Marine Life & Conservation

FINished with Fins

Published

11 years ago

January 3, 2014

I’m Sharon Kwok, a Eurasian American born in Hong Kong but growing up in both places. Consequently I’m in a position to appreciate both cultures. Until recent years, every banquet I attended seemed to include shark fin soup. Although the exact origin of this ostentatious dish is shrouded in mystery, we do know it had to come from China’s southern coastal regions, and it was never a favourite of the Northern Chinese. Therefore l doubt the truthfulness of claims that it was a fancy dish created for the Emperor; perhaps it was a fancy marketing ploy, but we’ll never know for sure. I’ve heard a version of shark fin soup’s origin being simply the fishermen’s frugal use of their catch. In bygone days, any obviously useful parts would either be sold fresh or salted to survive a trip to inland China. Thus, they figured out a way to make the fins edible, then palatable via the tasty ingredients used in the broth because the fins are virtually tasteless but for their fishiness.

Over the past several years, concerned parties have noticed a dramatic decline in sharks. So while businesses who deal in shark fins try to catch as much as possible while they’re still around, conservation groups are doing their best to preserve the species. In a bold move, on June 30th 2010, Hawaii started an avalanche of legal opposition to this Chinese dish; very appropriate seeing as their native population respect not only sharks but also their Shark-God ‘Kamoho’. In 2011, I was involved with lobbying for AB 376, California’s ban on the trade in shark fins. This bill was met with serious and well funded opposition due to the size of the older Chinese community in California, many of whom have business interests in the restaurant or dried seafood trade (a trade which often stretched to Asia due to much of the fins from southern American seas funnelling through California). Governor Jerry Brown signed AB376 in Oct 2011 and even after several legal attempts to overthrow it, it holds fast. This movement went swiftly to other states and even countries but the most opposition is in Asia. Living in Hong Kong, I’m at ground Zero of the trade. Fellow advocates and l try to affect change wherever and however we can, from convincing hotels to opt for ‘fin-free’ menus to pressurising airlines to stop carrying them. We also raise awareness via education in schools or raise public awareness through media. As a whole, we are thrilled to see results and sometimes, big changes such as the latest big coupe in Asia which saw Bruni’s Sultan effecting a national ban of all catch-and-landing of sharks this June.

The reason for all the fuss isn’t merely humane issues although that should be a strong enough one because most fins come from ‘finning’ rather than as a by-product of fishing. Finning is when sharks are caught only for their fins and their bodies are thrown back into the ocean to die a torturous death. This happens because there are insufficient regulations. Fisheries that target fins send their massive boats out to collect as much high yielding goods as possible, and while a pound of perfectly edible shark meat might sell for a few U.S. dollars, a pound of premium fin could sell for a few hundred. Since many large shark species take decades to reach sexual maturity and bear but a few young infrequently, these apex predators do not multiply quickly enough to cope with the insatiable demand…and because dried fins can be kept indefinitely, fisheries will literally take all they can for the unsustainable trade.

Perhaps a more important reason for putting a stop to this is the preservation of our oceans as we know it. Sharks have been here since pre-Jurassic times and they are a vital link that maintain the biodiversity of our marine ecology. We know that they’ve never come under the level of predation they’re currently suffering and their numbers are in obvious decline, but we don’t know for sure what their disappearance will mean to us. However, do we want to risk it? Dare we? Our oceans cover well over three quarters of the Earth’s surface. It helps maintain our climate as well as providing us with water and much of our oxygen. We are custodians of our resources so that future generations may enjoy them so at this time, one of the most responsible things to do is to say ‘NO’ to shark fin soup.

Marine Life & Conservation

Paul Watson Released as Denmark Blocks Japan’s Extradition Bid

Published

2 days ago

December 17, 2024

Team Scubaverse

Renowned anti-whaling activist Paul Watson has been released from custody in Greenland after spending five months in detention. Denmark’s Justice Ministry rejected Japan’s request for his extradition, citing insufficient guarantees that his time already served in custody would be credited against any potential sentence.

The 74-year-old Canadian-American was arrested on July 21 in Nuuk, Greenland’s capital, when his ship docked to refuel. His arrest was based on a 2012 Japanese warrant related to a 2010 encounter in Antarctic waters. Japan alleged Watson obstructed operations and caused damage to a whaling research ship during efforts to disrupt illegal whaling. Watson has consistently denied these claims, maintaining his commitment to marine conservation.

Denmark, which oversees extradition matters for Greenland, concluded that while the legal conditions for extradition were met, the lack of assurances from Japan regarding time-served credit made extradition untenable.

In a video shared by his foundation, Watson expressed gratitude and relief, saying, “After five months, it’s good to be out… and good to know they’re not sending me to Japan.” He added that the most difficult part of his time in custody was being separated from his two young sons.

Watson is a pioneering figure in marine conservation, known for founding the Captain Paul Watson Foundation in 2022 after decades of activism with the Sea Shepherd Conservation Society. His bold efforts to defend marine life have earned him widespread support, including from celebrities and conservationists. His work has also been featured in the acclaimed reality TV series Whale Wars.

Watson’s lawyer, Jonas Christoffersen, praised the decision, stating, “We are happy and relieved that Paul Watson is now free.” He added that Watson is eager to reunite with his family and continue his vital work.

