The future of fish

Industrial farming seems to be inevitable

By
July 27, 2011

Time magazine recently put fish on its cover, with an article titled "The End of the Line." In case you hadn’t heard, our oceans are being stripped of their edible flesh, notes reporter Bryan Walsh:

The worldwide catch seems to have plateaued at about 90 million tons a year since the mid-1990s. That’s a lot of fish, but even if those levels prove sustainable, it’s not enough to keep up with global seafood consumption, which has risen from 22 lb. per person per year in the 1960s to nearly 38 lb. today. With hundreds of millions of people joining the middle class in the developing world and fish increasingly seen as a tasty and heart-healthy form of protein, that trend will continue. The inescapable conclusion: there just isn’t enough seafood in the seas.

Can fish farming — especially fish grown in tanks on land, not controversial ocean pens — feed our demand and save the seas at the same time? “We’ve farmed the land. Now we have little choice but to farm the sea as well,” writes Walsh.

Sure, industrial aquaculture has many controversies, ranging from environmental degradation to antibiotics overuse to genetically modified fish to the poorer nutritional quality of farmed fish compared with wild fish. But, as Walsh points out, when stacked up against the iniquities of industrial meat production, fish is a winner.

Subscribe
Comments
There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice