CP+Group+9


=**Ocean's Wild Sockeye Canned Salmon** = **A collaborative research project brought to you by: Peggy Chun, Thomas Lue, Patricia Presley & Katie Wells**

__Overview__
===This Wiki provides an in-depth analysis of Ocean Fisheries Canned Wild Sockeye Salmon. We trace this product from the sea to the fork, and explore many issues associated with Wild Sockeye Salmon. ===

 ===Ocean's Wild Sockeye Canned Salmon is manufactured in British Columbia at its cannery located in Richmond. Their mission statement includes "producing top quality seafood products using the strictest possible standards of excellence" and seeks to operate in both environmentally friendly ones in a healthy workplace for its employees. The canned sockeye salmon is an excellence source of protein, is high in "good fats" and has little salt. It contributes to a healthy diet. Several recipes are listed at the end of the discussion which highlight its diversity in meal preparation. Controversial issues relating to this product include: depletion of wild salmon stocks, fish farms, overfishing, native fishing, mercury and pcb poisoning. The Provincial Health Officer's Annual Report 2005: Food, Health & Well-being in British Columbia concluded that mercury and PCB amounts found in wild salmon are significantly below recommended levels and safe to eat. A "fish to fork" analysis is presented, which outlines the process of catching the ocean fish, preparing it for canning and the canning process. Strict HACCP guidelines are followed. For residents of British Columbia this product is truly local.===

__Contents:__
Ocean to Fork Analysis Prevalence in Seafood Industry Nutritional Profile Food Safety Issues with Wild Sockeye Salmon Wild or Farmed Fish? Depletion of Wild Sockeye Salmon Native Fishing Mercury & PCB Poisoning Recipes Works Cited**
 * The Manufacturer


==**THE MANUFACTURER **  ==


By Katie Ocean Fisheries Ltd is a privately owned Canadian company operating out of Vancouver. Ocean Fisheries controls all of its operations involved in the processing of their seafood products. This vertical integration allows Ocean Fisheries to ensure that their quality and safety standards are met in all process stages. Ocean Fisheries has a quality assurance team which oversees the production and processing in all of their plants in Canada and their partner plants abroad. Any imports of seafood for Ocean’s products are inspected in lab by their quality assurance team.  Ocean Fisheries operates its own seine fishing fleet and contracts some fishing out to private fisherman. They have processing plants in Richmond and <span style="font-family: Tahoma,Geneva,sans-serif;">Prince Rupert. The Prince Rupert plant primarily freezes and transports fish down to the Richmond plant. Prince Rupert is close to some of the best fishing grounds off the coasts of Alaska and British Columbia, so it is an ideal location for shipping fresh and frozen fish quickly after catch. The Richmond plant is a 12 acre site on the main arm of the Fraser River. Ocean’s unloads, sizes, cans, labels and ships all in the Richmond location so as to assure their standards are met in each process.

<span style="font-family: Tahoma,Geneva,sans-serif;">Ocean Fisheries provides a number of seafood products from fresh, frozen and canned salmon varieties to herring roe. Japan is a major importer of Ocean’s products, especially of caviar and salmon roe. Ocean Fisheries also produces many different tuna snack products such as pre-made tuna salads and tuna and mayonnaise mixes. As well, they are major producer of canned shell fish such as oysters, clams, mussels, crab and shrimp.



<span style="font-family: Tahoma,Geneva,sans-serif;"> Ocean Fisheries mission statement states: “We will produce top quality seafood products using the strictest possible standards of excellence, operate in an environmentally responsible manner, provide the best possible service and value to our customers and a safe, healthy workplace for our employees.” Overall, Ocean’s appears to attempt to present themselves as a socially and environmentally minded company. Their control of every level of production from catching the fish to canning makes Ocean’s completely accountable for any issues that may arise with their product.

For more information on Ocean Fisheries Ltd, see the [|company website.]

<span style="color: rgb(255,0,0);">

**<span style="color: rgb(255,0,9); font-family: 'Trebuchet MS',Helvetica,sans-serif;">OCEAN TO FORK ANALYSIS **
<span style="font-family: 'Cambria','serif';">
 * By Pat**

<span style="font-size: 99%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Salmon are typically caught in the Pacific Ocean using large seine boats during the months of July, August and September. Ocean’s Fishery operates 30 vessels and 7 trawlers, which are company, joint venture or privately owned. They also contract 200 independent fishermen. Salmon are transported to either the warehouses in Prince Rupert or Richmond, British Columbia by boats in refrigerated sea water. <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">

<span style="font-size: 99%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Fresh or frozen salmon is considered to be a possible source of bacterial pathogens, in particular, Clostridium botulinum (keeping the fish for prolonged periods are higher than recommended temperatures). The water used on the boats could also be a source of bacteria and parasites.

