sustainable fish

I have always said macrobiotic is not really a diet but it is a lifestyle. there are people who do eat red meat occassionally and still say they practice macrobiotic. That is because they know how to balance some extreme products, following seasons and are able to listen to their body.
I want to talk today about including fish in the diet. I do have to admit Seafood has some great nutritional values. Many macrobiotic population has fish, mainly mild white fish. ( balancing out with more ying food such as potatoes, tomatoes and dessert etc.)

There is a concern about its sustainability and also a murcury in the seafood.
sustainability...
sea cage aquaculture---
fish escapes from the cases
dissolved and solid fish waste from sea cages pollute waterways
potential to transfer disease from caged fish to wild
sea cage fish are fed a diet that uses wild fish to make fishmeal
potential death or entanglement of seabird, dolphins, seals that are attracted to the sea cages
habital loss


over fishing ---
Say no to these fish Replace with
Blue Warehou (aka snotty trevally),Replace with King George or Sand whiting
Swordfish Replace with Skipjack tuna
Commercial Scallop Replace with no suggested replacement
Eastern Gemfish (aka hake)Replace with bream
Orange Roughy (aka deep sea perch) Replace with King George or Sand whiting
Oreo (aka deep sea dory) Replace with King George or Sand whiting
Sharks and Rays (aka flake or white fillet) Replace with flathead
Silver Trevally (aka white trevally) Replace with King George or Sand whiting
Southern Blue-fin Tuna Replace with Skipjack tuna
Atlantic Salmon from aquaculture Replace with wild Australian salmon
Barramundi from aquaculture Replace with wild Barramundi
Mulloway (aka jewfish) from aquaculture Replace with wild Mulloway
Snapper (aka red bream) from aquaculture Replace with bream
Yellow-tail Kingfish (aka kingfish) from aquaculture Replace with wild kingfish

seafood and health....
human-made toxins
natural toxins
poor handling

If you do have fish on occasion, only choose the lowest mercury types such as shrimp, tilapia, haddock, scallops, squid, trout, hake and ocean perch. Never eat the high mercury content fish- swordfish, shark, tuna, snapper, lobster, grouper and sea bass. It is probably safest to avoid fish completely – healthy levels of omega-3 fats can be maintained by regularly consuming flaxseeds and walnuts and taking a clean, low-dose DHA supplement or a clean fish oil supplement.
select small fish in the lower food chain

Australian Marine Conservation society has released Australia's sustainable seafood guide. check out their website www.amcs.org.au