Margret WebbAuthor<br />Torontonian - Freelance writer <br />Poetry, fiction, screenplays, numerous magazine and newspaper articles: The Globe and Mail, Saturday Night, chatelaine, Toronto Life, etc.<br />Ryerson University – magazine writing<br />
Apples to Oysters<br />Wild Atlantic Cod – iconic Cdn fish <br />Deep connection b.w. Newfoundland and Labrador and cod fish – 500 yrs – culture and way of life<br />Cod stocks down 90% since 1960’s<br />Moratorium on cod fishing industry – July 1992<br />After 15 yr moratorium – populations haven’t recovered and those fish that have been caught are ½ size they used to be<br />Government encouraged fishers fish famers <br />
Jennifer Caines– former bird biologist and scallop famer, now experimental cod farmer <br />Fortune Bay, S. Coast of Newfoundland – 6yrs<br />Fish raised in university hatchery<br />In hopes that coastal communities may flourish again<br />Results thus far: fillets are thicker, firmer, whiter and sweeter <br />
Global shortage of seafood<br />30% of seafood consumed globally are from aquaculture farms <br />Predicted that by 2030 – up to 50% - United Nations <br />Cod genomics project <br />
Related Article<br />Entitled: “Comeback Cod” – Fish farm plans to bring iconic Atlantic fish back to the table in four years <br />Author: Susan Sampson – Food columnist for Toronto Star<br />Pub: Nov. 4, 2009<br />Farmed fish – 4 yrs before it gets to customers, takes cod 3 yrs to reach 6 lbs – maturity<br />Are receiving $8.5 M funding from Cdn and NFL gov’t<br />Discusses importance of chefs learning to balance use of farmed and wild fish<br />Farmed fish take pressure of wild populations esp. the demand of seafood globally increases <br />Negative impacts on environment?<br />
This issue is important to chefs because....<br />
Discussion Questions<br />As chefs arefarmed fish an issue to your restaurant menu or philosophy?<br />Future of cod?<br />
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