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"Aquaculture is probably the answer to the world's protein woes."
That is a quote from Wayne Miller, Chairman of the Board of Health in Barnstable, Massachusetts, and owner of a small trout farm on Cape Cod, MA. It has certainly been said before, and is spawning an entire industry dedicated to providing the protein from farm raised fish, to replace or at best supplement the decline of natural fisheries. That decline has roots in many areas; global climate change, reductions of wetlands (fish nurseries) due to over development, point source pollution of major fisheries, and just plain over fishing (or unregulated fishing).
While they don’t try to compete with the “big boys”, like Blue Ridge Aquaculture in Virginia that raises nearly 4 million pounds of fish per year, or Clear Springs Trout Company in Idaho that produces over 22 million pounds of trout annually, at best, Wayne and Barbara Miller produce about 8-10,000 pounds of trout destined for private ponds, fishing derbies, and science. So their contribution is recreational and more importantly, to help scientists “solve the problem of disease in farm-raised fish and answer a host of other scientific questions about life on the fin”.
Their clean water and low density of fish lend itself to a “pristine” fish that draws biologists to the farm. Biologist Erin Bromage, from the University of Massachusetts, Dartmouth, is a regular visitor to the farm taking fish for research. “Everything is geared to increasing the currently thin margin of profitability from fish farming” says Bromage. For more reading on the Miller’s farm, see, Big fish science in a small pond by Patrick Cassidy
As a glass have full type of person, I see the declining of our natural food sources from fish as a chance to; design projects that provide an alternative to feed people, to make some profit and to supplement our planets resources (The 4 Ps). I also know that aquaculture is not without its detractors. Especially with Atlantic Salmon farming, the overuse of antibiotics, the potential to introduces waste and diseases into the wild fish population, escaping fish competing with wild populations, etc., are all problems that need to be addressed through innovation and new projects. And, there is always “Frankenfish”, a genetically altered salmon that may make it to our fish counters soon (unlabeled as such). At this point, noone knows what the long term effects of eating a genetically altered salmon would be. But I did hear However, there are positive signs as noted above like the Miller’s farm. We need to do something; otherwise, additional food shortages will exacerbate existing problems, especially with expected population growth over the next 30-40 years.
We want to give you one other perspective on genetically engineered foods. "Risks exist everywhere in our food supply," points out Dean DellaPenna. "About a hundred people die each year from peanut allergies. With genetically engineered foods we minimize risks by doing rigorous testing." Dean DellaPenna is a plant biochemist from Michigan State University. To read more about his views, see this article in National Geographics.
Posted
by
Dave Shirley
on: December 06, 2012 12:18 PM |
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