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A salmon farm operated by Marine Harvest in Scotland. Photo by Richard Dorrell (CC 2.0)


The world’s largest Atlantic salmon fish farmer wants to farm fish a whole new wayMarine Harvest ASA, a Norwegian seafood company, has proposed a novel idea using containerships to create floating fish farms.

Strict Norwegian rules and regulations put in place to curtail the spread of parasites, have had a negative impact on salmon production, just when global demand for the oily fish is booming.

Two containerships passing. National Oceanic & Atmospheric Administration (NOAA) photo (PD)


In response to a Norwegian government program seeking ways to solve for parasite issues and to prevent farmed fish from escaping into open waters, Marine Harvest put forth a proposal to create closed-contained floating salmon farms on retrofitted Panamax cargo ships.

Having the fish confined in the containership’s bowels will prevent any chance of stray fish getting loose and escaping into the open sea. As an added benefit, the fully contained farms will not be susceptible to the effects of algae blooms or other potentially harmful sea-borne organisms.

School of salmon. Photo by Kristin Wall (CC 2.0)


According to an investment analyst at an Oslo-based firm, the cost of a buying and retrofitting a used cargo ship being about $10-12M, is a fair amount less than the cost of building a conventional fish farm at sea.

And to sweeten the pot, the Norwegian government is offering winning proposals a $7.5M discount on a farming license to those can meet their tight environmental standards.


posted by Mai Armstrong for the Working Harbor Committee 



Lionfish. Photo by Alexander Vasenin (CC 3.0)


Lionfish originally from the warm waters of the South Pacific and Indian Ocean, known for their showy venomous fins, can eat about 10x their weight in a single day. With no natural predators in Atlantic waters, the invasive lionfish have been decimating native marine populations in alarming numbers.

Spur Tree at Norman’s Cay a Manhattan eatery, has come up with a delicious way to combat the problem. Cook them up and put them on the menu.

Be very careful when you remove the venomous spines. Screen grab via Florida Fish & Wildlife video


The New York Daily News: The Lower East Side lounge, which specializes in Jamaican and Caribbean cuisine, is currently the only restaurant in New York City that regularly stocks lionfish, and one of only two in the Northeast U.S.

As more diners gravitate towards sustainable, eco-friendly food options, invasive species are gaining cache. At Spur Tree at Norman’s Cay, Jamaican-born chef and co-owner Sean John fries the whole fish — minus those venomous scales, of course — and serves it escoveitch style, with a spicy dressing of pickled hot peppers and onions.

Whole fried lionfish from Fish Fish of Miami, Florida. Photo by Food Republic (CC 4.0)

“It’s a sweet, white flaky fish with a taste similar to a parrotfish or a snapper,” John says. “It’s super healthy, very delicate and tender, and it’s easy to cook it just about any way you can think of.” Read more from The New York Daily News here…


posted by Mai Armstrong for the Working Harbor Committee

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