Salmon are processed in the cannery in Richmond, B.C. The process begins with the salmon being unloaded using a vacuum pump, sorted along a conveyor belt and weighed. Salmon are inspected (fish temperature is measured and fish are visually inspected to assess quality). Salmon are mechanically butchered and washed. The head and fins are removed, gutted and the belly cavity is washed.

The butchered salmon are fed into a filling machine that cuts the fish and fills it into empty cans. Canned salmon is made from fresh or frozen salmon. Regular packs are made from sections or steaks and normally contains skin and bones. Ordinary salt (1.5% by weight) is added. <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-size: 99%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Cans are inspected and closed with lids, and a double seam is formed in a vacuum-seaming machine. This process is inspected to ensure proper sealing. The can are weighed prior to heat processing.

Buggies of cans are placed in steam pressure vessels. Standards for temperature and steaming time are regulated by the National Food Processors Association and this process is designed to destroy any instances of C. Botulinum spores. As an example, a 307 x 200.25 size can must be thermally processed for at least 82 minutes at 240 degrees F. Cans are then spray cooled with chlorinated water and left to cool and dry, labelled and wrapped with plastic stretch wrap. <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">

<span style="font-size: 99%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">All canned salmon packed in Canada must be inspected and must be held in the warehouse for a minimum of 10 days. The process follows strict HACCP guidelines. The Canned Salmon Hazard Analysis lists the following processes that could pose as a significant hazard: <span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-size: 99%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Shelf-life for canned salmon is several years under normal conditions, and there is no threat to public health at the end of this shelf-life. Data indicates that canned Pacific salmon has rarely been reported to be the source of food borne illnesses or injuries. ([|www.seafood.ucdavis.edu].) There is no special handling instructions required on the product label, nor special distribution controls required to ensure the safety of the product. Canned salmon is sold to retail, foodservice and institutional customers.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Salmon could contain fish-borne pathogens when initially harvested from the ocean, as could the water and ice used in storage.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Pathogens have the potential to be hazardous in several steps during the processing of canned salmon
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Defective cans and lids, defective seams, inadequate thermal steaming and water cooling.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">The Analysis plan also includes guidelines for clean food contact surfaces, cross contamination procedures and employee practices which include hand washing.

For residents of British Columbia, Ocean’s canned sockeye salmon is truly a local product. Depending where you live in province, it also falls nicely into the 100 Mile Diet! It can be prepared and consumed in a variety of ways. Several recipes are listed which help to illustrate its potential diversity when preparing meals. <span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> Ocean to Fork Sources:
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Gold Seal, Processing, available from []
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">National Food Processors Association, HACCP Manual for Canned Salmon. Available from ([|http://seafood.ucdavis.edu])
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Production Process & Safety Considerations in Ocean’s Canned Sockeye Salmon.

<span style="color: rgb(255,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">PREVALENCE IN SEAFOOD INDUSTRY
<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">By Thomas <span style="font-family: 'Times New Roman',Times,serif;"> <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Sockeye Salmon has had a very big impact on the BC seafood industry. Sockeye Salmon was at one point one third of the value of the BC seafood industry. In 1994 the value of 10 million fraser river sockeye were caught and was valued at more than 250 million dollars. A study for the Agriculture and Agri-Food Canada(AAFC) was done to analyze the business performance of the frazer river sockeye fishery. It has identified these factors as contributor to the shrinking sockeye salmon fishery. <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;"> Fraser River Sockeye Salmon was highly sought after because catches of chum and pink salmon in other places lowered their value. Reduced numbers and value of chum and pink salmon lead to increased catching of sockeye at the Fraser river. When the sockeye salmon harvests decreased, the businesses involved were also affected negatively. The reduced number of sockeye salmon returning to the fraser river to spawn reduced the number caught. By 2005, the number of sockeye being caught was only valued at about 2.5 million dollars, only about one percent of 1994.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Reduced Fraser sockeye abundance (ocean conditions).
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Increased in-river mortality for late-run stocks.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Reduced in-river water flows, increased water temperatures.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Illegal fishing.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Habitat degradation.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Shifting fishery management philosophy and practice (precautionary management, increasing escapement targets).
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Need to conserve stocks of concern (e.g. Cultus & Sakinaw sockeye, Interior Fraser coho).
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Requirement to adhere to Species at Risk Act.
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Allocation priorities between sectors (aboriginal, recreational, and commercial) and within the commercial sector (USA, Canadian seine, gillnet, and troll).

