Ocean Literacy for the Educational Community

CHEF FISHPROJECT

CHEF FISH DESIGNED BY: FINANCED BY:

The Chef Fish Project is designed and implemented by DECO and co-financed by EEA Grants in 85% and 15% by DECO. Through the EEA Grants and Norway Grants, Iceland, Liechtenstein and Norway contribute to reduce social and economic disparities and to strengthen bilateral relations with the beneficiary countries in Europe.The three countries cooperate closely with the EU through the Agreement on the European Economic Area (EEA). For the period 2009-14, the EEA Grants and Norway Grants amount to €1.79 billion. Norway contributes around 97% of the total funding. Grants are available for NGOs, research and academic institutions, and the public and private sectors in the 12 newest EU member states, Greece, Portugal and Spain. There is broad cooperation with donor state entities, and activities may be implemented until 2016.Key areas of support are environmental protection and climate change, research and scholarships, civil society, health and children, gender equality, justice and cultural heritage.

Adapted from Projeto Chef Fish – Literacia dos Oceanos para a Comunidade EducativaTitle: Chef Fish ProjectSubtitle: Ocean Literacy for the educational Community Coordination: DECO – Fernanda Santos Design: DECO and APLM Writing and Revision: DECO – Inês Paraíso, APLM – Filipa Ferro e Flávia Silva, DECO Proteste – Dulce Ricardo Infographics and Illustration: Ana Lisboa Photography: pages 7, 9 and 10 – Rui Seiça Cover illustration: Ana Lisboa Writing and Coordination DECOJovem – Inês Paraíso e Fernanda Santos Translation: Raquel Leal 2015 DECO – Portuguese Association for the Consumer Protection All rights reserved for: DECO – Associação Portuguesa para a Defesa do ConsumidorRua Artilharia 1, 791600 Lisboa1st edition: October 2015

Table of Contents

The 7 essential principles of the oceans .................................................. 5

The importance of the ocean ............................................................................. 6

“Fish out of water” ......................................................................................... 7

Portugal: A country by the sea .......................................................................... 8

From the sea to the dinning table ..................................................................... 9

The Favourite Fish of the Portuguese ................................................................ 10

Ocean under Pressure .................................................................................... 14

Human actions upon the Ocean ....................................................................... 15

Marine Pollution ................................................................................................. 15

Marine debris and its impact ............................................................................ 16

Over-exploitation of Marine Resources ........................................................... 18

To choose and to buy ...................................................................................... 19

Sustainable Fish ................................................................................................. 20

The New Labelling rules of Fishery Products .................................................. 21

Information on the Label itself ......................................................................... 21

Recommendations on how to choose and buy fish .......................................... 22

How to choose the best products of the sea? ................................................... 22

To Conserve and to Eat .................................................................................. 25

To Freeze .............................................................................................................. 26

Defrost ................................................................................................................. 27

To Eat ................................................................................................................... 27

Bibliography..................................................................................................... 30

5The 7 essential principles of the oceans

The ocean is part of the Portuguese socio-cultural identity, while being a vast area of resources, knowledge and arts. Taking as its starting point the 7 Essential Principles of Ocean, this e-book aims to present a comprehensive perspective of the Ocean and promote consideration on more sustainable behaviours.

Through each of these principles it is reminded the important role the ocean plays in life on Earth.The principles and notions of the Ocean can be addressed in school syllabus, from pre-school to the senior year of high-school. More information at:Knowing the Ocean.

“Ocean Literacy means understanding the ocean’s influence on us and our influence on the ocean.”(Ocean Literacy, 2013)

THE 7 ESSENTIAL PRINCIPLES OF THE OCEANS

6

5

2The ocean and life in the ocean shape the features of Earth.

3The ocean has a major influence on climate.

4

The ocean made Earth habitable.

The ocean supports a great diversity of life and ecosystems.

The ocean and humans are inextricably interconnected.

The ocean is largely unexplored.

7

1The Earth has one big ocean with many features.

Fig.

1 -

The

7 E

ssen

tial

Pri

ncip

les

of th

e oc

eans

6 The 7 essential principles of the oceans

The first step towards the Ocean’s preservation is to spread the knowledge about the ocean so everyone can decide how to act in the best possible way to protect it. The sustainable use of resources and services provided by the Ocean and the quality of marine waters are dependent on the understanding everyone has of the consequences of their actions on the health of the ocean and its importance on our quality of life.

The ocean is the dominant physical feature of planet Earth— the blue planet. It encompasses several interconnected ocean basins – the North Atlantic, South Atlantic, Indian, North Pacific, South Pacific, Southern and Arctic – containing 97% of the water on the planet, which covers about 70% of Earth’s surface.

The Importance of the Ocean

Fig.

