Shrimp from Wisconsin? New Aquatic Farming Methods Are Making It Possible
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New Aquatic Farming Methods Are Making It Possible","publishDate":1407420036,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>The aquaculture industry in Wisconsin could be in for a boost, as techniques for growing marine life in artificial ponds are leading to the state's first indoor shrimp farm.\u003c/p>\n\u003cp>Every morning inside a big red building near downtown Westby, you'll find Forbes Adam feeding his 14,000 shrimp.\u003c/p>\n\u003cfigure id=\"attachment_70376\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3.jpg\">\u003cimg class=\"wp-image-70376 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3-337x253.jpg\" alt=\"These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“We can feed them a little bit,” he said, shaking a protein feed into the tank. “Oh, here they come.”\u003c/p>\n\u003cp>Small, translucent shrimp bop their way to the water's surface.\u003c/p>\n\u003cp>“When they're little, they're calm,” Adam said. “When they get older, they're flopping all over like crazy. Flopping around like... oh, there he goes!”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is \u003ca title=\"Dairyland Shrimp\" href=\"http://www.dairylandshrimp.com/\" target=\"_blank\">Dairyland Shrimp\u003c/a>, Wisconsin's first indoor shrimp farm. The heaters, fans, and water pumps hum loudly and keep the room at a balmy 93 degrees. Pacific white shrimp swim in four saltwater tanks that look like huge above-ground swimming pools.\u003c/p>\n\u003cp>Adam may be an unlikely farmer. The former excavating contractor was looking for a new line of work when he stumbled across the idea of inland shrimp farming. He eventually visited an Indiana shrimp farm and was instantly hooked.\u003c/p>\n\u003cfigure id=\"attachment_70378\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7.jpg\">\u003cimg class=\"wp-image-70378 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7-337x253.jpg\" alt=\"Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR) \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I bought a pound of shrimp down there and when I ate it, I was just blown away by the flavor. I've never tasted shrimp that tasted so good. That's what really solidified the idea that I should do this.”\u003c/p>\n\u003cp>Adam isn't the first Wisconsin farmer to try shrimping, but he is the first to do it indoors.\u003c/p>\n\u003cp>Ron Johnson is an aquaculture outreach specialist with University of Wisconsin-Extension. He says Wisconsin farmers have tried to raise shrimp in outdoor ponds in the past, but the region's climate isn't ideal for operations. Johnson says it's always good for the industry when a farmer tries to raise a product in a new way.\u003c/p>\n\u003cp>“Shrimp is one of the highest consumed seafood products in the United States, so the markets are there,” Johnson said. “It's just a matter of whether the shrimp can be produced economically to make a profit.”\u003c/p>\n\u003cp>It is profitable For Matt Weichers, who started Northern Iowa Shrimp in Cedar Falls last year.\u003c/p>\n\u003cp>“I'm completely sold out of shrimp,” Weichers said, “and I'm unable to keep up with that demand.”\u003c/p>\n\u003cp>Weichers only sells to individuals; he doesn't have enough shrimp to sell to interested restaurants and markets. Northern Iowa Shrimp has 40 tanks, 10 times the number as Dairyland Shrimp.\u003c/p>\n\u003cp>Weichers says a number of factors play into the growing demand for local seafood. Consumers are concerned about antibiotics and hormones commonly used at foreign shrimp farms. There's a shrimp disease sweeping farms in Southeast Asia and Mexico, and wild shrimp stocks are declining around the world. Weichers says indoor farming will help keep shrimp on the dinner table.\u003c/p>\n\u003cp>“I think it's the only way it's sustainable in the long run,” Weichers said. “The demand for a high-quality, high-protein, and healthy food is doing nothing but going up.”\u003c/p>\n\u003cp>Back at Dairyland Shrimp, Adam considers the industry's legacy.\u003c/p>\n\u003cfigure id=\"attachment_70377\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\">\u003cimg class=\"wp-image-70377 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\" alt=\"Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\" width=\"1448\" height=\"1086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-960x720.jpg 960w\" sizes=\"(max-width: 1448px) 100vw, 1448px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I don't know if it will be the wave of the future, but it definitely has the potential. I hope for the environment's sake it will be,” Adam said. “Not only for the environment, for just sustainable food and quality food, I think the United States does need more shrimp farms, absolutely.”\u003c/p>\n\u003cp>Beyond high energy costs, Adam considers his operation to be environmentally sustainable. He recycles water in the tanks and there is very little wastewater. Shrimp live off of feed and biofloc, a bacteria that consumes the shrimp's waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Adam already has plans to expand Dairyland Shrimp this year. He will sell his products to local individuals and restaurants, and at the nearby farmers' market.