Salmon in the marketplace changes very quickly. Prices of canned sockeye can also change greatly depending on the amount of fish left over from the last season. It can also change when variables in the markets that they are sold to change. For example, when a country’s currency value falls, their buying power falls as well. Sockeye is usually either sold frozen or sold canned. The Biggest market for canned sockeye salmon is the United Kingdom and other European countries. Japan also consumes a large amount of sockeye, but they purchase the fish frozen.Prices of canned sockeye salmon are much lower today than before. The canned salmon market is quite stable, even though may people think that it has. The canned salmon market has actually improved since the lower quality canned salmon are not being produced by the canning companies. These lower quality cans meet safety and health regulations, but are often not as tasty to eat. Sockeye is priced higher than pink and chum because the redness is associated with quality by consumers.

<span style="font-family: 'Times New Roman',Times,serif;">Although the number of sockeye salmon in the Fraser river have decreased, the number of sockeye salmon in other areas such as Alaska are still plentiful. There are many alternatives to Ocean’s canned wild sockeye salmon. One alternative would be to consume sockeye from a different company. An example is Tonka red salmon (red salmon is another name for sockeye salmon). Tonka’s canned sockeye is fished in the Alaskan fisheries. Alaska’s sockeye fisheries are very healthy, where their “fisheries management is touted as ‘world class’” in the study done for the AAFC. An Alternative to consuming sockeye salmon would be to consume another species of salmon or farmed salmon. <span style="font-size: 11pt; line-height: 115%; font-family: 'Times New Roman',Times,serif;">

<span style="font-family: 'Times New Roman',Times,serif;"> Ocean's webpage states “ We have long recognized that the long-term sustainability of our resources requires a strong ecosystem-based approach to Fisheries management”, but does not state what practices they perform to ensure sustainability, especially since they are located near the Fraser River where sockeye salmon fishing has dimished greatly. Ocean’s fisheries is located in Richmond. BC and its closest wild sockeye harvesting area is the Fraser river. While it may be easily assumed that Ocean's fisheries was probably a factor in the decreased number of the wild sockeye in the fraser river, it would be difficult to determine with so many other fisheries as well as other factors to take into account.

sources: <span style="font-family: 'Cambria','serif';">Fraser River Sockeye Salmon Benchmark Study. http://www.ats.agr.gc.ca/canada/4228_e.htm Ocean Fisheries Ltd. [|www.oceanfish.com] Tonka seafoods http://tonkaseafoods.com/index.php?main_page=product_info&products_id=25

<span style="color: rgb(255,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">
==<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;"><span style="color: rgb(255,0,0);"> **<span style="font-size: 110%; color: rgb(255,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">NUTRITIONAL PROFILE ** ==

<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">
<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">BY Katie

<span style="font-size: 10pt; line-height: 115%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Ocean’s canned Wild Sockeye nutrition facts Per ¼ cup (55g) Amount %of daily value Calories 90 Fat 6g Saturated 1.5g +Trans 0g Polyunsaturated 1.5g Omega-6 0.2g Omega-3 1.5g Monounsaturated 2.5g Cholesterol 15mg Sodium 230mg Carbohydrates 0g Fibre 0g Sugars 0g Protein 9g Vitamin A Vitamin C Calcium Iron || <span style="font-size: 10pt; font-family: 'Trebuchet MS',Helvetica,sans-serif;">
 * <span style="font-size: 10pt; font-family: 'Times New Roman',Times,serif;">Nutrition Facts

9% 7%

10% 0% 0% 0%

2% 0% 10% 4% ||

<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;"> Ocean’s Fisheries Wild Sockeye Salmon is canned almost as is in its own juices with only salt added. The 230 milligrams of salt in 55mg of salmon is only 10% of the recommended daily intake of salt. The limited processing of wild sockeye salmon and natural health benefits present in salmon make canned wild sockeye salmon a healthy meat choice for people.

PROTEINS Wild Sockeye Salmon is an excellent source of protein. Protein is required for building, maintaining, and repairing body tissues. It is also important in the body’s defence system against disease (Provincial Health Officer’s Report on Food, Health and Well-being of British Columbians, 2005). Proteins are satiating which prevents one from consuming too much food. Ocean’s canned sockeye salmon contains 9 grams of protein per 55 grams of fish. Daily recommended intake of protein depends on the age, sex, and lifestyle of a person, but is generally at least 20 grams per day.