2 -

Blu

e Pl

anet

• Major influence on weather and climate.

• Source of oxygen, food and other natural resources essential to life on Earth.

• Hosts a wide variety of living beings.

• Allows for job creation and economic development.

• Great influence in cultural identity.

• Influences quality of life and the well-being of the each person.

• Research and marine study have great potential

8 “Fish Out of Water”

“FISH OUT OF WATER”Portugal: a country by the Sea

The commercial and scientific exchanges during the Age of Discovery greatly enabled the development of Portugal.Fishing is practiced by man since prehistoric times, in order to maintain their livelihood.According to the United Nations Convention on the Law of the Sea, Portugal has a coastline of 1187km and the third largest Exclusive Economic Zone (EEZ) in Europe, which is 18 times larger than the continental territory of the country, bringing benefits for our country in terms of energy exploration, mineral resources, biodiversity and scientific research.Because Portugal has a coastline rich in fish, it is easy to understand that fish quickly became a key element in our eating habits. Therefore, the ocean and its resources are also largely responsible for the settlements in the coastal areas and for stimulating the creation of a sea-based economy.

The Journey of Fish (ACOPE – Association of Fish Merchants)

CATCH FISH AUCTION

MARKETSUPPLIERS ANDWHOLESALERS

AQUACULTURE

IMPORT

CONSUMER

RETAILOUTLETS

SPECIALIZEDRETAILERS

HOTELS ANDRESTAURANTS

9“Fish Out of Water”

From the sea to your Dinning Table

FisheryThere are two types of fishery: artisanal/craft or traditional fishing and industrial or modern fishing. The traditional or artisanal fishing, which is the majority in Portugal, is characterized by the existence of traditional means of capture that use techniques passed down through generations: the use of fishing lines and/or nets in addition to small sized and low-tonnage fishing vessels being the most common. Most part of the production, if not all, is for self-consumption or sale in local markets.The industrial or modern fishing is practiced by large-tonnage vessels. Equipped with large fishing nets, these fishing vessels function as true industrial units since inside them the fishermen capture, treat, pack and free the fish.

The main species caught in Portugal are sardines, chub mackerel, horse mackerel, octopus, cockle, black scabbard fish and pout, representing about 80% of all landed fish. Presently, there is no scientific data regarding excessive capture.

AquacultureAquaculture is the production of fish products whose growth is sustained by man up to its introduction into the market. It can be classified as extensive, semi-intensive or intensive based on the production control levels and the need for supplying fish feed and food supplements.The largest fish producers in aquaculture are Asia (84%), Africa (10%), Latin America and the Caribbean (4%) and only 2% is produced in other parts

Get to know the different fishing gears

PHO

TOG

RA

PHY

: RU

I SE

IÇA

10 “Fish Out of Water”

of the world. In Europe the main producers are Norway, Spain and France.The species produced are: about 131 species of fish, including: salmon, trout, sea bass, gilt-head seabream; 27 species of crustaceans, such as: crayfish and prawns; and 42 species of molluscs such as mussels, oysters and clams.Despite the environmental impact of aquaculture, particularly in terms of pollution, there are also benefits to this method of production, such as the significant increase in production of different species of fish, the increased control over production and the development of national and local economy.

The Favourite Fish of the Portuguese

Nowadays, more and more people depend on fisheries and aquaculture as part of their eating habits. According to the report of the United Nations Food and Agriculture Organization (FAO), World Review of Fisheries and Aquaculture, people have never consumed as much fish or depended so heavily on the sector for their livelihood as they do nowadays. The Global Fishing produced in 2012 158 million tons of fish, and about 43% of the production originated in aquaculture.

Portugal is the largest consumer of fish per capita in the European Union and the third largest worldwide.

The consumption of fish in Portugal is of 57 kg per year per capita. In total, 600 thousand tons of fish are consumed

per year in Portugal.

PHO

TOG

RA

PHY

: RU

I SE

IÇA

11“Fish Out of Water”

These are the main fish species served at the Portuguese tables and, there-fore, the most consumed and captured. They are distributed according to their commercially important fish population stocks, which were fished within biologically sustainable levels. Knowing in which consumption category each species of fish is positioned, will allow consumers to make a more informed choice and with a lower environmental impact.All fish products depicted in the following tables are identified by their name, minimum landing size, natural habitat, breeding period. For some of the species, it is also mentioned some fun facts/trivia.

FOR FREQUENT CONSUMPTIONFish species available in the market with less risk or threat of extinction.

SEABASS(Fish) - 36cm

Habitat:North-East Atlantic and Mediterranean SeaBreeding season:January to aprilIt is the third most commonly produced species in aquaculture in Portugal

SARDINE(Fish) - 11cm

Habitat:Northeast Atlantic and Mediterranean SeaBreeding season:October to april It migrates in large shoals.

