Q: I love halibut, but sometimes during the year it seems hard to get. Why is that so?
A: The North Pacific Halibut (a.k.a. Alaskan Halibut) is one of the best fishery managed species in the world. Its peak availability is March to November; from December to February is its mating season. Whereas, the California Halibut is available all year round.
Q: Is most of the shrimp we eat caught in the wild or is it farmed?
A: Apart from its own coastal production, the United States imports over 900 million pounds per year with the greatest percentage of it being farm-raised. Jim, if you prefer wild caught shrimp to farm-raised, you will most likely have to go to a seafood market or food specialty store. Wild shrimp are more expensive than their farm-raised counterparts. There is taste difference between them, with the wild product being more flavorful.
Q: Why do lobster tails from Australia cost so much more than those from the Caribbean?
A: Let me first share with you that the crustacean to which you refer, is actually a Crayfish (no claws). It has a rock hard porcupine like shell, hence its marketable names of Spiny lobster or Rock lobster. The Australian cold-water Rock lobster tail is famed for its firm texture and sweet flavor; its Caribbean fellow greater family member is a warm-water species. In a side-by-side taste test the coldwater species will capture your first choice vote every time.
Q: Why does a mussel have that hairy thing connected to its shell?
A: I’m still laughing at your comment about the “hairy” thing connected to the shell of the mussel. Well, Jim, strange as this might sound it’s actually a beard. The technical name for it is “Bysuss”, the Bysuss or beard is used to anchor the mussel in a suspended state during its lifetime. Its texture is that of a beard-like rope, which by the way is sixteen times stronger than the human tendon in an adults arm. Unlike oysters or clams, mussels attach themselves to rocks, piers and even the hull of a ship.
Q: What is the difference between a cockle and a clam? Are they really alive when you take them out of the water? And who is Molly Malone anyway?
A: There is no difference between a cockle and a clam; a cockle is actually a soft-shelled clam. The name cockle is a marketable name given to this sweet tasting mollusk, worldwide there are 200 species of cockles. On a trivia note, a full-grown closed cockleshell resembles the shape of the human heart, hence the expression “it would warm the cockles of your heart”. Once removed from their natural habitat live shellfish have a limited Shell life, and must be kept in a cold, damp atmosphere. As for who was Molly Malone? She was a very beautiful lady from Dublin City in Ireland. Molly would push her wheelbarrow thru the narrow streets of Dublin selling cockles and mussels to anyone who would buy them. The now famous folk song Molly Malone is in her honor. With lines like "in Dublin's fair city where the girl's are so pretty, I first set my eyes on sweet Molly Malone". Coupled with as she wheels her whell barrow thru streets broad and narrow crying "cockles and mussels" alive, alive O'
Q: I heard the term “hot smoking” applied to salmon. I thought salmon was cured like ham. Which is it?
A: When you see the words “Hot Smoked” it really means fully cooked, versus the words, “Cold Smoked” which means not cooked. Jim, I can see your comparison with ham and smoked fish, quite a number of people think the same. The word cured or curing means dried or drying. Immersing the product in a measured amount of salt for a measurable window of time, and then allowing the curing process to begin accomplishing this process.
Q: Do pearls naturally grow in oysters?
A: Yes, it is possible for pearls to grow naturally in saltwater oysters. Freshwater oysters are deliberately inseminated with a tiny pebble to achieve this phenomenon. How this wonder of nature occurs is exactly same in both species. When the mollusk feels the irritation of the intrusion in their body it secretes the object with “Nacre” iridescent saliva like substance that hardens like a rock. We better know this hardened object as a pearl.
Q: How are salmon able to live in both seawater and freshwater?
A: Salmon are blessed with the unique ability of being born in freshwater and able to leave that habitat to live in saltwater. This is known as being an “Anadromous” species. The opposite of this, is a species that is born in saltwater with the ability to live in freshwater. This is known as being “Catadromous” species, certain species of Sturgeon etc.
Q: What is being done to preserve the future conservation of the Mammal populations?
A: Fishery management and proven preventative devices such as Turtle Exclusion Devices (TED's) and Mammal Exclusion Devises (MED's) has dramatically improved avoidance and conservation of mammals.
Q: I read a lot of news reports about sustainability of the seafood stocks, what exactly does this mean?
A: In layperson terms it means the long-term preservation and conservation of the oceans food resource. The premise of any environmental concern is to improve and promote the health and population growth of any species. Worldwide, there has been a marked improvement in fishery management; changes in gear technology and more selective fishing methods are proving to be more environmentally responsible. There are so many different ideas about how the resource should be managed it has become a minefield of diverse environmental opinions. It is also most important to remember that an increase in environmental variability (global warming) is a major problem in the stabilizing of long-term sustainability.
