Archive for July, 2009

Fish For Trees: Sustainability Is About People

Sunday, July 19th, 2009

indonesia

According to the world’s largest tilapia producer, more than 50 percent of the fish consumed in the U.S. is produced in fish farms. But as we eat our delicious seafood, we’re unaware of the wide gaps in social and environmental principles practiced by the world’s aquafarmers. As the world’s largest aquafarmer, Regal Springs makes a difference in Honduras, Indonesia, and Mexico by helping villagers save the environment and save themselves.

What is Fish For Trees? 

Regal Springs’ Fish for Trees program is about people. Through it they have returned $500,000 to local communities for re-investment in schools and community-owned fish farms. The program aims to transition villagers from tree cutters to fish growers. It’s not only good for business, it’s also saving the forests in Indonesia, a country that has lost 72 percent of its original forest, and Honduras, which has lost 37 percent of its forest.

“This business is not about the fish,” said Israel Snir, a 40 year veteran of the aquaculture industry who is now Regal Springs’ senior vice president. “It is about the people. Without the people, we have nothing. And without Regal Springs, the people have less.”

Regal Springs Leads Environmental Standards

Regal Springs is a trendsetter for environmental standards. It practices quality control by analyzing its crop in on-site labs, feeds the tilapia organic grain and uses reprocessed fish oils for bio-diesel fuels to run company vehicles.

‘It’s gratifying to be part of a company that takes its environmental and social responsibilities seriously,’ says Freek Huskens, who heads Regal Springs Indonesian operations. ‘We’re in these communities for the long term. Their successes - whether educationally, environmentally or socially - become our successes.’

Unfortunately, not every aquafarmer takes such care. The result is often fish farmed in waterways contaminated by industrial waste, sewage and agricultural runoff that includes pesticides. Fish absorb chemicals from these uninhabitable waters, which in turn can cause serious health risks.

Partnering with the World Wildlife Fund 

Regal Springs is partnering with the World Wildlife Fund to set standards for tilapia farming. In January 2009, the World Wildlife Fund unveiled plans for the Aquaculture Stewardship Council, a third-party group that will audit and certify fish farms that meet stringent requirements. Until these standards are enacted worldwide, which is expected this year, consumers need to be wise and purchase tilapia and other seafood produced only by fisheries committed to the industry’s best practices.

That is why Regal Springs is leading the charge within the Tilapia Aquaculture Dialogue to create standards that will minimize tilapia farming’s impact on local communities (a.k.a. social impacts). They will be combined with standards that address the key environmental impacts and, ultimately, help ensure tilapia farming is economically viable.

“People in the Dialogue, including me, have different opinions but we all work together to find common ground. Because tilapia is produced by the poorest people in the poorest countries, we have a responsibility to be very careful in considering the social impacts on our environmental decisions,” said Snir. “This is a responsibility I welcome and embrace.”    

Image Credit: moriza, Flickr

Gone Fishing for the Best Cooking Sites

Friday, July 10th, 2009

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This month we rounded up some of the best cooking sites on the Internet. Whether you’re serious about your food, just like to play, or find yourself looking for something totally new and different, you’ll be tempted by these top websites - presented in no particular order. Find your own favorite! 

#1 - Serious Eats

This site features gorgeous photography and daily updates. You’ll love it not only for the recipes, but also the latest food news, entertainment, and commentary. There are also restaurant reviews from all over the world. And those of  you serious about food will want to join the community, where members start their own discussions and chew the fat with fellow serious eaters.

In their words:

Serious Eats is a website focused on celebrating and sharing food enthusiasm through blogs and online community. Our unique combination of community and content brings together the distinctive voices of food bloggers, compelling original and acquired food video, and spirited, inclusive, conversations about all things food- and drink-related.

#2 - Cooking With Amy

Proof that a foodie blog doesn’t have to be fancy, this cooking website features a simple layout to showcase the awesome west coast flavor. Based in San Francisco, Amy Sherman publishes recipes, restaurant and product reviews, contests, essays and insight into culinary news. As the author of the Williams Sonoma New Flavors for Appetizers book, she knows what she’s talking about.

#3 - Bitten

Mark Bittman, the author of How to Cook Everything writes this New York Times food blog. And if you want to cook everything, this is the site for you. Here’s you’ll find recipes and tips from the very basic to the ultra gourmet. The site also echoes the sentiments of Bittmans new book, Food Matters, which examines a look at the intersection of diet, personal and planetary health.

