Have you ever been to an aquarium before? I have been to Ripley’s Aquarium in Toronto many times (see post). I love walking around, watching the mesmerizing movement of the aquatic plants. Whether it’s watching the Sting rays smile as the swim by or the jelly fish as they change colour with the black lights, it is fun to take a peek at the world that exists under the sea. Sadly, I fear that one day, visiting an aquarium or watching a documentary will be the only way that future generations will have an opportunity to view this beautiful ecosystem. Pollution, climate change and over-fishing are slowly destroy our lakes, oceans and everything that depends on it.
What you can do to help!
Fishing is the main source of food for over a billion people across the globe. It is proved the sole income for over half a billion people and it is the world’s most traded food commodity (10 times that of coffee!!). Techniques used in the past (unsustainable fishing), like dredging and Gilnetting, are destroying fish populations, habitats and fishing communities, putting that industry under extreme strain.
The Marine Stewardship council (MSC), a global, non-profit organization, is taking steps to protect and reverse the effects of unsustainable fishing. This 20 year old program, is a collaboration of information from scientists, marine experts and environmental NGOs to create guidelines and industry recognition for products that support sustainable fishing.
Sustainable Fishing means that the fishing industry uses fishing techniques that don’t deplete the wild fishing population due to over harvesting, effectively manage fishing strategies and minimize environmental impact. An example of this is Pole and Line Fishing. This simple and eco-friendly method uses a fish hook attached to a pole. It allows fisherman to catch only what they intended to and eliminate ‘by catch’ of other marine life including sea turtles and sharks.
Look for the Blue Label!
Food fraud and mislabeling are the biggest challenges experienced by the food industry. To combat this, the MSC has created the Chain of Custody Standard which documents a products production for the sustainable fishing techniques to catch the fish to correctly labeling the final product. The MSC blue label is only awarded to sustainable fish and seafood products that complete this chain properly. It is important for consumers because it allows them to identify and purchase seafood based on an informed decision. The incentive is to drive the sales to products that encourage and support sustainable fishing to improve practices for future generations.
Seafood with blue MSC labels can be found at retailers and restaurants across Canada
- FRESH- Loblaws stores, Whole Foods
- FROZEN and CANNED: Major retailers across the country (Sobeys, Costco, Walmart, IKEA, etc.)
- RESTAURANTS: McDonalds, 3 Brit & Chips (Monteal).
Protein Power Salmon Kofta
Recipe courtesy of Ocean Brands
1 can of Gold Seal Skinless Boneless Sockeye Salmon
1 egg, beaten
1 can of lentils, drained
1/2 cup of cottage cheese
1/2 cup of oatmeal
1/2 cup of chia seeds
4 seedless dates
half a lemon. juice only
1 tsp baking soda
1 tsp Dijon mustard
1 tsp onion powder
1 tsp smoked paprika
1/2 tsp cumin
salt and pepper to taste
Chipotle Yogurt Dip
1 cup Greek yogurt
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp chipotle powder
1/2 lemon, juice
salt and pepper
- Preheat the oven to 400 F
- Place all ingredients into a food process and puree. *My Husbands adaptation is to combine the ingredients of the yogurt dip with the rest of the ingredients for a spicy, tangy change!
- Place mixture in the fridge for 30-40 minutes
- Scoop out tablespoon amount of the cold mixture on to a parchment
- Bake for 10-12 minutes until lightly brown.