RESEARCH POSTER PRESENTATION DESIGN © 2015 www.PosterPresentations.com There are two different types of aquaculture, this being marine aquaculture and freshwater aquaculture. Marine aquaculture involves farming in the oceanic water where a species is being caged along the sea floor or suspended in the open ocean. Fresh water farming takes place in manmade pools that farm fish from lakes, rivers and streams that is also an option of farming marine fish. The farmed freshwater fish typically include catfish, trout, tilapia, and bass, whereas the marine farmed fish are primarily oysters, clams, mussels, shrimp, and salmon and other finfish as well as shellfish (NAOO Fisheries). The more fish produced for consumption helps to bring prices down and make the protein much more accessible to consumers. According to the National Oceanic and Atmospheric Administration (NOAA), aquaculture is defined to be the process of “breeding, rearing, and harvesting of plants and animals in all types of water environments including ponds, rivers, lakes, and the ocean”. Aquaculture has become a global system that effectively produces fish at a quicker rate and has provided beneficial factors to human consumption. Half of the seafood that people eat is farmed, and the production has increased its amount of supply from 5 million tons to 63 million tons in the last three decades (Boison and Turnipseed, 541). Keeping a group of fish in a non-impacted area has created a better environment for the consumed fish. For instance, it creates less damage to any fish, an avoidance of decrease in a population and a decreasing chance in disease (“Aquaculture”). There is an abundance of biodiversity within our bodies of water that make up one of the top protein consumed globally. According to the U.S. Census Bureau, a person on average consumes about 16 pounds of fish annually (2011). That is in Northern America only. Because a quarter of the fish is imported from other countries into the United States, it is important to know where your seafood is coming from and whether it is approved by health administrations. Alongside being aware, sustainability plays a major role in fish consumption. As stated by the National Oceanic and Atmospheric Administration (NOAA), a population of fish and shellfish are sustainable when that specific population has adapted and grown to fulfill the needs of consumers. Abstract Consumption of Food Aquaculture In order to keep a better environment for the sustainability of fish and to make sure that the harvesting of fish is in healthy condition, health regulations and administrations are established to ensure these needs are met. There are a variety of administrations with di fferent standards toward the fish. For instance, the main Federal safety was taken charge by the U.S. Food and Drug Administration. Health Regulations Consumer Health There are many reasons why seafood should become an important part of people’s diets. A main reason is the highly beneficial factors it gives to a person’s health. Although fish does not provide a whole lot of protein compared to other meats, it does pack in a lot of good nutrients. This includes Vitamin A, B, and D as well as minerals, like calcium, iron and more (Boison and Turnipseed, 541). Along with the nutrients, fish can also provide a good amount of amino acids and fats. The consumption of fish can also help to prevent any health conditions. Foe example, it can prevent a coronary heart disease, mental health, stroke, cancer, and can help boost growth and development. Sustainability The Sustainable Fisheries Act is an organization enforced by the government to help regulate the fishing within our oceans (NAOO Fisheries). This helps to ensure that the health regulations are informed by consumer, as well as the scientific information behind the sustainable process. The sustainability in fish has become globally important due to the overexploitation and depletion of fish found in about three quarters of fisheries, according to an article from Oceana (an organization dedicated to help conserve biodiversity in our oceans). The importance of sustainability in fish has been based on the awareness on seafood and making sure consumers are informed on what they are buying (Cooke, Murchie, and Danylchuck, 911). Make sure that the seafood that is being purchased is eco-certified and it meets the preferable standards. Sustainability is also involved with the conservation of fish and making sire a population of species does not become endangered or die out. References “Aquaculture.” Monterey Bay Aquarium: Seafood Watch. Monterey Bay AquariumFoundation, 2015. Web. 29 Nov. 2015. Boison, Joe O., and Sherri B. Turnipseed. "A Review Of