Wild Fish or Farmed?
From: Riggs Eckelberry
Los Angeles, July 8, 2013
Algae’s future is bright
Check out Dr. Stephen Mayfield’s great talk at TEDxUCSD about algae, which may hold the key to the future of fuels and food. Well worth watching.
(Thanks to Algae Industry Magazine for letting me know about this…)
The dilemma: wild or farmed?
I enjoy the Ahi Tuna Niçoise Salade at our local restaurant, La Dijonaise (bonjour Thanh!).
Tasty — and healthy!
Unfortunately, ahi tuna, which is normally caught wild, has some of the highest levels of mercury of any fish.
Fortunately, wild salmon still have low levels of mercury. But wild Atlantic salmon is currently endangered.
Well, maybe it’s best to eat farmed fish.
After all, world farmed fish production topped beef production in 2011 for the first time in human history. This may be the first year on record that people eat more fish raised on farms than caught in the wild.
But — there are at least three problems with farmed fish:
- Despite being much fattier, farmed fish provide less usable beneficial omega 3 fats than wild fish.
- While our friend Rocky French farms sustainably, with little or no antibiotics, that’s not true of the industry as a whole.
- Fish farm pollution can be “as bad as sewage“.
What’s the answer?
We have a triple answer to the problem:
- We can sanitize aquaculture water by removing ammonia and killing bacteria and viruses.
- We can effectively harvest algae for more cost effective and nutritious feed.
- We can effectively clean both supply and discharge waters.
That could make farmed fish really sustainable… and healthy!
For the first time, this CEO Update will go to a list of 10,000, none purchased.
I really appreciate your loyalty and interest!
Have a great week.
Riggs and Team
President & CEO
OriginOil, Inc. (OOIL)
The 50 Hottest Companies in Bioenergy, 2012-2013 (photo)
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