Another Side of Tilapia, the Perfect Factory Fish

But at the Aquafinca fish farm here, a modern miracle takes place daily: Tens of thousands of beefy, flapping tilapia are hauled out of teeming cages on Lake Yojoa, converted to fillets in a cold slaughterhouse and rushed onto planes bound for the United States, where some will appear on plates within 12 hours.

Americans ate 475 million pounds of tilapia last year, four times the amount a decade ago, making this once obscure African native the most popular farmed fish in the United States. Although wild fish predominate in most species, a vast majority of the tilapia consumed in the United States is “harvested” from pens or cages in Latin America and Asia.

Known in the food business as “aquatic chicken” because it breeds easily and tastes bland, tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood.

“Ten years ago no one had heard of it; now everyone wants it because it doesn’t have a fishy taste, especially hospitals and schools,” said Orlando Delgado, general manager of Aquafinca.

Farmed tilapia is promoted as good for your health and for the environment at a time when many marine stocks have been seriously depleted. “Did you know the American Heart Association recommends eating fish twice a week?” asks the industry Web site, abouttilapia.com. But tilapia has both nutritional and environmental drawbacks.

Compared with other fish, farmed tilapia contains relatively small amounts of beneficial omega-3 fatty acids, the fish oils that are the main reasons doctors recommend eating fish frequently; salmon has more than 10 times the amount of tilapia. Also, farmed tilapia contains a less healthful mix of fatty acids because the fish are fed corn and soy instead of lake plants and algae, the diet of wild tilapia.

“It may look like fish and taste like fish but does not have the benefits — it may be detrimental,” said Dr. Floyd Chilton, a professor of physiology and pharmacology at Wake Forest Baptist Medical Center who specializes in fish lipids.

Environmentalists argue that intensive and unregulated tilapia farming is damaging ecosystems in poor countries with practices generally prohibited in the United States — like breeding huge numbers of fish in cages in natural lakes, where fish waste pollutes the water. “We wouldn’t allow tilapia to be farmed in the United States the way they are farmed here, so why are we willing to eat them?” said Dr. Jeffrey McCrary, an American fish biologist who works in Nicaragua. “We are exporting the environmental damage caused by our appetites.”

Defenders of tilapia aquaculture point out that this young and rapidly growing industry has begun improving standards and toughening regulation. The two-year-old Aquaculture Stewardship Council, the brainchild of the conservation organization WWF and I.D.H., a Dutch sustainable trade program, is rolling out an inspection program for tilapia farms independent of the industry. Those that choose to participate — and pass — will receive labels identifying their product as “responsibly farmed.”

In a nod to its growing popularity, this year tilapia’s will be the first of 10 fish certification programs to be initiated. Aquafinca, which began adopting more environmentally friendly cultivation in 2006 to better appeal to large corporate customers like Costco, this year became the first farm to pass an initial inspection.

Proponents say tilapia aquaculture will only grow in importance because it provides food and jobs in a world of declining fish stocks and rising population. “There are going to be more farmed fish each year,” said Kevin Fitzsimmons, a biologist at the University of Arizona. “Think about it: if we tried to get beef from hunting, there would be a lot of hungry people.”

From Africa to the World

Native to lakes in Africa, this versatile warm-water fish was deployed by many governments in poor tropical countries around the world in the second half of the 20th century to control weeds and mosquitoes in lakes and rivers. In a cistern or pond, a few fish yielded dietary protein.

In retrospect, that global dispersal “maybe was not the best idea,” said Aaron McNevin, a WWF biologist who is coordinating the development of standards for tilapia farms, because tilapia “is one of the most invasive species known and very hard to get rid of once they are established.” Today, wild tilapia has squeezed out native species in lakes throughout the world with its aggressive breeding and feeding.

By the 1990s, businesses saw opportunity in farming this hearty species, which tolerates crowding and does not need expensive meat-based feed. Using selective breeding, scientists created today’s industrial strains: big, fleshy fish with tiny heads and tails, and intestines that allow them to absorb food faster. Farmed tilapia reaches its sales weight of about two pounds in roughly nine months of intensive feeding.

