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On food and cooking the science and lore of the kitchen ( PDFDrive ) 356

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commercialfishintheworldatorbeyondthe
levelatwhichtheycansustainthemselves.
Inadditiontodangerouslydepletingits
targetfishpopulations,modernfishingcauses
collateraldamagetootherspecies,the
“bycatch”ofundiscriminatingnetsandlines
thatissimplydiscarded,anditcandamage
ocean-bottomhabitats.Fishingisalsoan
unpredictable,dangerousjob,subjecttothe
uncertaintiesofweatherandthehazardsof
workingatseawithheavyequipment.Tothis
highlyproblematicsystemofproduction,
thereisanincreasinglyimportantalternative:
aquaculture,orfishfarming,whichinmany
partsoftheworldgoesbackthousandsof
years.TodayintheUnitedStates,allofthe
rainbowtroutandnearlyallofthecatfishsold
arefarmedonlandinvariouskindsofponds
andtanks.Norwaypioneeredtheocean
farmingofAtlanticsalmoninlargeoffshore
pensinthe1960s;andtodaymorethanathird
ofthesalmoneatenintheworldisfarmedin


EuropeandNorthandSouthAmerica.Abouta
thirdoftheworldwarm-watershrimpharvest
iscultured,mainlyinAsia.Inall,about70
speciesarenowfarmedworldwide.
AdvantagesandDrawbacksofAquaculture

Thereareseveraldistinctadvantagesto


aquaculture.Aboveall,itallowstheproducer
unequaledcontrolovertheconditionofthe
fishandthecircumstancesoftheharvest,both
ofwhichcanresultinbetterqualityinthe
market.Farmedfishcanbecarefullyselected
forrapidgrowthandotherdesirable
characteristics,andraisedtoauniformand
idealstageforeating.Byadjustingwater
temperatureandflowrateandlightlevels,
fishcanbeinducedtogrowfarmorerapidly
thaninthewild,andabalancecanbestruck
betweenenergyconsumptionandmuscletoningexercise.Farmedfishareoftenfattier
andsomoresucculent.Theycanbe



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