Is Something Fishy In Aquaculture?

The Fish Site
by The Fish Site
15 September 2006, at 1:00am

US - Fish consumption has become synonymous with good health in recent years. Low in calories, saturated fats, and cholesterol, fish is also an excellent source of protein, vitamins, and minerals. Headlining the good news has been salmon, one of several species high in omega-3 fatty acids, which may decrease the risk of coronary artery disease and help lower blood pressure. A three-ounce serving of salmon provides half of the weekly dietary allowance of omega-3 oils. Two servings of fish every week, each about the size of a deck of cards, offer protection to those at risk of heart disease, according to the American Heart Association. But as with any commodity popularized by media and word of mouth, it seems that salmon has fallen victim to its own success. As consumers eat ever-increasing amounts of salmon, the fishing industry has struggled to keep up with demand. One of the solutions to keep American dinner plates full of the pink-fleshed fish has been the advent of aquaculture, or farmed fish. Aquaculture is the controlled production of aquatic plants and animals. It has been practiced in China for more than 2,000 years, but it is only since the 1980s that it has becoming a thriving industry in other countries. Initially, farming fish, particularly the high-profile salmon, seemed the answer to providing sufficient quantities of fish for health-conscious Americans. More fish could be produced at lower prices on a local level. Farmed fish would be healthier for consumers, as polluted oceans and waterways threatened the quality of the fish that call those waters home. Source: NewTownBee