1.0 Introduction of Marine Community
Seafood is any form of sea community regarded as food by humans. Seafood prominently includes fish and shellfish that include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood.
1.1 History of Seafood
The harvesting and consuming of seafoods are ancient
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These carp were grown in ponds on silk farms, and were fed silkworm nymphs and faeces. (Parker R., 2000). Carp are native to China. They are good to eat, and they are easy to farm since they are prolific breeders, do not eat their young, and grow fast. The original idea that carp could be cultured most likely arose when they were washed into ponds and paddy fields during monsoons. This would lead naturally to the idea of stocking ponds. The Chinese politician Fan Li was credited with authorship of ‘The Fish-Breeding Classic’, the earliest-known treatise on fish farming. During the 7th- to 10th-century Tang dynasty, the farming of common carp was banned because the Chinese word for common carp sounded like the emperors' family name, Li. Anything that sounded like the emperor's name could not be kept or killed. The ban had a productive outcome, because it resulted in the development of polyculture, growing multiple species in the same ponds. Different species feed on different foods and occupy different niches in the ponds. In this way, the Chinese were able to simultaneously breed four different species of carp, the mud carp, which are bottom feeders, silver carp and bighead carp, which are midwater feeders, and grass carp which are top feeders. (Nash C.E. and Novotny A.J., 1995). Another development during the Tang dynasty was a mutation of the domesticated carp, which led to the …show more content…
Still, seafood was the mainstay of many coastal populations. "Fish" to the medieval person was also a general name for anything not considered a proper land-living animal, including marine mammals such as whales and porpoises. Especially important was the fishing and trade in herring and cod in the Atlantic and the Baltic Sea. The herring was of unprecedented significance to the economy of much of Northern Europe, and it was one of the most common commodities traded by the Hanseatic League, a powerful north German alliance of trading guilds. Kippers made from herring caught in the North Sea could be found in markets as far away as Constantinople. While large quantities of fish were eaten fresh, a large proportion was salted, dried, and, to a lesser extent, smoked. Stockfish, cod that was split down the middle, fixed to a pole and dried, was very common, though preparation could be time-consuming, and meant beating the dried fish with a mallet before soaking it in water. A wide range of mollusks including oysters, mussels and scallops were eaten by coastal and river-dwelling populations, and freshwater crayfish were seen as a desirable alternative to meat during fish days. Compared to meat, fish was much more expensive for inland populations, especially in Central Europe, and therefore not an option for most. Freshwater fish such as pike,
An Edible History for Humanity was written by Tom Standage which emphasis the history of food and farming used by man throughout history. This book takes us through different parts of the world and gives us examples of how food has changed their way of life. The first civilizations had to go on very little for food. But in the early civilizations,Standage has thought me that food drew everything together. Food wasn’t there just to eat,but was the driving force for the life style of civilizations.
The anchovies are then eaten by tertiary consumers, which are the bigger fish. The last link in the food chain are humans. We then eat the bigger fish (Food Web). Now, if the algae and bay grass population decreases, then all of the other organisms population in the
Study of Hawaiian Fish by Hubert Vos was created in 1898. It is an oil on canvas, seventeenth century style Dutch still-life painting that depicts a elderly Hawaiian fisherman emptying a lauhala basket filled with bountiful catch of fifty-seven varieties of fish native to Hawaiian waters, carefully rendered from sketches of fish commonly displayed in the Honolulu Fish market, on a marble slab.1 I propose that this is work is a piece of art Hawaiian art because it portrays the ancient Hawaiian art of fishing, displays staple native fish that were important to the diet of ancient Hawaiians along with the ancient art of lauhala basket weaving . The reason why I chose this specific piece of art to write about is because it caught
They are known to feed on algae and plankton. With that being said, the average size of an Asian Carp is around 40 pounds and they can eat up to 40% of their body weight each day. Being such an invasive and rapidly-producing organism allows for carp to be considered a dominant and nuisance species overall. Moreover, one of the main causes of the rising population of carp is that they do not have any distinctly known predators, which means carp do not have to compete with any sort of competition. As a result, the effect on a species with no predators
The economic impact, positive effects, and a bit of the legacy greatly influenced the crusades and the future. The merchants in Venice created a group of large ships in order to travel to the holy land carrying crusader. Later on, they used these same fleets in the Crusaders' states to open up markets so the merchants could sell and trade their items. The Italian merchants traded items such as “sugar, cotton, rice, and muslin” (document 2). This economically impacted how people live and created a lot of economic activity and trading routes.