FATS Ocean’s Wild Sockeye Salmon has very little “bad fats”- no trans fat and a small amount of saturated fat. But, it is high in “good fats”- polyunsaturated fat and monounsaturated fats. Both fats contain little cholesterol, specifically LDL cholesterol. Monounsaturated fats increase good HDL cholesterol. Ocean’s Wild Salmon proudly proclaims that it is a source of the fatty acid Omega-3. Omega-3 is a polyunsaturated fat which reduces inflammation and risk factors associated with chronic diseases such as heart disease, cancer and arthritis. It is also important for mothers during pregnancy as low Omega-3 increases the fetus’s risk of vision and nerve problems. This makes canned salmon desirable for pregnant women as salmon is much less likely than other fish to have dangerous mercury levels. Further, omega-3 is important for cognitive and behavioral functions. Omega- 3 is not produced in the body so it must be consumed. Many products have begun adding Omega 3 to their products, but the fatty acid is best consumed through fish. Like any other vitamin or mineral, when isolated and taken as a supplement, omega-3 does not have the same health benefits. The daily recommendations of omega-3 range from 1.5 to 3 grams per day. Adults with high cholesterol though, should consume 2 to 4 grams of omega-3 daily.

MERCURY While there are some concerns about mercury in fish, the benefits of Sockeye Salmon far outweigh the risks (cbcnews.ca). Mercury is present more in fish that are higher up in the ocean food chain (sharks, swordfish, tuna) and is concentrated in fatty and organ areas of the fish, not the fillets. Considering the importance of Omega- 3 to fetal development, pregnant women are advised to eat Salmon instead of tuna.

Ocean's Sockeye Salmon is not a farmed variety so it is free of the health concerns that farmed salmon carry. Unlike farmed salmon, anti-biotics and parasites are much less common in wild salmon, and wild salmon has a higher level of omega-3. One can guarantee their canned salmon is not farmed because farmed salmon cannot be canned because it is too mushy for canning (David Suzuki Foundation).

Overall, Ocean Fisheries Canned Wild Sockeye Salmon is a contributor to a healthy diet. It is low in calories, trans-fat and sugar free, and contains essential fatty acids that cannot be produced in the body. The bones present in the canned salmon provide a source of calcium. But, the salmon would need to be eaten with some vegetables and grain products to make up for the lacking carbohydrates, fiber, and vitamins. <span style="color: rgb(0,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;"> Nutritional Profile Sources
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">CBC News, Omega-3 Foods Differ in Health Benefits: Experts. Available from [], accessed on 18 June, 2009.
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">CBC News In-Depth, Contaminated Fish?: Benefits far outweigh the risk. http://www.cbc.ca/news/background/foodsafety/fish.html
 * <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;">Hawkins, Ernest B., MS, BSPharm, RPh, and Steven D. Ehrlich, N.M.D., Omega-3 Fatty Acids, University of Maryland Medical Center, [], accessed on 18 June, 2009

<span style="color: rgb(0,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">

<span style="color: rgb(255,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">FOOD SAFETY
<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">By Peggy

Canada has a very strict and highly-regarded fish inspection and control system. The fish go through rigorous inspection tests that have high standards and requirements to ensure the safety of the product. These policies and inspection standards are set and reviewed by the Canadian Food Inspection Agency.

The main food safety issues regarding sockeye salmon are mercury levels and pollutants. These are contaminants in the water that eventually enter the fish through consumption or absorption through the skin. The pollutants that have been found carried by salmon are PCBs and pesticides, which are thought to be carcinogenic. High levels of mercury causes damage to our nervous system and in young children, it can alter brain development negatively. The effects of low mercury levels over a long period of time is unknown, but is fairly possible.

Even though there is pollutants in the fish, it seems the benefits of consuming fish still outweighs the risks of cancer. Fish only contribute approximately 9% of contaminants, dioxin and PCBs, in food, so its carcinogenic risks are not that high. As for the mercury levels, it is best to limit intake of the fish parts where it is found in high concentration, which would be the fattest part of the fish and the organs.

Ocean's canned sockeye salmon is canned in its own juice with very little salt added for taste, so the greatest food safety concerns are about the contaminants and mercury levels found in the fish themselves. <span style="color: rgb(0,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;">

<span style="color: rgb(0,0,255); font-family: 'Trebuchet MS',Helvetica,sans-serif;"> =<span style="color: rgb(0,0,255); font-family: 'Trebuchet MS',Helvetica,sans-serif;">ISSUES WITH WILD SOCKEYE SALMON =

==<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">**<span style="color: rgb(255,0,9);">WILD FISH OR FARMED FISH? **<span style="color: rgb(255,0,9); font-family: 'Arial','sans-serif';"> ==

<span style="font-family: 'Arial','sans-serif';">
<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">By Pat <span style="font-family: 'Arial','sans-serif';">

<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">How sustainable are fish farms in comparison to a sustainable wild fishery? Are fish farms the solution to the growing dilemma of world fisheries reaching their maximum potential (United Nations Food & Agricultural Organization) while global seafood consumption is on the rise?

