International Boston Seafood Show: Food of Interest

"Scallops are expensive, so they should be treated with some class. But then, I suppose that every creature that gives his life for our table should be treated with class."
--Jeff Smith

One of my anticipated pleasures of attending the International Boston Seafood Show is the opportunity to gorge myself on a smorgasbord of seafood, to partake of new products and old, of shellfish to sushi, fried  shrimp to smoked salmon. Exhibitors desire to entice potential purchasers to their booth so many offer samples of their foods. In addition, these exhibitors hope to ignite some positive press for their products. Most of them have been very open to me, sharing information, and I enjoy highlighting those foods which most enticed my palate.

I taste many different items at the show, enjoying the majority of them, but I only choose to mention a small number, those which especially appealed to me. I want to share with my readers the best of the best, some of the most compelling products at the show. With over 1800 exhibitors, I know I did not sample seafood from each and every booth, so I may have missed some exceptional foods. If you attended the Seafood Show, and have your own favorite samples, feel free to tell me about them in the comments.

There is a ton of salmon available for sampling at the show. Some of my favorites came from Spence & Co., Ltd., which primarily is a purveyor of smoked salmon though they currently sell over 80 products. The company was founded by a Alan Spence, a master smoker from Scotland. They produce smoked salmon in a traditional Scottish method, which gives it a more restrained smoky taste. Some of their more unique items, which I did not taste, include smoked salmon from New Zealand, which uses Manuka wood, and salmon from recipes by famed chef Charlie Trotter, such as the Darjeeling Tea & Ginger Cured Salmon.

Last month, the Japanese government placed unagi, the Japanese eel, on the Environment Ministry's Red List, listing it as Endangered. Catches have been at record lows, declining to about 5% of what were caught in the 1960s. Japan is the primary consumer of these eels, eating about 70% of the production.  percent of all eel produced worldwide. The Red List is more an advisory and does not create any legal regulation, so hopefully the government will take notice and actually do something to protect the unagi. To protect the unagi, it would be beneficial to find other sustainable fish which might closely replicate the taste of unagi.

Triad Fisheries, in Alaska, has created one such option, and I was impressed with the result. Their Alaska Sablefish Unagi Style recently won two Symphony of Seafood awards, including #1 2013 Foodservice & People's Choice Seattle. This product is wild Alaskan sablefish, with an unagi marinade, which is precooked and ready to heat and serve. First, I found this fish to be absolutely delicious. It seemed to share some of the texture of the unagi, which is important, and a bit of the taste. It may not be a perfect replication of unagi, but because it is so tasty, and has a similar texture, I think this would be a very good replacement.

Another Alaskan treat was the Aqua Cuisine Seafood Lit'l Sammies Smoked Salmon Cocktail Franks, which also won a Symphony of Seafood award for #1 2013 Smoked. These are made from 100% wild Alaskan Salmon and are all natural, with no artificial ingredients. They are low in fat, high in protein, and free of nitrite and nitrates. They had a nice texture, just a bit looser than a regular hot dog, and you definitely tasted the salmon and mild smokiness. They would make a great alternative for a cocktail party or tail gate party.

Almost hidden in the rear of the show, amidst a number of Korean booths, I stumbled upon HaeMatt Co., Ltd. which produces Korean Myeong-Ran, a roasted laver. You probably are more familiar with laver by its Japanese name, nori, which is often used to wrap sushi. In Korea, roasted lavery is associated with fertility and is often served at weddings. It may also be eaten as an appetizer or snack. This seasoned laver is made from laver, brown rice, pollock roe seasoning, perilla oil and sesame oil. Some chili pepper powder may have been added as well. I enjoyed the seasoned laver, which I found crunchy with a nice depth of seasoning though I did not find it spicy. I could see though how it might be an addictive snack. And you could always add your own hot spices.

Black Diamond Caviar, produced by Warbucks International Seafood, is produced in Louisiana and they make three different types. In general, the caviar costs about $50 for a 3.75 ounce jar. I believe that the caviar I tasted was from the bowfin, known locally as the choupique. It is a freshwater fish, more ancient than sturgeons, from Louisiana and their roe is naturally black. I liked the taste of this caviar, which had a mild brininess, no fishy aftertaste and has a silky smooth texture. A good, sustainable choice.