\u003c/p>\n\n","blocks":[],"excerpt":"High-quality, high-protein, and healthy shrimp are being grown indoors in Wisconsin, far from the seashore.","status":"publish","parent":0,"modified":1450495092,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":743},"headData":{"title":"Shrimp from Wisconsin? New Aquatic Farming Methods Are Making It Possible | KQED","description":"High-quality, high-protein, and healthy shrimp are being grown indoors in Wisconsin, far from the seashore.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"70297 http://science.kqed.org/quest/?p=70297","disqusUrl":"https://ww2.kqed.org/quest/2014/08/07/shrimp-from-wisconsin-new-aquatic-farming-methods-are-making-it-possible/","disqusTitle":"Shrimp from Wisconsin? New Aquatic Farming Methods Are Making It Possible","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Wisconsin/Radio/Stream/WI_SHRIMP-Final.mp3","path":"/quest/70297/shrimp-from-wisconsin-new-aquatic-farming-methods-are-making-it-possible","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The aquaculture industry in Wisconsin could be in for a boost, as techniques for growing marine life in artificial ponds are leading to the state's first indoor shrimp farm.\u003c/p>\n\u003cp>Every morning inside a big red building near downtown Westby, you'll find Forbes Adam feeding his 14,000 shrimp.\u003c/p>\n\u003cfigure id=\"attachment_70376\" class=\"wp-caption alignleft\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3.jpg\">\u003cimg class=\"wp-image-70376 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp3-337x253.jpg\" alt=\"These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">These shrimp are about two months old. Forbes Adam gets the juveniles from Matt Weichers at Northern Iowa Shrimp, which raises the larvae in a hatchery. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“We can feed them a little bit,” he said, shaking a protein feed into the tank. “Oh, here they come.”\u003c/p>\n\u003cp>Small, translucent shrimp bop their way to the water's surface.\u003c/p>\n\u003cp>“When they're little, they're calm,” Adam said. “When they get older, they're flopping all over like crazy. Flopping around like... oh, there he goes!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is \u003ca title=\"Dairyland Shrimp\" href=\"http://www.dairylandshrimp.com/\" target=\"_blank\">Dairyland Shrimp\u003c/a>, Wisconsin's first indoor shrimp farm. The heaters, fans, and water pumps hum loudly and keep the room at a balmy 93 degrees. Pacific white shrimp swim in four saltwater tanks that look like huge above-ground swimming pools.\u003c/p>\n\u003cp>Adam may be an unlikely farmer. The former excavating contractor was looking for a new line of work when he stumbled across the idea of inland shrimp farming. He eventually visited an Indiana shrimp farm and was instantly hooked.\u003c/p>\n\u003cfigure id=\"attachment_70378\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7.jpg\">\u003cimg class=\"wp-image-70378 size-medium\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp7-337x253.jpg\" alt=\"Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR) \" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Three of Dairyland Shrimp's four tanks. Owner Forbes Adam hopes to triple the number of tanks he has over the year. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I bought a pound of shrimp down there and when I ate it, I was just blown away by the flavor. I've never tasted shrimp that tasted so good. That's what really solidified the idea that I should do this.”\u003c/p>\n\u003cp>Adam isn't the first Wisconsin farmer to try shrimping, but he is the first to do it indoors.\u003c/p>\n\u003cp>Ron Johnson is an aquaculture outreach specialist with University of Wisconsin-Extension. He says Wisconsin farmers have tried to raise shrimp in outdoor ponds in the past, but the region's climate isn't ideal for operations. Johnson says it's always good for the industry when a farmer tries to raise a product in a new way.\u003c/p>\n\u003cp>“Shrimp is one of the highest consumed seafood products in the United States, so the markets are there,” Johnson said. “It's just a matter of whether the shrimp can be produced economically to make a profit.”\u003c/p>\n\u003cp>It is profitable For Matt Weichers, who started Northern Iowa Shrimp in Cedar Falls last year.\u003c/p>\n\u003cp>“I'm completely sold out of shrimp,” Weichers said, “and I'm unable to keep up with that demand.”\u003c/p>\n\u003cp>Weichers only sells to individuals; he doesn't have enough shrimp to sell to interested restaurants and markets. Northern Iowa Shrimp has 40 tanks, 10 times the number as Dairyland Shrimp.\u003c/p>\n\u003cp>Weichers says a number of factors play into the growing demand for local seafood. Consumers are concerned about antibiotics and hormones commonly used at foreign shrimp farms. There's a shrimp disease sweeping farms in Southeast Asia and Mexico, and wild shrimp stocks are declining around the world. Weichers says indoor farming will help keep shrimp on the dinner table.\u003c/p>\n\u003cp>“I think it's the only way it's sustainable in the long run,” Weichers said. “The demand for a high-quality, high-protein, and healthy food is doing nothing but going up.”\u003c/p>\n\u003cp>Back at Dairyland Shrimp, Adam considers the industry's legacy.