Fish was a very important staple in the European diet because “at that time Europe was predominantly Catholic and the church required people to abstain from eating meat [not including fish] during lent and on fast days.” This resulted in the need to find new fishing grounds to provide the supply of fish needed in Europe. The finding of the abundance of fish in the North Atlantic was an extremely important discovery during this time. Although the discovery of these fish was significant, it did not force nations such as Great Britain and the French to start their colonization of North America, as ships could be sent to fish and then return back home.
In three of the world's oldest civilizations, the development of Agriculture proved surprisingly similar. Despite long distances between each culture, especially in the case of Mesoamerica, all three developed “staple” crops that proved very important for their food sources (BBC, FAO, Nair, National Geographic). While China and the Indus River Valley domesticated various animals for food, Mesoamerica did not rely on domesticated animals nearly as much (BBC, Nair), not even for labor (FAO). Although the types of crops they grew resulted in different diets for all three civilizations, the Neolithic Revolution remained the fundamental basis for all their nutritional development (BBC, FAO, Nair). Even with various different features in climate,
Every member of the tribe would take a bite from that fish. The head of the fish would be kept point upriver, and the bone would be retuned to the river. Other creatures such as seals and elk were also
The author said in the early 1800’s, lobsters were literally low-class food eaten by the poor and institutionalized but now, lobsters are seen as delicacies and eaten by everyone. Then the author begins to question why premodern lobster were often cooked dead and preserved usually in salt or crude enclosed containers. Wallace went on to mention how lobster is basically a summer food because summer is lobster’s molting season and they tend to be most trappable at summer because of the temperature. The author also said lobster can be boiled, baked, steamed, grilled, microwaved, and broiled; but boiling is the easiest.
Koi are or more specifically in Japan as nishikigoi translated to brocaded carp, they are ornamental varieties of domesticated common carp that are kept for decorative purposes in outdoor koi ponds or water gardens. Koi has many varieties that are distinguished by coloration, patterning, and scalation. Some of the major colors are in Koi white, black, red, yellow, blue, and cream. The most popular category of koi is the Gosanke, which is made up of the Kohaku, Taisho Sanshoku, and Showa Sanshoku varieties. They are different kinds of koi.
These men make their living on swordfishing and tuna
As per the context of the case study, we have come up with three possible actions that can be taken in order to meet the excess inventory problem are geographical expansion and increasing the market size by covering the untapped market in South and Central parts of America or making an internal agreement with a small manufacturing company that imports raw fishes and produces fish allied products such as fish oil, fish sauce, etc. Else we can launch a ‘Limited Edition Product’ by increasing the quantity per package at the existing price and providing exciting offers. The underlying cause of excess inventory in Neptune Gourmet Seafood is due to limited target market size. Neptune has to identify areas that are isolated from its product and enter new geographic markets.
Cattle slaughter is the killing of nonhuman animals, usually referring to killing domestic livestock. In general, the animals would be killed for food; however, they might also be slaughtered for other reasons such as being diseased and unsuitable for consumption. The animals most commonly slaughtered for food are cattle and water buffalo for beef and veal, sheep and lambs for lamb and mutton, goats for goat meat, pigs for pork and ham, deer for venison, horses for horse meat, poultry (mainly chickens, turkeys and ducks), and increasingly, fish in the aquaculture industry (fish farming). The use of a sharpened blade for the slaughtering of livestock has been practiced throughout history.
Environmental Sciences Assignment No. 01 Assignment Topic: “Ocean Acidification” Submission date: Jan 31,2015. Submitted by: Mahneem Fazal Submitted To: Prof.Dr.Faiza Shareef OCEAN ACIDIFICATION The stuffing of carbon dioxide in our earth’s environment is mirrored by an increase in the amount of carbonic acid present in the oceans .The
Pre-baiting the swim. The first successes came from a small lake outside Stockholm called Bagarsjön. It was in this lake we first realized that the crucian carp was an extreme specialist. What we tried to do was to change it’s feeding habits.