This month we were able to sit down with David LaMaster at Stonewall Jackson Middle School and ask him a few questions:
Why did you want to be involved in the Seafood Nutrition Partnership aquaponics project?
The Seafood Nutrition Partnership aquaponics project will allow our students to participate in hands-on activities and learn about science at the same time. The best lessons are always the ones that have real life importance and are fun. This project accomplishes both these goals. Our students are excited to see how this ecosystem works!
What do you think your students will gain through this project?
This project will allow our students the opportunity to learn about aquaponics and why it is a valuable source of food. In addition, they will learn the science behind how this amazing ecosystem works.
Now tell us, what is your favorite seafood dish?
I enjoy all different types of seafood. However, I love grilled salmon the most, but fish and chips are a close second.
For more information about the SNP aquaponics pilot project, please click here.
Lobster was once considered a low-class food, more likely to be used for garden fertilizer than on restaurant menus. Oh, how times have changed for how we treasure the shellfish from the cold North Atlantic waters.
As we think more about the health of our oceans – the waters that provide the seafood we eat – it’s time to think about how we can help support the fish ecosystem. One way to do that is to try a variety of seafood.
Seafood species that tend to be invasive or overpopulated, or end up as part of a bycatch for a premium variety, have been deemed “trash fish,” which is what lobsters were for decades. Being willing to treasure the “catch of the day” helps take pressure off overfished species that are more in demand by consumers
Non-profit chef organization Chefs Collaborative has hosted 15 Trash Fish Dinners around the country since 2013 to bring attention to undervalued and underutilized species of fish. Dinners prepared by local chefs include species such as fresh sardines, Boston mackerel and dogfish, like at this dinner put on by Seattle Fish Co.
Other “trash” fish species to look out for include whiting, Atlantic pollock, redfish, trigger fish, drum, scorpion fish, Asian carp, rainbow smelt, sheepshead scup, ribbonfish, grunts and even salmon heads.
The next time you are shopping for seafood, either at the grocery store or restaurant, try a fish or shellfish you have not had before.
The staff, Board of Directors, and chef ambassadors of the Seafood Nutrition Partnership invite the public to join us in sharing the health impacts they have achieved through the Healthy Heart Pledge. We invite you to share your story!
Seafood Nutrition Partnership is a 501(c)3 with a mission to inspire a healthier America through partnerships and outreach to raise awareness about the essential nutritional benefits of eating seafood.
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