So why exactly, does California aquaculture matter?
- Done well, aquaculture is an efficient and environmentally sustainable way of meeting our growing demand for seafood.
The California Department of Fish and Wildlife has released the report resulting from a two-year evaluation of its Ocean Resources Enhancement and Hatchery Program (OREHP). The effort was coordinated by California Sea Grant and utilized a nine-member, scientific advisory committee. Additional background on the program and a direct link to its evaluation can be found here.
A panel of aquaculture experts appeared before a US Senate Committee on Commerce, Science, and Transportation today to discuss the opportunities Continue reading
Sacramento Perch (Archoplites interruptus) is the only native sunfish west of the Rockies, and are a prized gamefish that can reach sizes in excess of 3 pounds. Continue reading
The Nature Conservancy (TNC) is working with Hog Island Oyster Company and the University of California Santa Cruz to assess the interactions between oyster aquaculture and eelgrass in Tomales Bay, California. The use of drones may help with these studies, and the validation of such aerial surveys could be highly valuable in both their perspective and economy (as this approach could be much less expensive than conventional side-scan sonar or diver-based methods). This TNC-produced video captures the study site and plan beautifully. The Tomales Bay studies are just beginning, so stay tuned to further developments and discussion.
Dr. Mark Clifford, statewide environmental program manager for trout and salmon production, has shared this announcement, inviting qualified applicants to state service in the Department’s fish hatchery system:
The following exams are now being offered to qualify for positions working with the California Department of Fish and Wildlife. Specifically we are looking for exceptional candidates for our Statewide Hatchery Coordinator position and for positions as Fish and Wildlife Technicians at both inland and anadromous hatcheries.
Information on several careers with the California Department of Fish and Wildlife can be found here. Address any questions regarding these exams to the Human Resources Branch at (916) 653-8120.
Up to $5M in new research funding will be awarded this year by the Foundation for Food and Agriculture Research (FFAR) through its Sustainable American Aquaculture program. The program is intended to stimulate and advance innovative research in sustainable fish and shellfish production, provide economic opportunities to U.S. farmers, and increase the supply of domestically-produced, nutritious foods to meet growing consumer demand. The FFAR recognizes the major need to understand the biological and technological barriers, and market potential for a diverse range of aquatic species. The funding opportunity takes action to foster the understanding and minimizing of potential environmental impacts of aquaculture production that will be key to public acceptance of farmed fish and shellfish products, and long-term industry success.
Pre-proposal submissions Continue reading
“Perspectives on Marine Aquaculture in California and the U.S.” is a short film recently produced by the Seafood for the Future program and Long Beach Aquarium and can be viewed here. It features prominent scientists and experts on the topic and discusses aquaculture’s role in the global food supply, the state of domestic marine aquaculture, and its future in the US and California.
“It’s important to put aquaculture into the broader context of food”, says Dr. Steve Gaines, Dean of UC Santa Barbara’s Bren School of Environmental Science & Management. “It’s easy to focus on the negative impacts of one form of food production in terms of environmental impacts, without recognizing that all forms of food production have some negative impacts.” Dr. Gaines goes on to point out how important it is to look at how all of those food production methods compare to one another. Recent research analysis shows that aquaculture, done well using today’s current best practices, can exert the lowest environmental impacts of any form of food production on the planet. Continue reading