Today's post comes from marine extension associate Chris Bartlett. Chris is based in Eastport, and for the past few years he helped monitor populations of rainbow smelt (Osmerus mordax), which is considered a species of special concern. As a result, Chris has learned a lot about these little fish. --CS
Just as I anticipated, sustainability messaging was ubiquitous on the trade show floor at the 2013 Boston Seafood Show. Repeated exposure to the word felt less like an illusion and more like dilution.
Developed by Maine Sea Grant and Maine Department of Marine Resources
WHAT temperature data are available from the Maine Dept. of Marine Resources?
The Maine Dept. of Marine Resources records shoreline temperatures along the entire coastline, through its water quality sampling program and the volunteer phytoplankton monitoring program. These data are available upon request. This page is designed to help current and prospective aquaculturists access this data, for consideration in siting their farms.
10. We can't trust our food. An estimated 10% of seafood is not the species it is sold or marketed as, and certain species are more likely to be false than others.
9. People are paying for more than they get - maybe 40% of the time.
8. Faking it is easy. Most of the seafood most of us buy and eat is in skinless, boneless, sometimes coated or breaded or otherwise concealed pieces, rather than whole. Processed fish is harder to evaluate "organoleptically."
As I prepare to head south to the Boston Seafood Show, where I'll be reporting for The Working Waterfront, I’ve been catching up on the latest national media stories on “sustainable seafood.” I don’t want to take an incredible bite only to find out that the fish I just sampled is not caught or raised “sustainably.”