David Baxter PhD
Late Founder
Another Side of Tilapia, the Perfect Factory Fish
By ELISABETH ROSENTHAL, New York Times
May 2, 2011
A common Bible story says Jesus fed 5,000 people with five loaves and two fish, which scholars surmise were tilapia.
But at the Aquafinca fish farm here, a modern miracle takes place daily: Tens of thousands of beefy, flapping tilapia are hauled out of teeming cages on Lake Yojoa, converted to fillets in a cold slaughterhouse and rushed onto planes bound for the United States, where some will appear on plates within 12 hours.
Americans ate 475 million pounds of tilapia last year, four times the amount a decade ago, making this once obscure African native the most popular farmed fish in the United States. Although wild fish predominate in most species, a vast majority of the tilapia consumed in the United States is ?harvested? from pens or cages in Latin America and Asia.
Known in the food business as ?aquatic chicken? because it breeds easily and tastes bland, tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood.
?Ten years ago no one had heard of it; now everyone wants it because it doesn?t have a fishy taste, especially hospitals and schools,? said Orlando Delgado, general manager of Aquafinca.
Farmed tilapia is promoted as good for your health and for the environment at a time when many marine stocks have been seriously depleted. ?Did you know the American Heart Association recommends eating fish twice a week?? asks the industry Web site, abouttilapia. But tilapia has both nutritional and environmental drawbacks.
Compared with other fish, farmed tilapia contains relatively small amounts of beneficial omega-3 fatty acids, the fish oils that are the main reasons doctors recommend eating fish frequently; salmon has more than 10 times the amount of tilapia. Also, farmed tilapia contains a less healthful mix of fatty acids because the fish are fed corn and soy instead of lake plants and algae, the diet of wild tilapia.
?It may look like fish and taste like fish but does not have the benefits ? it may be detrimental,? said Dr. Floyd Chilton, a professor of physiology and pharmacology at Wake Forest Baptist Medical Center who specializes in fish lipids.
Environmentalists argue that intensive and unregulated tilapia farming is damaging ecosystems in poor countries with practices generally prohibited in the United States ? like breeding huge numbers of fish in cages in natural lakes, where fish waste pollutes the water. ?We wouldn?t allow tilapia to be farmed in the United States the way they are farmed here, so why are we willing to eat them?? said Dr. Jeffrey McCrary, an American fish biologist who works in Nicaragua. ?We are exporting the environmental damage caused by our appetites.?
Defenders of tilapia aquaculture point out that this young and rapidly growing industry has begun improving standards and toughening regulation. The two-year-old Aquaculture Stewardship Council, the brainchild of the conservation organization WWF and I.D.H., a Dutch sustainable trade program, is rolling out an inspection program for tilapia farms independent of the industry. Those that choose to participate ? and pass ? will receive labels identifying their product as ?responsibly farmed.?
In a nod to its growing popularity, this year tilapia?s will be the first of 10 fish certification programs to be initiated. Aquafinca, which began adopting more environmentally friendly cultivation in 2006 to better appeal to large corporate customers like Costco, this year became the first farm to pass an initial inspection.
Proponents say tilapia aquaculture will only grow in importance because it provides food and jobs in a world of declining fish stocks and rising population. ?There are going to be more farmed fish each year,? said Kevin Fitzsimmons, a biologist at the University of Arizona. ?Think about it: if we tried to get beef from hunting, there would be a lot of hungry people.?
Read more...
By ELISABETH ROSENTHAL, New York Times
May 2, 2011
A common Bible story says Jesus fed 5,000 people with five loaves and two fish, which scholars surmise were tilapia.
But at the Aquafinca fish farm here, a modern miracle takes place daily: Tens of thousands of beefy, flapping tilapia are hauled out of teeming cages on Lake Yojoa, converted to fillets in a cold slaughterhouse and rushed onto planes bound for the United States, where some will appear on plates within 12 hours.
Americans ate 475 million pounds of tilapia last year, four times the amount a decade ago, making this once obscure African native the most popular farmed fish in the United States. Although wild fish predominate in most species, a vast majority of the tilapia consumed in the United States is ?harvested? from pens or cages in Latin America and Asia.
Known in the food business as ?aquatic chicken? because it breeds easily and tastes bland, tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood.
?Ten years ago no one had heard of it; now everyone wants it because it doesn?t have a fishy taste, especially hospitals and schools,? said Orlando Delgado, general manager of Aquafinca.
Farmed tilapia is promoted as good for your health and for the environment at a time when many marine stocks have been seriously depleted. ?Did you know the American Heart Association recommends eating fish twice a week?? asks the industry Web site, abouttilapia. But tilapia has both nutritional and environmental drawbacks.
Compared with other fish, farmed tilapia contains relatively small amounts of beneficial omega-3 fatty acids, the fish oils that are the main reasons doctors recommend eating fish frequently; salmon has more than 10 times the amount of tilapia. Also, farmed tilapia contains a less healthful mix of fatty acids because the fish are fed corn and soy instead of lake plants and algae, the diet of wild tilapia.
?It may look like fish and taste like fish but does not have the benefits ? it may be detrimental,? said Dr. Floyd Chilton, a professor of physiology and pharmacology at Wake Forest Baptist Medical Center who specializes in fish lipids.
Environmentalists argue that intensive and unregulated tilapia farming is damaging ecosystems in poor countries with practices generally prohibited in the United States ? like breeding huge numbers of fish in cages in natural lakes, where fish waste pollutes the water. ?We wouldn?t allow tilapia to be farmed in the United States the way they are farmed here, so why are we willing to eat them?? said Dr. Jeffrey McCrary, an American fish biologist who works in Nicaragua. ?We are exporting the environmental damage caused by our appetites.?
Defenders of tilapia aquaculture point out that this young and rapidly growing industry has begun improving standards and toughening regulation. The two-year-old Aquaculture Stewardship Council, the brainchild of the conservation organization WWF and I.D.H., a Dutch sustainable trade program, is rolling out an inspection program for tilapia farms independent of the industry. Those that choose to participate ? and pass ? will receive labels identifying their product as ?responsibly farmed.?
In a nod to its growing popularity, this year tilapia?s will be the first of 10 fish certification programs to be initiated. Aquafinca, which began adopting more environmentally friendly cultivation in 2006 to better appeal to large corporate customers like Costco, this year became the first farm to pass an initial inspection.
Proponents say tilapia aquaculture will only grow in importance because it provides food and jobs in a world of declining fish stocks and rising population. ?There are going to be more farmed fish each year,? said Kevin Fitzsimmons, a biologist at the University of Arizona. ?Think about it: if we tried to get beef from hunting, there would be a lot of hungry people.?
Read more...
