Depuration of seafood is the process by which marine or freshwater animals are placed into a clean water environment for a period of time to allow purging of biological contaminants (such as Escherichia coli ) and physical impurities (such as sand and silt). The most common subjects of depuration are bivalves such as oysters, clams, and mussels.
Most research and publications focus primarily on the depuration of seafood rather than freshwater animals. The commonly defined depuration process has been practiced since the 1800s originating as a method to prevent typhoid fever (via Salmonella enterica subsp. enterica, serovar Typhi ) and other illnesses attributed to polluted shellfish being consumed. [1] As coastal seawater became increasingly contaminated with sewage-borne bacteria, early research investigated the use of disgorging tanks. [2] Today, modern seafood depuration is performed in segregated physical tanks using treated seawater that is sterilised either by way of chlorine, ultraviolet, or ozone.
Seafood depuration is legislated or regulated in many countries, including the United States, EU members such as France, Ireland, and Italy, and Japan. Oversight is managed by internationally recognised agencies, for example, in the United States, the National Shellfish Sanitation Program (NSSP) administered by the Interstate Shellfish Sanitation Conference sets guidelines on depuration and is recognised by the U.S. Food and Drug Administration. In Canada, the Canadian Food Inspection Agency (CFIA), Fisheries and Oceans Canada (DFO) and Environment and Climate Change Canada (ECCC) actively compile the manual for the Canadian Shellfish Sanitation Program (CSSP). The Codex Alimentarius, which is overseen by the World Health Organization (WHO) and Food and Agriculture Organisation of the United Nations (FAO), both recognises and encourages the application of seafood depuration. [3]
According to the FAO in December 2006, France had 1,422 depuration facilities, Italy had 144, Japan had over 1,000. [4] The long history of the depuration process which expands across many countries and is recognised by international agencies is contrasted by the scarce or nonexistent data in the commercial space of the seafood industry. In a majority formal research, publications and governmental regulations, depuration is approached in the form of "public protection" and not in the form of "public awareness". One research study attempts to link the benefits of consumer awareness of shellfish depuration and found that surveyed restaurants were reluctant to sell depurated seafood. Whereas in the same study, consumers surveyed indicated they were prepared to pay a premium for depurated oysters. However, the willingness to pay a premium was expressed after the consumer was informed about depuration and depurated seafood indicating the average consumer was unaware about the depuration process. [5]
Aquaculture, also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants. Aquaculture involves cultivating freshwater, brackish water and saltwater populations under controlled or semi-natural conditions, and can be contrasted with commercial fishing, which is the harvesting of wild fish. Mariculture, commonly known as marine farming, refers specifically to aquaculture practiced in seawater habitats and lagoons, as opposed to freshwater aquaculture. Pisciculture is a type of aquaculture that consists of fish farming to obtain fish products as food.
Mariculture or marine farming is a specialized branch of aquaculture involving the cultivation of marine organisms for food and other animal products, in enclosed sections of the open ocean, fish farms built on littoral waters, or in artificial tanks, ponds or raceways which are filled with seawater. An example of the latter is the farming of marine fish, including finfish and shellfish like prawns, or oysters and seaweed in saltwater ponds. Non-food products produced by mariculture include: fish meal, nutrient agar, jewellery, and cosmetics.
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, marine mammals such as cetaceans as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia.
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example Cardisoma guanhumi in the Caribbean. Shellfish are among the most common food allergens.
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters, are in the superfamily Ostreoidea.
Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.
Bivalvia, in previous centuries referred to as the Lamellibranchiata and Pelecypoda, is a class of marine and freshwater molluscs that have laterally compressed bodies enclosed by a shell consisting of two hinged parts. As a group, bivalves have no head and they lack some usual molluscan organs, like the radula and the odontophore. The class includes the clams, oysters, cockles, mussels, scallops, and numerous other families that live in saltwater, as well as a number of families that live in freshwater. The majority are filter feeders. The gills have evolved into ctenidia, specialised organs for feeding and breathing. Most bivalves bury themselves in sediment, where they are relatively safe from predation. Others lie on the sea floor or attach themselves to rocks or other hard surfaces. Some bivalves, such as the scallops and file shells, can swim. The shipworms bore into wood, clay, or stone and live inside these substances.
