Science of Cooking

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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.

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The world gets more seafood from aquaculture than wild catch (ourworldindata.org)

submitted 3 months ago by [email protected] to c/[email protected]

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[–] [email protected] 17 points 3 months ago* (last edited 3 months ago) (1 children)

I'm skeptical about this.

My understanding is that the most profitable aquaculture species are carnivorous fish, meaning that aquaculture has long been a net consumer of fish - it takes more weight of wild caught prey to feed farmed fish than the weight of fish produced.

I don't see any mention of that in the data or analysis.

[–] [email protected] 7 points 3 months ago (1 children)

From other sources, one third of aquaculture (in weight) is algae.

[–] [email protected] 2 points 3 months ago (1 children)

Is algae for fish food or is it something I didn't know it was in?

[–] [email protected] 4 points 3 months ago

The Nori you eat with sushi is farmed, but quite a lot of aquafulture goes to the production of Carrageenan. That is used in tons for things from milk and meat products, to sex lubes, and toothpaste.