#4 - Slashfood

This AOL site features multiple bloggers with multiple daily stories. This results in an amazing array of perspectives, recipes, and stories. There are literally thousands of posts to peruse. Whatever you’re looking for, you can find something about it on Slashfood.

#5 - Smitten Kitchen

Self described as ‘fearless cooking from a tiny kitchen in New York City’, the Smitten Kitchen could turn even the most 7/die hard kitchen hater into a foodie. It’s that good. Not only are the recipes fresh and simple, but the step-by-step photos are so tempting you are almost pulled into the kitchen against your will. Whoever writes this blog not only can cook, but also write, and take amazing photographs.

In the words of the smitten:

What you’ll see here is: A lot of comfort foods stepped up a bit, things like bread and birthday cakes made entirely from scratch and tutorials on everything from how to poach an egg to how to make tart doughs that don’t shrink up on you, but also a favorite side dish (zucchini and almonds) that takes less than five minutes to make.

What we’re wary of is: Excessively fussy foods and/or pretentious ingredients. We don’t do truffle oil, Himalayan pink salt at $10 per quarter-ounce or single-origin chocolate that can only be found though Posh Nosh-approved purveyors. We think food should be accessible, and are certain that you don’t need any of these things to cook fantastically.

#6 - 101 Cookbooks

101 Cookbooks is written by a true food lover - someone with over 100 cookbooks - who decided it was time to stop buying, and start cooking. This site chronicles a cookbook collection, one recipe at a time. Doesn’t that sound like fun? Every time I try to methodically go through my cookbooks, trying new things, I get to about page three.

I think a lot of us can relate :

101 Cookbooks started in early 2003 when I looked up at my huge cookbook collection one afternoon and realized that instead of exploring the different books in my collection - I was cooking the same recipes over and over. I seemed to buy a new cookbook every time I stepped out the front door - always with good intentions. I would regularly go through my collection of books and magazines and carefully tag each recipe that piqued my interest. I ended up with shelves full of books brimming with Post-it notes and drawers full of recipes clipped from my favorite magazines - neatly organized by course, flavor, region, or ingredient.

#7 - Chocolate & Zucchini

Clotilde Dusoulier is French and loves tilapia - what’s not to like? Just spending time on this site makes you feel a little more chic. The author says that ‘chocolate and zucchini’ is a metaphor for her cooking style. The zucchini stands for health and freshness - the chocolate for sweets. She’s even found ways to incorporate the two together in both sweet and savory recipes.

In her words:

The blog was created in September of 2003 as an outlet for someone who feared her friends might tire of hearing about what she cooked/ate/baked/bought, though they didn’t seem to have a problem with being fed dinner. One thing led to another, a bit of media attention was received, articles were submitted to and published by newspapers and magazines, a book deal was signed, a dayjob was quit, and a new life as a full-time food writer began.

Okay - I apologize if I’ve completely distracted you from whatever worthwhile thing you had been doing before. But cruising cooking sites is worthy too! Especially if you actually get in the kitchen afterwards and dish up something delicious.

Bon Apetit!

PS - Don’t forget to come back and let us know which were your favorites!

Image Credit: AlphaTangoBravo / Adam Baker, Flickr

Tilapia Recipe Contest Deadline is August 1st

Thursday, July 9th, 2009

The deadline for Regal Springs recipe contest is coming up! I know you have a tilapia recipe that your friends and family adore. Regal Springs is holding a contest to reward your culinary creative genius! Enter your tasty, budget-friendly tilapia recipe for a chance to win $5,000! (more…)

Top 5 Ways to Make a Healthy Dinner in 20 Minutes

Tuesday, July 7th, 2009

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Need dinner on the table quick? Grab a few tilapia fillets and you’re on your way. What’s that you say? They’re still in the freezer? No worries. Thaw them lickity split in cool water. It’ll only add five or ten minutes to your total meal prep time. This is why we LOVE tilapia.

#1 - Bake It

Season your fish while the oven preheats and by the time it’s hot, you’re ready to slide your meal into the oven. Tilapia only takes about ten minutes to bake at 350 degrees. If you’re in a real time crunch, stick it under the broiler for about two minutes, then flip and hit the other side for another two or three minutes. (Just don’t get distracted or you’ll be eating tilapia jerky for dinner.)

