m is for musslels and mangroves

Scouting for snook in the mangroves. Tampa Bay, Florida 2016

On today’s episode, I’m tackling M is for Mussels and Mangroves.

Listen here or download on iTunes or Google Play.

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.

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Have a great two weeks!

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Show Notes