I love a good mussel, and the type of broth they are prepared in matters a lot. Canadian Cove produces Prince Edward Island Mussels, which are rope grown and sustainable. The mussels are good for your health too as they are low calorie, a good source of lean protein, and have plenty of Omega-3s, iron and Vitamin B12. The mussels were large and plump, cooked in a Sweet Thai broth, and really satisfied me. Fortunately, they also had slices of bread for dunking into the flavorful broth.

The British Columbia Pavilion offered samples of a number of different types of sustainable seafood. In British Colombia, they produce over 100 species of seafood, exporting about 80% and the U.S. receives about 57% of those exports. Salmon accounts for about 40% of all B.C. production. British Colombia is big on food safety, traceability and sustainability.

At the show, their chef was Nathan Fong, a food stylist, journalist, and TV personality, who was born in Vancouver. Next to Nathan, you may recognize Jacqueline Church, the Leather District Gourmet, who assisted Nathan at the show. Nathan spent lots of time preparing various dishes, showcasing the delicious seafood of British Columbia. I stopped by their booth several times to see what the next recipe might be. A luscious sablefish, caviar & scrambled eggs, uni, fried rockfish, and more. Overall, this ended up as the tastiest booth at the entire show, with an excellent variety of delicious seafood, prepared very well.

Salmon on a stick!

One of the treasures from the British Columbia booth was the Northern Divine Caviar. This is the first certified organic caviar in North America, from thirteen year old White Sturgeons. The company began producing caviar in 2011 but became a commercial entity in 2012. The sturgeon was raised in tanks on land and they produce only a few hundred kilos each year. They have been certified by Canadian Organic Aquaculture as well as Global Trust. Currently, they are sold mostly in Canada, though you can find it in the U.S. and they are seeking more distributors. It is pricey, at about $88 for 30 grams, but then caviar has never been an inexpensive luxury. The taste is exquisite, smooth, briny and buttery without any fishy aftertaste. One of the better caviars I have tasted in the last few years. And paired with even scrambled eggs, they make a great dish. Splurge and check out this caviar.

“The sea hath fish for every man.”
--William Camden

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Verlasso Salmon: An Update

"We are tied to the ocean. And when we go back to the sea, whether it is to sail or to watch - we are going back from whence we came."
--John F. Kennedy

Everyone needs to eat more seafood but the stocks of wild seafood are insufficient to fulfill that need. Aquaculture is necessary and currently supplies about 50% of the world's seafood consumption. However, aquaculture can create problems and may not always be considered sustainable. The practice of aquaculture though continues to improve and we need to support those doing it well.

Last year, at the International Boston Seafood Show, I met with Scott Nichols, a Director at Verlasso Salmon, a salmon farm in Chile which seeks to be sustainable. Scott was very forthcoming, answering all of my questions. In my prior post, I explained their practices as well as described the taste of their salmon. I concluded that: "Verlasso seems to be headed in an excellent direction, working hard to be sustainable, and I applaud their efforts." This year, at Seafood Show, I met again with Scott to get an update on Verlasso and to check out their new product, Smoked Salmon.

As they are a new company, their focus last year was on acquiring distributors, to obtain companies to distribute their salmon across the country. They have not yet become nationally distributed but they are multiregional, and continue to seek distributors to fill in other regions. The closest distributor to Massachusetts is currently in Philadelphia, but they are still seeking a distributor in the Northeast.

Their new focus this year will be on connecting with retailers. They see chefs as thought leaders and have conducted numerous events to broaden the discussion about their product. They desire to help the counter staff as they feel that the point of sale conversation is vital. They want the counter staff to be succinct and thoughtful, and even provide them one sheets and wallet cards to better able explain Verlasso salmon. They also supply gill tags for the fish, both whole and fillets, which can be given to customers. The gill tags have QR codes on them to provide more information.

Scott made a compelling statement, that "fish cannot tell their own stories, so you have to tell it for them." That has always been one of my guiding principles when I write about the Seafood Show, telling the stories of fish that they cannot. It is what retailers, at restaurants, supermarkets and fish shops, also need to do, to explain the stories of the fish they sell. Such stories will help them sell more fish. Unfortunately, some retailers will resist this practice as they consider it too much work. Their failure is to their detriment.

For some retailers, price is also an issue, as it is with many consumers. The Verlasso salmon generally sells for about $15-$16 per pound, but it can be found cheaper as well. How do you overcome the price barrier? One way is to tell a compelling story about the fish, to provide reasons why the fish is worth the price. Each convert you can persuade with your stories may help to educate others.