Cheesy Broiled Tilapia is a great recipe for the oven.

#2 - Grill It

Grilling not only gets dinner on the table in record time, it also keeps the kitchen clean. You can go all out with custom spice rubs and sauces, or you can shortcut it with a little premixed cajun seasoning or some store bought salsa. Check out the summer grilling tips we rounded up last month for some great ideas.

#3 - Fry It

Frying gets a bad name, but as long as you pour the oil in moderation, there’s really nothing too unhealthy about a good old fashioned fish fry. Try Classic Cornmeal Crusted Tilapiaon your next Fryday Fishday!

#4 - Saute It

If I had to pick a favorite way to prepare my tilapia, this might be it. Flavor-wise, I think sauteing gives you the biggest bang for your calories. And tilapia cooks so quickly that the time it takes to get the ingredients together still doesn’t put these recipes over the twenty minute mark. Try Tilapia Piccata and let me know if you agree.

#5 - Microwave It

Oh wait, I take it back - microwaving is my favorite way to prepare tilapia - at least when I’m in a hurry. This is my go-to lunch method. Just me, my micro, and a few choice ingredients. My super easy lunch recipe: one tilapia fillet, top with a little soy sauce, and some powdered ginger and garlic salt. A minute in the microwave yields a tasty, high protein lunch.

There you have it - 5 ways to get a healthy dinner (or lunch!) on the table in twenty minutes (or less!).

Image Credit: digicla, Flickr

Mislabeled Seafood: What Are You Eating?

Wednesday, July 1st, 2009

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Earlier this year the Government Accountability Office (GAO) released a report that formally acknowledges that companies illegally mislabeling seafood products in order to avoid paying anti-dumping duties are also evading U.S. food safety laws. While the report did not specifically identify tilapia as a mislabeled fish, it’s important for all of us to understand the lengths that certain companies will go to in order to avoid duties or taxes.

What is Seafood Fraud?

The Seafood Fraud report identifies seafood fraud as a variety of illegal activities done that occur at various points in the seafood supply chain, and result in economic gain to the seller. According to the National Oceanic and Atmospheric Administration (NOAA), in fiscal year 2007, over 80 percent of the seafood consumed in the US was imported, most frequently from Canada, China, and Thailand. These products enter the country through an importer and before moving on to a distributor, who sells them to grocery stores and restaurants.

Seafood fraud typically involves mislabeling seafood products. The following are examples of specific techniques: 

Transshipment
This involves shipping seafood to another country before sending it on to the US so that the product is labeled with a different country of origin, therefore avoiding regulatory controls such as FDA import alerts.

Over-treating
Using excess breading, water-retaining chemicals, or over-glaze with ice can artificially increase the weight of seafood products.

Species Substitution
Seafood products are often labeled as a lower market value species to increase the seller’s profit.

Short-weighting
This refers to the practice of labeling packages of seafood as weighing more than they actually do.

The report gives a specific example of a Vietnamese exporter shipping thousands of pounds of catfish into the United States labeled as grouper. His intention was to avoid paying antidumping duties that the Department of Commerce had imposed on Vietnamese catfish.

“Incidents like these and others have led FDA officials, including a senior official in FDA’s Office of Food Safety, to reconsider the agency’s limited level of effort regarding economic fraud because they now believe that, if left unregulated, over time, seafood fraud may create food safety problems.”

According to the report, FDA has not previously been very responsive to consumer or industry complaints about mislabeling. One consumer complained about frozen shrimp labeled as a product of Mexico that had a second label underneath indicating it was a product of Thailand, a country subject to antidumping duties. FDA took no action according to the GAO.

The FDA is now working with Customs and Border Protection, the Department of Homeland Security, and Immigration and Customs Enforcement to target commodities that pose health and safety risks through Operation Guardian, which is an enforcement initiative to deal with imported substandard, tainted, and counterfeit products. Operation Guardian’s efforts have led to seizures of such commodities as pharmaceuticals, steel components, honey, shrimp, and toys. SSA will continue to work with these agencies to identify unlawful evasion of U.S. laws.

Food safety: it’s a big deal. Do you know where your seafood comes from?

Image Credit: Sidelong, Flickr