“It’s a common misconception that wild seafood is good and farm-raised is bad,” says Barton Seaver, director of the Healthy and Sustainable Food Program at the Center for Health and the Global Environment at the Harvard School of Public Health.
“But globally, farm-raised seafood now accounts for about half of production and consumption. So aquaculture is here to stay. And it runs the gamut from environmentally just terrible to restorative. In some cases, it can even increase the health of the oceans that it is raised in.”
For example, farm-raised clams, mussels, and oysters remove the excess nutrients that get into water systems from agricultural runoff and pollution.
“Nutrients like nitrogen and phosphorus have created an abundance of phytoplankton in marine and estuarine systems. Well, why don’t we grow some delicious farm-raised mussels down there that will actually take in those nutrients and give us fabulous protein? They increase the quality of water and increase the profitability of waterfront communities,” explains Seaver.
“They also preserve tradition and heritage by allowing families to continue to prosper in waterfront communities. We need to save fishermen as much as we need to save the fish.”
Originally posted on August 29, 2014. For more information about food safety click here.
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