Dr Fred Conte, Extension Aquaculture Specialist at the University of California, Davis, recently shared an upcoming study being lead by the Western Regional Aquaculture Center (WRAC) through the California Aquaculture Association newsletter. This study aims to look into the economic impact regulations have on the Aquaculture industry across the west coast. The research team will look at the shellfish and trout industries in Washington, Oregon, California, Colorado, and Idaho, using industry surveys as well as state and federal agency input to compile an economic analysis.
The 3-year study hopes to increase the understanding across stakeholder groups of how the regulatory process effects the industry and communities. The results of the study and related materials will be shared with stakeholders via internet, newsletters, and follow up meetings. A webinar for the general public is also being planned.
The research team consists of Co-Principal Investigator and Project Director Mr. Gary Fornshell, University of Idaho; and Co-Principal Investigators Ms. Bobbi Hudson, Pacific Shellfish Institute (WA), Dr. William Hanshumaker, Oregon State University; and Dr. Fred Conte, University of California, Davis. The Industry Advisor is Mr. Bill Dewey, Taylor Shellfish Co. (WA). The Project Monitor will be Dr. Gunnar Knapp, of the University of Alaska.
The USA contributes only 1% of the 100 billion dollar worldwide aquaculture industry and meanwhile imports nearly 90% of the seafood consumed here. There is a real opportunity for increased development of sustainable aquaculture that can feed and support our communities. Living Ocean Productions presents a detailed look at the success stories from around the country, and the possibilities available if we continue to explore the potential for aquaculture industry growth.
Meet the farmers growing & harvesting catfish, salmon, oyster, and mussels, and learn about their dedication to environmental sustainability, community engagement, and high quality products.
For Japanese food enthusiasts, seaweed is an expected part of a meal. But the researchers at Oregon State University are hoping to make the algae a bigger part of our everyday lives. The Food Innovation Team is focusing on Dulse (Palmaria palmata), a red algae common in the Pacific and Atlantic ocean. Dulse is high in healthy nutrients, grows quickly and easily in tank culture, and supposedly when grilled, has a taste similar to bacon.
Seaweed has been a staple in many cultures around the world, and algae is a key ingredient to many household products, such as ice cream and make up. Researchers and other food entrepreneurs hope to expand the use of seaweed, whether as a savory snack on its own or an ingredient in healthy goods.
A company in Australia is working to find out just that. Indian Ocean Fresh Australia has been working with the Mid West Development Commission to build a commercially viable and environmentally responsible offshore finfish industry off the west coast of Australia. Through supported research, they’ve been able to grow out 15,000 Yellowtail Kingfish to harvest and send to market.
In the past, their predecessors in a similar project failed due to issues with disease. This new venture is making fish health a top priority and has established a proactive monitoring system, with frequent blood tests & dissections to insure a standard of high health. So far, the results of this experiment have been encouraging; the fish are healthy, and according to feedback from local restaurants, of high quality and good taste.
The challenges for offshore aquaculture are many, both in protecting the natural environment and creating an economically viable, high-quality product. This venture is a great step in understanding the different challenges and actively finding solutions to create a more sustainable future.
Watch the video below to get a taste of their offshore farm, and read more here.
Aquaculture Business Incubator Taking Proposals in San Diego
In the interest of promoting local business and sustainable seafood, the Port of San Diego has created a process to support local development concepts with their first business incubator – and it’s aimed at aquaculture. The Aquaculture Business Incubator will further the Port’s broader mission to promote fisheries, commerce, navigation, and recreation, by focusing on aquaculture partnerships. And they are ready to receive proposals immediately.
Dr. Jerry Schubel, president of the Aquarium of the Pacific, shares their vision for a healthy future in “Fish Story”. This video explores the potential of offshore marine aquaculture in the United States and its implications for ocean conservation, human health, and economic development.
Learn more about the Aquarium of the Pacific’s dedication to sustainable seafood and healthy oceans on their blog Sea Food Future.