the american domestic seafood economy
The US is home to one of the richest, most biodiverse marine ecosystems on the planet, and the quality, type, and species of fish swimming in live form are not altogether different than the quality, type, and species of live fish swimming elsewhere in the world. Yet the paradox of our domestic seafood industry on full display: We struggle to compete against products arriving from distant countries in a marketplace that prizes “freshness.” How can that be?
From Bluefin tuna off the New England Coast to the Snappers in the Gulf to the Marlin in Hawaii and the Salmon in Alaska, these fish are as robust and glittery as anywhere on the planet – live. But the only way to ensure that the product value derived from these fish remains optimal is to understand our historical failures to protect their quality at the point of death.
We need a new generation of industry leaders in the American seafood economy.
a considered kill
tools and equipment
technique and education
research & science
industry & law
oversight & accountability
The demand to elevate the diversity and quality of our food is not new. However, we support the burgeoning demand for seafood harvested under exacting protocols and with skilled handling techniques, whether available as a product for purchase, or as a product for home consumption.
Commercial producers invested in proper conduct must be able to achieve higher dockside prices for their harvest. This ensures not only the continued economic viability of these communities, but also the sustainability of wild fish populations currently subject to volume-based production models.
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