Latest posts in Healthy Oceans
On April 22, we celebrate Earth Day. Choosing sustainable seafood is a great way to leave a smaller footprint on the planet. Here are some ways that supporting sustainable seafood improves ocean health and fishing and aquaculture practices.
Better fishing practices: The Pacific Groundfish Trawl Habitat Agreement has been recognized for its groundbreaking approach to reforming fishing practices to reduce bottom-trawling impacts on sensitive seafloor habitats. The trawl agreement, which the Foundation helped facilitate, is the first in the world to set up a quota system to limit habitat damage, especially to highly impacted deep water corals and sponges. There were just four fishing boundary infractions in the agreement's first year and the fleet's coral and sponge bycatch was only 10 per cent of the allowable limit. One of Canada's most criticized fisheries is now being recognized for its self-imposed regulations to reduce harmful impacts.Continue reading »
Spring is on the way, and with it, marine mammals such as grey whales, northern fur seals and sea otters travel thousands of kilometres to feed and give birth in more hospitable Pacific coastal waters.
After spending the winter in waters off the Baja peninsula, thousands of Pacific grey whales travel north in March. While most finish their migration in the Bering Sea, some choose B.C.'s coast as their final destination.Continue reading »
Love is in the air! Valentine's Day is fast approaching and there are plenty of sustainable seafood options for you to create a delicious and romantic evening.
If you're heading to a restaurant, choose one that includes sustainable seafood menu options. Don't believe everything you're herring... Ask your server about their sustainable seafood choices.Continue reading »
Did you know that ounce for ounce, salmon delivers more omega-3 fatty acids than most types of fish?
Health Canada recommends eating fish — especially oily fish such as char, herring, mackerel, salmon, sardines and trout — at least twice a week for its heart-protective benefits. Many of these fish are also good choices from a sustainability perspective, according to SeaChoice.
Omega-3 fatty acids can be destroyed by excessive heat when cooking. Baking, broiling, steaming and poaching is the best way to keep them. Smoked salmon is smoked at a low temperature and is usually higher in omega-3 fatty acids than cooked salmon.
Other oily fish that are in the most sustainable "green" category include: Arctic char, Atlantic mackerel, Pacific sardine and some species of farmed trout.
The revamped WildSalmonRecipes.com website highlights wild salmon recipes from some of the West Coast's most celebrated chefs.