Seafood doesn’t have to involve scales and fins. There are other kinds of edible fish. But like other fish, shellfish are vulnerable to climate change.
Eivind Burkow at The Coastal House tells us that here in Europe, brown crab fisheries are doing well. Also that Tesco is now selling fresh octopus and cuttlefish. Meanwhile mussel farming is an industry to watch.
According to the Coastal House post I’ve just linked to, mussels have potential as sustainable aquaculture. But climate change is a challenge. Lina Hansson at the European Project on OCean Acidification (EPOCA) tells us that climate change is hurting the shellfish market.
There are great seafood recipes. There are ready-made seafood products too, including fishcakes approved by the Marine Stewardship Council (MSC). I hope we’ll be offered more ready-made shellfish products in the near future. It’s fun to eat mussels from their shells and so on, as a novelty on special occasions. But for real market impact I’d like to see a wider range of seafood products such as crab cakes and cuttlefish chowders.
The farmed meat industries are forging ahead with adding value to their products. So are the seafood industries, but as yet the value-adding is still quite focused on a few kinds of seafood.