BUZZBAIT [C O N S E R VAT I O N]
The qi of Wild Fish M
ost of us were raised on processed and forti- fied foods. Today, we generally consider food
values in a very different light, axing the feedlot, herbicides, pesticides, antibiotics and steroids. Te number of traditional supermarkets is dwindling to be replaced by an array of natural and organic gro- cers. Dairy, produce, dry goods and meat depart- ments all offer products grown under guidelines in- tended to produce less tainted, therefore healthier, ingredients. Consumers increasingly flock to farm- ers’ markets seeking organic quality over savings. In traditional Eastern medicine, it is said that “the
quality of the food we eat, plus the air we breathe, determines our vital energy.” Tis vital energy is referred to as qi. It’s hard to argue the benefits of wholesome, nutritious intake over any alternative. Lines of thought pertaining to “the qi of the food” present us with legitimate concerns for the qual- ity of farm-raised versus wild-caught fish. Clearly stated, wild-caught fish have a better food value than farm-raised species. Despite campaigns to the contrary, eating fish is good for you. Credible stud-
KAYAK-CAUGHT FISH IS THE ORIGINAL ETHICAL SEAFOOD BY DENNIS SPIKE
ies indicate the benefits outweigh any drawbacks related to concerns about toxins in fish. It’s safe to assume that fish swimming in natural
waters, eating natural food and reproducing on a natural cycle possess a better quality of qi than those raised in lagoons and pens. Farmed seafood, raised in confinement with processed feed and drugs and spawned from generic brood stock, are sure to be missing the genetic benefits of their wild counter- parts. Besides, farm-raised has a less-defined flavor and lacks in both texture and color compared to the same species harvested in the wild—all good news for kayak anglers who harvest a portion of their catch within the limits of conservation. Today, conscientious consumers can experience
a healthier relationship with their fish mongers and chefs that support sustainable fisheries on a global level. Making informed consumer decisions where they really count, at the table, is clearly the future to eating fish while feeding the world.
DENNIS SPIKE earned a degree in Traditional Chinese Medicine prior to pioneering the sport of kayak fishing. Spike is the founder of
kayakfishing.com.
ETHICAL SEAFOOD RESOURCES
Seafood Watch
montereybayaquarium.com
FishPhone Text 30655 on your cell phone with the message “FISH” and the name of the fish in question.
LISA-ANNE BEYRIES
16 … KAYAK ANGLER summer/fall 2009
CYPRUS / NEUTRAL BENT SHAFT
PHOTO: IAN MERRINGER
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48