As for some more technical matters about Verlasso, their “fish in, fish out” (FIFO) ratio remains at 1 to 1, an impressive result when many other salmon farms have a higher ratio, often 3:1 or more. This helps makes the farm more sustainable. Their pen density remains as low as previously noted and their double net system has still not had any escapes. Their Omega-3s are about 1.5-1.8% and the fat content is approximately 12%, which is higher than many wild salmon, usually around 8%, but lower than other farmed salmon which may have 17%-22%. This generally means Verlasso salmon has a cleaner taste than many other farmed salmons. On a positive note, Verlasso used to use chemically synthesized betacarotene to add color to their salmon but now use all natural betacarotene. Finally, their harvests have been even greater than expected.

According to the Monterey Bay Aquarium Seafood Watch, most Farmed Salmon is listed as Avoid, though they have begun to note there are some exceptions. Verlasso has become part of a limited pilot program with the Monterey Bay Aquarium for an external assessment of their sustainability. The Aquarium is trying to become a bit more specific in their recommendations, as their broad stroke pronouncements have been criticized.

Scott noted that one of their biggest challenges was getting out their message as too many people see aquaculture as monolithic. Seafood Watch has contributed to that public perception with their general warnings, which often failed to consider specific exceptions. People need to realize that how their food is raised matters. Verlasso salmon is not the same as other farmed salmons, and it needs to be examined and assessed on its own merits rather than grouped together with all other salmon farms.

Verlasso continues to move in the right direction and it is worthy of your support.

I was served some Salmon En Papillote, atop rice, and it was as tasty as it was last year. A clean flavor, with a prominent salmon taste, and a good texture. This is the type of salmon which will appeal to all seafood lovers. Some other farmed salmons seem too fatty but this does not. Taste is vital and this salmon performs well in that regard. 

They have a new product, a Smoked Salmon, which they have created in partnership with Acme Smoked Fish, under the Blue Hill Bay label. This is all-natural and preservative free, and created with natural green tea, celery extracts and aromatic hardwood smoke. This is a mild smoked salmon with hints of a herbal taste that enhances the fish. They have gone for more subtlety than in-your-face flavors, and it worked for me.

What are your thoughts on Verlasso?

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International Boston Seafood Show: Japan Pavilion

“Fish is meant to tempt as well as nourish, and everything that lives in water is seductive.”
--Jean-Paul Aron

It is no secret that Japan is a country that loves and admires seafood. Seafood is essential to their cuisine and approximately 80% of the seafood they consume derives from 18 different species. In comparison, 90% of the seafood consumed in the U.S. comes from only 10 types of seafood. Once again, the Japanese Pavilion at the International Boston Seafood Show presented numerous unique and tasty treats and I wanted to collect them together into a single post. Besides their booths, they also ran a series of small cooking demonstrations, showcasing their foods and recipes.

S. Marche Co., Ltd has a fish farm in Kagoshima where they breed Yellowtails, which are also known as Hamachi or Buri. Sometimes those terms are used to specify the size of the Yellowtail, such as Hamachi being under 80cm and Buri being over 80cm. The Yellowtails that S. Marche raises are not given any antibiotics and curiously, kurozu, black vinegar, is added to their feed and it is supposed to make them healthy. As kurozu ferments for a longer period than regular vinegar, it is thought to contain more healthful nutrients. They sell several different Yellowtail products include a Yellowtail Fillet, Yellowtail Teriyaki, Zukedon of Yellowtail (which is suitable for rice bowls), and Mago-Chazuke of Yellowtail (which is sesame flavored). The Yellowtail is very tasty, with a firm consistency, a smooth texture in the mouth and a pleasant, mild taste.

Last year, I gave kudos to Ahjikan Co, Ltd. for their Sushi Tamago, which is said to be the number one in the U.S. market. When I order sushi, I usually add an order of tamago as I enjoy its slightly sweet taste but not all tamago is the same. Some is thin and almost too watery, while some is too thick and tough. Ahjikan though produces an excellent tamago which possesses the proper balance of texture and moistness, and has a rich, eggy flavor with a hint of sweetness. Yum.

