Aquaculture innovation, sustainability and food safety is set to be the main theme, and the theme of the first plenary speaker’s talk, at the forthcoming Asian-Pacific Aquaculture event, which is taking place at Taipei International Convention Centre, Taiwan on 24-26 April. The talk will be delivered by Dr Ching Fong Chang, President of the National
Aquaculture, also known as aqua farming, is believed to have first begun around 4,000 years ago in China with the production of carp and is now the fastest-growing animal food production sector in the world. For the first time in history, the consumption of farmed fish has exceeded that of wild-caught fish, and by 2030
This is just a 2 minutes read so hang in there. It’s about fishes and fishing. We catch them from the wild while celebrity chefs transform them into palette-piquing dishes. The only creatures that continue to serve our primal thrills – fishes. But the issue is – how long before a numb ocean of jellyfish
Recommended time to cook, in green Ingredients The fish : Golden anchovy – 15-20 For Marination : Garlic paste, ginger paste, turmeric powder, red chili powder, salt, tamarind paste ½ t spoon each For Curry Grated fresh coconut 1 bowl ( soup bowl ), dry red chili 6 ( or according to taste), coriander seeds
Interviewee: Samita Jha Homemaker, 51, Mumbai Q1- Why should fish be conserved / Why should KYF be used? I feel we are all connected with elements of nature. The ocean/marine ecosystem is the cradle of all life and needs to be conserved/protected as its own being, in its own right. An initiative such as KYF
Following the news on what is currently going on with ocean conservation in India has become easy with the increase in coverage by print and online media. Social media is also going viral with news articles, opinion pieces, powerful images and personal stories. Be it about marine life, overfishing, diving, protecting coastlines or coastal people.
Why I will leave the prawns out My mother makes the best prawn curry recipe in the world. And like all good cooks, she refuses to tell me exactly how she makes it. I know it has green mango and freshly squeezed coconut milk in it. I also know that much of the magic comes