this post was submitted on 09 Aug 2024
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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I'm skeptical about this.
My understanding is that the most profitable aquaculture species are carnivorous fish, meaning that aquaculture has long been a net consumer of fish - it takes more weight of wild caught prey to feed farmed fish than the weight of fish produced.
I don't see any mention of that in the data or analysis.
From other sources, one third of aquaculture (in weight) is algae.
Is algae for fish food or is it something I didn't know it was in?
The Nori you eat with sushi is farmed, but quite a lot of aquafulture goes to the production of Carrageenan. That is used in tons for things from milk and meat products, to sex lubes, and toothpaste.