CHUB MACKEREL(Fish) - 20cm

Habitat:Northeast Atlantic and Mediterranean SeaBreeding season:February to aprilIt migrates in large shoals

HORSE MACKEREL (Fish) - 15cm

Habitat:the Northeast Atlantic, Madeira islands and the Mediterranean seaBreeding season:December to April, peaking in FebruaryIt migrates in large shoals.

OCTOPUS(Cephalopods) - 750g

Habitat:Northeast Atlantic, Mediterranean sea and Madeira islandsBreeding season:Throughout the year, with periods of greater intensity in spring and autumnThe female dies after laying and caring for about 500,000 eggs.

12 “Fish Out of Water”

FOR MODERATE CONSUMPTIONFish species available in the market with some risk or threat of extinction.

CONGER OR CONGER EEL(Fish) - 58cm

Habitat:Northeast Atlantic in the Azores and Madeira islands and in the Mediterranean seaBreeding season:Summer monthsAfter they breed, the Conger dies.

WHITE SEABREAM(Fish) - 15cm

Habitat:Northeast Atlantic in the Azores and Madeira islands and in the Mediterranean seaBreeding season:Late winter and early springIt has multiple sets of front teeth and molars.

WRECKFISH(Fish) - N.Def.

Habitat:Northeast Atlantic and in Madeira and the Azores islandsBreeding season:Late july toearly octoberlong-lived species: females up to 60 years and males up to 80 years.

BLUEMOUTH (Fish) - N.Def.

Habitat:Northeast Atlantic, Madeira islands and in the Mediterranean seaBreeding season:SummerIt is a lonely fish and itaggregates only at the time of reproduction.

CUTTLEFISH (Cephalopods) - 10cm

Habitat:Northeast Atlantic, Madeira Islands and Mediterranean seaBreeding season:Between february and octoberCalled the chameleons of the sea.

SOLE(Fish) - 24cm

Habitat:Northeast Atlantic and Mediterranean SeaBreeding season:January to aprilThroughout the early stages of life, the sole’s left eye migrates to the right sideof its body, allowing it to stay half-buried but with both eyes out.

BLACKSPOT SEABREAM (Fish) - 25cm

Habitat:Northeast AtlanticBreeding season:October to januaryIt has been investigated for reproduction in aquaculture.

TUNA(Fish) - 3,2kg

Habitat:Northeast Atlantic and in Madeira and the Azores islandsBreeding season:SummerForm shoals that inhabit mostly close to the surface.

13“Fish Out of Water”

FOR MODERATE AND CAUTIOUS CONSUMPTIONFish species available in the mar-ket at risk or threatened with extinction.

CODFISH(Fish) - 40cmHabitat:Northeast and Northwest Atlantic and Baltic SeaBreeding season:February to aprilYoung females lay around 500 thousand eggs.

SALMON(Fish) - 55cmHabitat:North Atlantic and PacificBreeding season:December to januaryThe salmon is born in fresh water.

MONKFISH(Fish) - 22cmHabitat:Northeast Atlantic and Mediterranean SeaBreeding season:February to JulyThe female lays up to 1 million eggs.

PRAWN(Crustaceans) - N. Def

Habitat:Atlantic Ocean, Mediterranean Sea and Western Indian OceanBreeding season:It is produced in aquacultureTropical prawn will quickly reach reproductive maturity.

EUROPEAN HAKE(Fish) - 27cm

Habitat:Northeast Atlantic and Mediterranean SeaBreeding season:January to aprilSouthern hake and the Pacific hake are also extensively used in human food.

BLACK SCABBARD FISH (Fish) - N. Def

Habitat:Sea off Sesimbraand also in Madeira and Azores IslandsBreeding season:October to january It has a long life cycle, slow growth and low reproductive cycle

SQUID(Cephalopods) - 10cm

Habitat:Northeast Atlanticand Mediterranean SeaBreeding season:October to february and april to june

15Ocean under Pressure

3. OCEAN UNDER PRESSUREHuman actions upon the Ocean

The Ocean is increasingly vulnerable to the impact and pressure of human actions. The release of contaminants such as fertilizers, pesticides, heavy metals and other chemical substances through the various watercourses, the discharge of sewage and wastewater not properly treated, the exploitation and leakage of fossil fuels, as well as, marine litter and overfishing cause extensive loss of marine life particularly in terms of the survival and reproduction of species and the destruction of marine habitats.

