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Page 68Chefs get first-hand look at sustainable farming of soy-fed fishA select group of chefs and foodservicepublication editors recently got a close-uplook at “aquaculture done right,” as theydescribed it, thanks to a new educationalcampaign sponsored by the InternationalAquaculture Program of the U.S. SoybeanExport Council (USSEC).The group of four chefs and three editorslearned about the complete hatch-toharvestprocess for the sustainable aquacultureof soy-fed white bass and hybridstriped bass. After touring the hatchery atHubbs Sea World Research Institute(HSWRI) in Carlsbad, California, the grouptraveled to Todos Santos Island off thecoast of Ensenada, Mexico, to view the offshoregrow-out operation at Pacifico Aquaculture.The chefs and editors were impressed bythe extensive feed research U.S. soy farmersare funding through the soy checkoffprogram managed by the United SoybeanBoard (USB).Chefs Hale Mirabile and Dreyer watchPacifico crew prepare for harvestMark Drawbridge, Aquaculture Program Directorat HSWRI, explained how the soycheckoff program has catalyzed and acceleratedthe development of a commerciallyviable soy-based diet in a few short years.After touring Pacifico Aquaculture’s offshorepens, white bass were harvested for thechefs to experiment with in the farm’s rustickitchen. “After seeing how these fishare raised and hearing about all the researchinvolved, it really hit me when Itasted this fresh fish that there’s absolutelyno difference in quality between farmedand wild fish,” said Jasper Mirabile, Jr.,head of Jasper’s Restaurant Group in KansasCity, Missouri. “I would immediatelylook for ways to feature soy-fed fish on mymenus in Kansas City.”Corporate Chef Ray Berman, who leadsmenu development work for 100 locationsof CraftWorks Restaurants, said his biggesttakeaway from the tour is the fact that fisheriescannot meet the demand for seafoodof a growing world population in the comingdecades.“Aquaculture is the future,” said Berman.“It’s interesting that the species beingfarmed now are more economically feasible.This local white bass has a feed conversionratio of 1.25:1, compared to tunaat 17:1. Aquaculture is getting muchsmarter economically, and is addressingenvironmental concerns and focusing onsustainability.”Dr. Michael Cremer, International AquacultureSenior Program Advisor for USSEC,encouraged the chefs and editors to helpeducate their customers, readers and colleagueson the benefits that soy-fed fishoffers to the foodservice industry, includinghigh quality product, consistent supply andpricing, and the conservation of wild oceanresources.
Page 69BioMar plant first to comply with new ASC-standardThe BioMar factory in Brande,Denmark, which, along withother products, produces fryfeed for all of BioMar's marketsin Europe, has as the first feedplant in the world, been auditedand found to comply withthe new ASC-standard forsalmon and trout."We are very pleased aboutthis approval, as it means, thatfish farmers, who want to becomeASC certified, can utilizeour feed", said Ole Christensen,Managing Director for theBioMar factory in Denmark. Ole Christensennoted with satisfaction that the systemsBioMar has put in place to document responsiblepurchasing of ingredients such asfish meal, fish oil and soy, are working accordingto plan.The ASC-logo gives an assurance to consumersthat fish products originating from
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Page 63 and 64: Page 63AQUAFEEDRound UpRecent news
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