Paul Greenberg: The four fish we're overeating -- and what to eat instead
Paul Greenberg - Author
Paul Greenberg researches and writes about fish, aquaculture and the future of the ocean. Full bio
I didn't like to watch them.
I fished on the shores of Connecticut,
that I saw on a regular basis.
your roster devastated.
point of view as a fisherman,
thinking about it?
was fish markets.
or Paris, or London, or wherever --
repeating trope of four creatures,
this sort of shrinking of the market?
didn't look at it as their team.
at seafood was like this.
down to very few elements.
when we came out of our caves.
from 10,000 years ago,
you'll see, you know, wolves,
of different creatures.
you know, 2,000 years ago,
in New York City restaurants
dozens of ducks, dozens of geese.
of modern animal husbandry,
that we've headed in this direction.
the oceans over the last 50 years.
to arm ourselves in a war against fish.
that we perfected during World War II --
were redirected towards fish.
in fishing capacity,
to the present time.
metric tons out of the sea every year.
of the human weight of China
that I use China as the example
the largest fishing nation in the world.
in fish farming and aquaculture,
in the last year or two,
of wild fish that we produce.
and farmed fish together,
of two Chinas created from the ocean
that I use China as the example,
to being the biggest catcher of fish,
we are making right now.
in America and in much of the West,
as a wild product --
are regularly killed
to the market.
to bring to the market.
out of Dalhousie University,
ways of fishing that you can find.
in this very area.
is in these wild habitats --
roots coming down.
that hold soil together,
for all sorts of young fish, young shrimp,
that are important to this environment.
to a lot of coastal mangrove forests.
of coastal mangroves
in a major mangrove deficit.
Mark Benjamin called "Grinding Nemo."
on a tropical reef.
dragging for shrimp,
and turned into shrimp food.
and spitting out shrimp.
have to be observed
for the Conservation of Atlantic Tunas.
Carl Safina once called it,
to Catch all the Tunas."
that tuna is a global fish,
we have to manage the globe.
animal for aquaculture.
but tuna are warm-blooded.
above ambient temperature,
of farming a fish, right?
it doesn't move too much.
this crazy, wild creature
and heats its blood --
and throughout the West --
happen through fishing.
to a lot of wild salmon.
at this map of Connecticut,
in the state of Connecticut.
in Connecticut are so uptight --
unblock Connecticut's chi,
an infinitely better world.
of national parks officers,
sidled up to me, he says,
on your Connecticut,
we got 35,000 dams."
it's an international epidemic.
from reaching their spawning grounds.
we've turned to aquaculture,
at least from a numbers point of view.
as six pounds of wild fish
aquaculture feed is produced,
the fish in and the fish out --
per pound of salmon.
that we're producing.
food system on the planet.
like seven percent per year.
we're doing less per fish
a lot of these little fish.
that we're feeding fish to,
to chickens and pigs.
and they're eating fish,
that are eating chickens.
feathers, blood, bone --
a chicken that ate a fish?
of the chicken and egg thing. Anyway --
it results in a terrible mess.
metric tons of wild creatures
and used and ground up.
of a third of a China,
each and every year.
is a kind of amorphous thing.
into this whitefish thing
the story, I think,
of American culinary innovation,
actually started as halibut.
a local franchise owner
his McDonald's on Friday, nobody came.
community, they needed fish.
going to be made out of halibut."
it's going to work.
a slice of pineapple on a bun.
that will be the winning sandwich."
that the Hula Burger didn't win.
the sandwich came in at 30 cents.
to come in at 25 cents,
Atlantic cod in New England.
is made out of Alaska pollock,
in the United States,
taken out of the sea every single year.
going to be tilapia.
nobody ever heard of 20 years ago.
of plant protein into animal protein,
to the third world.
to an adult in nine months.
look about the West,
wants it to do.
an oily fish profile.
to make us live forever.
what about this poor fish, the clupeids?
of that 20 to 30 million metric tons.
that a lot of conservationists have raised
instead of feeding them to salmon?
to bring to market,
of say, shrimp,
of the carbon efficiency scale.
a great source for EPA and DHA.
what I would say is,
or a few bucks a ton, really --
and double the price for the fishermen
of treating these particular fish?
which is much more interesting,
they're similar to canned tuna.
as required to bring beef to market.
by filtering the water of microalgae.
they don't come from fish.
they're only bioconcentrated in fish.
dozens of gallons every single day.
when we look at the world.
overuse of phosphates in our waterways
have been created in the last 20 years,
that can be high in omega-3s,
just like mussels do.
can actually feed this to cows.
where water resources are limited,
you don't have to water it --
to create aquacultured fish
of marine protein for us.
to a changing climate
that oily fish profile,
fatty acid profile that we're looking for.
on these subjects for 15 years.
somebody tells me,
We've figured it all out.
and has omega-3s."
a third of the world catch,
this is what we've been going with.
rather than our minds.
or some configuration of it,
About the speaker:Paul Greenberg - Author
Paul Greenberg researches and writes about fish, aquaculture and the future of the ocean.
Why you should listen
Paul Greenberg is the author of the James Beard Award winning New York Times bestseller Four Fish and a regular contributor to The New York Times. He has also written for National Geographic Magazine, GQ, The Times (of London) and Vogue, and he lectures on seafood and the environment around the world. He is currently a fellow with The Safina Center and a Pew Fellow in Marine Conservation.
His most recent book, American Catch, the story of how we lost and how we might regain American local seafood, was published by The Penguin Press in June of 2014 and was featured on Fresh Air with Terry Gross.
Paul Greenberg | Speaker | TED.com