Marine Pollution The dumping of various types of waste such as industrial and nuclear into the Ocean – a common practice in many countries in the past – was regulated in the 70s, however, it continues to occur illegally. The legacy of this pollution persists and you can still find pollutants banned in the late ‘70s and’ 80s adsorbed in fine particles and oil films collected from the sea.The disposal into the aquatic environments of organic pollution generates eutrophication and anoxia , which has led to the emergence of large areas devoid of life in coastal areas. Other non-biodegradable pollutants, such as pesticides and heavy metals, are toxic to many organisms affecting their vital functions or causing changes in the sex ratio which threatens the survival of species and communities.The economic impact of ocean pollution has steadily been increasing and it is expected that a greater decline in marine life will continue to occur, including fish populations.

2 Eutrophication is the phenomenon caused by excess of nutrients (chemical compounds rich in phosphorus or nitrogen) in a body of water, causing an excessive increase of algae.3 Anoxia: absence of oxygen

Fig.

3 -

The

dis

char

ge o

f sew

age

dire

ctly

into

the

sea

16 Ocean under Pressure

Marine debris and its impactMarine litter is considered as one of the most widespread pollution problems the Ocean is currently facing. With origin in both inland (80%) and offshore activities (20%), its distribution is global and can be found in very different environments. It consists of various materials that, depending on their degradation time, remain in the marine environment for years, decades or even hundreds of years, and their impact directly affects societies, economies and biodiversity.

Beaches and coastal areas

Surface and Water Column

Deep seafloor

Fig. 4 - Waste marine distribution

“Marine debris is any persistent solid material, manufactured or processed which is discarded, disposed of or abandoned in

the marine and coastal environment, or even offshore and that finds its way into the sea through the wind, rain, wastewater,

carried by rivers or dragged by the tides (UNEP, 2009).”

17Ocean under Pressure

In terms of biodiversity and ecosystems, the main impact of marine debris refers to:

Plastic is the predominant material in marine debris (makes for 60 to 80% of found items) and due to its properties it is easily transported, its degradation time is long and it splinters into small pieces which increases the problem. Marine debris is a global behavioural problem, which is related to the dominant production and consumption patterns, as well as, poor waste management, inadequate implementation of the measures fixed in international agreements of waste produced at sea, together with the negligent behaviour of citizens in general. The approaches to mitigate or minimize this problem are diverse: development of awareness-raising activities, training and environmental education, beach clean-ups, implementation of better practices in the industry and waste management and use of market-based instruments to encourage consumers to make better choices.

Fig. 9 - Examples of micro-plastics from different sources: cosmetics, industry, fragmentation.

i) i. The imprisonment of marine animals,

including birds, seals, turtles, dolphins and

whales, that can become injured or even die

trapped in fishing nets, ropes and lines;

ii) The intake of marine litter by animals because they mistake it for food and which gathering in the stomach causes a

false sense of satiation leading to death by

starvation or malnutrition;

iii) The transport of invasive species, which travel great distances

attached to marine litter and whose spread into new environments can

become a threat to local biodiversity;

iv) The destruction of benthic and coastal

habitats.

Fig. 5 - Trapped turtle Fig. 6 - Albatross with plastic debris

ingested

Fig. 7 - Fixed barnacles to marine litter

Fig. 8 - Trawl on a coral cauliflower

18 Ocean under Pressure

Over-exploitation of Marine ResourcesFishing is not only the main livelihood of many coastal communities, but also provides the main source of protein for millions of people around the world.With the exponential growth of world population in recent decades came the consequent increase in food demand and so the modernization of catching techniques, transport and storage, also increased the exploitation of marine species for food. However, the Ocean has limited resources and the excessive exploitation of such resources may lead to their depletion.

Overfishing is one of the most serious examples of over-exploitation of marine resources, consisting of catching fish in numbers that exceed the natural reproductive capacity of the population. Ultimately, endangered species are at risk of extinction, which will have serious impact both in marine biodiversity and also in the social and economic well-being of communities who depend directly on fishing.

The exploitation of marine resources increasingly needs urgent and efficient management. With regards to the protection and conservation of marine biodiversity the following can be achieved: establish catch limits (for quantities and sizes); establish marine reserves or marine protected areas; create sustainable fishing policies and legislation at international and regional level which will restrict harmful fishing practices; and educate the public in general about the need to restore the health and productivity of the ocean.

The ocean is also a cradle for energy and mineral resources and with the development of exploration and extraction technologies, their extraction from the sea floor is nowadays feasible and increasingly attractive. In particular in regards the exploitation of precious metals, which are rare on land, for the composition of advanced electronic systems. Other examples of marine exploration are related to energy sources such as wind and wave energy (renewable) or exploitation of oil or gas (non-renewable sources).

20To choose and to buy

4. TO CHOOSE AND TO BUYSustainable Fish

The fishing activity must ensure that the fish that is in the sea is enough to maintain healthy ecosystems and ensure that they can breed. The European Union regulates the management of fisheries along with the standards for fisheries and aquaculture so that the capture is conducted in a sustainable manner.The consumers should also do their part in the process by adjusting their consumption patterns so that fishing becomes more sustainable. As one of the interveners in the market, the consumer must be informed on the marine products he chooses and the time of year that they should be consumed.

