Reflections on fish and other livestock farming practices

Wherever I go, I seem to be getting into discussions on fish and farming thereof. We are talking BC, and now Sechelt, and we are talking about salmon farming of course, and rightly so, I got them started here in the 80 s when I worked as Economic Development Commissioner for the District, and it was one of my duties to help the aquaculture industry, same as we helped tourism, retirement and other sosio economic activities. Investment that created jobs, full-time long-term jobs, what every community longed for.

Why do I not eat chicken, or egg for that matter,

http://www.google.ca/search?hl=en&biw=1006&bih=409&tbm=isch&sa=1&q=chicken+slaughter&image_url=&encoded_image=&image_content=&filename=&hl=en&biw=1006&bih=409&oq=chicken+slaughter&aq=f&aqi=g3g-m1&aql=&gs_sm=e&gs_upl=74863l80696l0l81494l17l17l0l1l1l0l428l3989l0.4.9.1.2l16l0

and not pork if I can avoid it. Why do I like farmed fish, because of the farming practises. Chickens are raised in cages, no free range there, egg are bland, not like the egg from a free back yard hen, with the tasteful orange yolk. How are pigs raised, I been to some large producers

and no thank you, I prefer a farmed salmon anytime.

 

The fish farming have had its problem, and challenges, the Gold rush in the 80 s was just that, a Gold rush, the industry have now settled in carefully regulated forms, and are producing some of the finest food products, and available anywhere in the world.

From the broodstock of adults, now many generations of domesticating, to the quality of the hatcheries, transport, feed, husbandry at the farm stage, and very important, the slaughtering process, no adrenalin released to the meat. Pumped live, killed, bleed in chilled water,  cleaned, processed and packaged on a line, and on the way to the customer in hours. All in a way that give a longer quality shelf life.

How you prepare and slaughter an animal or fish for consumption, is very important to me, and should be for everyone. I learned from my father and grandfather, to bleed the fish as it come onboard, get the blood out of the meat and gills, the fish would taste better and last longer, cooled down as soon as possible, covered from the sun if needed in a small boat. Butchering a home-grown chicken, or other poultry, head off, hang it from its feet until bleed. Same with animals, being a moose or a rabbit. It is also kosher.

These fish are not, caught and struggled on a line, or in a net. Then in ice slush in the hull of a boat for some time, often days before arriving at a processing plant. Same with poultry, have you seen a truck with cages driving by, in the heat, feathers flying, how many are dead before processing.

Fish has been farmed for ever. Look at the common carp,

http://www.google.ca/search?q=common+carp&hl=en&biw=1006&bih=409&prmd=ivns&tbm=isch&tbo=u&source=univ&sa=X&ei=JppQTtuWN-yCsgKA45X5Bg&sqi=2&ved=0CD0QsAQhttp://en.wikipedia.org/wiki/Common_carp  here are more pictures of carp

and the Koi  http://en.wikipedia.org/wiki/Koi , originally bred for food,

tilapia    http://en.wikipedia.org/wiki/Aquaculture_of_tilapia

and catfish, http://en.wikipedia.org/wiki/Catfish

even trout in ponds, together with crayfish, prawns, shellfish and so on. Raising fish in netpens in the water is newer, but even so, with long establish practices, but relative new in some areas.

http://www.google.ca/search?hl=en&biw=1006&bih=409&tbm=isch&sa=1&q=salmonid+species&oq=salmonid&aq=2&aqi=g4&aql=&gs_sm=c&gs_upl=209854l212993l0l218927l8l8l0l1l1l0l271l1544l0.3.4l7l0

Here is a link to are all the salmonid species

Our wild salmon is assisted in many ways, major hatcheries, fish ladders over man-made dams and other structures, spawning beds man-made to improve more survival.

We all have to be concerned over the food we eat and the total food supply, we see starvation in the new every day. Proper aquaculture is only one of the ways , you need water, and water is a renewable resource.

Dr. Temple Grandin have written a book about animal behaviour, and also about slaughterhouses and practises, I have not read it yet, but will soon.

http://www.google.ca/imgres?q=temple+grandin&hl=en&tbm=isch&tbnid=CtqHPgXVYqjrmM:&imgrefurl=http://americanradioworks.publicradio.org/features/mcdonalds/grandin1.html&docid=Yg_Zi1_u7cIIqM&w=205&h=209&ei=-p5QTr3wCeiwsALltIH3Bg&zoom=1&iact=hc&vpx=747&vpy=126&dur=4141&hovh=167&hovw=164&tx=104&ty=90&page=1&tbnh=109&tbnw=111&start=0&ndsp=12&ved=1t:429,r:5,s:0&biw=1006&bih=409ghterhouses

Advertisements
This entry was posted in Correspondence, Education, Farming, Nature, Work. Bookmark the permalink.