ed hal­magyi ta­ble talk

Mt Druitt - St Mary's Standard (East) - - LIFESTYLE - fast-ed.com.au

IN many parts of the world, our ocean’s marine ecosys­tems are in dan­ger of col­lapse. Sev­eral key fac­tors are con­tribut­ing to this: over­fish­ing, the tar­get­ing of en­dan­gered species, tech­niques like ben­thic hic trawl­ing and drift­net­ting, ting, pol­lu­tion, cli­mate change,ange, and hu­man en­croach­ment ment as a con­se­quence of pop­u­la­tion growth.

How­ever, in­di­vid­u­al­sals and com­pa­nies are be­gin­ning ning to pro­mote gen­uinely sus­tain­able fish­ing and nd through­out Aus­tralia a you’ll find world’s best-prac­ticec­tice op­er­a­tions.

Per­haps the most out­stand­ing ex­am­ple of en­vi­ron­men­tally man­age­able aqua­cul­ture is found in far-north Queens­land, d, just out­side the town­ship of Ayr. An hour south of Townsville on the Whit­sun­day coast are e a se­ries of sprawl­ing ponds that sit perched d on the edge of the Co­ral Sea. The bright fresh­wa­ter swirls and d writhes as thou­sands of ju­ve­nile fish con­gre­gate for feed­ing time. This is a co­bia farm. Known lo­cally as ‘black king­fish’, co­bia is ac­tu­ally a type of remora, those sucker fish you see at­tached to sharks in na­ture doc­ume doc­u­men­taries. Its rich, pearl-wh pearl-white flesh is oily and de­li­ciou de­li­cious, and a favourite among c chefs. Availa Avail­able fresh from Christm Christ­mas to June, and frozen fo for the re­main­der of the year year, co­bia is a per­fect ex­am­ple of the po­ten­tial of in­tel­lige in­tel­li­gent and re­spon­si­ble farm­ing farm­ing. Wa­ter qual­ity is mana man­aged by an esta es­tab­lished se­ries of ma man­groves, feed is pr pro­vided by an ex ex­tra­or­di­nary fi fish­meal re­place­ment in in­vented by the CSIRO, and care­ful breed­ing is be­ing used to min­imise in­put costs. You’ll pay a lit­tle m more for co­bia, but tha that price re­flects the fact that you are purc pur­chas­ing not merely the se seafood, but the pro­tec pro­tec­tion of our oceans – and tha that’s worth every cent.

Its rich pearl­white flesh is oily and de­li­cious.

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