https://ambrook.com/research/sustainability/eat-the-bones-and-fins
"When Charlie Henriksen began working on Lake Michigan in the 1980s, fish and
commercial fishermen were both abundant. But in the decades since, fisheries
have shrunk, undercut by increasing regulations and invasive species.
Henriksen is still fishing — his primary catch is lake whitefish, which have
proved remarkably resilient to changing conditions — but the fishery he started
in 40 years ago is all but gone. “There’s little spots where there’s some fish,
but nothing like it used to be, or should be.”
This trajectory isn’t helped by the way many North Americans consume fish. On
its way to your plate, a fish leaves much of itself behind. First goes the head
— roughly 20 per cent of the animal — then the guts, bones, blood, and skin,
leaving a fillet that makes up less than half of the creature it started from.
For the fish, this is bad enough. But for the fishermen already operating on
thin margins, throwing half of their catch away is also bad for their bottom
line.
In the Great Lakes region, people are investigating whether there’s another
way."
Via
Reasons to be Cheerful:
<
https://reasonstobecheerful.world/what-were-reading-oaxaca-low-tech-drought-fixes/>
Cheers,
*** Xanni ***
--
mailto:xanni@xanadu.net Andrew Pam
http://xanadu.com.au/ Chief Scientist, Xanadu
https://glasswings.com.au/ Partner, Glass Wings
https://sericyb.com.au/ Manager, Serious Cybernetics
