Feature Photo Credit: 3D Printed Salmon by Revo Foods
In a world inundated with documentaries, few manage to make waves as impactful as Seaspiracy. Released on Netflix, this eye-opening exposé sparked a tidal wave of discussions, controversies, and ultimately, a profound change in perspective for many, including myself: little did I anticipate the profound impact it would have on my understanding of the environmental challenges faced by our oceans.
The Seaspiracy Effect, as it has come to be known, transcends the boundaries of a mere documentary. It serves as a catalyst for a global awakening, prompting individuals, corporations, and organizations to reassess their relationship with the oceans. One notable example is the rapid expansion of Good Catch, a company dedicated to sustainable plant-based seafood alternatives, a move that closely followed the Netflix debut of Seaspiracy.
The Seaspiracy Effect
Seaspiracy navigates the tumultuous waters of the fishing industry, revealing the hidden and devastating environmental consequences that accompany the pursuit of seafood. The documentary acts as a powerful spotlight, shining on the ‘war being waged’ against our oceans, where the casualties are not just marine life but the delicate balance of our planet’s ecosystems.
The film’s revelations did not go unnoticed in the global media landscape, capturing the attention of audiences far and wide. Seaspiracy not only resonated with everyday viewers but also garnered support from influential figures, including renowned artists like Bryan Adams and reality TV personality Kourtney Kardashian. Their endorsement served to amplify the urgency of the documentary’s message and propelled it into mainstream consciousness.
As the documentary gained momentum, so did a shift in attitudes towards seafood consumption and the fishing industry at large. Seaspiracy became a powerful catalyst for change, prompting individuals to reconsider their choices and inspiring a collective call to action. From sustainable alternatives to conscientious consumer decisions, the documentary’s impact has been far-reaching.
Related – SEASPIRACY: SAVE OUR SEAS
shark and chips
In the wake of the Seaspiracy documentary, my journey into understanding the profound impacts of the fishing industry took an unexpected turn with a recent revelation that has left me rethinking my dietary choices. A stark update from the makers of Seaspiracy brought to light shocking research finding that has sent ripples through the culinary world.
Researchers have turned to cutting-edge technology, employing DNA barcoding to identify species sold in fish and chip shops and fishmongers. The results of this study are nothing short of alarming – endangered sharks are making their way onto the plates of unsuspecting consumers.
The majority of chip shop fish, often marketed under generic names such as huss, rock, flake, and rock salmon, were identified as spiny dogfish, a shark species classified as endangered in Europe by the International Union for the Conservation of Nature‘s red list.
shark sold as legal bycatch
What’s even more concerning is the revelation that, until 2011, it was illegal to catch spiny dogfish sharks in the EU. However, a regulatory shift now permits their sale as bycatch, essentially allowing the fishing of sharks when they are unintentionally caught in nets targeting other species. This shocking disclosure adds a new layer to the complex web of issues highlighted by Seaspiracy, compelling us to question not only our seafood choices but also the systems that perpetuate such unsustainable practices. This research, conducted by the University of Exeter, also found fins of shark species unknowingly sold by a British wholesaler, including scalloped hammerheads, endangered globally, shortfin mako and smalleye hammerhead sharks. Other species sold in fish and chip shops and fishmongers included starry smooth-hounds, nursehounds, and blue sharks.
Presently, 46 species of shark can be legally sold under any one of six misleading names: Rock Salmon, Rock Eel, Huss, Flake, Rigg, or Dogfish. This makes it challenging for customers to buy fish ethically. Rock Salmon and Rock Eel are especially problematic names, understandably people think they are buying salmon and eel. To confuse people further, some chippies shorten these names to Rock, but Rockfish refers to all species of Anarhichas. Unfortunately, though, people buying and selling shark meat are often completely unaware they are trading in sharks. That goes for chippies too.
The issue with shark meat
As we persist in polluting the oceans, fish and other marine species absorb bio-toxins and heavy metals that are harmful. These toxins increase in concentration with each step up the food chain, a phenomenon known as biomagnification. As apex predators, sharks are particularly susceptible to accumulating high levels of mercury and other toxins, which in turn become hazardous for humans to consume.
why you shouldn't eat shark meat
- Mercury is a naturally occurring element in the ocean, but it is heavily released into the environment through industrial pollutants. As mercury accumulates, it becomes methylmercury, which is then absorbed by marine life. Methylmercury bioaccumulates and stays in the consumer’s system, whether the meat is fresh or frozen. This toxin is one of the most biologically active and most dangerous poisons to humans.
- Lead has also been found in shark meat in high levels, and lead poisoning can cause issues ranging from simple headaches to seizures and coma.
