BCs Bounty Calendar 2010_FINAL.pub by byrnetown74

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									    The Best of BC’s Bounty
2010 Sustainable Seafood Calendar
Use this SeaChoice ‘Best Choice’ seafood calendar as a guide to enjoying the sustainable, seasonal
bounty of the West Coast. As with vegetables, each season boasts different seafood species during their
peak freshness and availability. The species featured in this calendar include mussels, rainbow trout,
scallops, sablefish, spot prawns, Dungeness crab, tilapia, sardines, Albacore tuna, oysters, sea urchins,
and clams. Each month, find out more about each of these species-from ocean, to boat/farm, to plate.

SeaChoice, Canada’s most comprehensive sustainable seafood program is about solutions for healthy
oceans. Five internationally respected Canadian conservation organizations formed SeaChoice to help
Canadians take an active role in supporting sustainable fisheries and aquaculture at all levels of the sea-
food supply chain.

To determine what seafood is sustainable, SeaChoice works in collaboration with the Monterey Bay
Aquarium’s acclaimed Seafood Watch program to undertake science-based seafood assessments. Vari-
ous criteria are used to determine the rankings: green (Best Choice), yellow (Some Concerns), or red
(Avoid). Concerned seafood consumers can check out more sustainable options at www.seachoice.org.

Choosing sustainable seafood is a simple way that you can make a dif-
ference every time you eat seafood. Choosing locally fished or farmed
sustainable seafood not only helps to preserve the health of our
oceans, but also reduces carbon emissions from transporting food, and
supports the local economy.

Join us and enjoy the Best of BC’s Bounty this year!
                                                January 2010
                                                      Healthy Choices, Healthy Oceans                                        www.seachoice.org
                                                                                                                             info@seachoice.org

Farmed Mussels                                   Sun           Mon           Tue           Wed           Thu          Fri           Sat


In the Ocean: In the wild, huge colonies of                                                                           1             2
mussels attach themselves to rocks in the
intertidal zone, using their own sticky
strands of strong byssal threads. They filter
phytoplankton out of the water for their
                                                 3             4             5             6             7            8             9
food.

On the Farm: There are a number of small-
                                                 10            11            12            13            14           15            16
scale operations in BC. Mussels are farmed
suspended in mid-water on long pieces of
mesh or rope, making this fishery easy on
the ocean floor. Mussels are an ideal candi-
                                                 17            18            19            20            21           22            23
date for aquaculture. They reproduce and
grow quickly, and thrive at high densities.
Mussels are also not as susceptible to para-
sites and disease as oysters and other cul-      24            25            26            27            28           29            30
tured bivalve species.



                                                 31




                                                On your Plate:                                       Seasonal Suggestions:
                                                Mussels are readily available year round, but most   Root vegetables shine in the winter months.
                                                abundant from October to May. Make sure that mus-    How about a seafood chowder using potatoes,
                                                sels are farmed; wild mussels are dredged from the   mussels and other farmed shellfish.
                                                ocean floor with severe habitat impacts.
                                                                          February 2010
                                                                                 Healthy Choices, Healthy Oceans                                             www.seachoice.org
                                                                                                                                                             info@seachoice.org
Land-Based Farmed Rainbow Trout                                            Sun             Mon            Tue             Wed          Thu            Fri            Sat

In the Ocean: Wild rainbow trout spend all
                                                                                           1              2               3            4              5              6
their lives in cold lakes or streams, eating
flies, worms, small fish, and insects that fall
into the water. They tend to stay hidden
under submerged logs or in aquatic vegeta-
tion.                                                                      7               8              9               10           11             12             13
On the Farm: Canadian trout can come
from land-based and open-net operations
sources (mainly in the Great Lakes); of these
two, land-based farms are preferred. Land-                                 14              15             16              17           18             19             20
based farms have low environmental im-
pacts, free from the water -fouling and dis-
ease transfer to wild stocks that are plagu-
ing the BC salmon farms. Although fishmeal
                                                                           21              22             23              24           25             26             27
and fish oils are fed to farmed trout, trout
are actually quite efficient at turning their
feed into protein.

