SeaFood Business

FEB 2012

SeaFood Business is the global trusted authority for seafood buyers and sellers. We are the seafood industry's leading trade magazine with more than 30 years of experience. Our coverage is based on the "business" of buying and selling seafood.

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Going Green barriers? T e fi sh, also known as the silver carp, can jump over them, or they were built too late. T e Army Corps of Engineers has fought mostly a losing battle thus far, de- spite millions of dollars spent on projects to keep the fi sh, which can grow up to 100 pounds each, out of sensitive places like the Chicago Area Waterway System. If the fi sh does reach the Great Lakes or the Gulf of Mexico and thrives, many fear the silver carp will outcompete every- thing else for food. T e her- bivores' main diet is plank- ton and algae, the foundation of the aquatic food web. It all begs one obvious question: Why don't we just eat them and control the population that way? T at's what Chef Philippe Parola, a Le Cordon Bleu de France commander who's served two former U.S. presi- dents, has in mind. But Pa- rola admits it's been a tough sell. Asian carp, which he calls Silverfi n (www.silver- fi ncraze.com), is chock full of bones, a fact that doesn't ap- peal to many buyers. "T e bones, the bones. T e Menu invaders Can consumers turn on to invasive species like Asian carp? One chef is betting on it BY JAMES WRIGHT B eware, Lake Mich- igan. Same to you, Gulf Intracoastal Waterway, for the Asian carp could well be on its way. Some re- ports say it's already there. T e invasive species, introduced to Midwest U.S. waterways as early as the 1970s, con- tinues to adapt to new en- virons like brackish waters. Scientists seeking to stem its encroachment into areas where it could devastate na- tive species are running out of answers. Gates, dams or electric 30 SeaFood Business February 2012 only issue is the bones, my friend," says Parola, who re- peatedly describes the silver carp's fl avor as "incredible" and comparable to cod or crabmeat. When Parola does fi nd someone willing to give the fi sh a try, he says they usually ask for seconds — es- pecially children, who don't lie about food. Parola is now going all out to fi nd a stable of res- taurateurs or retailers to put a fi sh most call a pest on their menus or in their dis- play cases. To make a viable and consistent source of fi sh, Parola also needs a tidy sum from investors, who he says should be eager for an oppor- tunity that could not only rid one problem, but also help with others like creating jobs, Chef Philippe Parola is on a mission to sell the Asian carp as silverfi n. reducing the trade defi cit and providing a new source of clean protein. As he fi gures, if you can't beat 'em, eat 'em. "We're already too late. Our policymakers have done pretty much nothing to re- solve this problem and it's so deep," says Parola, who's based in Baton Rouge, La. "Michigan, Arkansas, Illi- nois: I've been with the fi sh- ermen there and it's unbe- lievable to see the number of these fi sh. All the fi shermen are complaining that they can't catch any more catfi sh." Invasive species are causing trouble all across the country: • In inland waters like the Great Lakes, zebra mus- sels are edging out smelt and alewives. T e U.S. Fish & Wildlife Service in Novem- ber closed down Vermont's Bethel Fish Hatchery to prevent the spread of "rock snot," a non-native algae that could choke out the cold waters in lakes and streams where endangered wild At- lantic salmon cling to a frag- ile existence. • Asian tiger prawns, which can grow to a foot long and weigh about a pound, can outcompete native Gulf shrimp species for food and carry diseases that brown, white and pink shrimp may struggle to fi ght off . • And along the Atlantic Coast and Caribbean Sea, the spread of lionfi sh has caught the attention of fed- eral fi sheries offi cials as well as chefs. T anks to the Na- tional Oceanic and Atmo- spheric Administration's Eat Sustainable, Eat Lionfi sh pro- gram, interest in the species is growing. But like the Asian carp, lionfi sh is a challenge to process thanks to venom- ous spines that can cause pain Visit us online at www.seafoodbusiness.com Photo courtesy of Silverfi n Promotion

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