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Family seafood company hatches plot aimed at revitalising fisheries
IMAGINE a world without fishermen, where trawlers are left to rot on the quayside, and the oceans are filled with an unpalatable mix of algae and worms.
It sounds like a fireside horror story told by the most depressed environmentalist.
But consider the facts: Worldwide seafood consumption has doubled over the last 30 years. Demand is still soaring due to population growth in poor countries and our passion for healthier eating. Some types of fish could be dragged into oblivion by deep sea nets.
In Whitby, academics and entrepreneurs are working on a project which could help to ensure we never run out of fish. It involves finding out more about the private life of scampi.
First, we need some context. Laura Whittle, the marketing and sales director of Whitby Seafoods, believes there is no excuse for irresponsible fishing.
"Only three per cent of the world's oceans are marine protected areas,'' she said. "This means that some species are under threat from overfishing, and could face extinction.
"For example, over the past 50 years, world consumption of tuna has increased tenfold. This growth rate cannot be supported without loss of some species of tuna and great damage to the marine environment."
Her bleak vision is shared by Sam Wilding, the fisheries officer for the Marine Conservation Society, who has been angered by the short-sighted approach which seems the norm in some parts of the world.
"In areas where overfishing of predatory fish has taken place, species further down the food chain have flourished,'' he said. "These species are then targeted, money is made and people are happy. However, we will eventually overfish these stocks.
"We will then be left with a very simple foodweb based on algae, jellyfish and worms."
It's unlikely that algae and chips will ever catch on, so consumers should applaud Whitby Seafoods' attempts to establish a scampi hatchery and marine research centre in Whitby, which could provide a shot in the arm for the local fishing industry.
The 23 m turnover family-run firm was founded by Graham Whittle in 1985, and employs 120 staff in Whitby, and 60 in Ireland. The firm's scampi can be found on the shelves of supermarkets such as Asda and Tesco, so it has a vested interest in ensuring there are lots of scampi to be caught.
But it believes the hatchery will bring broader economic benefits.
The case for rearing scampi is compelling – it is commercially the most valuable catch for the British fishing fleet, worth more in value than cod and haddock.
It is caught by trawlers that use lighter nets than dredgers, and the fact that spawning scampi stay in burrows means their chances of survival are stronger. However, their life cycle remains a mystery. The largest scampi fishery in the world can be found in the seas around the British Isles, so there's ample scope for an aquatic version of David Attenborough, who wants to observe them at close quarters.
Step forward University of Hull PhD student, Emi Katoh, who is working on a project to rear and study scampi in captivity, to improve the chances of them thriving in the sea.
Ms Katoh said she hoped it would increase the number of fisherman in Whitby, adding: "The first step will be to get larvae to hatch, and then release them in the wild."
Said Ms Whittle: "The hatchery cultivates juvenile scampi in captivity, with the aim of gaining a better understanding of the creature's habits. The intention is to take this from a project with Hull University and place it in a centre in Whitby, creating a base for visitors, education and research."
Whitby Seafoods sponsored Ms Katoh's PhD after she worked at the firm during her summer holidays.
Ms Whittle added: "While all signs are that scampi is sustainable, her work on breeding scampi in captivity will ensure we don't slip into the decline we saw with cod.
"It is our hope that through sponsoring Emi there will be enough research done to create a hatchery in Whitby. We see this being opened in 2011 and are already talking to Scarborough Council about locations, although funding, in this economic downturn is proving difficult."
But how can consumers do their bit to ensure their eating habits aren't harming fish stocks?
For a start, we can take a critical look at the labels attached to our seafood.
Said Mr Wilding: "The problem with most seafood labelling is that it only gives details about the larger region, for example the north-east Atlantic, to meet EU legislation. However, within this region there could be a number of fish stocks for each species; some are healthy and some are overfished."
Whitby Seafood is working with the Marine Conservation Society to improve the quality of food labelling because it wants consumers to "eat with a clear conscience".
Said Ms Whittle: "We must send the message to retailers and suppliers of fish from damaged fisheries that we simply do not want their products."
Dr Paul Williams, research director of Seafish, the UK's cross-industry seafood body, believes Britain has already adopted responsible fishing policies.
He said: "More UK fisheries are certified as sustainable by the Marine Stewardship Council than any other nation on earth."
Around 44 per cent of the UK fishing fleet by tonnage has signed up to a responsible fishing scheme, said Mr Williams. Environmentalists will be keen to see the remainder sign up soon.
All these initiatives will be wasted if fishing as a profession goes into decline.
To safeguard its future, Whitby and District Fishing Industry Training School was formed in 2002, and is now backed by the Learning and Skills Council and the Sea Fish Industry Authority.
It began with around five vessels taking on apprentices, but now has more than 30.
Mr Williams added: "Fishing is still the most dangerous occupation in Britain and good training is crucial to help reduce the risks. The training school is taking young men, sometimes with no background in the industry, and developing them into skilled fishermen."
The scampi hatchery project aims to build a critical mass of shellfish and marine research on Yorkshire's coast, which in turn, will mean a bigger catch.
Let's not forget that the greatest mariner of all, Captain James Cook, was inspired to discover new continents by the skippers on Whitby's waterfront.
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Tuesday 07 February 2012
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