                                                                           28




                                                                          On your Plate:                                            Seasonal Suggestions:
healt hy choic es, hea lthy o ceans




                                                                          Farmed trout are available all year round, many           Trout are a firm white fish, suitable for many
                                                                          coming from BC operations. Another delicious, sus-        recipes. Deep in the winter months, long-
                                                                          tainable alternative, similar to trout is farmed Arctic   lasting vegetables are king. How about a
                                      Photo by Shawn Taylor Photography   char.                                                     quick cabbage and beet slaw with your dish?
                                                  March 2010
                                                       Healthy Choices, Healthy Oceans                                                   www.seachoice.org
                                                                                                                                         info@seachoice.org
                                                   Sun
                                                   Sun             Mon
                                                                   Mon             Tue
                                                                                   Tue            Wed
                                                                                                  Wed             Thu             Fri            Sat
Farmed Scallops
In the Ocean: The varieties of scallop that                        1               2              3               4               5              6
are harvested are generally sedentary, at-
taching to rocks and sea grass in shallow
waters. Similar to other shellfish, they filter
phytoplankton to feed.
                                                   7               8               9              10              11              12             13
On the Farm: Since scallop farming does not
rely on fish-based feeds, it has a low impact
on marine resources. The filtering scallops
improve water quality in the farming area,
and farms rarely use fertilizers, antibiotics      14              15              16             17              18              19             20
or chemicals. Scallops can be farmed either
suspended (off-bottom) in the water col-
umn and harvested by hand, or laid on the
seafloor and dredged; of these techniques,         21              22              23             24              25              26             27
off-bottom cultures are preferred.



                                                   28              29              30             31




                                                  On your Plate:                                               Seasonal Suggestions:
                                                  Off-bottom farmed scallops are one of the most sus-          The flesh of the scallop is moist and sweet, and
                                                  tainable seafood options; be sure to buy farmed, as the      lends itself to a variety of recipes. Cream-
                                                  vast majority of scallops sold are from unsustainable        based soups and sauces, using things like po-
                                                  wild fisheries. Shellfish are at their best in the winter.   tatoes, garlic, and shallots would work well.
                                               April 2010
                                                 Healthy Choices, Healthy Oceans                                                  www.seachoice.org
                                                                                                                                  info@seachoice.org
                                                Sun             Mon            Tue             Wed          Thu            Fri            Sat
Sablefish
In the Ocean: Sablefish are a deep water                                                                    1              2              3
species, found from 700-1500m deep in
sandy bottom habitats. They are opportun-
istic carnivores, and prey on anything from
other fish, to squid, to jellyfish.
                                                4               5              6               7            8              9              10
On the Boat: Most sablefish in Canada are
caught by traps (~70%) or longlines (~30%).
Trap-caught sablefish are a SeaChoice “Best
Choice” option. The fishery is closely moni-    11              12             13              14           15             16             17
tored, and has very little by-catch. British
Columbian and Alaskan fisheries are better
managed and of lower environmental con-
cern than are the Washington and Oregon         18              19             20              21           22             23             24
fisheries.
                                                                                                            Earth Day

                                                25              26             27              28           29             30




                                               On your Plate:                                            Seasonal Suggestions:
                                               Sablefish are caught from March to November, but          Pair your omega-3 rich sablefish with a spin-
                                               are sold frozen year round. Sablefish is an excellent     ach and radish salad to focus on the prized
                                               sustainable substitute for fish like Chilean seabass.     buttery, flaky flesh of the fish.
                                               Try also the sablefish collar meat: a delicious morsel.
                                              May 2010
                                              Healthy Choices, Healthy Oceans                                                   www.seachoice.org
                                                                                                                                info@seachoice.org
                                               Sun            Mon           Tue            Wed           Thu             Fri            Sat
Spot Prawns                                    Sun            Mon           Tue            Wed           Thu             Fri            Sat
In the Ocean: Spot prawns reside in mid-
                                                                                                                                        1
water from the surface to 500m, eating
whatever bits of plant or animal material
they can scavenge. These white-spotted
crustaceans can grow as large as 23 cm
                                               2              3             4              5             6               7              8
long, but are generally harvested at 3 cm.

