Fish Meat: Can aquaculture be sustainable?

Lately when I think of fish farming, I think of congested cesspools of disease and ineffective antibiotics that I can’t stomach the thought of eating. Last night, 18 Reasons held a screening of Fish Meat, a film by Ted Caplow. Canapés of Anchovy, Trout and Albacore were served, sourced from TwoXSea and prepared by Chef Michael Mauschbaugh of Sous Beurre Kitchen.

18 Reasons, documentary, FarmsReach, Fish Meat, movieIMG_3254

The documentary provokes new perspective about aquaculture – also known as fish farming. Can fish farming be safe? Can it be sustainable?

“This century is the last century of wild seafood” was one line from the film which sent shivers down spines. While extinction is a fate wild seafood is heading quickly towards, the documentary suggests an alternative fate if aquaculture practices like some ancient practices in Turkey are followed.

Chef Michael Mauschbaugh of Sous Beurre Kitchen

Chef Michael Mauschbaugh of Sous Beurre Kitchen

Chef Mauschbaugh, who only serves fish in season and from purveyors of sustainable seafood remarked “We’ve got to be able to get over the mindset that we can have whatever the hell we want.” As the film closed, one idea as poignant as Mauschbaugh’s statement resonated; Controlling our own appetites and demands may be the best way to preserve future wild seafood.

Here’s a good write up about the documentary, posted on the site of one of our partner’s: Food and Water WatchFish Meat: The Movie, written by Mitch Jones who was interviewed by Fish Navy Films (producers of Fish Meat) earlier this year for their next film, Raising Shrimp.

Read Fish Meat: The Movie.

Leave a Reply

Your email address will not be published. Required fields are marked *

Post Navigation