\u003c/p>\n\u003cfigure id=\"attachment_70377\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\">\u003cimg class=\"wp-image-70377 size-full\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/04/shrimp5.jpg\" alt=\"Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\" width=\"1448\" height=\"1086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5.jpg 1448w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2014/04/shrimp5-960x720.jpg 960w\" sizes=\"(max-width: 1448px) 100vw, 1448px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Forbes Adam says one of the reasons he started Dairyland Shrimp was to provide his family with a safer product that he trusted. (Maureen McCollum/WPR)\u003c/figcaption>\u003c/figure>\n\u003cp>“I don't know if it will be the wave of the future, but it definitely has the potential. I hope for the environment's sake it will be,” Adam said. “Not only for the environment, for just sustainable food and quality food, I think the United States does need more shrimp farms, absolutely.”\u003c/p>\n\u003cp>Beyond high energy costs, Adam considers his operation to be environmentally sustainable. He recycles water in the tanks and there is very little wastewater. Shrimp live off of feed and biofloc, a bacteria that consumes the shrimp's waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Adam already has plans to expand Dairyland Shrimp this year. He will sell his products to local individuals and restaurants, and at the nearby farmers' market.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/70297/shrimp-from-wisconsin-new-aquatic-farming-methods-are-making-it-possible","authors":["10510"],"categories":["quest_9","quest_3229","quest_17"],"tags":["quest_9912","quest_252","quest_12269","quest_3351","quest_2141","quest_2349","quest_12355","quest_2625","quest_13364","quest_3795","quest_12836"],"featImg":"quest_70302","label":"source_quest_70297"},"quest_61576":{"type":"posts","id":"quest_61576","meta":{"index":"posts_1591205157","site":"quest","id":"61576","score":null,"sort":[1396360845000]},"guestAuthors":[],"slug":"let-them-eat-flies","title":"Let Them Eat Flies","publishDate":1396360845,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n","blocks":[],"excerpt":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","status":"publish","parent":0,"modified":1457556009,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":853},"headData":{"title":"Let Them Eat Flies | KQED","description":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61576 http://science.kqed.org/quest/?p=61576","disqusUrl":"https://ww2.kqed.org/quest/2014/04/01/let-them-eat-flies/","disqusTitle":"Let Them Eat Flies","videoEmbed":"https://www.youtube.com/watch?v=cpol2d0c820","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/61576/let-them-eat-flies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61576/let-them-eat-flies","authors":["10426"],"categories":["quest_4","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_9912","quest_12736","quest_403","quest_12741","quest_1099","quest_12604","quest_1122","quest_12228","quest_12269","quest_10327","quest_1472","quest_12738","quest_2141","quest_2349","quest_10429","quest_13364","quest_2893","quest_3071","quest_12295","quest_12744"],"featImg":"quest_68664","label":"source_quest_61576"},"quest_64593":{"type":"posts","id":"quest_64593","meta":{"index":"posts_1591205157","site":"quest","id":"64593","score":null,"sort":[1392303628000]},"guestAuthors":[],"slug":"vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","title":"The Key to Sustainable Fish Farming? Vegetarian Fish","publishDate":1392303628,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Most anchovies and sardines don’t end up on pizzas. Instead, they go to processing plants where they are turned into pellets to feed farmed fish. Now scientists and entrepreneurs are finding ways to create vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.\u003c/p>\n\u003cp>World demand for seafood is rising, but many of the world’s oceans are already overfished. As a result, fish farming is booming. By 2030 nearly two-thirds of seafood worldwide will be farm-raised, according to a \u003ca href=\"http://documents.worldbank.org/curated/en/2013/12/18882045/\">World Bank report\u003c/a> issued last month.\u003c/p>\n\u003cp>From the environmental perspective, that is creating a major problem: millions of tons of wild fish like anchovies, sardines and mackerel are being caught in the ocean to feed farm-raised fish like salmon. In many cases, it can take three pounds of wild fish to grow one pound of farmed fish.\u003c/p>\n\u003cp>“We’re depleting the world’s oceans to make a cheap protein,” said Kenny Belov, co-founder of \u003ca href=\"http://twoxsea.com/\">TwoXsea\u003c/a>, a sustainable sea food company in San Francisco. “The question is whether we’re catching fish that will be extinct in our lifetime.”\u003c/p>\n\u003cfigure id=\"attachment_67044\" class=\"wp-caption alignleft\" style=\"max-width: 354px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\">\u003cimg class=\" wp-image-67044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\" alt=\"Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\" width=\"354\" height=\"235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-960x640.jpg 960w\" sizes=\"(max-width: 354px) 100vw, 354px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>TwoXsea supplies rainbow trout to \u003ca href=\"http://twoxsea.com/clients/\">grocery stores and restaurants \u003c/a>in the Bay Area and is the only seafood distributor in the country to raise carnivorous farmed fish on an entirely vegetarian diet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Up to 90 percent of tiny harvested forage fish from the oceans go into pet food, poultry feed and fishmeal, never destined for human consumption.