The arrest occurred while Watson’s vessel, the M/Y John Paul DeJoria, was en route to the North Pacific with a team of 26 volunteers to intercept a Japanese whaling ship. His foundation described the arrest as politically motivated and emphasized that Watson’s actions were focused on ending illegal whaling practices.

Japan resumed commercial whaling in 2019 after leaving the International Whaling Commission, asserting that whale meat is a cultural tradition. Conservationists, however, continue to challenge these practices, highlighting their impact on marine ecosystems.

Despite the challenges, Watson remains steadfast in his mission to protect marine life and bring attention to whaling practices. His dedication to ocean conservation has made him a globally respected advocate for the environment.

Marine Life & Conservation

12 Days of Zero-Waste Fish-mas

Published

2 weeks ago

December 3, 2024

Team Scubaverse

This holiday period, the Marine Conservation Society, the UK’s leading ocean membership charity, invites you to make some simple changes to eating fish this Christmas to help our seas.

Dr Kenneth Bodles, Head of Fisheries and Aquaculture at the Marine Conservation Society, said, “During the festive season, our consumption increases, but so does waste. Sustainability isn’t just about where food comes from – it’s also about how you use it. By reducing waste and making the most out of your seafood, you’re not only taking steps to be more ocean-friendly, but can also help to cut costs during what is often one of the most expensive times of the year”.

The Marine Conservation Society has compiled twelve tips on how to consume seafood sustainably with zero-waste this Christmas:

Buy whole fish instead of fillets

Instead of fillets, consider buying whole fish such as salmon, hake, or lemon sole. By adopting a “nose to tail” approach with cooking, whole-baked fish not only feeds a crowd, but also helps to minimise waste and maximise sustainability by using up every part of the animal, including bones, skin, and fat.

Make fish stock

Leftover fish bones or shells can be put to good use by boiling them to make a nourishing fish stock or bisque. This can be frozen and preserved for later use and makes for a flavourful base in a soup.

Make your own fish pâté

Avoid waste by turning leftover fish, such as smoked mackerel or salmon, into a delicious pâté by blending with cream cheese and lemon. Perfect when paired with crackers.

The sustainability of salmon and mackerel varies depending on where and how it is caught or farmed. For more information on green-rated options, check the charity’s Good Fish Guide.

Buy frozen

By purchasing seafood that is frozen or vacuum-packed, this helps to reduce waste by extending the shelf life of your food.

Fish pie

If you’re wondering what to do with leftover cooked fish, why not opt for a classic fish pie with mashed potatoes, leeks, and a cheesy sauce? A sure crowd pleaser on Boxing Day.

Use the head

Don’t forget the fish head! The meat is incredibly tender and flavourful. The charity recommends a cod’s head curry or recreating Fallow’s renowned cod’s head in siracha butter.

By stretching your ingredients further, not only is this a more sustainable way to enjoy seafood, but also cost-effective by repurposing leftovers and cooking creatively.

Boxing Day brunch

Mix leftover kippers or smoked salmon with scrambled eggs for a tasty, zero-waste, Boxing Day brunch.

For best choice, make sure you buy kippers, or herring, from the North Sea and the North Irish Sea.

Zero-waste storage

A top tip from the Marine Conservation Society to avoid waste is freezing fish offcuts to save for future use.

Crisp up the skin

Even leftover fish skin can be turned into a quick savoury snack by crisping it up in an air fryer with a little olive oil and salt.

Anchovies two ways

Leftover anchovies can either be blended with butter to make a delicious anchovy butter or tossed into pasta for a hit of umami flavour.

The charity recommends opting for anchovies caught in the Bay of Biscay for best choice.

Fishcakes

For an easy, zero-waste meal, leftover seafood trimmings can be mixed with mash and fried in breadcrumbs to make fishcakes.

Pickled mussels

Try pickling mussels in 1:1 vinegar and water, with a dash of sugar for a sustainable, zero-waste snack that can be enjoyed well beyond the festive season.

Mussels farmed in the UK are a seafood superhero. Grown using low-impact methods and harvested by hand, they get all the food they need from the sea around them. This makes them one of the most sustainable, ocean-friendly, and cost-effective seafood options.

Players of People’s Postcode Lottery have raised £6.6M towards the Marine Conservation Society’s vital work in making seafood more sustainable.

Laura Chow, Head of Charities at People’s Postcode Lottery, said: “Fish is a festive favourite for many, but making sustainable choices when it comes to how we buy and eat seafood makes all the difference for our ocean. Support from players of People’s Postcode Lottery has helped the Marine Conservation Society further its sustainable seafood work, so that we can all enjoy healthier, better protected seas.”

The Marine Conservation Society encourages you to make sustainable seafood choices a year-round habit, not just for Christmas. To check how sustainable the seafood on your plate is, you can visit the charity’s Good Fish Guide. The Guide helps consumers and businesses identify the most sustainable seafood using a simple traffic light system, based on where and how species are caught or farmed. Green is the best choice, amber means improvements are needed, and red indicates fish to avoid buying.

Zero-waste gift idea

Why not embrace a zero-waste Christmas by gifting a membership to support marine conservation? It’s a meaningful, low-waste gift that helps protect our ocean for generations to come. Memberships start from as little as £5 a month – the price of a sandwich and drink from your local coffee shop.

Find the latest sustainable seafood advice for wild-caught and farmed seafood on the Good Fish Guide, downloadable to your phone from www.mcsuk.org/goodfishguide.