“Climate change is modifying the distribution and productivity of marine and freshwater species and is already affecting biological processes and altering food webs. The consequences for sustainability of aquatic ecosystems, fisheries and aquaculture, and the people that depend on them, are uncertain. <span style="font-weight: normal; font-size: 10pt; font-family: 'Arial','sans-serif';">Fisheries and aquaculture contribute significantly to food security and livelihoods and depend on healthy aquatic ecosystems - but these facts are often unrecognized and undervalued. <span style="font-family: 'Arial','sans-serif';">

=
<span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-weight: normal; font-size: 10pt; font-family: 'Arial','sans-serif';">• Fish (including shellfish) provides essential nutrition for 3 billion people and at least 50% of animal protein and minerals to 400 million people from the poorest countries. <span style="font-size: 10pt; font-family: 'Arial','sans-serif';"> ======

=
<span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-weight: normal; font-size: 10pt; font-family: 'Arial','sans-serif';">• Over 500 million people in developing countries depend, directly or indirectly, on fisheries and aquaculture for their livelihoods. <span style="font-size: 10pt; font-family: 'Arial','sans-serif';"> ======

=
<span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-weight: normal; font-size: 10pt; font-family: 'Arial','sans-serif';">• Aquaculture is the world’s fastest growing food production system, growing at 7% annually. <span style="font-size: 10pt; font-family: 'Arial','sans-serif';"> ======

=
<span style="font-size: 110%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-weight: normal; font-size: 10pt; color: windowtext; font-family: 'Arial','sans-serif';">• Fish products are among the most widely traded foods, with more than 37% [by volume] of world production traded internationally. “ <span style="font-size: 10pt; font-family: 'Arial','sans-serif';">(United Nations Food & Agricultural Organization)  ====== <span style="font-size: 90%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-size: 120%; font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;"> Farmed fish has the potential to improve global fish supplies and provide a seasonal product year-round, yet concerns persist with: <span style="font-family: 'Cambria','serif';"> <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">The Provincial Health Officer’s Annual Report 2005 Food, Health and Well-being in British Columbia concluded the following: “**//A diet that includes regular consumption of fish and seafood is considered to be very good for health. Consumption of certain species of fish has its concerns, particularly the potential concentrations of mercury and industrial pollutants, particularly PCBs, at the top of the fish food chain. The overfishing of the oceans and the intensive farming approach to fish aquaculture is a concern. An environmentally sound and sustainable aquaculture, along with well-managed ocean fisheries, is an essential part of food security, so that future generations of British Columbians will have access to this healthy food source//**.”
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">The rise in salmon farming has coincided with the emergence of native sea lice infestations in wild juvenile salmons
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Feeding farmed salmon with proteins and oils from wild fish results in a net loss of fish supply
 * <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">Farmed salmon which escape have the potential to spread domesticated genes and infectious pathogens into wild populations and may invade and displace native wild stocks.

Since the publication of this importance document, new research has been published in the Proceedings of the Royal Society in May of 2005. (Radford, R., 2005) This report notes that salmon farms are a threat to wild salmon. “Researchers monitored 5,500 baby salmon along a 37 mile long migration route past a fish farm, to find the juveniles exposed to 30,000 times the normal risk of sea lice parasitic infection.” “The lice will attack other species, not only salmon but other fish such as herring which are the spark plug of entire ecosystems – everything depends on them, from salmon to seabirds to whales.”

Critics of the industry argue that salmon farming could be ecologically viable if done responsibly. They maintain that the industry should be “small” and accept salmon as a luxury item. New technologies are being developed to overcome salmon from escaping and transferring diseases and sea lice outbreaks between wild and farm salmon. Changing the diet of farm fish to reduce contaminants in fishmeal. Redirecting subsidies to sustainable salmon-farm projects. . . “//If the industry had to pay the full cost of its impact on the environment, it would be forced to change. They could not pollute and produce a cheap product. They would have to produce an expensive product; they would have to go to a niche market.”// (Ferrie, J. 2004)

=<span style="color: rgb(0,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;"> = <span style="color: rgb(0,0,0); font-family: 'Trebuchet MS',Helvetica,sans-serif;"> <span style="color: rgb(255,0,0);">**DEPLETION OF WILD SOCKEYE SALMON** <span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;"> By Katie Wild salmon fishing is inextricably intertwined in British Columbia’s economy. The fish provide jobs for fisheries, and stimulate our tourism sector. Aboriginal people depend on wild salmon not only for economic reasons, but for their own diet and other cultural practices. Currently, British Columbia’s wild salmon stocks are being threatened by numerous factors. If actions are not taken to redress our wild stocks, the ramifications for the environment and future generations will be irreversible.