\u003c/p>\n\u003cp>Small, filter feeding fish were traditionally used because they were inexpensive. But as wild fish stocks diminish, the cost of these forage fish increases. Meanwhile, the \u003ca href=\"http://www.fao.org/docrep/012/i1143e/i1143e00.htm\">price for plants like corn and soy\u003c/a> has decreased.\u003c/p>\n\u003cp>To avoid using wild fish in farmed fish diets, the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\">United States Department of Agriculture\u003c/a> has spent the past ten years researching alternative diets that include plants, animal processing products, \u003ca href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">insects\u003c/a> and single-cell organisms like yeast, bacteria, and algae.\u003c/p>\n\u003cp>The USDA has proven that eight species of carnivorous fish – white sea bass, walleye, rainbow trout, cobia, arctic char, yellowtail, Atlantic salmon and coho salmon – can get enough nutrients from these alternative sources without eating other fish.\u003c/p>\n\u003cp>If widely adopted by the aquaculture industry, this plant-based diet could significantly reduce the amount of wild fish that are harvested and turned into fish meal pellets.\u003c/p>\n\u003cp>The research comes at a pivotal time when a growing population will mean an increased demand for seafood. Americans consumed \u003ca href=\"http://www.nmfs.noaa.gov/mediacenter/2013/10/30_10_fus2012.html\">4.5 billion pounds of seafood\u003c/a> in 2012 and to meet that demand, \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\">91 percent of it was imported\u003c/a>.\u003c/p>\n\u003cp>Without increased aquaculture production, the world will face a seafood shortage of 50 to 80 million tons by 2030, according to the \u003ca href=\"http://www.fao.org/home/en/\">United Nations Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>But that production needs to be sustainable by decreasing the use of wild fish according to the USDA’s \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=35087\">Rick Barrows\u003c/a>.\u003c/p>\n\u003cp>“Fish don’t require fishmeal, in fact, it made fish nutritionists lazy,” said Barrows, a Research Physiologist for the USDA.\u003c/p>\n\u003cp>“Giving them fishmeal was easy and we didn’t have to understand the nutrient requirements.”\u003c/p>\n\u003cp>\u003cstrong>Infographic: Can farmed fish go vegetarian?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_67282\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca class=\"nofancybox\" href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">\u003cimg class=\"wp-image-67282\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg\" alt=\"By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? Click on the infographic above to learn more.\" width=\"640\" height=\"360\" border=\"1\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">Click on the infographic\u003c/a> above to view a full-size image.\u003c/figcaption>\u003c/figure>\n\u003cp>Barrows said that fish, like people, don’t need specific foods but rather specific nutrients in order to stay healthy. In fact, all animals essentially need the same forty nutrients—a combination of amino acids, fatty acids, vitamins and minerals.\u003c/p>\n\u003cp>Fish get omega-3 fatty acids from their diets, usually from fish oil in the pellets they eat. While fish oil is a source of heart health fatty acids, for both fish and humans, fish can get the same omega-3s from plants like algae.\u003c/p>\n\u003cp>With this in mind Belov started TwoxSea. He was approached by Netscape co-founder William Foss who was disturbed by the collapse of the sardine fishery off the California coast in the 1950s.\u003c/p>\n\u003cp>“The ocean has more or less been treated as an unlimited source of seafood and it’s not,” Foss said.\u003c/p>\n\u003cp>Foss wanted to see if farmed fish could be raised on a sustainable diet. He called Belov who was working for \u003ca href=\"http://www.salmonaid.org/\">SalmonAid\u003c/a>, a non-profit promoting wild salmon conservation.\u003c/p>\n\u003cp>They started TwoxSea after looking for aquaculture facilities that would replace fishmeal with alternative feeds like corn, soy and algae.\u003c/p>\n\u003cp>“I started cold calling people from the California aquaculture list and called literally every farm and no one was willing to say yes,” said Foss. People were uneasy with testing a new diet and didn’t see the benefit if the sustainable feed cost more than fishmeal.\u003c/p>\n\u003cp>“David McFarland was the only one who said yes,” he said.\u003c/p>\n\u003cp>McFarland runs \u003ca href=\"http://www.ilovebluesea.com/mcfarland-springs-california-trout\">McFarland Springs Trout\u003c/a> farm, based in Susanville, California. He was raising trout to stock rivers and lakes. The idea piqued his interest and after two years of testing the diet on a small scale and tweaking the ingredients he started feeding it to the fish.