By respecting the seasonality of the species, biodiversity of marine species is preserved. To ensure the quality of the marine products it is necessary to prevent the consumption of fish in closed seasons, that is, when fish species are breeding or are still in their juvenile phase. Most fish and molluscs and crustaceans have a minimum legal catch weight or size. If the fish does not have the minimum size it will not be accepted for sale and will not reach consumers legally.

The Portuguese fishing community has great cultural and economic significance in the country. When choosing species imported from

other countries, such as the Nile Perch that comes from Africa, the consumer is contributing to a high environmental

impact due to the transportation of products from developing countries, as well as, the overexploitation of their resources. The transportation of marine products involves a high level of air emissions and use of fossil fuels, because the

fish goes a great distance either by air, boat or road and is distributed in various locations around the world. The

ecological footprint of the imported fish is even greater due to its cooling process which demands high energy consumption.

21 To choose and to buy

The consumer should match the amount of fish he eats to his nutritioal needs, reducing the amount of fish he eats or reducing the number of meals with fish. This way the consumer will help reduce the pressure on life in the oceans. By changing the habits and opting for less consumed species, which he would usually not cook, the consumer will have a cheaper meal with the same nutritional quality. The less consumed species are often those with lower market value, therefore the consumer will not only spend less and still consume fresh and high quality fish, but will also be helping the survival of most consumed species and so at risk such as tuna, salmon or codfish.

The New Labelling rules of Fishery Products The new labelling rules introduced by the common fisheries policy of the EU, on January 1, 2014, help consumers know exactly where the fish they are buying comes from and whether it was captured responsibly.

There is mandatory and voluntary information on the labels and the products included are: •Live fish, fresh or chilled; frozen fish, fresh fish fillets, chilled or frozen; •Sun-dried fish, salted or in brine , smoked fish; •Crustaceans even without shell, live, fresh, chilled, frozen, dried, salted or in brine; crustaceans in shell, cooked by steaming or boiling water or frozen, dried, salted or in brine; •Molluscs, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; aquatic invertebrates other than molluscs, live, fresh, chilled, frozen, dried, salted or in brine; Molluscs, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; •Algae.

4 Brine is a solution of salt in water in which one can preserve food such as meat, fish and canned food in general.

22To choose and to buy

Information on the Label itselfThe main purpose of a label is to inform consumers in a clear and objective manner about the origin and characteristics of fishery products.It is essential to understand and interpret the available data.All fishery products, including shellfish and products from aquaculture should mandatorily indicate:

1 –The commercial designation of the species: indicates the species according to a designation commonly used and authorized in the List of commercial designations of Species accepted in Portugal.2 - Production Method: Identifies the way of obtaining the species (extractive fishing; caught in freshwater; created in aquaculture).3 – Capture zones: Indicates the area of origin of the fishery products, according to the major geographical areas in which the oceans were divided.*Additionally, the following features should be taken into account:

Recommendations on how to choose and buy fishIt is essential that consumers know how to choose the fish they buy. The fish changes rapidly as it is fresh food. To learn how to carefully choose sea products, the information given at the point of sale, can also be helpful.

LIVING - FRESH - REFRIGERATED - COOKED

NET WEIGHT

FORM OF PRESENTATION AND/OR TREATMENT

IDENTIFICATION OF THE FIRST SHIPPER/PACKING COMPANY

INDICATIONS "DEFROSTED PRODUCT" AND "DO NOT REFREEZE"

% DOF WATER GLAZING 5

PRICE PER KILOGRAM OF NET WEIGHT/DRAINED NET WEIGHT

FROZEN AND DEEP FROZEN

Fishing Products, Aquaculture and Seafood

PACKED IN BULK PACKED IN BULK

x

x

x

x

x x x x

x x x x

x x x x

(Dispensable as long as the number of items can be

counted from the outside or is stated on the label)

Minimum mandatory information

5 Water glazing – glazing consists of a film of ice surrounding the frozen fish, preventing it from drying out, increasing the shelf-life of fish.

23 To choose and to buy

When shopping for fish, have in mind these tips:

Tip 1 – Purchase in the morning! This is when the products are freshest. Tip 2 – Check the entire available supply! Thus you can choose the best product at the best price.Tip 3 – During the display of fresh fishery products, they should be packed in ice, distributed throughout the fish.Tip 4 – All fishery products must be labelled.Tip 5 – Fish fillets should have firm and shiny flesh, without any dark or dried ends. Tip 6 – Buy the fish only once you have finished shopping all the items you wanted. Do not forget that they are perishable goods!Tip 7 – The quality of fresh fish products lies in its freshness. Be meticulous and look at its appearance, odour and the conditions in which they are packaged.