Fishery can mean either the enterprise of raising or harvesting fish and other aquatic life; or more commonly, the site where such enterprise takes place. Commercial fisheries include wild fisheries and fish farms, both in freshwater waterbodies and the oceans. About 500 million people worldwide are economically dependent on fisheries. 171 million tonnes of fish were produced in 2016, but overfishing is an increasing problem — causing declines in some populations.
The fishing industry includes any industry or activity concerned with taking, culturing, processing, preserving, storing, transporting, marketing or selling fish or fish products. It is defined by the Food and Agriculture Organization as including recreational, subsistence and commercial fishing, as well as the related harvesting, processing, and marketing sectors. The commercial activity is aimed at the delivery of fish and other seafood products for human consumption or as input factors in other industrial processes. The livelihood of over 500 million people in developing countries depends directly or indirectly on fisheries and aquaculture.
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients throughout human history.
A fish hatchery is a place for artificial breeding, hatching, and rearing through the early life stages of animals—finfish and shellfish in particular. Hatcheries produce larval and juvenile fish, shellfish, and crustaceans, primarily to support the aquaculture industry where they are transferred to on-growing systems, such as fish farms, to reach harvest size. Some species that are commonly raised in hatcheries include Pacific oysters, shrimp, Indian prawns, salmon, tilapia and scallops.
Oyster farming is an aquaculture practice in which oysters are bred and raised mainly for their pearls, shells and inner organ tissue, which is eaten. Oyster farming was practiced by the ancient Romans as early as the 1st century BC on the Italian peninsula and later in Britain for export to Rome. The French oyster industry has relied on aquacultured oysters since the late 18th century.
The Centre for Environment, Fisheries and Aquaculture Science (Cefas) is an executive agency of the United Kingdom government Department for Environment, Food and Rural Affairs (Defra). It carries out a wide range of research, advisory, consultancy, monitoring and training activities for a large number of customers around the world.
Integrated multi-trophic aquaculture (IMTA) provides the byproducts, including waste, from one aquatic species as inputs for another. Farmers combine fed aquaculture with inorganic extractive and organic extractive aquaculture to create balanced systems for environment remediation (biomitigation), economic stability and social acceptability.
Aquaculture started to take off in New Zealand in the 1980s. It is dominated by mussels, oysters and salmon. In 2007, aquaculture generated about NZ$360 million in sales on an area of 7,700 hectares. $240 million was earned in exports.
Organic aquaculture is a holistic method for farming fish and other marine species in line with organic principles. The ideals of this practice established sustainable marine environments with consideration for naturally occurring ecosystems, use of pesticides, and the treatment of aquatic life. Managing aquaculture organically has become more popular since consumers are concerned about the harmful impacts of aquaculture on themselves and the environment.
Aquaculture is the farming of fish, shellfish or aquatic plants in either fresh or saltwater, or both. The farmed animals or plants are cared for under a controlled environment to ensure optimum growth, success and profit. When they have reached an appropriate size, they are harvested, processed, and shipped to markets to be sold. Aquaculture is practiced all over the world and is extremely popular in countries such as China, where population is high and fish is a staple part of their everyday diet.
South Korea is a major center of aquaculture production, and the world's third largest producer of farmed algae as of 2020.
A seafood restaurant is a restaurant that specializes in seafood cuisine and seafood dishes, such as fish and shellfish. Dishes may include freshwater fish. The concept may focus upon the preparation and service of fresh seafood,. Some seafood restaurants also provide retail sales of seafood that consumers take home to prepare. Seafood restaurants may have a marine-themed decor, with decorations such as fish nets, nautical images and buoys. Fare can vary due to seasonality in fish availability and in the fishing industry. Seafood restaurants may offer additional non-seafood items, such as chicken and beef dishes.