On the Boat: Spot prawns are resilient to
fishing pressure. They are caught in traps     9              10            11             12            13              14             15
placed on the seafloor. Although there are
moderate concerns with damage to deep-
sea sponges in certain regions of BC., this
gear type has a very low bycatch rate, and     16             17            18             19            20              21             22
the fishery is well-monitored. Spot prawns
are a great alternative to warm-water
shrimp, which have serious conservation
concerns.                                      23             24            25             26            27              28             29



                                               30             31



                                              On your Plate:                                          Seasonal Suggestions:
                                              The short spot prawn season starts in May, but frozen   Toss your fresh spot prawns in a stir fry with
                                              prawns are available year round. Other “Best Choice”    seasonal Asian vegetables and green onions,
                                              shrimp include: Northern Shrimp, and Oregon Pink        or substitute them in for any recipe calling for
                                              Shrimp.                                                 shrimp. Or just plain garlic and butter.
                                                June 2010
                                               Healthy Choices, Healthy Oceans                                                 www.seachoice.org
                                                                                                                               info@seachoice.org
                                                Sun
                                                Sun           Mon
                                                              Mon            Tue
                                                                             Tue           Wed
                                                                                           Wed            Thu           Fri            Sat
Dungeness Crab
In the Ocean: Dungeness crabs typically in-
                                                                             1             2              3             4              5
habit eelgrass beds and sandy bottoms,
from very shallow waters to 150m deep.
They prefer to eat clams, small fish, and
other crustaceans.
                                                6             7              8             9              10            11             12
On the Boat: Dungeness crabs are caught
on shallow sandy bottoms using baited                                        Oceans’ Day
traps deployed for 1 to 10 days. These crabs
are a SeaChoice “Best Choice” option be-
cause they are relatively fast growing, ma-     13            14             15            16             17            18             19
ture at a young age, and are captured using
gear that does little harm to marine life or
habitat. Regulations prohibit the retention
of immature and female crabs, which are
                                                20            21             22            23             24            25             26
easily released, unharmed, from the traps.



                                                27            28             29            30




                                               On your Plate:                                          Seasonal Suggestions:
                                               There are many different types of crab on the market,   Seasonal veggies abound in June. Crack open
                                               ranging in SeaChoice rank from green to red. Find out   a crab and serve with a tossed blend of local
                                               more about crabs at www.seachoice.org. Dungeness        baby greens, for the perfect early summer
                                               crabs are available year round.                         feast.
                                                    July 2010
                                                   Healthy Choices, Healthy Oceans                                                www.seachoice.org
                                                                                                                                  info@seachoice.org
                                                     Sun
                                                     Sun          Mon
                                                                  Mon           Tue
                                                                                Tue          Wed
                                                                                             Wed            Thu            Fri            Sat
Farmed Tilapia
In the Ocean: Tilapia are a freshwater fish
                                                                                                            1              2              3
originally from Africa. They are omnivorous,
but prefer to eat plant material and detri-
tus. Tilapia is a common name for many dif-
ferent species; however, the most common
farmed species is the Nile tilapia.                  4            5             6            7              8              9              10
On the Farm: Tilapia farms in Canada are
contained land-based systems, which re-
duces environmental impacts and escapees.
Tilapia are mature within a few months, and          11           12            13           14             15             16             17
are therefore highly productive. Also, be-
cause tilapia can feed on plant material,
they produce more protein than they con-
sume. In contrast to North American opera-
                                                     18           19            20           21             22             23             24
tions, farming in Central America and Asia
has moderate to high conservation con-
cerns.