\u003c/p>\n\u003cp>“I thought if we’re not doing it, who will?” McFarland said. He admits there are drawbacks to using an alternative diet, namely the cost. His pellets cost 90 cents more than traditional fishmeal, which can add up since feed is the largest fixed cost in aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_67021\" class=\"wp-caption alignleft\" style=\"max-width: 345px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\">\u003cimg class=\"wp-image-67021 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\" alt=\"Rick Barrows, a fish physiologist with the USDA, has tested more than 120 ingredients for fish pellets including flax seed oil seen here. Photo courtesy USDA.\" width=\"345\" height=\"224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg 575w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil-400x260.jpg 400w\" sizes=\"(max-width: 345px) 100vw, 345px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rick Barrows, a research physiologist with the USDA, has tested more than 120 ingredients for fish pellets including the flax seed oil seen here. Photo courtesy USDA.\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not losing money but we’re not in this to get rich,” said McFarland. The trout farmer said his company is breaking even since the algae for the feed is more expensive than forage fish.\u003c/p>\n\u003cp>He’d wanted to feed them spirulina, an algae often sold as a nutritional supplement at health food stores, but said that no company will sell it at a low price.\u003c/p>\n\u003cp>“We thought biofuel companies would want in on the action,” McFarland said.\u003c/p>\n\u003cp>Biofuels are fuels made from plants that can be used in place of petroleum-based fuels.\u003c/p>\n\u003cp>“It’s another way for [biofuel] companies to market their algae, but no one would take us up on it.”\u003c/p>\n\u003cp>There’s also the price to consumers. Belov says his fish costs more per pound than traditional farmed trout. It’s $1.50 more expensive than rainbow trout sold at grocery chains like Safeway.\u003c/p>\n\u003cp>While McFarland Farms Trout is the only commercial aquaculture facility in the country using an entirely vegetarian diet, Barrows said it’s the future of aquaculture.\u003c/p>\n\u003cp>“There is hope that we can have a growing aquaculture industry that is sustainable and we won’t have to rely on the ocean to get our fish” said Barrows.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=Vt18mkt1qjc\u003c/p>\n\n","blocks":[],"excerpt":"World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.","status":"publish","parent":0,"modified":1442702832,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":1192},"headData":{"title":"The Key to Sustainable Fish Farming? Vegetarian Fish | KQED","description":"World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"64593 http://science.kqed.org/quest/?p=64593","disqusUrl":"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/","disqusTitle":"The Key to Sustainable Fish Farming? Vegetarian Fish","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/64593/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most anchovies and sardines don’t end up on pizzas. Instead, they go to processing plants where they are turned into pellets to feed farmed fish. Now scientists and entrepreneurs are finding ways to create vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.\u003c/p>\n\u003cp>World demand for seafood is rising, but many of the world’s oceans are already overfished. As a result, fish farming is booming. By 2030 nearly two-thirds of seafood worldwide will be farm-raised, according to a \u003ca href=\"http://documents.worldbank.org/curated/en/2013/12/18882045/\">World Bank report\u003c/a> issued last month.\u003c/p>\n\u003cp>From the environmental perspective, that is creating a major problem: millions of tons of wild fish like anchovies, sardines and mackerel are being caught in the ocean to feed farm-raised fish like salmon. In many cases, it can take three pounds of wild fish to grow one pound of farmed fish.\u003c/p>\n\u003cp>“We’re depleting the world’s oceans to make a cheap protein,” said Kenny Belov, co-founder of \u003ca href=\"http://twoxsea.com/\">TwoXsea\u003c/a>, a sustainable sea food company in San Francisco. “The question is whether we’re catching fish that will be extinct in our lifetime.”\u003c/p>\n\u003cfigure id=\"attachment_67044\" class=\"wp-caption alignleft\" style=\"max-width: 354px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\">\u003cimg class=\" wp-image-67044\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg\" alt=\"Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\" width=\"354\" height=\"235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Fillets-of-rainbow-trout-960x640.jpg 960w\" sizes=\"(max-width: 354px) 100vw, 354px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fillets of TwoXsea's rainbow trout ready for San Francisco restaurants and grocery stores. Lindsey Hoshaw/QUEST.\u003c/figcaption>\u003c/figure>\n\u003cp>TwoXsea supplies rainbow trout to \u003ca href=\"http://twoxsea.com/clients/\">grocery stores and restaurants \u003c/a>in the Bay Area and is the only seafood distributor in the country to raise carnivorous farmed fish on an entirely vegetarian diet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Up to 90 percent of tiny harvested forage fish from the oceans go into pet food, poultry feed and fishmeal, never destined for human consumption.