Kunihiro Inc. exports seafood, mainly oysters, from the Seto Inland Sea, around Hiroshima. They use state of the art technology to process their oysters, ensuring they are safe of any toxins, bacteria or viruses. This technology also succeeds in sealing in the umami though the items are frozen. They sell a variety of oysters products, such as Frozen Oyster Meat, Sushi Oyster Meat, and Sakura Smoked Oyster Meat.   to the world.

I attended a demonstration of their Fried Breaded Oysters which was also educational. For example, oysters are sometimes known as the "milk of the sea." In addition, the Japanese advise that you should eat three oysters a day for your good health. The fried oysters were delicious, with a crisp, crunchy coating and juicy oyster meat inside.

The longest line at the Japanese Pavilion was at the Rumi Japan (Morimatsu Suisan Reito Co., Ltd.) booth.  The company is located in Shikoku, facing the Kurushima Strait in the center of the Seto Inland Sea. They have been a seafood wholesaler for over forty years and now are also a seafood processor. Their products include a variety of fresh and frozen fish, as well as some processed foods like rice cakes.

What were so many people waiting in line to taste? Yellowtail nigiri. Rumi Japan uses a special technique, called Ikijime, to prepare their Yellowtail. This is a nerve-removal processing where the head and gut are removed and cut into three pieces. The bones are then removed so only the meat remains and this is supposed to preserve freshness for a very long time. I don't know how long this Yellowtail will remain fresh, but I am sure that it is absolutely delicious. It is tender and flavorful, a fine piece of sushi. I have devoured several pieces of this Yellowtail over the last couple days. And everyone else that I know who has tasted it, has really enjoyed it.

Daiei Foods Co., Ltd., located in Kanagawa, was founded in 1973 as a food processor company. They produce a variety of seafood products, from salads to raw fish. I got a chance to try their Tobiko, a frozen, seasoned flying fish roe. What a beautiful orange color! And it was tasty, with a crunchy texture and a mild brininess. This would be great for using with sushi.

The origins of Futaba Co., Ltd. extend back to 1948 and then are now a producer of Dashi, a type of broth or soup. It is the foundation of Japanese cuisine and is the basic component of many of their dishes. Futuba currently makes over 300 Dashi products,

Chef Akira Inoue, pictured above, introduced me to three of their liquid seasonings, versatile liquids which can be used, in varied proportions, to make many different dishes. The Don Don Series Katsuo-Tsuyu is a basic Dashi stock which can be used to make soups though it can also be added to noodle dishes, rice bowls and more. The Don Don Series Shiro-Tsuyu is also a Dashi stock but it also contains a special white soy sauce. It too can be used in soups and many other Japanese dishes. Finally, I tried the Don Don Series Kappou-Dashi is a different type of Dashi stock, made with shaved bonito. I tasted all three and each was rich in umami with very pleasant flavors. I got to try a mushroom soup made with one of these liquids and it too was flavorful and rich in umami. These are easy to use, and you can avoid having to prepare your own dashi stock.

They also produce a Fish Jerky, made from thick, shaved bonito chips without any additives. To prepare them, you just pop them into a microwave for about one minute to make them crispy. They were crispy, like a thin bacon, with a mild fish taste. They would make for a cool snack, especially with a glass of Sake.

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Perceptions of Seafood Sustainability

“One thing about which fish know exactly nothing is water, since they have no anti-environment which would enable them to perceive the element they live in.”
--Marshall McLuhan

This was the second conference I attended at the International Boston Seafood Show where it was mentioned how the media distorts the risks of seafood, though they were in different contexts. In the previous case, it was used in the case where the media emphasizes the minor risk of consuming seafood while failing to give proper coverage to all of the health benefits of seafood. In this conference, the media was alleged to be trying to tie in health risks into the sustainability issue, again greatly exaggerating any such risks.

I attended the What the Industry Experts Say: Perceptions of Sustainable Seafood Production and Marketing conference, which was presented by Wendy Weisman and Tracy Van Holt, who are working together on the SustainableCFood project. They conduct research, trying to determine significant communication gaps that exist in the topic of sustainable seafood. This conference was even part of their research, involving an anonymous survey and a discussion on sustainability issues. So, it was a very interactive session, and there were roughly 25 or so attendees.

Wendy Weisman

It is obvious that there are significant communication gaps in the discussion of sustainability. So many people define the term differently, often based on their own needs and experience. Trying to reach some sort of consensus on a definition is a worthy, though difficult, goal. In researching these issues, Wendy and Tracy engage in "cultural consensus analysis." Tracy stated that "shared knowledge equals culture," a reason why they have chosen a cultural consensus analysis.