- Sharks also hold a dangerous level of arsenic in their meat. Research showed that Sandbar, Dusky, Great White, Whale, Dwarf Pygmy, and Hammerhead Sharks, were found to have levels of arsenic way beyond recommended consumption standards. As we know, when consumed, arsenic can cause serious issues to us humans and even death.
- Another reason to avoid shark meat is the high levels of urea that are secreted from shark skin. Urea is the chief nitrogenous waste from marine mammals and is the non-toxic nitrogen-containing substance excreted in human urine to prevent fish from drying out in saltwater. When sharks are killed and left out of the water, decomposition occurs, leading to the production of high amounts of ammonia. As a result, the meat will taste and smell like ammonia, which is usually covered so that people won’t notice, but unfortunately, the toxin stays in the meat.
The Solution
Many suggest the solution is to eat younger sharks, as they haven’t had a lot of time to accumulate these dangerous contaminants, or at least not very high levels of them. While this may keep the consumer “safer” from certain metals and toxins, others like PCBs and DDTs can be passed to infant sharks through their mothers’ fatty tissues. Plus, as young sharks haven’t reached sexual maturity, by killing them we would be damaging the eco-system and preventing them from reproducing.
The researchers from the University of Exeter together with the researchers from “Sharks: In Deep Water” documentary are both calling for the Department for Environment, Food, and Rural Affairs (DEFRA) to improve transparency by tweaking their Commercial Designations of Fish that regulates the names shark can be sold under. The proposed changes would remove the confusing names Rock Salmon and Rock Eel from chippies menus. Additionally, they would see Spiny Dogfish being sold as either Spiny Dogfish or as Spurdog only, and make sure Tope is sold as Tope.
sustainable plant-based seafood alternatives
While these changes are positive, the best way to guarantee the safety of all fish is to switch to plant-based fish and vegan seafood.
Related – A VEGAN’s PERSPECTIVE: VEGANUARY
vegan seafood
With the rise of plant-based diets and the issues associated with fishing, vegan seafood has become a popular option for those looking to reduce their consumption of animal products and protect the environment. Many of these products aim to replicate the flavour, texture, and nutritional content of their animal-based counterparts, without the negative impact on animals or the planet.
brand recommendations
Vegan seafood can be made from a variety of ingredients. Soy, seaweed, yeast, legumes, and vegetable oils are common components of these products, which are sustainable plant-based seafood alternatives. Soy is particularly popular due to its content of omega-3 fatty acids, as well as its low levels of cholesterol and saturated fat. However, there are other vegan seafood products made from ingredients such as peas, konjac root, jackfruit, and wheat protein.
Seed to Surf
Seed to Surf’s plant-based whole-food white fish and snow crab, is one example of at least 90 companies working with sustainable plant-based seafood alternatives around the world.
While many people adopt a vegan diet to reduce animal suffering, vegan, plant-based seafood alternatives can offer some nutritional benefits too. For example, these products are often a good source of protein and omega-3 fatty acids, maybe even more than traditional fish meat. Many vegan seafood products contain algae, an ingredient that naturally provides omega-3s. Legumes and wheat protein, which are also ingredients used to make plant-based fish, also offer a good source of protein with no saturated fat or cholesterol. Additionally, many brands add algal oil and seaweed for a fishy flavour and as a source of omega-3 fatty acids.
Unlimeat
South Korean plant-based meat company Unlimeat has recently expanded its product range with three new vegan tuna options. The company specializes in creating alternative meat products using upcycled ingredients, such as grains that would otherwise go to waste. The newly introduced plant-based tuna varieties are nutritionally enriched with DHA, an omega-3 fat commonly found in traditional tuna.
Unlimeat’s tuna is a skillful blend of soy protein, wheat fibre, oat fibre, sunflower oil, fermented vinegar, cacao powder, and DHA. The sauce incorporates coconut oil, potato powder, and soy extract, with three enticing flavours: Original, Vegetable Tuna, and Red Pepper Tuna. Unlimeat founder Keum Chae Min highlighted the nutritional benefits, stating that the plant-based tuna contains 120mg of DHA sourced from plants, is free from trans-fat and cholesterol, and boasts protein content ranging from 15g to 31g across the different flavours.
Vegan Zeastar
Vegan Zeastar stands at the forefront of culinary innovation, providing a distinctive and revolutionary range of plant-based seafood that remarkably replicates the delicate taste and texture of raw fish counterparts, perfect for the sushi enthusiast.
Whether you find joy in savouring sushi, relish the vibrant flavours of a poke bowl, or indulge in the delightful experience of shrimp tacos and calamari, Vegan Zeastar breaks boundaries by offering a revolutionary and authentically realistic alternative.
