Our oceans need a health-care plan. Will the government respond?

If you think all is well in our ocean and coastal environments, think again. The ocean touches the lives of all Canadians every day, as it produces close to half of the oxygen in the world’s atmosphere. And our oceans’ resources contribute $23 billion annually to Canada’s economy. But will we be able to count on this in the future? That’s the question we need to direct to our prime minister.

At a time of record surpluses, why is the federal government letting the health of our oceans slip away? Destructive fishing practices continue to destroy critical habitat, overfishing threatens the future of our fish stocks, and less than 0.1 per cent of our coastal and ocean environments are protected. Given that we’re one of the wealthiest countries in the world, you would think we could do a better job.

Canada did take a progressive step toward caring for our oceans in 1997 when it passed the Oceans Act, mandating Fisheries and Oceans Canada to manage not just the fish we harvest but the ocean ecosystem as a whole. In 2002 Canada established an Oceans Strategy, a blueprint for sustainable use of the ocean, and in 2005 government ratified Canada’s Oceans Action Plan.

The problem now is that this wave of good initiatives has diminished to a trickle. The federal government’s current approach to ocean conservation has significantly slowed progress on realizing the Oceans Action Plan that would have ensured conservation of our marine resources.

Very little money is slated for ocean management and ocean conservation needs in this country in the upcoming federal budget. If you want to see Canada invest more in ocean and coastal ecosystem conservation, please express your views to the government.

Take action today.

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With the launch of the Wild Salmon Supporter program, the Coastal Alliance for Aquaculture Reform (CAAR) remains committed to changing the way in which farmed salmon is produced . The program offers support for retailers and chefs who opt not to use farmed salmon until the industry shifts to sustainable production methods.

The website offers both business profiles and downloadable resources for retailers and information for consumers to locate businesses that do not use farmed salmon. More than 160 restaurants and retailers in North America are currently choosing not to use farmed salmon. Please help spread the word by using the referral form to recommend a business you would like to see become a Wild Salmon Supporter! You can also play a role by joining us and our allies in CAAR to ask Safeway to become a positive force for positive change in salmon aquaculture. Help spread the word by visiting here.

 

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A dash of British Columbia’s finest chefs mixed with a pinch of sustainable seafood in a heated one-hour competition made for the tastiest sustainable seafood dishes around. SeaChoice’s first culinary competition, Culinary Voices for Sustainable Choices, was indeed a sweet success and only a taste of what is to come!   

  On November 17, both professional and student chefs brought their culinary skills to the table to raise local awareness about how tasty and easy sustainable seafood options can be. The final dishes were judged by executive chefs Daryle Nagata (Pan Pacific Hotel), Karen Barnaby (Fish House in Stanley Park), and Rob Clark (C Restaurant), who allocated points to those who chose SeaChoice’s green “Best Choice” species. Hats off to these chefs who choose to use sustainable seafood! See video clips from the competition here!

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As 2007 is coming to a close we would like to send warm holiday wishes for a sustainable holiday and New Year to come. We thank all of our readers for your continued support. To help you stay green through the holiday we offer you the following award-winning recipes from the SeaChoice culinary competition!

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Slow-Roasted Fennel and Tomato Angel Hair Pasta

Sauce

Did you know that a single scallop can have more than 100 eyes? Each eye has both a lens and a retina that is attached to an optic nerve. Together they work to warn the scallop of nearby predators. The scallop can even grow a new eye if one becomes lost or damaged!

¼ c organic olive oil
½ c quartered cippolini onions (Italian button onions)
4 c Gemini tomatoes
1 c coarse chopped BC hot house tomatoes
1 c coarsely chopped fennel
1 sprig of thyme
1 fresh bay leaf
1 garlic clove
Salt & Pepper to taste

Directions: Sauté all ingredients over medium heat until soft. Reduce to a low-medium heat and let stew for 2 hours. 

Pasta:

Cook 1 package of angel hair pasta according to directions, drain and toss with sauce.

Marinated Sardines:

6  sardine fillets
1 tbsp  grape seed oil
1 zest  orange

Marinate sardines for 1 hour in oil and orange zest, pat dry and grill on barbecue for 30 seconds on each side, and serve immediately on pasta.

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Redfish - Greenfish: Smart Seafood Choices for Healthy Oceans

Greenfish: Sardines

The term sardine has been applied to many small pelagic fishes of the herring family. Canadian Pacific and U.S. Pacific and Atlantic sardines are listed as green “Best Choice” options from SeaChoice and have common market names such as: herring, sprats, brisling, and pilchards. Get inspired and try sardines in the above award-winning pasta recipe tonight!

Redfish: Canadian Atlantic Sea Scallops

Canadian Atlantic Sea Scallops are red-listed as a species to avoid on SeaChoice’s guide. A major concern is the high levels of reported bycatch in the inshore scallop fishery. Dredging as a method of fishing is also a concern as habitat is destroyed while collecting these shellfish. Please refer to SeaChoice’s Seafood Guide for sustainable alternatives to Canadian Atlantic Sea Scallops.