“Nature is for maintaining species; what we do is make fillets,” said Danilo Sosa, a technician at the tilapia breeding pens of Nicanor Fish Farms, outside Managua, Nicaragua, plopping a tilapia used for breeding on a wooden table and scanning the chip in its gut that identifies its breeding line.

Last year, more than 52 million pounds of fresh tilapia were exported to the United States, mostly from Latin America, as well as 422 million more pounds of frozen tilapia, both whole and fillet, nearly all from China, according to the United States Department of Agriculture.

The growth has been abetted by the creation and marketing of new products like fleshy “tilapia loins” — even though fish do not possess that anatomical feature.

For United States shoppers picking up tilapia from China or Honduras or Ecuador, there is little guidance. “It’s such a complicated job for consumers to decide what to eat, with aquaculture production expanding so rapidly,” said Peter Bridson, aquaculture research manager of the Monterey Bay Aquarium, which produces the popular Seafood Watch, an independent consumer guide to buying sustainable fish.

The new sustainability standards being developed for aquaculture will be tailored by species to address their diverse environmental risks. For tilapia, that means fish cages can be placed only in lakes where tilapia already live, and must be designed to prevent escapes. To limit overtaxing of lakes, the new guidelines establish water quality rules for oxygen and phosphorus, a product of fish waste.

Fish farms may not use prophylactic antibiotics. But even the new rules allow for some practices considered unacceptable in the United States, where cage farming in lakes is generally forbidden. In many states, tilapia must be housed in specially designed pens with roofs to prevent birds from carrying the fish elsewhere; their waste is often collected to use as fertilizer rather than released. Also, the new standards allow for baby fish to be fed testosterone even though markets like Whole Foods will not buy hormone-treated seafood.

Blake Schmidt contributed reporting from Managua, Nicaragua.

 

Another Side of Tilapia, the Perfect Factory Fish

But at the Aquafinca fish farm here, a modern miracle takes place daily: Tens of thousands of beefy, flapping tilapia are hauled out of teeming cages on Lake Yojoa, converted to fillets in a cold slaughterhouse and rushed onto planes bound for the United States, where some will appear on plates within 12 hours.

Americans ate 475 million pounds of tilapia last year, four times the amount a decade ago, making this once obscure African native the most popular farmed fish in the United States. Although wild fish predominate in most species, a vast majority of the tilapia consumed in the United States is “harvested” from pens or cages in Latin America and Asia.

Known in the food business as “aquatic chicken” because it breeds easily and tastes bland, tilapia is the perfect factory fish; it happily eats pellets made largely of corn and soy and gains weight rapidly, easily converting a diet that resembles cheap chicken feed into low-cost seafood.

“Ten years ago no one had heard of it; now everyone wants it because it doesn’t have a fishy taste, especially hospitals and schools,” said Orlando Delgado, general manager of Aquafinca.

Farmed tilapia is promoted as good for your health and for the environment at a time when many marine stocks have been seriously depleted. “Did you know the American Heart Association recommends eating fish twice a week?” asks the industry Web site, abouttilapia.com. But tilapia has both nutritional and environmental drawbacks.

Compared with other fish, farmed tilapia contains relatively small amounts of beneficial omega-3 fatty acids, the fish oils that are the main reasons doctors recommend eating fish frequently; salmon has more than 10 times the amount of tilapia. Also, farmed tilapia contains a less healthful mix of fatty acids because the fish are fed corn and soy instead of lake plants and algae, the diet of wild tilapia.

“It may look like fish and taste like fish but does not have the benefits — it may be detrimental,” said Dr. Floyd Chilton, a professor of physiology and pharmacology at Wake Forest Baptist Medical Center who specializes in fish lipids.

Environmentalists argue that intensive and unregulated tilapia farming is damaging ecosystems in poor countries with practices generally prohibited in the United States — like breeding huge numbers of fish in cages in natural lakes, where fish waste pollutes the water. “We wouldn’t allow tilapia to be farmed in the United States the way they are farmed here, so why are we willing to eat them?” said Dr. Jeffrey McCrary, an American fish biologist who works in Nicaragua. “We are exporting the environmental damage caused by our appetites.”

