On food and cooking the science and lore of the kitchen ( PDFDrive ) 357
Bạn đang xem bản rút gọn của tài liệu. Xem và tải ngay bản đầy đủ của tài liệu tại đây (168.4 KB, 2 trang )
slaughteredwithoutsufferingthestressand
physicaldamageofbeinghooked,netted,or
dumpedenmasseondeck;andtheycanbe
processedandchilledimmediatelyand
cleanly,thusprolongingtheirperiodof
maximumquality.
TheOceans’SilverStreams
Fish…may seem a mean and a base
commodity;yetwhowillbuttrulytakethe
pains and consider the sequel, I think will
allowitwellworththelabour….Thepoor
Hollanders chiefly by fishing at a great
charge and labour in all weathers in the
open sea,…are made so mighty, strong,
and rich, as no state but Venice of twice
their magnitude is so well furnished, with
so many fair cities, goodly towns, strong
fortresses…. The sea [is] the source of
those silver streams of all their virtue,
which hath made them now the very
miracle of industry, the only pattern of
perfectionfortheseaffairs…
—Capt.JohnSmith,TheGenerallHistorie
ofVirginia,NewEngland,andtheSummer
Isles,London,1624
However,aquacultureisnotaperfect
solutiontotheproblemsofoceanfishing,and
hasitselfcreatedanumberofserious
problems.Farminginoffshorepens
contaminatessurroundingwaterswithwastes,
antibiotics,andunconsumedfood,andallows
geneticallyuniformfishtoescapeanddilute
thediversityofalreadyendangeredwild
populations.Thefeedforcarnivorousand
scavengerspecies(salmon,shrimp)ismainly
protein-richfishmeal,sosomeaquaculture
operationsactuallyconsumewildfishrather
thansparingthem.Andveryrecentstudies
havefoundthatsomeenvironmentaltoxins
(PCBs,p.184)becomeconcentratedinfish
mealandaredepositedinthefleshoffarmed
salmon.
Alessseriousproblem,butonethatmakes