But Vegan Zeastar doesn’t stop there; for those who crave the bold flavours of shrimp tacos or the irresistible appeal of calamari, the brand introduces a novel and ethical dimension to these culinary delights without compromising your ethical choices.
HAPPIEE!
Singapore-based HAPPIEE! specializes in crafting authentic plant-based alternatives using Konjac, a root vegetable prevalent in Asia. Their product lineup, including breaded shrimp, squid pieces, and calamari-style rings, promises to replicate the taste and texture of real seafood.
Securing a listing with online supermarket Ocado, HAPPIEE!’s vegan seafood range is now accessible nationwide at major retailers such as Tesco and Asda. The ‘Shrimpee,’ ‘Squidee,’ and ‘Calamariee’ offerings are available in 180g chilled or frozen formats. Notably, these products are cholesterol-free, rich in fibre, and low in calories, providing a healthier option for those seeking sustainable and plant-based seafood alternatives.
supermarket brands
Supermarkets in the UK are introducing their own vegan seafood alternatives, such as Aldi’s Plant Menu Fishless Fingers, and Sainsbury’s Plant Pioneers No Salmon Fillet, No Chuna, or No Fish Cakes, whilst Squeaky Bean, a UK brand, who more recently released a vegan smoked salmon with Sainsbury’s.
The No Salmon Fillet, for example, is composed of jackfruit, king oyster mushroom, and seaweed, providing 383mg of omega-3 per 120g serving, as well as 29% of the daily recommended protein intake for the average adult.
NUTRITIONAL BENEFITS
While many people adopt a vegan diet to reduce animal suffering, vegan seafood products can offer some nutritional benefits too. For example, these products are often a good source of protein and omega-3 fatty acids, maybe even more than traditional fish meat. Many vegan seafood products contain algae, an ingredient that naturally provides omega-3s. Legumes and wheat protein, which are also ingredients used to make plant-based fish, also offer a good source of protein with no saturated fat or cholesterol. Additionally, many brands add algal oil and seaweed for a fishy flavour and as a source of omega-3 fatty acids.
3D Printed Salmon
I’m into trying new food all the time, but I have to say this new vegan invention was a bit of a shock even for my food-adventurous spirit!
The revolutionary Austrian-based company Revo Foods has recently introduced a plant-based filet to its range. Dubbed “THE FILET – Inspired by Salmon.” This protein-rich dish is composed of algae, pea protein and mycoprotein from Swedish company Mycorena. According to the company and some customers, the salmon-like filet boasts the same flaky, juicy texture as a real salmon fillet, and scores an A rating in Europe’s Nutriscore nutrition labelling system due to its high protein and omega-3 content.
While other vegan salmon filets are already available in supermarkets, Revo Foods’ product is the first to be developed using 3D printing technology. The company used its patent-pending 3D food printer to create a continuous production process that replicates the complex protein structures of tuna or salmon muscle strands. The 3D printing process allows food to be customised in terms of flavour, texture, and nutrition.
the benefits of 3d printed salmon
Of course, the major benefit of 3D-printed plant-based seafood is that it could significantly reduce the number of fish harvested from the sea, as well as reduce the amount of microplastics we’re currently ingesting through that seafood. Moreover, the ingredients used to make the filet already have a significantly lower carbon footprint than seafood, as mycoprotein proteins beat low-impact peas and soy as plant-based protein sources for emissions per kilogram.
Currently the 3D-printed salmon is not yet available to buy in the UK, however it is likely to expand to Europe and the UK soon.
conclusion
If you’re anything like me, and you’d love a traditional fish and chips, vegan style, then I have great news! I did some research and even if you’re planning to go vegan, you’ll be able to get your this traditional treat. Sutton and Sons, a chip shop in Hackney, offers vegan options at its Stoke Newington and Islington branches, while its Hackney location is entirely vegan.
If you don’t live in London, PETA has an extensive list of other restaurants serving vegan fish and chips throughout the UK, which you can check out here. Even sushi takeaway chains have started to incorporate vegan options. Wasabi, for instance, offer vegan salmon in their sushi rolls. For a more fine-dining experience, Stem & Glory in Cambridge serves king oyster mushroom scallops and Thai “crab” cakes.
As I wrap up this exploration, I invite you, dear readers, to share your own “fishy” stories. Whether you’ve discovered a delectable vegan seafood dish that rivals its traditional counterpart or embarked on a personal journey toward embracing plant-based alternatives. Your experiences contribute to the ever-expanding narrative of a more sustainable and compassionate food culture.
Drop me a message with your fishy tales, and let’s keep the dialogue alive. Your stories are not only valuable but also pivotal in shaping the future of a more mindful and delicious culinary world.