                                                     25           26            27           28             29             30             31




                                                    On your Plate:                                       Seasonal Suggestions:
                                                    Most tilapia available in Canada comes from China/   Tilapia is a mild flavoured white fish, making
                                                    Taiwan (frozen) and Central America (fresh). These   it advantageous for many cooking methods.
                                                    fisheries rank “Avoid” and “Some concerns” respec-   And you have your fair choice of veggies in
             Illustration by Natascia Tamburello    tively. Insist on locally-farmed, or US options.     July. Try tilapia with a tomato-based salsa.
                                                  August 2010
                                                       Healthy Choices, Healthy Oceans                                              www.seachoice.org
                                                                                                                                    info@seachoice.org
                                                   Sun           Mon
                                                                 Mon            Tue
                                                                                Tue           Wed
                                                                                              Wed            Thu             Fri            Sat
Pacific Sardines
In the Ocean: Sardines are a small, phyto-
                                                   1             2              3             4              5               6              7
plankton-feeding fish that tends to school in
huge numbers. They reproduce rapidly, but
they undergo huge fluctuations in popula-
tion size every 40-60 years, following ocean
climate cycles.                                    8             9              10            11             12              13             14
On the Boat: In the Canadian Pacific, sar-
dines are caught in vast numbers using mid-
water purse-seines, with very little bycatch
and no habitat damage. This fishery is also        15            16             17            18             19              20             21
managed effectively. The majority of Pacific
sardines end up as baitfish for bluefin tuna
fishing (an ‘Avoid’ fishery) or as feed in tuna
farming operations. Support your local fish-
                                                   22            23             24            25             26              27             28
ermen and promote direct human con-
sumption of this super healthy and sustain-
able, yet much-underappreciated fish.

                                                   29            30             31




                                                  On your Plate:                                          Seasonal Suggestions:
                                                  Look for canned and frozen sardines all year round,     The sky’s the limit for veggies in August; grill
                                                  and fresh sardines in the summer and fall. Ask for      up veg-kababs with zucchini, onions, peppers
                                                  Iwashi at your sushi shop too! Sardines are very high   and tomatoes along with your sardines. Add
                                                  in omega-3 fatty acids, and very low in mercury.        some fresh herbs too!
                                               September 2010
                                                        Healthy Choices, Healthy Oceans                                         www.seachoice.org
                                                                                                                                info@seachoice.org

Albacore Tuna                                   Sun            Mon           Tue            Wed            Thu           Fri           Sat

In the Ocean: Albacore tuna are a highly
                                                                                            1              2             3             4
migratory species in temperate waters of
the Pacific. They reproduce prolifically all
year round. Albacores prey on other fish.

On the Boat: BC albacore are caught using       5              6             7              8              9             10            11
pole-and-line or trolling methods, where
barbless hooks and colourful lures are
towed behind a boat. Because these meth-
ods occur mid-water, and are targeted for
tuna, there is little environmental or by-      12             13            14             15             16            17            18
catch concern, unlike international albacore
fisheries. There are a vast number of other
tuna fisheries worldwide, many with serious
concerns over bycatch, habitat/ecosystem
                                                19             20            21             22             23            24            25
effects, management, and stock status.



                                                26             27            28             29             30




                                               On your Plate:                                           Seasonal Suggestions:
                                               Fresh BC Albacore tuna availability peaks in Septem-     Enjoy the harvest, and pair your fresh tuna
                                               ber. Canned and frozen tuna is also available. Because   steaks with a tangy fruit salsa– apples and
                                               pole-and-line and trolling methods catch younger         pears dashed with a cider-vinegar would com-
                                               tuna, these fish have lower levels of mercury.           pliment the soft albacore flavours.
                                                 October 2010
                                                       Healthy Choices, Healthy Oceans                                             www.seachoice.org
                                                                                                                                   info@seachoice.org

Farmed Oysters                                    Sun            Mon            Tue            Wed            Thu           Fri            Sat

In the Ocean: Oysters are filter-feeding                                                                                    1              2
shellfish that live in most regions of the
ocean, except at the poles. They can grow
up to 30 cm long, but are generally har-
vested at half that size.                         3              4              5              6              7             8              9