How to choose the best products of the sea?

How to recognize the fresh fish?

- Nice and soft smell of the sea. Do not accept the fish if it presents an odour that is too intense or if it smells of ammonia;- Skin with a vivid and bright pigmentation without discoloration. After some time the skin has a tendency to become dull and the scales will detach easily;- Protruding eyes, the transparent cornea and shiny black pupil. If the eyes are bowed, the cornea is opaque and the pupil is greyish, the fish is no longer in the best condition;- Gills reddish, bright and without mucus. Over time, they turn yellow and with milky mucus;- Firm and elastic flesh. Gradually, the flesh softens and loses its elasticity, becoming reddish along the spine;- The spine is broken instead of peeling;- The membrane covering the abdominal wall adheres completely.

Fres

hFi

sh

Shellfish - clams, cockles, mussels - should:- Be displayed for sale alive with closed valves, offering resistance to opening and, if they are open, they quickly close the valves (shells) to any stimulus.- Having liquid inside the shells, it must be the clear and colourless and have a pleasant and pronounced odour;- Have moist meat, well-bonded to the shell, of spongy appearance, of light grey colour in oysters and yellow in mussels.Cephalopods - octopus, squid and cuttlefish - should:- Be smooth and have moist skin;- Have protruding and lively eyes;- Have consistent and elastic flesh;- Clear absence of any strange pigmentation;- Presenting its own pleasant smell;- The octopus presents a characteristically greyish to slightly pink colour;- The squid presents a characteristically clear and slightly pink colour.Important: Both Octopus and squid must not show red or purple colouring, especially on the inside of the tentacles.

Mol

lusc

s

24To choose and to buy

- The package must be hermetically sealed to avoid contamination, deterioration or fish dehydration;- Labels must contain:- The commercial designation of the species- The production method (caught at sea or caught in freshwater or aquaculture- The catch area - The date of minimum durability- The drained net weight (must delete the glazing water *)- The identification of the lot (batch) preceded of "L" (when in the expiration date, does not show the day and month)- Storage conditions- The list of ingredients (if more than one)- The usage mode (if the omission would not enable appropriate use)- The expression "do not refreeze";- The packaging must not have loose ice. If this occurs it means that there were significant variations in temperature, since the product was packed until it reached the consumer. The fish may no longer be in the best conditions;- The fish must have the characteristic colour of the species and be wrapped in a thin, uniform layer of ice. Whether packed in whole or in portions and fillets, the ends should not be dry or yellowish, since this may indicate dehydration;- Avoid buying excessively glazed fish;- Check for a thermometer in the freezer of the shop and that the indicated temperature does not exceed 18ºC negative;- Fish, just like any other frozen product, should be purchased last. It should be carried in an isothermal bag and be put in the refrigerator or freezer (if you want to save it for another time).

Froz

en

- The dried salted codfish of the Atlantic Ocean (the only admitted) goes through a long process of Portuguese Traditional Curing (drying);- After being scaled, codfish must be 30 days salting and then30 days maturing, in other words, in contact with the salt but in a more open environment. Then it is dried and stored and it cannot be sold with less than 150 days from the start of the curing process;- The Codfish of the Portuguese Traditional Curing has to have a minimum weight of 1.5 kg, well-structured and firm muscles and uniform colour between pale and straw yellow;- The humidity promotes the growth of bacteria. Do the test: Hold the fish by the body and drop the tail. If folding, you have excess water. Do not buy poorly cured cod;- Observe the weighing and make sure that you are being sold the indicated commer-cial type. For example, cod must be between 1 and 2 kg. If it weighs less, it belongs to a lower category: codling; - The reddish colour and the presence of very fine dust, grey, white or yellow are signs of poor maintenance. Do not eat fish in these conditions;- The sticky or cooked appearance or untypical spots in the cod are bad indicators.

Dri

ed

- Lobster and shrimp should have a shiny, wet appearance; the body should display naturally rigid curvature, and have firm and sturdy joints. The shell and the head must be properly hooked to the body. The eyes should be lively and highlighted and must present the usual mild odour of the species. It is important to also check for black or orange spots on the shell, because if present both shrimp or lobster will have impaired quality;- The crabs should be displayed for sale alive and robust, exuding their traditional and pleasing aroma, bright and moist appearance. Their joints must be firm and the legs should be whole and firm. The shell should be well adherent to the body and the live and prominent eyes.Shel

lfish

an

d S

eafo

od:

26 To Conserve and to Eat

5. TO CONSERVE AND TO EATThroughout history, man has developed a wide variety of food preservation methods. The most ancient methods, like smoking and salting, allowed not only for a large-scale consumption of fish which is a highly perishable product, but also for its transportation to areas distant from the coast. Frozen products and modern canning became possible only after the invention of artificial ice manufacturing machines and new preservation methods. Alongside fresh fish consumption, transformed seafood presently has an important value in our food habits.