\u003c/p>\n\u003cp>Small, filter feeding fish were traditionally used because they were inexpensive. But as wild fish stocks diminish, the cost of these forage fish increases. Meanwhile, the \u003ca href=\"http://www.fao.org/docrep/012/i1143e/i1143e00.htm\">price for plants like corn and soy\u003c/a> has decreased.\u003c/p>\n\u003cp>To avoid using wild fish in farmed fish diets, the \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome\">United States Department of Agriculture\u003c/a> has spent the past ten years researching alternative diets that include plants, animal processing products, \u003ca href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">insects\u003c/a> and single-cell organisms like yeast, bacteria, and algae.\u003c/p>\n\u003cp>The USDA has proven that eight species of carnivorous fish – white sea bass, walleye, rainbow trout, cobia, arctic char, yellowtail, Atlantic salmon and coho salmon – can get enough nutrients from these alternative sources without eating other fish.\u003c/p>\n\u003cp>If widely adopted by the aquaculture industry, this plant-based diet could significantly reduce the amount of wild fish that are harvested and turned into fish meal pellets.\u003c/p>\n\u003cp>The research comes at a pivotal time when a growing population will mean an increased demand for seafood. Americans consumed \u003ca href=\"http://www.nmfs.noaa.gov/mediacenter/2013/10/30_10_fus2012.html\">4.5 billion pounds of seafood\u003c/a> in 2012 and to meet that demand, \u003ca href=\"http://www.fishwatch.gov/farmed_seafood/outside_the_us.htm\">91 percent of it was imported\u003c/a>.\u003c/p>\n\u003cp>Without increased aquaculture production, the world will face a seafood shortage of 50 to 80 million tons by 2030, according to the \u003ca href=\"http://www.fao.org/home/en/\">United Nations Food and Agriculture Organization\u003c/a>.\u003c/p>\n\u003cp>But that production needs to be sustainable by decreasing the use of wild fish according to the USDA’s \u003ca href=\"http://www.ars.usda.gov/pandp/people/people.htm?personid=35087\">Rick Barrows\u003c/a>.\u003c/p>\n\u003cp>“Fish don’t require fishmeal, in fact, it made fish nutritionists lazy,” said Barrows, a Research Physiologist for the USDA.\u003c/p>\n\u003cp>“Giving them fishmeal was easy and we didn’t have to understand the nutrient requirements.”\u003c/p>\n\u003cp>\u003cstrong>Infographic: Can farmed fish go vegetarian?\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_67282\" class=\"wp-caption alignnone\" style=\"max-width: 640px\">\u003ca class=\"nofancybox\" href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">\u003cimg class=\"wp-image-67282\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg\" alt=\"By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? Click on the infographic above to learn more.\" width=\"640\" height=\"360\" border=\"1\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium.jpg 480w, https://ww2.kqed.org/app/uploads/sites/39/2014/02/fish-feed-graphic-medium-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">By giving carnivorous farmed fish barley, yeast and soy can we get them to go vegetarian? \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/infographic-can-farmed-fish-go-vegetarian\">Click on the infographic\u003c/a> above to view a full-size image.\u003c/figcaption>\u003c/figure>\n\u003cp>Barrows said that fish, like people, don’t need specific foods but rather specific nutrients in order to stay healthy. In fact, all animals essentially need the same forty nutrients—a combination of amino acids, fatty acids, vitamins and minerals.\u003c/p>\n\u003cp>Fish get omega-3 fatty acids from their diets, usually from fish oil in the pellets they eat. While fish oil is a source of heart health fatty acids, for both fish and humans, fish can get the same omega-3s from plants like algae.\u003c/p>\n\u003cp>With this in mind Belov started TwoxSea. He was approached by Netscape co-founder William Foss who was disturbed by the collapse of the sardine fishery off the California coast in the 1950s.\u003c/p>\n\u003cp>“The ocean has more or less been treated as an unlimited source of seafood and it’s not,” Foss said.\u003c/p>\n\u003cp>Foss wanted to see if farmed fish could be raised on a sustainable diet. He called Belov who was working for \u003ca href=\"http://www.salmonaid.org/\">SalmonAid\u003c/a>, a non-profit promoting wild salmon conservation.\u003c/p>\n\u003cp>They started TwoxSea after looking for aquaculture facilities that would replace fishmeal with alternative feeds like corn, soy and algae.\u003c/p>\n\u003cp>“I started cold calling people from the California aquaculture list and called literally every farm and no one was willing to say yes,” said Foss. People were uneasy with testing a new diet and didn’t see the benefit if the sustainable feed cost more than fishmeal.\u003c/p>\n\u003cp>“David McFarland was the only one who said yes,” he said.\u003c/p>\n\u003cp>McFarland runs \u003ca href=\"http://www.ilovebluesea.com/mcfarland-springs-california-trout\">McFarland Springs Trout\u003c/a> farm, based in Susanville, California. He was raising trout to stock rivers and lakes. The idea piqued his interest and after two years of testing the diet on a small scale and tweaking the ingredients he started feeding it to the fish.