The document discusses Newfoundland and Labrador's deep cultural connection to cod fishing over 500 years. Cod stocks dramatically declined in the 1960s and a moratorium on cod fishing was implemented in 1992. After 15 years, cod populations still had not recovered. A former biologist is now experimentally farming cod in hopes of helping coastal communities. Her farmed cod fillets are thicker, firmer, and sweeter than wild cod. As global seafood demand increases, aquaculture is predicted to supply up to 50% of the world's seafood by 2030.

1. Newfoundland and Labrador FOR THE LOVE OF COD!

3. Margret WebbAuthor Torontonian - Freelance writer Poetry, fiction, screenplays, numerous magazine and newspaper articles: The Globe and Mail, Saturday Night, chatelaine, Toronto Life, etc. Ryerson University – magazine writing

4. Apples to Oysters Wild Atlantic Cod – iconic Cdn fish Deep connection b.w. Newfoundland and Labrador and cod fish – 500 yrs – culture and way of life Cod stocks down 90% since 1960’s Moratorium on cod fishing industry – July 1992 After 15 yr moratorium – populations haven’t recovered and those fish that have been caught are ½ size they used to be Government encouraged fishers  fish famers

5. Jennifer Caines– former bird biologist and scallop famer, now experimental cod farmer Fortune Bay, S. Coast of Newfoundland – 6yrs Fish raised in university hatchery In hopes that coastal communities may flourish again Results thus far: fillets are thicker, firmer, whiter and sweeter

6. Global shortage of seafood 30% of seafood consumed globally are from aquaculture farms Predicted that by 2030 – up to 50% - United Nations Cod genomics project

7. Related Article Entitled: “Comeback Cod” – Fish farm plans to bring iconic Atlantic fish back to the table in four years Author: Susan Sampson – Food columnist for Toronto Star Pub: Nov. 4, 2009 Farmed fish – 4 yrs before it gets to customers, takes cod 3 yrs to reach 6 lbs – maturity Are receiving $8.5 M funding from Cdn and NFL gov’t Discusses importance of chefs learning to balance use of farmed and wild fish Farmed fish take pressure of wild populations esp. the demand of seafood globally increases Negative impacts on environment?

8. This issue is important to chefs because....

9. Discussion Questions As chefs arefarmed fish an issue to your restaurant menu or philosophy? Future of cod?