Habitat Loss Human’s ever developing nature has significantly altered wild salmon’s traditional habitat. Urban and economic development and resource extraction are the leading causes of fish habitat destruction (David Suzuki Foundation, 2009). Specifically, agriculture, marine shipping and logging have significantly altered the waterways salmon need for spawning. Water levels have increased due to extraction and soil erosion caused by logging. Climate change has been a major factor in increasing water levels as less precipitation has fallen. As well, gravel extraction from river beds has removed salmon redds (beds for egg laying) and changed the flow of rivers. All of these habitat alterations are making it increasingly difficult for salmon to make it back to their birth grounds where they reproduce. What is left of their habitat has been increasingly warmed and polluted by industrial waste, shipping pollutants, and the aquaculture industry.

Fish Farms Fish farms present a severe threat to wild salmon stocks. As will be discussed in our section ‘Wild Fish or Farmed Fish’, the open net farming techniques of BC’s fish farms is toxic to wild salmon stocks. Escapees result in the introduction of a non-native species to the environment which can have disastrous effects as demonstrated by the introduction of Nile Perch into Lake Victoria in Africa. Escapees also spread disease and sea lice. Fish farms use anti-biotics and pesticides to stem the spread of disease and lice amongst their crowded populations, but escapees and waste water bring these anti-biotics into wild populations. The effects of the introduction of these chemicals into wild stocks have not been studied, but one can assume any chemical that is man made is most likely incompatible with the ecosystem.

Overfishing Overfishing of wild salmon in British Columbia has significantly decreased stocks. Although counts show salmon runs are increasingly depressed, the Department of Oceans and Fisheries has not decreased the fishing allowance for commercial and recreational purposes. “Although climate and ocean survival likely play substantial roles, multiple lines of evidence suggest that over exploitation may be the greatest cause of salmon declines across the Northeast Pacific” (Hume 2008)

The depletion of wild salmon stocks affects not only humans, but puts a number of other animals at risk. Many animals including grizzly bears, wolves, and birds along B.C.’s waterways depend on the salmon run each year. Decreasing wild salmon stocks should be of utmost concern for the health and well being of humans and the environment.

For more information on Wild Salmon Conservation, see [|The David Suzuki Foundation]

<span style="color: rgb(255,0,9); font-family: 'Trebuchet MS',Helvetica,sans-serif;">NATIVE FISHING
<span style="font-family: 'Trebuchet MS',Helvetica,sans-serif;">By Peggy

Aboriginals have been fishing salmon for generations in British Columbia, and they have priority over others when it comes to fishing rights. They are only limited by conservation requirements when there is a need for it. Over the years, due to overfishing, sockeye salmon numbers are at risk and has caused strain between various groups such as aboriginals and commercial fishers. Canadian Management Policy required fishers to allow salmon to meet a set of spawning escapement requirements before they could fish. The surplus was to be given to the aboriginals to fish for domestic and ceremonial purposes. This was in a way to correct some wrong-doings from the past towards Native Canadians. This favouring towards the aboriginals have caused competition and conflict between them and commercial fishers. Recently though, they have come to an understanding that to save the population of salmon, they must work together. In the hope to conserve, new partnerships have been created between local aboriginals and commercial groups. Large steps have already been taken by some groups such as limiting their fishing days themselves even though they were not obligated to. The Tsleil-Naututh Natives have voluntarily discontinued to fish Fraser sockeye salmon even though it is their rights to because they are concerned for dwindling numbers of salmon. It is a huge sacrifice on their part as it is a tradition that has been passed on for generations. Hopefully this will show other fishers that to save the salmon, people must make sacrifices.


 * <span style="color: rgb(255,0,9);">MERCURY & PCB POISONING **

<span style="font-family: 'Cambria','serif';">By Pat “Mercury is a dangerous neurotoxin that can affect the brain, heart and immune system, especially for children and developing fetuses. Chronic exposure to mercury can cause problems such as learning disabilities and development delays. The greatest source of mercury exposure to people is from consuming fish.” Canadian researchers found significantly higher levels of mercury in wild fish caught near salmon farms than far from them. The source of the mercury is generally thought to be connected to oil and gas rigs found in the ocean.([|www.foodandwaterwatch.org])