\u003c/p>\n\u003cp>“I thought if we’re not doing it, who will?” McFarland said. He admits there are drawbacks to using an alternative diet, namely the cost. His pellets cost 90 cents more than traditional fishmeal, which can add up since feed is the largest fixed cost in aquaculture.\u003c/p>\n\u003cfigure id=\"attachment_67021\" class=\"wp-caption alignleft\" style=\"max-width: 345px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\">\u003cimg class=\"wp-image-67021 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg\" alt=\"Rick Barrows, a fish physiologist with the USDA, has tested more than 120 ingredients for fish pellets including flax seed oil seen here. Photo courtesy USDA.\" width=\"345\" height=\"224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil.jpg 575w, https://ww2.kqed.org/app/uploads/sites/39/2013/12/Rick-Barrows-USDA-Flax-oil-400x260.jpg 400w\" sizes=\"(max-width: 345px) 100vw, 345px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rick Barrows, a research physiologist with the USDA, has tested more than 120 ingredients for fish pellets including the flax seed oil seen here. Photo courtesy USDA.\u003c/figcaption>\u003c/figure>\n\u003cp>“We’re not losing money but we’re not in this to get rich,” said McFarland. The trout farmer said his company is breaking even since the algae for the feed is more expensive than forage fish.\u003c/p>\n\u003cp>He’d wanted to feed them spirulina, an algae often sold as a nutritional supplement at health food stores, but said that no company will sell it at a low price.\u003c/p>\n\u003cp>“We thought biofuel companies would want in on the action,” McFarland said.\u003c/p>\n\u003cp>Biofuels are fuels made from plants that can be used in place of petroleum-based fuels.\u003c/p>\n\u003cp>“It’s another way for [biofuel] companies to market their algae, but no one would take us up on it.”\u003c/p>\n\u003cp>There’s also the price to consumers. Belov says his fish costs more per pound than traditional farmed trout. It’s $1.50 more expensive than rainbow trout sold at grocery chains like Safeway.\u003c/p>\n\u003cp>While McFarland Farms Trout is the only commercial aquaculture facility in the country using an entirely vegetarian diet, Barrows said it’s the future of aquaculture.\u003c/p>\n\u003cp>“There is hope that we can have a growing aquaculture industry that is sustainable and we won’t have to rely on the ocean to get our fish” said Barrows.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Vt18mkt1qjc'\n title='//www.youtube.com/embed/Vt18mkt1qjc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/64593/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture","authors":["5432"],"categories":["quest_4","quest_3229"],"tags":["quest_9912","quest_326","quest_12605","quest_12604","quest_12269","quest_1585","quest_2141","quest_2349","quest_13","quest_2565","quest_13364","quest_3046"],"featImg":"quest_67079","label":"source_quest_64593"},"quest_21313":{"type":"posts","id":"quest_21313","meta":{"index":"posts_1591205157","site":"quest","id":"21313","score":null,"sort":[1311781870000]},"guestAuthors":[],"slug":"science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","publishDate":1311781870,"format":"video","headTitle":"Science on the SPOT | QUEST | KQED Science","labelTerm":{"term":3296,"site":"quest"},"content":"\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n","blocks":[],"excerpt":"Once an exotic product associated with royalty and overfishing, caviar is now being farmed sustainably right here in California. ","status":"publish","parent":0,"modified":1457568735,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":788},"headData":{"title":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21313 http://science.kqed.org/quest/?post_type=videos&p=21313","disqusUrl":"https://ww2.kqed.org/quest/2011/07/27/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar/","disqusTitle":"Science on the SPOT: Green Eggs By The Gram - Sustainable Caviar","videoEmbed":"https://youtu.be/u4X7CQbj9ts","path":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_21331\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-21331\" title=\"caviar (81)_640\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/07/caviar-81_640-300x169.jpg\" alt=\"White sturgeon farmed by Sterling Caviar\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Four-year-old white sturgeons farmed by Sterling Caviar in Sacramento County. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>Sturgeons, the fish whose eggs are known as caviar, have been around for about 250 million years. These giants are the largest of the freshwater fish and have been known to grow to over 4,000 pounds and live more than 100 years. But it took us only a couple hundred years to deplete their stocks around the world, to the point where most caviar is now harvested from farmed sturgeon.\u003c/p>\n\u003cp>Caviar is generally associated with the \u003ca href=\"http://geography.howstuffworks.com/oceans-and-seas/the-caspian-sea.htm\">Caspian Sea\u003c/a>, the large land-locked body of water surrounded by Russia, Kazakhstan, Iran, Azerbaijan and Turkmenistan. Sturgeon are such big animals and the females produce so many eggs (in the wild, eggs can make up as much as 25 percent of their bodyweight) that historically they were a great source of protein. The caviar was for royalty, with the lightest-colored, blond caviar being reserved for the tsar, in Russia, and the shah, in Iran. But this year, virtually \u003ca href=\"http://www.cites.org/eng/resources/quotas/sturgeon_intro.shtml\">no wild-harvested caviar\u003c/a> came out of that region.