Q: I recently read an article about commercial fishing and it mentioned the word "bycatch, I found it most confusing. What exactly is bycatch?
A: There is no global accepted definition of the term "bycatch", in the broadest sense of the word it means unintended fisheries catch. The federal Magnusson-Stevens fishery conservation and management act, defines bycatch as fish, which are harvested in a fishery but are not sold or kept for personal use. Constantly improving fishery management and new conservation gear type design are helping greatly in the effort to reduce bycatch universally.
Q: Is farm-raised seafood safe to eat?
A: Yes it is, not unlike any food source from which we decide to consume product, we should always ask about the wholesomeness of the food and the assurance of safety from where it came. This applies to all farm grown food, i.e. tainted vegetables and fruit have been a serious cause for concern in recent years.
Q: Just how safe is artificial coloring that is added to farm raised salmon?
A: Globally, major producing nations such as Norway, Scotland, Canada, Ireland, New Zealand and Chile have rigorously tested for any medical impact over a 10 year period, no side effects have ever been reported. Wild salmon ingest their natural coloring from carotenoids (beta-carotene) in their diet; one of these nutrients is Astaxanthin that is found in marine organisms such as krill and shrimp. Astaxanthin is a naturally occurring carotenoid that is found in the same family of nutrients as vitamin A. Farm raised salmon receive a synthetic form of Astaxanthin in their feed and its use is approved by the Food and Drug Administration. The level of Astaxanthin found in both wild and farm raised salmon is very similar, with some wild fish having higher pigmentation levels.
Q: Is it true that antibiotics are used in the production of some farm-raised fish?
A: The use of antibiotics in finfish aquaculture is employed for short periods to control disease outbreaks and the amount of their use is relatively small, antibiotics are used only when prescribed by a veterinarian. If and when antibiotics are used a strictly regulated withdrawal time period and comprehensive testing programs ensure that the active compounds have completely disappeared from the fish. Once this has been certified and meets the strict standards designated by the federal health regulations, the product is allowed to enter the consumer marketplace.
Q: I hear a lot about the benefits of Omega 3, is everything that is said about it really true?
A: The scientific published research benefits of Omega 3 dates back to studies done by Danish researchers in Greenland in 1970 and Japanese researchers in Okinawa in 1971. The Greenland Eskimos and residents of Okinawa were known to consume more seafood than their respective fellow citizens. Both of these high consuming seafood communities were deemed to have less heart related medical challenges over their lifespan. Over the next three decades further research would attribute higher levels of Omega 3 to lowering the risk of coronary heart disease, reduced inflammation in conditions such as rheumatoid arthritis, Crohn's disease, psoriasis and various diagnosed depressions. Other notable health benefits include brain developments such as sustained attention and higher intelligence scores. The continuing discovery by such esteemed researchers such as the Harvard medical school clearly validates the benefits of Omega 3.
Q: One of my favorite seafood's is oysters, are they high in cholesterol?
A: Shellfish and marine animals such as lobster, crab, shrimp, scallops and abalone have little or no effect on plasma cholesterol concentration because they are low in fat. saturated fat, not dietary cholesterol is the main culprit in raising blood cholesterol. In years past, oysters received an unfair reputation for high cholesterol because of outdated scientific methods that detected cholesterol-like substances as well as cholesterol. A serving of most any shellfish is well within the 300mg daily intake level recommended by all of the major health organizations. Apart from their Omega 3 content, oysters have higher levels of zinc, potassium, iron, and vitamins A, B, B-12, C and D.
Q: Is there such a thing as "organic" seafood in California?
A: No, the state of California passed a law (S873O) in October 2005 prohibiting the use of the term "Organic" in the marketing or labeling of any fish or seafood, this also applies to product that may have been legally certified organic in other countries. Currently, the United States does not have an organic standard for seafood products; the USDA has formed two expert panels to deliberate the policy framework, both of which are still a work in progress.
Q: Is Chilean White Sea bass threatened with extinction, if so, why are restaurants still featuring it on their menu?
A: The species is not threatened with extinction, but it's certainly on the high concern list. Any importer in the United States bringing in shipments greater than 4,400 pounds must receive prior approval from the National Marine Fishery Service (NMFS). The product must have been harvested from areas under the control of the Commission for the Conservation of Antarctic Marine living resources (CCAMLR). Vessels fishing in those areas must have Global Positioning vessel monitoring equipment, this enables the CCAMLR to monitor for illegal fishing by non approved vessels. The United States imports about 10,000 pounds of fresh and frozen Seabass annually.
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