Defenders of tilapia aquaculture point out that this young and rapidly growing industry has begun improving standards and toughening regulation. The two-year-old Aquaculture Stewardship Council, the brainchild of the conservation organization WWF and I.D.H., a Dutch sustainable trade program, is rolling out an inspection program for tilapia farms independent of the industry. Those that choose to participate — and pass — will receive labels identifying their product as “responsibly farmed.”

In a nod to its growing popularity, this year tilapia’s will be the first of 10 fish certification programs to be initiated. Aquafinca, which began adopting more environmentally friendly cultivation in 2006 to better appeal to large corporate customers like Costco, this year became the first farm to pass an initial inspection.

Proponents say tilapia aquaculture will only grow in importance because it provides food and jobs in a world of declining fish stocks and rising population. “There are going to be more farmed fish each year,” said Kevin Fitzsimmons, a biologist at the University of Arizona. “Think about it: if we tried to get beef from hunting, there would be a lot of hungry people.”

From Africa to the World

Native to lakes in Africa, this versatile warm-water fish was deployed by many governments in poor tropical countries around the world in the second half of the 20th century to control weeds and mosquitoes in lakes and rivers. In a cistern or pond, a few fish yielded dietary protein.

In retrospect, that global dispersal “maybe was not the best idea,” said Aaron McNevin, a WWF biologist who is coordinating the development of standards for tilapia farms, because tilapia “is one of the most invasive species known and very hard to get rid of once they are established.” Today, wild tilapia has squeezed out native species in lakes throughout the world with its aggressive breeding and feeding.

By the 1990s, businesses saw opportunity in farming this hearty species, which tolerates crowding and does not need expensive meat-based feed. Using selective breeding, scientists created today’s industrial strains: big, fleshy fish with tiny heads and tails, and intestines that allow them to absorb food faster. Farmed tilapia reaches its sales weight of about two pounds in roughly nine months of intensive feeding.

“Nature is for maintaining species; what we do is make fillets,” said Danilo Sosa, a technician at the tilapia breeding pens of Nicanor Fish Farms, outside Managua, Nicaragua, plopping a tilapia used for breeding on a wooden table and scanning the chip in its gut that identifies its breeding line.

Last year, more than 52 million pounds of fresh tilapia were exported to the United States, mostly from Latin America, as well as 422 million more pounds of frozen tilapia, both whole and fillet, nearly all from China, according to the United States Department of Agriculture.

The growth has been abetted by the creation and marketing of new products like fleshy “tilapia loins” — even though fish do not possess that anatomical feature.

For United States shoppers picking up tilapia from China or Honduras or Ecuador, there is little guidance. “It’s such a complicated job for consumers to decide what to eat, with aquaculture production expanding so rapidly,” said Peter Bridson, aquaculture research manager of the Monterey Bay Aquarium, which produces the popular Seafood Watch, an independent consumer guide to buying sustainable fish.

The new sustainability standards being developed for aquaculture will be tailored by species to address their diverse environmental risks. For tilapia, that means fish cages can be placed only in lakes where tilapia already live, and must be designed to prevent escapes. To limit overtaxing of lakes, the new guidelines establish water quality rules for oxygen and phosphorus, a product of fish waste.

Fish farms may not use prophylactic antibiotics. But even the new rules allow for some practices considered unacceptable in the United States, where cage farming in lakes is generally forbidden. In many states, tilapia must be housed in specially designed pens with roofs to prevent birds from carrying the fish elsewhere; their waste is often collected to use as fertilizer rather than released. Also, the new standards allow for baby fish to be fed testosterone even though markets like Whole Foods will not buy hormone-treated seafood.

Blake Schmidt contributed reporting from Managua, Nicaragua.

 

A Year After the Deepwater Horizon Oil Spill, a Perfect Day for a Redfish

 

In fact, there was not much of anything — no oyster boats, no shrimp boats, no other anglers. Just the occasional kingfisher perched on a branch, seabirds diving for bait and intermittent splashes that indicate big redfish.

