Ziptrek Ecotours

A Fresh Look at Sustainable Seafood

April 2011

Awareness regarding sustainable seafood is an up and coming theme in the environmentally conscious shopper’s mind. Following the birth of the Ocean Wise program in 2005, prominent chefs and fishmongers in British Columbia are aiding in this paradigm through the insistence that delicious, gourmet seafood can be synonymous with sustainable products.

There is, however, a section of the seafood aisle in the grocery store that we inherently see as insidious: the seafood that is labeled “farmed.” For many years we have been bombarded with information regarding the environmental detriment of farmed seafood – but perhaps it is time to reexamine this practice in the environmental context.

When we think of farmed seafood, often what comes to mind is the highly politically charged issue of open-net salmon farming. But what a lot of people don’t know is that farming products and processes extend far beyond this specific, highly publicized issue.

Some farmed fish that you see may not even come from the ocean or lakes at all. Land-based farms are popping up all across North America. These farms, a hot topic and a source of continual technological innovation in the aquaculture world, allow for the cultivation of specific types of fish in tanks on land, with no contaminant outflow into the surroundings. Fish such as rainbow trout, tilapia, catfish and freshwater sturgeon are currently being farmed in this manner. If you find this to be an interesting topic, have a look into water recirculation aquaculture systems, as well as aquaponics – these, among other techniques, may well represent a friendly future for our oceans.

Other seafood products that you may see with a ‘farmed’ label slapped on them are shellfish, including mussels, clams, oysters and scallops. Shellfish aquaculture systems require deep, pollutant free areas of ocean right off the coast, and use no antibiotics. Inherent to any man-make operation in a natural setting is the potential for some environmental impact, however overall it is thought that purchasing these farmed is typically a more environmentally friendly option than purchasing those existing in the wild. Additionally, these options are located close to home – Fanny Bay Oysters or Qualicum Scallops anyone?

It is truly difficult to keep tabs on what fish species and fishing/production strategies are the most sustainable – it feels sometimes like it changes on a daily basis. To keep up to date, periodically check out the Ocean Wise website at www.oceanwise.ca, it is an excellent resource for specific fish species information, recipes and B.C. restaurant initiatives.

by: Alison McKenzie