\u003c/p>\n\u003cp>Less known is the fact that in the late 1800s, the United States was a purveyor of wild-harvested caviar to the world.\u003c/p>\n\u003cp>“Here in California, they were harvesting millions of pounds in the late 1800s. And actually there was a town in New Jersey called Caviar, which was the world-leading exporter of caviar,” said Peter Struffeneger, general manager of \u003ca href=\"http://www.sterlingcaviar.com/\">Sterling Caviar\u003c/a>, one of the two companies in California that farm sturgeon for caviar. “But within a span of 30 years they wiped it out. They closed down all fishing from about 1905 to the 1950s, 1960s, depending on which river, for the stocks to recover. And most of them have only gotten back to a point where there’s a limited sport fish for it.”\u003c/p>\n\u003cp>Two species of sturgeon are native to California: the \u003ca href=\"http://calfish.ucdavis.edu/species/?uid=113&ds=241\">white sturgeon \u003c/a>and the \u003ca href=\"http://www.dfg.ca.gov/fish/Resources/Sturgeon/index.asp\">green sturgeon\u003c/a>. The green sturgeon is a threatened species and can’t even be fished by sport fishermen. Anglers in California can only catch \u003ca href=\"http://www.dfg.ca.gov/marine/sportfishing_regs2011.asp#tips\">three white sturgeon per year \u003c/a>and need a special card from the state’s Department of Fish and Game to do so. White sturgeons have been plentiful in the Bay Area in 2011, according to \u003ca href=\"http://www.marinij.com/marinnews/ci_18192560\">this report\u003c/a>. But \u003ca href=\"http://www.dfg.ca.gov/news/news04/04040.html\">sturgeon poaching \u003c/a>remains a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We filmed the caviar harvest at Sterling Caviar’s processing plant in Sacramento County. Sterling Caviar is one of only two companies in California, and a handful around the country, that are raising sturgeon for caviar and meat. (Sterling Caviar ships most of the meat overseas, though some ends up in Brooklyn, where it’s prized by the Russian community).\u003c/p>\n\u003cp>If you’ve ever wondered why caviar is so expensive (an ounce of Sterling’s highest-grade caviar goes for close to $90 \u003ca href=\"http://www.sterlingcaviar.com/details.asp?ItemID=57&loc=3\">on its Web site\u003c/a>), one reason is that even in the best of circumstances, you can only harvest a small amount of it, said Struffeneger. It takes eight to 10 years for Sterling’s female sturgeons to produce eggs. The other reason for the high price, said Struffeneger, is caviar’s unique flavor.\u003c/p>\n\u003cp>“Maybe a hint of the ocean to it, but not an overbearing saltiness,” he said. “It should hit your taste buds and it actually explodes and you get this ‘wow’ sensation.”\u003c/p>\n\u003cp>Working with \u003ca href=\"http://caba.ucdavis.edu/faculty/dir/sidorosh\">Serge Doroshov\u003c/a>, a University of California, Davis, scientist who pioneered sturgeon farming in California, Sterling Caviar has figured out ways to \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_AquacultureCriteraMethodology.pdf\">farm sustainably\u003c/a>. When the company started out, in the early 1980s, it got permits from the Department of Fish and Game to take white sturgeon from the Sacramento River. But in 1994 the company figured out how to spawn its own females, and since then it hasn’t taken any fish from the wild. And Sterling’s sturgeons are fed fish meal made from sustainably fished sardines and menhaden from Peru and Chile, he added.\u003c/p>\n\u003cp>For Struffeneger, who has degrees in marine and fisheries biology, the United States isn't doing enough to encourage aquaculture. As a result, he said, the country imports 82 percent of the fish we eat.\u003c/p>\n\u003cp>Fish farming is the only way forward, he said.\u003c/p>\n\u003cp>“You can’t increase the supply out of the oceans without doing what happened to sturgeon, destroying the resource,” he said. “One hundred years from now we’ll look back at this as a very transitional period in which we’ve really changed from a hunting-and-gathering society for our seafood to a farming-and-ranching society for our seafood.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"http://kqed03.streamguys.us/anon.kqed/slideshow/Caviar_Slideshow/_files/iframe.html?noscale=640x393\" frameborder=\"0\" scrolling=\"no\" width=\"640\" height=\"393\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/21313/science-on-the-spot-green-eggs-by-the-gram-sustainable-caviar","authors":["6186"],"series":["quest_3296"],"categories":["quest_4","quest_9","quest_3229","quest_3233"],"tags":["quest_9912","quest_326","quest_513","quest_1099","quest_9916","quest_13","quest_2472","quest_2473","quest_9914","quest_2816","quest_9913","quest_2846","quest_13364","quest_3071","quest_9915"],"collections":["quest_3354"],"featImg":"quest_21375","label":"quest_3296"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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