Since it’s New Year’s resolution time, I’ve been pondering what this
year’s resolution should be. Last year, I borrowed my husband’s idea of
resolving to eat only “good” meat (i.e. organic, grass-finished, meat formerly
named Polly/Charlotte/etc.). As a fisheries biologist, I try to do the same
thing with fish by following the Monterey Bay Aquarium Seafood Watch
recommendations. However,
this can be hard when it comes to occasionally denying myself, especially two particular
kinds of fish – salmon and freshwater eel (aka unagi to sushi enthusiasts). While wild Alaskan is a good option
for salmon, many places (restaurants especially) carry farmed Atlantic salmon,
which is better to avoid. And as for eel, I’ve been putting off (with dread,
since I don’t think there are any at this point) looking into unagi
alternatives.
Since my favorite food is smoked salmon—and since it also happens to
be my study species—I’ve decided to look into the purported ills of farmed
salmon. Smoked salmon at the grocery store is often farmed Atlantic salmon. But
first, a quick aside to illustrate why this issue (e.g. finding good smoked
salmon to eat) is so close to my heart. I was about 9 when I first read C.S.
Lewis’s The Lion, the Witch, and the
Wardrobe. In the scene when the White Witch offers Edmund any food he
desires, he chooses Turkish Delight, and receives a bottomless tin full of
(enchanted) confection. Since, at age 9, I had no idea what Turkish Delight
was, I imagined a bottomless tin of smoked salmon – nothing could be better –
and to this day, any mention of Turkish Delight automatically makes my mouth
begin to water (and not for the candy). So, while I don’t think I’ve actually
been enchanted, I find it about as difficult to resist buying a package of
smoked salmon as Edmund found it to resist going back to the White Witch for
more Turkish Delight.
Edmund fantasizing about Turkish Delight |
Turkish Delight (a far cry from smoked salmon) |
Most farmed salmon, at this point, come from large aquaculture
operations in Norway and Chile. In general, the salmon are raised in large netpens
in near-shore ocean, a design resulting in pollution of ocean waters through
fish and feed waste. Pens can contain up to 90,000 fish. Overcrowded conditions
mean that disease and parasites run rampant, and can then be transferred to
wild salmon populations due to the open netpen set-up. In particular, sea lice (a
marine copepod) are a major concern (google image search them if you have a
strong stomach—I couldn’t bring myself to put the pictures up on my blog). There
have been studies showing the transfer of sea lice from salmon farms to wild pink
salmon, causing infection and mortality in the wild populations.
However, there are some promising innovations in aquaculture that may
mean better farmed salmon in the future. Closed, re-circulating systems prevent
many of the environmental problems, such as pollution and disease/parasite
transmission to wild salmon. There has also been some success rearing coho in freshwater
pens in the US—these farmed salmon are now listed as a “best choice” by Seafood
Watch (success!). In addition, innovations in net design are helping prevent
some of the disease and parasite problems by using antimicrobial copper alloy
netting.
So, after looking into salmon farming, I bit the bullet and did a
little research on why freshwater eel are listed as “avoid” by Seafood Watch. After
all, the first step to many things is knowledge. It turns out freshwater eel
have a fascinating life cycle. They are catadromous—this is the opposite of
anadromous (salmon’s life cycle), where the eels spend their life in
freshwater, but go to the ocean to spawn. They find their way to rivers as small,
immature, transparent eel (referred to as “glass eels”), and it’s at this stage
that they are caught in droves in order to supply eel farms raising unagi. Basically,
instead of raising eels from scratch (starting with eggs, as salmon hatcheries
do), eel farms find it easier to go catch the young wild eels, and use these as
a constant supply, thereby continually depleting already declining wild
populations.
Glass eel, the life stage when they're caught to bring to eel farms. |
Declines in wild eel populations |
So, herein lies one of the hardest personal debates about being a good
environmental steward. Do I completely deny myself a food I love, or allow
myself to have it very occasionally? There is a fine balance between enjoying
and living life, and also trying to live according to certain values. Where do
you draw the line? As with purchasing carbon offsets for air travel, can we go
out and do something proactive to protect fish populations every time we
indulge in another round of unagi sushi? This is a balance I, and many people I
know, continually struggle with.