To FreezeAlmost all food items can be frozen and stored for months, provided that certain rules of hygiene and the cold chain are respected.

6 Bleaching: dive the clean fish without scales and cut for 2 or 3 minutes in boiling water. Cool it in a bowl with cold water and ice, dry it with a cloth or kitchen paper and then freeze it.

1

2

3

1

2

3

4

Least cold zoneFruit and steamed vegetables, yogurt, cheese, jam, mayonnaise and other sauces packed.

Coldest zoneNext to the cooling coil, store fish, shellfish and raw and cooked meat,cakes with cream and meals of leftovers.

DrawerFresh fruit and vegetables, preferably in individual packages.

DoorEggs, spreads, such as margarine or butter, and drinks.

4TIP 01At home, start by unpacking the fresh and frozen goods and then the remaining products. Failure to follow the cold chain brings risks: a temperature increase will cause and accelerate the development of possible microorganisms present in the product, reducing its period of validity. A product which initially was in good condition may cause food poisoning.

Fish and seafood degrade quickly. Only freeze those in which freshness you can trust and take into consideration the characteristics mentioned in the previous chapter concerning the choice and purchase of seafood products.

Cod should be soaked in the fridge before freezing. Place the slices of cod with the skin side up in a bowl of water. Keep in the fridge for a period between 24 to 48 hours, depending on the thickness of the fish. Change the water at least twice a day.

TIP 02

TIP 03

27

TIP 04Make sure the fish was not defrosted at the fish market. If this happened, it must be frozen after it has been cooked.

TIP 05If you bought fresh fish, you can freeze it raw, but only after it is well cleaned, is has been scaled and gutted and if it is headless. You can also freeze the whole fish, in fillets or in pieces, depending on how you which to use after. However, remember that the freezing smaller portions will also accelerate the defrosting process.

TIP 06

For appropriate conservation and hygiene, the best refrigeration equipment are the 4 star ones. Then you should regularly check the freezer temperature, which must remain at - 18 ° C, at least. Every three or six months, defrost and clean the inside of the machine with two tablespoons of vinegar or baking soda diluted in warm water, thus preventing contamination while saving energy, since, as we know, ice accumulation generates higher energy spending.

crustaceans, such as shrimp, can be frozen whole in a bag with water, or peeled and bleached.6.

TIP 07

Place a label with the name of food, weight and date of freezing. If possible, limit the thickness of the fish slices to 4/5 cm. Write down the stored food, with the respective freezing dates, hence avoiding unnecessary purchases, or food deterioration.

The shelf life of fish and shellfish is different. For example, low or medium-fatty fish such as hake, skate, trout, sole and gilt-head seabream have a shelf life of six months. The fatty fish such as tuna, salmon, sardines or mackerel and shellfish have a shelf life of three months.

TIP 08 TIP 09 TIP 10To freeze food, wash your hands and use clean knives and boards to work and cut the food. Use airtight and clean containers (plastic containers or new freezer bags), to prevent food from oxidizing or being burned by the cold.

To Conserve and to Eat

Defrost

TIP 01 TIP 02 TIP 04For faster defrosting, you can use cold water as long as the packaging is properly closed.

TIP 03The fish should be defrosted in the lower part of the refrigerator and never at room temperature.

When defrosted, the fish should be consumed as soon as possible and never again be frozen.

Do not defrost the fish at room temperature or in warm areas (near the stove, on a radiator or in the sun, for example). If you do that, you can change the appearance, aroma, texture, flavour and nutritional value of the fish.

The small fish (flounder, red mullet and sardines, for example) can be stewed, fried or grilled while still frozen. To boil or steam, you do not need to defrost any type of fish, which will provide a higher nutritional utilization, greater security and speed.

TIP 05

28 To Conserve and to Eat

To EatThere are two large groups of fish: blue fish and white fish.To distinguish the two types, you must observe the shape of the fish, skin colour, the shape, position and number of fins, if it has scales and what the existing characteristics and peculiarities of its head.

Blue fishSardines, Horse mackerel, tuna, Chub mackerel, salmonThe blue fish are healthy, tasty and easy to prepare. They are characterized by having a bluish colour in the loin region and having in its composition a high fat content. This indicator varies depending on the time of year that these species are caught.

In this group are the migratory fish that use fat reserves for the long trips. They are also rich in omega-3 and fatty acids, whose regular consumption (at least 3 times per week) prevents cardiovascular diseases, cholesterol and reduces the growth of cancer cells.