Redfish, or red drum, are not widely known as a sport fish outside of the Gulf Coast. (Because of the chef Paul Prudhomme, they were once more likely to be encountered blackened on a plate than on the end of your line.)

The fish’s name is somewhat misleading, as redfish tend toward an iridescent gray, with a coppery patina on the back and upper sides; their most distinguishing characteristic are black spots near the base of the tail. Redfish have many commendable traits for fly-fishers — they are plentiful, they often frequent shallow water close to shore, they are tenacious fighters, and they are very willing to take a fly.

“I like to call them user-friendly,” Arnold said.

The Biloxi Marsh encompasses hundreds of miles of shallow water along Louisiana’s northeastern shoreline. In the heat of summer, algae blooms hamper visibility, making fishing difficult. But in cooler months, the water is clear enough to spot cruising redfish from a Caribbean-style flats skiff. The fall and winter also bring the big bull reds (longer than 27 inches) close to shore. Some of these exceed 50 pounds.

“The bull reds come in near the marshes to spawn in the fall,” Arnold said. “As the weather cools, they stay, as the shallow water is warmer. Warmer water also attracts forage — baitfish, crabs and shrimp.

“Before I came upon these fish around the Biloxi Marsh in the mid ’90s, a 12-pound redfish was considered a good catch on the fly. Now we regularly find reds over 30 pounds.”

A small oil derrick a mile to the south hummed in the background as we entered a lakelike opening in the marsh. In water less than two feet deep, reds 20 pounds or more rooted around in the mud, their backs occasionally breaking the surface.

Surmising that the fish were eating crabs, Arnold tied on a crab pattern called a Hailey’s Comet. He instructed me to focus drop the fly in front of a specific fish and retrieve it with short, steady strips. Standing on the mesh-encircled casting platform, I spooked several fish with casts that were too long, and missed other fish with shots that were too far left or right. After a few miscues, I hooked and lost one fish, then landed a modest 15-pounder.

We poled around in a circle as fish disappeared and materialized around us. My casting improved, and several reds near 25 pounds came to the net before the fish stopped feeding.

We motored for 10 minutes toward one of Arnold’s favorite spots, which he called the Land of Giants. Several International Game Fish Association world records have come from this stretch, roughly a dozen football fields long and one football field wide. As we came in sight of the Land of Giants, two bottlenose dolphins appeared before us. They were soon joined by others, and the pod circled our skiff.

“The dolphins can really help the fishing,” Arnold said. “When they’re in the deeper water off the marsh, the reds sometimes will stay in the shallows.”

Whether it was the presence of the dolphins or the abundance of feed in the shallows, a remarkable three hours soon unfolded. As Arnold poled the skiff slowly across the shallows, thousands of bull reds presented themselves in wave after wave.

There was a flash of two or three white bellies here, stirred-up mud there, and when the sun was right, a full-on silhouette of three- or four-foot-long redfish swimming by the boat. Eventually, a larger fish appeared about 90 feet off the bow. The fishing gods smiled, and I dropped a cast a few feet in front of the fish and stripped. The fish’s gills flared — a sign of its excitement — and it accelerated, mouth open. Line ripped from my reel, the rod bent wildly, and 15 minutes later, I was posing with a bull red whose weight Arnold estimated at 38 pounds.

What does this day of angling — one that Arnold declared the best he had seen in 10 years — say about the aftermath of the spill?

He said: “I think that the reason fishing has been great is related to the spill. First, many of the species that make up the marine ecosystem here have had an entire spawning period to reproduce and grow without being harvested, thanks to commercial fishing moratoriums. That puts more bait in the water, which supports more and bigger fish.

“I also believe that redfish habitat in other parts of the Gulf of Mexico has been damaged, and that some of the displaced fish have come here. I have not personally seen any oil residue around these marshes, but I can’t say it’s not there. We just don’t know for sure. One thing that’s certain; the long-term effects of the spill have not played out.”