Loving fish and caring for the environment

Growing up, we were told to eat fish instead of what we used to ask for like hotdogs and burgers. Then as we grew older and expanded our knowledge of seafood and the fishing industry, research told us that there might not be enough fish in the ocean to feed the world. 
There are many species that are on the endangered list.  In January this year, the International Union for Conservation of Nature named the sardinella tawilis (or sardinella herring) exclusively found in Philippine waters as among endangered species. Tawilis is the only sardinella genus that exists in fresh water, and specifically in Taal Lake in Batangas. In fact, because tawilis is dwindling, it was discovered that some local fish dealers who say they are selling tawilis are surreptitiously selling frigenscale sardinella (locally known as salinyasi) instead. To the untrained eye, both fish look similar. 
Reports also tell us that in some regions fishermen still resort to illegal practices such as blast fishing; that the fish we might be eating could be ingesting mercury; and that seafood, like honey and olive oil, is easy to fake. 
So, amid all these facts, we paused – and maybe sometimes still do – to rethink the fillet on our plates. Is our salmon really salmon? Is our sardine free of mecury? After all, as seafood consumers, what can we do but be moderate in our cravings and hope for the honesty of seafood producers and retailers? And now in our older years, doctor's orders is to add more fish in our diet, for many good reasons. Fish is low in fat, high in protein and rich in omega-3 and other nutrients. So, where do we stand? Of course we stand to be healthy, and we stand for the health of the environment as well - for future generations. 

Recent developments for seafood producers

Thankfully, industry breakthroughs to help ensure sustainable production of seafood are moving us closer to the right direction. Recently, I came across a study from the University of California – Santa Barbara, about fish farming in the Caribbean. It’s not the first study on the Caribbean though. This new research involved offshore mariculture, or operations conducted far from the shore, as opposed to land-based or coastal aquaculture. Researchers raised Cobia fish for their model to find out the Caribbean’s potential for commercial mariculture. Based on their model, researchers said the Caribbean has the potential to yield “40 million metric tonnes of seafood in less than 1.5% of its countries’ exclusive economic zones.” A marine space of 179 square kilometers, for example, could equal the Caribbean’s current seafood production. This is good news for the region which still imports a lot of their seafood.

Seafood sustainability is a global concern, but more so in Southeast Asia, which is the world’s center of seafood production, and where about 200 million rely on the industry for sustenance and income, according to the USAID Oceans and Fisheries Partnership (USAID Oceans). Unfortunately, it is also the region where wild fish stock is exploited and illegal, unreported and unregulated (IUU) fishing occurs the most.

If you’re in this industry, then you would know about the Our Ocean Conference held in Bali in October 2018, which highlighted Indonesia’s efforts in marine preservation, in protecting its waters from illegal fishing and coral destruction, as well as in looking after the welfare of local fishermen. These are big steps in rehabilitating not only Indonesia’s fishing waters, but for Southeast Asia’s as well.

Safety and traceability are the other big issues being tackled by collaborations between governments, NGOs, and F&B industry. Much has been done and continue to be done to ensure product safety and in tracing seafood in the supply chain, although breaches are not uncommon. So, there’s always room for innovation.

A scientific research shared by the University of Southampton (UK) shows how using maps of chemicals found in jellyfish work as a traceability tool to match a seafood product (sold in groceries and by fishmongers) with its product label. A deterrent for fraud, these maps contain data of chemical variations in jellyfish specifically caught in approximately 1 million km² of the UK shelf seas. The chemical signals vary according to where the fish has been feeding.  This technology is based on how products such as meat, wine or honey are analysed, but is new to seafood analysis.

A particular concern for seafood producers is the pathogen vibrio which is present in marine waters and salmonella which can contaminate seafood during production or processing. Both these pathogens can survive long-term freezing.

In a news report from Penn State (USA), Catherine Cutter, professor of food science, explains that while the freezing process cannot eliminate pathogens, the ice crystals that form from the water in food can actually pierce bacterial cell walls to their destruction. But adding antimicrobials to seafood before freezing will protect seafood better from pathogens.

However, antimicrobials don’t normally stick well to seafood. Ms Cutter said her team of researchers developed a biodegradable and edible film that can carry the antimicrobials. Seafood can be dipped into the film and effectively be covered with the antimicrobials before freezing. Over the freezing period, the film controls the release of the antimicrobials to ensure freshness.

The film is made with thermoplastic starch, a biodegradable polymer made from cassava – tapioca powder, and a gelatin coating containing antimicrobials known as Nisin Z and lauric arginate (LAE).