That process is similar to the use of focus groups but it also allows each person's voice to be considered individually. The analysis seeks to determine the areas where people agree and disagree on these definitions and issues. They also engage in news analysis, determining what the media says on the topic, both the regular media and the trade.

You can take their survey online though I am unsure of the actual value of the survey. I found a number of the questions to be too vague or confusing so it seems the answers might not reflect true perceptions. It was clear from our discussion of answers to those questions that many people wanted to clarify their answers, that the answers were not as simple as the questions permitted. Instead, I believe the questions are much more useful in starting conversations about these issues. That seems to be a more valuable reason to present the questions rather than seeking the truth of any such question.

Tracy Van Holt 

The discussion moved onto an analysis of news articles dealing with sustainability. The regular media has created the allegation that sustainability in fisheries has a lot to do with important health issues. For example, they promote ideas such as wild seafood is safer for you than farmed seafood. They highlight mistrust and mislabeling, creating the impression that sustainability is unprofitable. The trade media though does not connect sustainability and health. Rather, they emphasize issues of transparency and trust, promoting that sustainability is profitable.

In further media research, they examined Seafood Source and learned that the dominant conversation concerning sustainable revolved around certification. It was also learned that this discussion was often separate from a discussion of fishers. On a related issue, they examined the question of who the media saw as responsible for creating and promoting sustainable fisheries and both the regular media and the trade were in agreement that Companies were most important.

There was an intriguing aside, analyzing the effectiveness of a logo. I thought that the Brunswick Catch logo was the most effective, and I ended up in agreement with their prior survey. What seemed to matter to the public was a logo with the name of the place, that showed a fishermen as well as his gear.

Trying to reach a consensus of sustainability definitions is a worthy and necessary endeavor so discussions in this area are warranted. It is also a glaring issue that media depictions of seafood are negatively slanted and that is an area where the seafood industry needs to take charge and present a more balanced view. That is also part of what I do, trying to present more balanced articles for the average reader. More people need to eat seafood and they should not be scared away from eating it due to the drastic exaggeration of any minor risks.

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Rant: Stop Worrying, Seafood is Safe

“Fishes live in the sea, as men do a-land; the great ones eat up the little ones.”
--William Shakespeare

I still see far too many stories in the media warning of the dangers of seafood consumption because of mercury and PCBs. Previously, I tried to show the truth, in my post Eat More Fish! Significant Health Benefits. Yet it seems people still are not listening. They need to stop worrying and embrace seafood because it is safe and the potential health benefits far outweigh any limited risk.

On the first day of the International Boston Seafood Show, I was pleased to see a conference on Debunking the Risk Myths: Seafood's Success Story. The conference was supposed to mention the health benefits of regular seafood consumption as well as to discuss how to educate consumers about the truth. Overall, it was an informative session, supporting my previous facts about seafood health and discussing numerous methods to educate and inform consumers. At the most basic, it is the consumer that needs to be convinced that seafood is safe and healthy, especially considering the often greater cost of seafood.

Dr. Roger Clemens of the USC School of Pharmacy began the discussion and indicated that he had been involved in the creation of the government's Dietary Guidelines. He went over some of the thought processes and analysis that went into the creation of the guidelines concerning seafood. First, determining and defining the questions is the first major step. He provided an acronym, PICO, for the analysis, which means Population, Intervention, Comparison & Outcome. The outcome needs to be clinically relevant, have biological significance and be translated into public policy.

After all of the evidence and analysis, they determined that modest consumption of seafood (about 250-500 mg of EPA & DHA) is associated with a reduced risk of Coronary Health Disease, though increased consumption did not provide any additional benefit. The basic guideline then was a recommendation of two servings (3-5 ounces each) per week of seafood. That amount will differ based on the type of seafood which is consumed, whether it is high or low in Omega-3s. It is best to eat a balanced seafood diet, only rarely eating the accumulator fish, those most prone to mercury/PCBs. He also encourages pregnant women and women who are nursing to eat seafood too, for the health of their baby.

Dr. Michael Morrissey, Director at the Oregon State University Food Innovation Center, started by noting that there is much conflicting evidence concerning the safety of seafood consumption. The key to resolving this problem is proper communication, and science-based information must form that basis. Consumers noted that they like to receive their information from brochures as well as the Internet. He continued to explain the development of the Seafood Health Facts website, which was launched in February 2012.

