Imagine a world where instead of being served antibiotic- and hormone-laden food, people would have access to fresh fish from a process that obviates the need to dose away sickness, or artificially spur growth rates. Fish isn’t just an alternative protein, it’s a nutritional marvel – high in protein, low in fat, and loaded with an optimal combination of heart-healthy fatty acids which help control blood pressure, cholesterol levels, and inflammation. With the world’s population projected to jump another 30 per cent to 9.7 billion by 2050, we must look to responsible aquaculture to address the growing demand for seafood.
WEST CREEK COHO SALMON
Available fresh through most of the year and raised without antibiotics, growth hormones, and other additives, West Creek Coho represents the future of ethically produced salmon. Ocean Wise “Recommended” and Seafood Watch “Best Choice”, the West Creek Coho are raised in a land-based, closed-containment system and fed a diet that includes soy and other plant and insect-based proteins to reduce the fish-in, fish-out conversion ratio. Often served as sashimi or grilled, West Creek Coho have a vibrant red flesh color and taste profile similar to but more delicate than wild harvested coho.
Native to British Columbia, Gindara sablefish are raised in a 300 foot deep fjord on the west coast of Vancouver Island. Fed a diet free of antibiotics, chemicals, and other additives and reared in a low-density system, the Gindara sablefish comply with the highest sustainability standards. Served raw or cooked, the Gindara sablefish are often referred to as “butterfish” because of their tasty, oil-rich, white flesh.