thanks for listening to Green Fish Blue Oceans and have a great two weeks!
Welcome to Episode 0 of Green Fish Blue Oceans, the podcast where stories about seafood are good for you and the oceans.
I’m Maureen Berry, Kentucky-based sustainable seafood advocate, author of the cookbook Salmon From Market To Plate, nature photographer, book-lover, wire fox terrier lover, and wait for it, professional nap-taker—yeah, I never thought I’d confess to that!
So, what is the Green Fish Blue Oceans podcast?
Buying the right seafood is more complex than ever, but with a few guidelines, you’ll be on your way to becoming a seafood phenom. In each fifteen-minute episode, I’ll talk about a different species from A to Z, including both common and under-loved fish. For each species, I’ll share shopping and cooking tips and recipe ideas and explore the sustainability and traceability of that fish. You’ll find out who is catching or farming that fish and how it gets from the boat or farm to your plate.
Maybe you want to know whether you should buy fresh, frozen, wild, or farmed seafood.
Don’t worry. I got you covered.
Eating seafood that is good for you and the oceans is easier than ever. Just listen in for fifteen minutes every other week. You’ll be a sustainable seafood phenom before you know it.
You might be asking, Hey Maureen, why should I care about all this?
Because your choices and actions impact the future of our oceans and planet.
Want to know more about me and my projects? Check out my website, maureencberry, for easy-to-prepare recipes, photography, poetry, book events, updates, and more. While you’re there, you can buy my cookbook, Salmon From Market To Plate, when you want to eat salmon that is good for you and the oceans, available on Amazon in print and ebook.
Want to stay in touch? I do! Sign up for my free monthly newsletter. It comes to your inbox every third Sunday of the month. I highlight people and organizations doing amazing art, science, and tech, all to preserve our beautiful blue planet.
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