“As of Jan. 1, commercial and recreational fishing for most species of shallow-water grouper, as well as black sea bass, red porgy and red snapper, is closed in North Carolina, South Carolina, eastern Florida and Georgia for four to six months, after which strict catch limits will be imposed.” This is I feel is a great thing that is happening. I feel that we do not have enough rules on the amount of fish that are harvested and I think this is one step in the right direction. As for chefs not having the normal supply of fish, this is also a good thing. It is making chefs look outside of the box and find new fish or new product to use. This will give time for the fish to regain the strength that they had. Being able to have sustainable fishing is very important to being responsible and making sure that we will have the fish for many years to come.
Growing up seafood played a substantial role in my life. I have always enjoyed eating seafood and still do to this day. With the demand for sustainability rising in the country today, it is our job to maintain an equal balence in nature. We must do our part in the world to make sure the life cycle of all animals be fair. With the shortage of fish coming to a result of being overfished, it is only necessary to place laws on overfished species. Although it is putting people out of business that some may have started from the groud up, it is the only necessary step we should take. For people like Mark Marhefka of Abundant Seafood, this may be a harsh reality that may happen soon enough. They must now find newer ways to run their business and find innovatives ways to try to maintain their business. For Mark he has sought this out by trying to work with scientists to meet newer demands. His newest motive of doing business is to connect with chefs in local restaurants who are willing to pay twenty-five to fifty-five cents more a pound. This is the cost of doing business and to try to keep afloat in this difficult time.
Obviously I agree that these species of fish need time to regain their populous so that they can be exploited in a better manner then the current status quo, I do think that there is a good need for more farm fisheries that use naturally safe guarded bays with brackish water to raise and maintain these fish. Using a farm that is directly connected to the fish natural habitat is a great way to maintain the wild aspect for these fish, after they became a bit more sustainable they can be let free into the open water with out having to relearn what it is like to be in the wild again. Places on the West side of Oahu are using these types of fisheries for all kinds of fish and huge populations of shrimp.
“As of Jan. 1, commercial and recreational fishing for most species of shallow-water grouper, as well as black sea bass, red porgy and red snapper, is closed in North Carolina, South Carolina, eastern Florida and Georgia for four to six months, after which strict catch limits will be imposed.” This is I feel is a great thing that is happening. I feel that we do not have enough rules on the amount of fish that are harvested and I think this is one step in the right direction. As for chefs not having the normal supply of fish, this is also a good thing. It is making chefs look outside of the box and find new fish or new product to use. This will give time for the fish to regain the strength that they had. Being able to have sustainable fishing is very important to being responsible and making sure that we will have the fish for many years to come.
ReplyDeleteGrowing up seafood played a substantial role in my life. I have always enjoyed eating seafood and still do to this day. With the demand for sustainability rising in the country today, it is our job to maintain an equal balence in nature. We must do our part in the world to make sure the life cycle of all animals be fair. With the shortage of fish coming to a result of being overfished, it is only necessary to place laws on overfished species. Although it is putting people out of business that some may have started from the groud up, it is the only necessary step we should take. For people like Mark Marhefka of Abundant Seafood, this may be a harsh reality that may happen soon enough. They must now find newer ways to run their business and find innovatives ways to try to maintain their business. For Mark he has sought this out by trying to work with scientists to meet newer demands. His newest motive of doing business is to connect with chefs in local restaurants who are willing to pay twenty-five to fifty-five cents more a pound. This is the cost of doing business and to try to keep afloat in this difficult time.
ReplyDeleteObviously I agree that these species of fish need time to regain their populous so that they can be exploited in a better manner then the current status quo, I do think that there is a good need for more farm fisheries that use naturally safe guarded bays with brackish water to raise and maintain these fish. Using a farm that is directly connected to the fish natural habitat is a great way to maintain the wild aspect for these fish, after they became a bit more sustainable they can be let free into the open water with out having to relearn what it is like to be in the wild again. Places on the West side of Oahu are using these types of fisheries for all kinds of fish and huge populations of shrimp.
ReplyDelete