Aquaculture Practices And TheirImpacts On Chemical Food Safety From A Regulatory Perspective." Journal Of AOAC International 98.3 (2015): 541-549. Academic Search Premier. Web. 3 Dec. 2015. Cooke, Steven J., Karen J. Murchie, and Andy J. Danylchuk. "Sustainable "Seafood” Ecolabeling And Awareness Initiatives In The Context Of Inland Fisheries: Increasing Food Security And Protecting Ecosystems." Bioscience 61.11 (2011): 911. MasterFILE Premier. Web. 3 Dec. 2015. Loke, Matthew K., et al. "Seafood Consumption And Supply Sources In Hawaii, 2000 2009." Marine Fisheries Review 74.4 (2012): 44-51. Business Source Elite. Web. 3 Dec. 2015. “Overview of the U.S. Food Supply.” Seafood Health Facts: Making the Right Choices. U.S.Department of Agriculture, 2015. Web. 29 Nov. 2015. “Overview of the U.S. Seafood Supply.” Seafood Health Facts: Making the Right Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015. “Seafood & Your Health.” Monterey Bay Aquarium: Seafood Watch. Monterey Bay Aquarium Foundation. 2015. Web. 29 Nov. 2015. “Seafood Regulatory Oversight.” Seafood Health Facts: Making the Right Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015. “Sustainability and Fisheries References.” Seafood Health Facts: Making the Right Choices. U.S. Department of Agriculture, 2015. Web. 29 Nov. 2015. “What is Aquaculture?” NAOO Fisheries. National Oceanic and Atmospheric Administration. Web. 29 Nov. 2015. Most of the fish that people consume is either bought canned, frozen, or fresh. Looking at the U.S. food supply, there is an annually rate of about 300-500 different species of fish and shellfish (U.S. Census Bureau, 2011). Foreign suppliers, mostly China, Thailand, Canada, Indonesia, Vietnam, and Ecuador, have supplied two-thirds of America’s seafood import in 2010 and have been increasing up to today. In Hawaii alone, more than 23.5 million pounds of commercial fish are being caught and imported for consumers (Loke, Geslani, Takenaka, and Leung, 44). Created by Sydney Santero Responsible Seafood According to the Seafood Watch fats provided by the Monterey Bay Aquarium, there is a variety of fish categorized in the “The Super Green List” that are known for dietary requirements for women between the ages 18 to 15 years, alongside men and children. Children are especially subject to this group to help maximize their health and help minimize any health risks. These fish include the Atlantic Mackerel, Freshwater Coho Salmon Pacific Sardines, and Salmon. However, the other healthier choices of fish that contain less amount of contaminants are the Albacore Tuna and the Black Cod. The U.S. domestic food supply comes from a few different productions and fisheries. For instance, processed production comes from manufacturing plants for canned goods. These places are mainly located in coastal areas, like Alaska, Washington, California, etc. Fishery options include recreational, for fisherman who fish for sport, and commercial, for fisheries who fish for profit. The most growing production of fish is aquaculture, which are the farm- raised fish. The seafood that is being imported from other countries must go through the HACCP controls routine as well. Another agencies include the U.S. Centers for Disease Control and Prevention (CDC) that detects any food borne illness along with treatment and can prepare in prevention. No matter what, seafood is being inspected through state and local oversight. FDA goes into a fish inpection Source: U.S. FDA. Encyclopedia of the Earth, 2013. Web. 23 Sep. 2015 (eoearth.org) Global image illustrates fish consumption on average daily and what parts of contribute to the supply of animal protein Source: FOA Corporate Document Repository, Contribution of Fish to Animal Protein Supply (average 2003-05). World Review of Fisheries and Aquaculture, 2008 (foa.org)! Fishermen in the process of catching their farmed fish Source: Monterey Bay Aquarium Seafood Watch. “Aquaculture,” 2015. (seafoodwatch.org)! Image portrays fish to avoid and a better alternative to refrain from over fishing Source: Reckas, Ted. Know Your Seafood Inographic. MacGillivray Freeman’s One World One Ocean Campaign. 03 Oct. 2013 (oneworldoneocean.com)! Preparing Salmon Source: Saletan, William. Don’t Fear the Frankenfish. 2015. (slate.com) ! In the year 1997, they adopted a regulation called the Hazard Analysis Critical Control Point (HACCP) that created a prevented system to inspect any health hazards from the time the fish are caught at the fishery to the time is hits the retail store where consumers are buying. This gives the advantage to “prevent eliminate, or reduce these hazards to an acceptable level,” according to the National Institute of Food and Agriculture (2015).