Success stories of sustainable aquaculture in Europe

Success stories of sustainable aquaculture in Europe

Is it possible to feed a growing world population without destroying the ecosystem and without making climate change worse? Agriculture currently utilizes all arable land, polluting water and threatening biodiversity. Is aquaculture a more sustainable alternative?

Euro News visited two fisheries in Europe, which created successful businesses from pure aquaculture.

History of the Irish Company Kush beaches In the early 1980s, John Harrington and his brother, two teachers, tried to create a rope oyster.

“The area is special. The valleys carved out of the ice age, the deep water protected by the mountains. This is an ideal place for a suspended culture. We produce a thousand tons of coir shells in Kenmare Bay,” John told the Euro News.

Largest organic seafood maker in Ireland

The family business located in southwestern Ireland visited Euro News, which has become the largest bio-marine producer in the country. In a protected natural area, phytoplankton grow on shellfish ropes in rich water.

“Some people have the impression that aquaculture is not natural. Nothing more can be done than the truth. We did not add anything to the water. Phytoplankton is natural. We have created a habitat for mussels that will eat or lose phytoplankton.

Crop without pesticides or fertilizers

Mussels are reared without the use of chemical fertilizers or pesticides. The water is checked every month to check the purity level. Workers lay empty ropes under water. After eighteen months the mussels are ready for harvest.

“We can take the mussels out of the water and bring them home and boil them in a pan. There is no need to clean or do anything with them. They are natural and pure products, created in pure water,” the Irish manufacturer said.

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All company workers are from this sector.

Reusable ropes and biodegradable materials

By using recyclable ropes and other biodegradable materials, the company reduces waste and maintains a sustainable production volume. At a time when consumers are more concerned about conserving nature, organic certification is an achievement.

“One kilogram of oysters produces 200 grams of CO2, while beef produces 34 kilograms of CO2. New generations are looking for food with low carbon footprints: they want to make choices that will improve health as well as protect the planet. “, The Director of Fisheries ressed.

The role of the Seafood Development Agency in Ireland

The Irish company sells mussels in France, Italy, Spain, the Netherlands and Germany.

At the European level, Ireland is a leader in the field of sustainable aquaculture. The country produces 30,000 tonnes of fish and marine resources annually with biological certification.

The Seafood Development Agency (BM Ireland), which works directly with local companies, has supported the growth of the sector.

The Irish Agency provides support in the areas of innovation, certification and skills training, and utilizes EU subsidies in the areas of maritime and fisheries.

“We have this perfect environment for growing product, oyster, oyster or salmon. This is not just a matter of words, our product is certified. Our biological certification is 100% salmon. We think it’s very different, ”said Richard Donnelly, BM Ireland’s chief executive.

Produces biological trout in Hungary pond

Although offshore, Hungary produces organic marine resources similar to those of France or Denmark. Euro News visited a tourist complex in the northeastern mountains of the country fishing on Hungary’s oldest lake. Inaugurated in the 1930s, it is dedicated to trout breeding.

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“I came here in 1982 to work as a fishing engineer at the Lillaford Trout Factory. I have been the manager of this small facility for 38 years. Initially I was a civil servant. In 1991 we rented land and then we have an independent management” .

As production increased, the family business began to recruit people.

“Currently the Lillaford factory produces 60 tonnes of fish. About 60 to 65% of the production is sold or processed here. 20 to 25% goes to other restaurants in the area, helping to fill 10 to 12% of the fishing grounds,” he added. Those who are responsible.

To grow healthily, a trout need to live in clean, oxygenated water. The company was the first in Hungary to develop a circulatory system that would allow water to be purified and enriched with oxygen to combat drought.

Thanks to technology, harmful debris and feed scraps are removed seven times a day.

The best tasting healthy fish

Production declined significantly during the drought years. The springs could not supply the fish with the oxygen they needed. For this reason, we have developed a circulatory system to ensure and increase our production. Today, the water that flows around our fish is practically drinkable. This allows the fish meat to retain its natural flavor. The fish does not taste like lake or algae, ”said Girji Hoist.

Thanks to the sustainable approach, fishing controls the entire process cycle. Creates and sells trout from fish eggs at all stages of development.

The main product is freshly caught trout, cooked in cold smoke or fish restaurant on the company premises. Kovid 19 Even in times of crisis, The restaurant opened with the distribution of food.

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“There is not much difference between fish and wild fish in terms of taste. Farmed fish may have less fat, but they grow in a very safe environment and are regularly inspected, so there is no risk of catching an unexpected disease. Consumers trust us. ”Said Chef Marcel Borros Restaurant for treats Hungaro Restaurant.

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