The Provincial Health Officer’s Annual Report 2005 Food, Health and Well-being in British Columbia concluded the following: “Health Canada has set guidelines for maximum mercury content in commercial marine and freshwater fish at 0.5 parts per million (ppm). Most fish, such as salmon,. . . contain between 0.014 to 0.118 traces of mercury ppm, which is significantly below the recommended 0.5 ppm level set by Canada. “Polychlorinated biphenyls (PCBs) have been linked to increased risk of cancer. Although both wild and farmed fish can carry contaminants, raw farmed salmon contain higher levels of organochlorine contaminants, including PCBs, dioxins, toxaphene and dieldrin, than wild salmon. Notably, the source of the contamination was most likely from feed. “ “Individual levels of dioxins and PCBs found in the salmon tested fell well within Canada’s health guidelines, and both the salmon farming industry and the federal and provincial governments maintain that eating farmed salmon is a healthy food option.”

The Natural Resources Defense Council confirms that canned salmon is “safe” to consume and are low in mercury content. They note that the most common way consumers are exposed to mercury is through tuna fish. ([|http://www.nrdc.org].)

<span style="color: rgb(255,0,9);">RECIPES
Source: http://www.alaskaseafood.org/canned/index.html by Pat <span style="font-size: 7.5pt; color: black; font-family: 'Cambria','serif';">

**<span style="font-size: 7.5pt; color: black; font-family: 'Cambria','serif';">SALMON-VEGGIE PARTY DIP **
<span style="font-size: 7.5pt; color: black; font-family: 'Cambria','serif';">1 can sockeye salmon, drained and chunked 1 package (10 oz.) frozen chopped spinach, thawed, drained, and pressed 3/4 cup light sour cream 1/2 cup low-fat mayonnaise 1/2 cup each chopped parsley and chopped green onion 1 small jalapeño pepper, seeded and minced, if desired 1-1/2 teaspoons seafood seasoning or mesquite chicken seasoning Juice of 1/2 small lime Assorted raw vegetables and crackers

Combine salmon with remaining ingredients, except vegetables and crackers. Chill several hours for flavours to blend. Serve dip with vegetables and crackers.

Makes 40 servings, about 2-1/2 cups.

Nutrients per serving: 26 calories, 2g total fat, .6g saturated fat, 60% of calories from fat, 4mg cholesterol, 2g protein, 1g carbohydrate, .2g fiber, 114mg sodium, 26mg calcium and .1g omega-3 fatty acids.

<span style="font-family: 'Cambria','serif';">**QUICK SALMON CHOWDER** 1 can (14.75 oz.) or 2 cans (7.5 oz. each) canned sockeye salmon <span style="font-size: 8pt; font-family: 'Cambria','serif';">1 Tablespoon butter OR margarine 1 small onion, chopped 1 Tablespoon flour 3 cups skim milk 2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O'Brien style) 1 can (8 oz.) drained or 1 cup frozen corn kernels 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon lemon pepper or pepper blend seasoning 2 Tablespoons sherry, if desired 1/4 cup bacon bits, divided

Drain salmon, reserving liquid; discard skin and bones (if any). Break salmon into chunks, set aside. Melt butter in 2-quart saucepan over medium heat. Add onions; cook and stir 5 minutes. Add flour; cook 1 minute, stirring occasionally. Add milk and salmon liquid, bring to a boil. Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits. Return to simmer, and cook 5 minutes. Stir in salmon and sherry, if desired; heat through. Ladle soup into bowls; sprinkle with remaining bacon bits.

//<span style="font-family: 'Cambria','serif';">Spicy Variations: // Add Mexican, Cajun, OR Southwest seasoning to taste.

Makes 6 cups, about 4 servings.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg

<span style="font-family: 'Cambria','serif';">**Italian Salmon Caesar Salad** 1 package (10 oz.) fresh Caesar salad kit (including lettuce, dressing and croutons) 1 jar (6.5 oz.) marinated artichoke hearts, undrained 1/2 cup halved Kalamata olives or 1 can (4.25 oz.) sliced ripe olives, drained 1 small red, orange, or yellow bell pepper, cored and cut in 2-inch strips 1 can or pouch (6 to 7.5 oz.) canned sockeye salmon, drained and chunked 1/4 cup shredded Parmesan cheese (if cheese is not provided in kit)

//<span style="font-family: 'Cambria','serif';">Dressing: // In a small bowl, blend Caesar salad dressing and liquid from artichoke hearts.

//<span style="font-family: 'Cambria','serif';">Salad: // Place lettuce from salad kit into large bowl. Add chopped artichokes, olives, pepper strips, and salmon. Just before serving, pour dressing over salad; toss gently. Top each serving with cheese.

Makes 2 main course or 4 side dish servings.