On the Farm: 95% of commercially sold oys-
ters are from farmed stocks. Oyster seed
can be reared in hatcheries or collected          10             11             12             13             14            15             16
from the wild. Sustainable stocks are sus-
pended from rafts or floats in the water col-
umn. Environmental impact is low also be-
cause farmed oysters do not need to be fed:       17             18             19             20             21            22             23
they collect all their nutrients from the sur-
rounding seawater. Chemicals are rarely
used, but escapees and parasite/disease
transfer can be a problem.                        24             25             26             27             28            29             30



                                                  31




                                                 On your Plate:                                            Seasonal Suggestions:
                                                 Unlike some other shellfish, 95% of the global oyster     Oysters provide an abundance of vitamins and
                                                 production comes from aquaculture operations. If you      minerals. The firm flesh and sweet flavour of
                                                 are buying oysters, ask for off-bottom cultures prefer-   Pacific oysters are, arguably, best enjoyed
            Photo by Shawn Taylor Photography    entially. The flavours are best in the fall and winter.   simply on their own.
                                               November 2010
                                                       Healthy Choices, Healthy Oceans                                          www.seachoice.org
                                                                                                                                info@seachoice.org
Featuring: Sea Urchin
Sea Urchin                                      Sun           Mon            Tue           Wed            Thu            Fri            Sat

In the Ocean: Red sea urchins are found in
the Pacific Ocean from Baja, California to                    1              2             3              4              5              6
Alaska. Green sea urchins occur in both the
Atlantic and Pacific Oceans. Sea urchins are
round, spiny creatures, related to sea stars
and sea cucumbers. They are herbivorous
                                                7             8              9             10             11             12             13
on kelps and other seaweeds, and move
around on the ocean floor using hundreds
of tiny ‘tube feet.’

On the Boat: Urchins are collected by hand      14            15             16            17             18             19             20
from the wild by commercial divers, which
has a minimal impact on the environment.
North American urchin populations vary
widely from coast to coast and most have
been overfished. However, urchin from Can-      21            22             23            24             25             26             27
ada is ranked as a “Best Choice” option, be-
cause this fishery is strictly managed.

                                                28            29             30




                                               On your Plate:                                          Seasonal Suggestions:
                                               It’s important to know where your urchin roe comes      Have some seasonal onion, carrot, and pars-
                                               from. Roe from Canada is “Best Choice,” from Califor-   nip tempura with your sushi. If you’re feeling
                                               nia is “Some Concerns”, and from Maine is “Avoid.”      adventurous, sea urchin flesh can also be used
                                               Encourage your sushi vendor to buy local.               in recipes.
                                                 December 2010
                                                        Healthy Choices, Healthy Oceans                                              www.seachoice.org
                                                                                                                                     info@seachoice.org

Farmed Clams                                      Sun            Mon             Tue            Wed             Thu           Fri           Sat

In the Ocean: Clams are mollusks that con-
                                                                                                1               2             3             4
sume particulate matter from the water.
They burrow to varying depths into bottom
sediments in the ocean. Like most shellfish,
clams grow and reproduce quickly.
                                                  5              6               7              8               9             10            11
On the Farm: Clam larvae are produced in a
hatchery and, at a certain size, transferred
to a sandy beach where they burrow in for 2
to 4 years. Farmed clams in BC are generally
dug up by hand with specialized rakes, with       12             13              14             15              16            17            18
minimal impacts. Wild harvesting can also
be accomplished by raking, or by dredging;
hydraulic clam dredging is one of the most
destructive types of fishing, as the sea floor
                                                  19             20              21             22              23            24            25
is liquidized to extract the target species.



                                                  26             27              28             29              30            31




                                                 On your Plate:                                              Seasonal Suggestions:
                                                 Like clams? Try also the giant clam, or geoduck, an-        Clams are full of nutrients such as protein,
                                                 other green, local option. At your sushi shop, ask for      calcium, iron, zinc, vitamin B, and omega-3
                                                 BC mirugai. Like other shellfish, clams are at their best   fatty acids. Warm up with a hardy chowder,
            Photo by Shawn Taylor Photography    in the fall and winter.                                     with local root veggies.
        Find out more at www.seachoice.org




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