In an ideal world, there are no overfished oceans. The Dutchman Bart van Olphen lives in this world and know how to consume fish in a sustainable way and can catch. For this Knowledge but he had to see what’s going on in the fishing all wrong. The major industrial Nations, it is sincerely no matter how much the fish is pulled out of the oceans and how much by-catch is lost. It is not about quantity, and of course the money. But the fact is that our oceans are overfished and many stocks have fallen dramatically.

Bart van Olphens new book “Fresh caught”, in English, “Beard fairy’s Fish Tales”, so Bart’s Fish, told the Dutchman of an ideal world. And the fishermen who fish sustainably. Van Olphen wants to act as an intermediary between the consumer and the fishermen and explain why some products are more expensive than, for example, fish from Aqua culture and an awareness of what fish we can actually eat (still).

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More on the topic of sustainable fishing in : “Freshly caught” by Bart van Olphen. Christian Publishing House. 400 pages. 39,99 Euro.

“Actually, we should only eat fish that are there in our environment,” advises Van Olphen, in an interview with the star. For German tuna and shrimp should not be taboo, because they swim in our waters. The consumer may not waive partout on fish from Overseas, recommends Olphen on tin fish resort: “We have methods to preserve fish. For example, by freezing the product. Or – what I like best – fish in cans.”

It is all about the Balance, both in the fish catch as well as eat. Van Olphen makes compromises, if there are any wild salmon or tuna. He never would but blue tuna, eel or stingrays eat fins. These are the species that are endangered around the world. In the case of all other fish and seafood, it is important, how and especially where they are caught.

A good example is fish sword: There are two fisheries on the South coast of the United States to catch fish with harpoons individually. A sustainable method. In the Mediterranean sea, on the other hand, sword of endangered fish by the trawl fishery.

+++ Why we should all be more fish in tins buy, says fish expert Bart van Olphen here +++

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The Dutchman Bart van Olphen loves fish and seafood and is fighting for that the stocks from extinction

©David Loftus

season the fish tastes the best

With the stories of the local fishermen of the low countries wants to show the consumers how good the fish is coming. Sustainability means for him to catch fish then, if he is available and to eat it fresh on the spot. “To season fish simply tastes the best,” says the Dutchman.

Van Olphen is actually top chef, the end of the ‘ 90s working as a chef in Three-star Restaurants in Paris. But at some point he had a job sick of it. Was delicate to stiff the kitchen of the Fine Dinings him. So he swapped the apron in the Haute Cuisine against his Passion: fish. Since 2007, he travels through the countries of this world and visited by fishermen. In addition, he has won with his 15-seconds-cooking videos on Instagram, many Fans and even Jamie Oliver’s attention. Since then, he is part of Jamie Oliver’s food tube network.

sustainability Why we should all buy more fish in tins buy By Denise Snieguole Wachter

people Who fish in the supermarket, you should at least pay attention to the seal as the Logo with the little blue fish from the Marine Stewardship Council (MSC). MSC-certified fisheries may only catch so much fish that the fish is not impaired inventory. In addition, you must use environmentally friendly fishing methods. The ASC certification is for food fish from aquaculture, which will ensure a responsible attitude of the fish in the rearing. ASC is the Aquaculture Stewardship Council.

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