Limiting Size of Fish Fillets at the Center of the Plate Improves the Sustainability of Aquaculture Production

Michael F Tlusty,Ronald Hardy,Stephen F Cross

doi:10.3390/su3070957

Michael F Tlusty, Ronald Hardy + Show 1 more

Open Access

https://doi.org/10.3390/su3070957

Copy DOI

Abstract

North American dining customers like to have a singular large piece of protein in the center of the plate. When fish is the protein of choice, the portion size from many species is limited by the overall size of the fish. Therefore, for these species, the means to achieve a singular larger portion of “center of the plate” protein is to grow a larger animal. However, fish become less efficient in converting feed to protein as they age. A second option would be to provide two smaller fillets originating from younger, more efficient fish. Here, the sustainability ramifications of these two protein provisioning strategies (single large or two small fillets) are considered for three species of fish produced in aquaculture. Growth data for channel catfish (Ictalurus punctatus) produced in ponds, rainbow trout (Oncorhynchus mykiss) in raceways, and sablefish (Anoplopoma fimbria) in marine net pens, were modeled to assess the total biomass and overall food conversion ratio for the production of small, medium or large fish. The production of small fish added an additional 50% or more biomass per year for trout, catfish, and sablefish compared to the production of large fish. Feed conversion ratios were also improved by nearly 10% for the smaller compared to larger fish of each species. Thus, even though all of these species tend to be considered aquaculture species of low environmental impact (and hence “green” or sustainable options), the product form requested by retailers and served by chefs can further increase the sustainability of these species.

Highlights

Within the restaurant and food service sectors, the preference in North America tends to be for large portion sizes [1,2]
One or two crops of small fish could be produced per year period compared to one or no complete crops of large fish (Figure 1)
Harvests of wild species may be at capacity, whereas aquaculture has the opportunity to meet the growing demand [9]

Summary

Introduction

Within the restaurant and food service sectors, the preference in North America tends to be for large portion sizes [1,2]. For the “center of the plate” protein, this means large singular portions. This preference occurs for a variety of reasons, likely indicating value, quality or opulence. Increases in portion sizes of beef or pork can be achieved by providing a thicker cut or a different larger cut. Many popular species of farmed fish such as tilapia (Oreochromis spp.), trout (Oncorhynchus mykiss), or catfish (Ictalurus punctatus) are too small to merely provide a larger or thicker fillet as could occur with a larger bodied fish such as tuna, Thunnus spp. Since larger and older animals tend to convert feed to protein less efficiently than smaller individuals of the same species, there may be sustainability consequences of growing fish to a larger body size.

Results

Discussion

Conclusion