I have previously explored that website and found it to be an excellent reference for facts on seafood and health. I highly recommend that you check it out, and you can even use it to customize personal guidelines for your own seafood consumption.

Dr. Morrissey also mentioned that the main health risk from seafood is exposure to pathogens, and not mercury of PCBs. That means that basic food safety knowledge is vital when preparing and eating seafood.

Doris Hicks, a Seafood Technology Specialist from the University of Delaware, discussed how to frame the message about seafood. Consumers lack plenty of information about the safety of seafood and they need to learn the truth. She also believes that seafood consumption needs to be personalized for everyone, considering every relevant factor. Are you eating at home or at a restaurant? Did you catch the fish yourself? What type of fish do you eat? How often? What is your condition? And more more questions. All of these questions designed to create the safest plan for your seafood consumption.

Linda Cornish, the Executive Director of the Seafood Foundation, is part of the Seafood Nutrition Partnership, a group dedicated to raising public awareness of the safety of seafood consumption. I chuckled when she announced, "I am not a scientist but I am a nerd." She started by mentioning that heart disease is the #1 killer of women, a major reason why women should be eating seafood. It is the #1 killer overall, taking nearly 600,000 people each year. The U.S. pays a great deal of money every year on health care, including on preventable diseases. That could be saved if more people ate seafood and lowered their chances of coronary health disease.

Just eating eight ounces of seafood each week can reduce your chance of heart disease by 36%. In addition, if women avoid, or eat very little seafood, while they are pregnant, that could have detrimental effects on the health and growth of the child. Why wouldn't you want to eat seafood with such benefits?

Linda further mentioned a study where it was shown that the media writes far more stories about the alleged risks of seafood as opposed to the potential benefits. 90% of the seafood consumed in the U.S. comes from 10 types of seafood, and none of them include those few species which might pose a danger to a pregnant woman, such as swordfish, tile fish, shark and king mackerel. It was also shown in another study that only about 22% of the population eats seafood at least twice a week, the recommended amount.

So many people need to be convinced to eat more seafood and it is a tough battle to convince them that it is safe to do so, especially with the media highlighting the risks, far out of proportion to the actual risk that exists. However, it is a worthy benefit as not only will it help each individual person, but their better health with help our entire society through reduced healthcare costs.

Stop worrying. Seafood is not only safe but it is extremely beneficial.

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Rant: Wake Up Japan, Bluefin Are In Danger!

"The oceans deserve our respect and care, but you have to know something before you can care about it."
--Sylvia Earle

The International Boston Seafood Show began yesterday, a huge seafood event bringing together people from all over the world. I plan on being there all three days, learning more about seafood issues, tasting new products, networking and much more. And gathering fodder for new Monday Rants.

Yesterday, I attended the Species Forum on Tuna, a conference intended to describe the current status of tuna fisheries. As the fate of tuna is a significant issue, the one hour set aside for this conference could barely scratch the surface of the matter. A good-sized crowd showed up for the conference, indicating a substantial interest in the subject of tuna. I was especially curious after a prior post of mine indicated that bluefin stock might have seen an increase.

The first speaker was Michael Crispino, the Vice Present of Communications & Outreach for the International Seafood Sustainability Foundation (ISSF). He provided some statistics on the tuna industry, noting that there are 7 species of tuna, divided into 23 stocks, and that about 4,354,600 tons of tuna are caught worldwide each year. Skipjack account for 57% of that total, Yellow Fin for 26%, Big Eye for 10%, Albacore for 5%, and Bluefin for only 1%.  These stocks are managed by five Regional Fisheries Management Organizations (RFMOs), identified as IATTC, ICCAT, IOTC, WCPFC, and CCSBT.

Purse seine fishing is the most common method of catching tuna and accounts for 62% of the global catch. Long line accounts for 13% of the global catch while pole & line accounts for another 11%. The top producer of tuna is likely Thailand and a few of the other top producers include Spain, Ecuador, and Seychelles. The top importers include the U.S., UK, and Spain. Though we should note that Japan consumes nearly 80% of bluefin tuna.

Michael noted that the overall stock of most tuna species is not well and that we possess the ability to catch more tuna than is sustainable. The management process requires improvement too. Transparency is also important to the marketplace.