Nutrients per serving (as side dish): 286 calories, 20g total fat, 4.5g saturated fat, 61% of calories from fat, 41mg cholesterol, 16g protein, 12g carbohydrate, 4g fiber, 1115mg sodium, 214mg calcium and 1.2g omega-3 fatty acids

1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon <span style="font-size: 8pt; font-family: 'Cambria','serif';">1 egg, slightly beaten 1/4 cup finely chopped onion 1/4 cup thick barbecue sauce 1 cup fresh bread crumbs (about 2 slices bread) 4 cheese slices, if desired 4 hamburger buns or rolls
 * GRILLED SALMON BURGERS**

//<span style="font-family: 'Cambria','serif';">Burger Mixture: // Drain salmon thoroughly, squeezing out excess moisture. In bowl, flake salmon with fork. Add egg, onion, barbecue sauce and bread crumbs. Blend thoroughly until mixture is almost smooth.

//<span style="font-family: 'Cambria','serif';">Burgers: // Divide and form mixture into 4 patties. Preheat broiler/oven or grill to medium-high heat. Place patties on spray-coated broiling pan or well-oiled grill 4 to 5 inches from heat. Cook about 4 to 5 minutes per side. Add cheese slices, if desired. Serve on buns or rolls.

//<span style="font-family: 'Cambria','serif';">Variations: // Teriyaki sauce, thick 'n chunky salsa, chili sauce, OR seafood cocktail sauce may be substituted for barbecue sauce.

<span style="font-family: 'Cambria','serif';">**BAKED YAMS WITH ALASKA SALMON, SOUR CREAM AND CHIVES** 1 can (14.75 oz.) or 2 cans (7.5 oz. each) sockeye salmon 4 medium yams or sweet potatoes 1 cup light sour cream 3 Tablespoons chopped fresh chives Salt and pepper Fresh salad greens, if desired

Drain and chunk Alaska salmon, removing skin and bones (if any). Cover and set aside. Blend sour cream and chives in bowl; refrigerate until needed. Wipe yams clean with damp paper towels. Pierce each yam with a fork. Bake for 40 to 50 minutes in 400°F oven or 8 to 10 minutes in microwave, turning occasionally, until tender to the touch. Slice each yam lengthwise to nearly split; spoon in ¼ cup sour cream mixture. Top with salmon chunks; season to taste with salt and pepper. Serve with fresh salad greens, if desired.

//<span style="font-family: 'Cambria','serif';">Variation: // Add ½ teaspoon chipotle pepper sauce or ½ teaspoon ground coriander and 1/8 teaspoon white pepper to sour cream mixture.

Makes 4 servings

Nutrients per serving: 356 calories, 11g total fat, 5g saturated fat, 29% calories from fat, 78mg cholesterol, 25g protein, 39g carbohydrate, 4g fiber, 754mg sodium, 365mg calcium and 1.8g omega-3 fatty acids.

<span style="font-family: 'Times New Roman',Times,serif;">

**<span style="font-family: 'Cambria','serif';">Works Cited: ** <span style="font-family: 'Cambria','serif';">Alaska Seafood Recipes: http://www.alaskaseafood.org/canned/index.html

Ferrie, J. (2004). Farmed Salmon Even Enviros Can Swallow. //The Guardian//. February 23, 2004)

Food & Agriculture Organization of the United Nations [|www.fao.org]

<span style="font-family: 'Cambria','serif';">Fraser River Sockeye Salmon Benchmark Study. http://www.ats.agr.gc.ca/canada/4228_e.htm

Gold Seal Company, Wild Salmon Processing []

<span style="font-family: 'Cambria','serif';">Krkosek, M., Lewis, M., Morton, A., Frazer, N. & Volpe, J. ((2006). Epizootics of wild fish induces by farm fish. Retrieved from: [|http://www.pnas.org/content/103/42/15506.full on June 1], 2009.

HACCP Manual for Canned Salmon, developed by the National Food Processors Association ([|http://seafood.ucdavis.edu])

Ocean Fisheries Ltd. [|www.oceanfish.com]

<span style="font-family: 'Cambria','serif';">Radford, R. (2005) Salmon farms teeming with lice threaten wild fish. //The Guardian//. March 30, 2005)

<span style="font-family: 'Cambria','serif';">The Provincial Health Officer’s Annual Report 2005 Food, Health and Well-being in British Columbia

<span style="font-family: 'Cambria','serif';">The Truth About Mercury and Fish Farms. //Food and Water Watch Organization// ([|www.foodandwaterwatch.org])

Tonka seafoods http://tonkaseafoods.com/index.php?main_page=product_info&products_id=25

<span style="color: rgb(255,0,0); font-family: 'Comic Sans MS',cursive;">