Jennifer Goldstein, a Senior Wild Fisheries Specialist from the New England Aquarium, noted that illegal tuna fishing still occurs which coincides with one of my prior posts that noted that between 2000 and 2010, nearly 19,000 tons of Bluefin tuna were traded through Panama, though none of that tuna was reported as caught to ICCAT. Action needs to be taken to punish the involved countries for this illegal activity. If that is not done, then such illegal fishing will continue, ignoring the quotas that exist. Jennifer also said that everyone who work in the tuna industry needs to be an optimist, essentially hopeful that the species can be saved.

Dr. Bill Fox, the Vice President & Managing Director of Fisheries for the World Wildlife Fund US spoke briefly about the resilience of tuna. Though it was a bit technical, it seems that tuna are fairly resilient, which gives much hope if we can better control our fishing of tuna species. It is not yet too later for any species, but that doesn't mean we shouldn't be taking better action to protect them.

The final speaker was Howard McElderry, the Vice President and Director of Electronic Monitoring at the Archipelago Marine Research Ltd., discussed the use of cameras and electronic monitoring of fishing activity. He stated that such monitoring is necessary and the best practice to determine the amount of tuna stocks and that "technology is an agent for accountability." It helps to demonstrate traceability and its accuracy will best help maintain stocks at sustainable levels. I certainly agree with all of his statements, that science is necessary to best determine accurate stock levels.

The panel as a whole also addressed the problem of bycatch, noting that there is "no silver bullet" to eliminate bycatch. Bycatch is an important element of sustainability yet all fishing methods lead to some degree of bycatch. To best combat the bycatch problem, a fishery by fishery approach is necessary.

The issue of consumer perceptions and buying patterns of tuna was not discussed, despite its significance to the problem of deplete tuna species. This was likely partially due to the limited time of the panel and might have even been outside their limited goal for this discussion. However, most people in the industry realize that  tuna stocks have problems so it might have been more valuable to discuss more ways to help reduce the great demand for tuna, especially bluefin.

As I mentioned earlier, the Japanese consume about 80% of the world's bluefin tuna and they are unlikely to decrease that consumption any time soon. There is also evidence that when U.S. consumption decreases, that leads to an increase in Japanese consumption. The Huffington Post recently detailed the problem, stating that the average Japanese consumer knows little about any issues with vanishing bluefin. The media and government both do little to make consumers aware of the problem. The few actions the government has taken seem largely ineffective and far much more is necessary. As long as there is a great Japanese demand for bluefin, international actions to protect that species will be ineffective to some degree, and that could end up being a fatal degree.

So wake up Japan! The bluefin tuna is in grave peril so the time to take action is now.

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SeaShare: Seafood For Hungry Americans

One of the most touching aspects of the International Boston Seafood Show is the Coffee For a Cause, at Booth 2467, where you can buy a cup of coffee and part of the proceeds benefit the SeaShare charity. SeaShare has over 200 affiliates, serving all 50 states, and their primary goal is to alleviate hunger, a most worthy cause.

In January, I posted "Get Off Your Ass And Help The Less Fortunate!", a wake-up call to the food-obsessed to help fight hunger. I have often supported and posted about charitable events that try to help alleviate the problems of hunger. I was not aware of SeaShare until this event but after learning about them, I have much respect for their goals and actions. They seem to be a company worthy of support.

SeaShare is allegedly the only nonprofit organization dedicated to providing seafood to our country's food banks. They attempt to get fishermen, processors, distributors, retailers and others to make contributions toward this effort. Since 1994, the seafood industry, about 120 companies and their associates, has donated approximately 150 million seafood meals through SeaShare, which have been shipped to 80 major food banks in 38 states. Certainly a significant effort.

They also are trying to make as many of their donations as sustainable as possible. Most of the fisheries they deal with are certified sustainable by the Marine Stewardship Council. Their concern is not only with hunger, but also with protecting the environment and stocks of seafood. That elevates them in my eyes even more.

I am also pleased to see that SeaShare understands the great health benefits from seafood and that is partially why they are donating seafood to these food banks, to better the diets of these people. As I have noted before, seafood often is expensive and price is a significant obstacle to consumption. Those experiencing hunger, with limited funds, are much less likely to purchase seafood, yet they too need the health benefits of seafood. SeaShare helps these people reap the benefits when they otherwise would never have done so.

So buy some coffee and help SeaShare, or make some other type of donation to them.

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