Blue fish are also a food easy to digest and low in calories; They contain proteins with different amino acids essential to the body; They are rich in vitamins A, D and vitamin B12, essential for vision, skin, calcium absorption (needed to teeth and bones), phosphorus uptake (essential for the brain) and for the body’s metabolism.

White fishHake, codfish, sea bream, monkfish gilt-head seabream and sea bassWhite or lean fish are mild, gentle and tender. They are thinner fish, low in calories and fat.They have, in general, silver skin. They prefer to live in deeper waters and live more sedentarily then the blue fish.

They are an important source of proteins and minerals; they are recommended for infants and children, since their meat is lean, smooth and is digested very easily. The flesh is rich in vitamin B, responsible for the transformation of various types of sugar, for regulating the nervous system and nerve impulses and for how oxygen is metabolised.

29To Conserve and to Eat

How is fish different then the flesh of mammals and birds?According to IPMA - Portuguese Institute of Sea and Atmosphere, fish and seafood have less fat and energy content than the meat of mammals and birds. However, the nature of the lipids present in fish makes it a healthier choice. On the other hand, fishery and aquaculture products are richer in minerals, especially iodine and selenium. It is also a good source of high quality protein, as they have all the essential amino acids and are easily digestible and suitable for all ages.

What is the best way to cook fish?To be healthy it is not necessary to sacrifice pleasure and flavour in food!Here are some important tips for fish preparation:- Cook it in water or steam it.

- Grill it, but only if the flame or heat source are not in direct contact with the fish.

- If you choose to fry the fish, use monounsaturated oils, in particular olive oil, since part of this oil is absorbed by the food.

NOTE: it is important to mention that some omega 3 fatty acids pass into the frying oil and oxidize rapidly. Consequently you should not use several times the same oil. The use of solid fats and hydrogenated vegetable oils such as butter, should be avoided because it may have trans fatty acids harmful to health, particularly to consumers suffering from cardiovascular diseases.

BibliographyACOPE - Association of fish merchantsAPLM - Portuguese Association of Marine DebrisCiência Viva - Knowing the Ocean DECO Proteste - Codfish (2014) DECO Proteste - Seafood (2013) DECO Proteste - Sardine (2015) DECO Proteste - Conserve Fish (2015) DECO - Magazine Health Test N.º 111 - October 2014 - Frost and DefrostDGRM - General direction of Natural Resources, Security and Marine ServicesSea Policy General Direction DocaPesca, Portos e Lotas, S.A. European Commission - Inseparable Campaign European Commission - Labelling pocket guide for fishery products and aquacultureFAO - Food and Agriculture Organization - Fisheries and AquacultureKit do Mar - EMEPCLPN - League for the Protection of Nature MARLISCO PortugalOcean Literacy Ocean Literacy - Ocean Literacy Principles and Fundamental ConceptsOcean Literacy - The Scope and Sequence Conservation International - The Ocean Ocean Health Index Pescado Controlado - Fish Row World Wide Fund for Nature - Living Blue Planet Report World Wildlife Fund - Threats National Oceanography Centre - Seas Under Threat

Image Table of contentsTheme 1

Fig. 1 - The 7 essential principles of the oceans

1.Topographic Map of the Planet: www.seajester.eq8r.net/map_world_ocean_floor_topo_green_brown.htm

2.Coastal zone (Consolation, Portugal): photo by Filipa Ferro, APLM

3.Clouds, rain, sea: http://www.politicalmetaphors.com/2014/07/

4.Cyanobacteria chains (James Golden photography): http://jgi.doe.gov/doe-jgi-science-high-light-benefits-of-diversity-driven-genome-sequencing-in-cyanogeba

5.Coral reef: http://www.nfwf.org/coralreef/Pages/home.aspx#.VPYiznysWSo

6.Small-scale fishing (Javier Teniente photography): http://fotosmundo.net/hijos-oceano-pes-ca-artesanal

7. Underwater research: http://oceandoctor.org/erika-bergman

Fig. 2 - Blue Planet: www.science.ku.dk/english/press/news/2012/water_blue_plan-et_minik

Theme 3Fig. 3 - The discharge of sewage directly into the sea

Fig. 4 - Waste marine distribution

Fig. 5 - Trapped turtle (photo by Jordi Floods Pujo): http://www.ghostfishing.org/ghostnets-fish-on-marine-rubbish-threatens-australian-turtles/;

Fig. 6 - Albatross with ingested plastic debris (Photo by C. Fackler): https://marinedebrisblog.wordpress.com/2011/07/26/arteducation/;

Fig. 7 - Fixed barnacles to marine debris (photo by Paula Sobral, APLM);

Fig. 8 - The trawl on a coral cauliflower: http://www.pifsc.noaa.gov/cred/entanglement.php

Fig. 9 - Microspheres in cosmetics (BBC News): http://www.bbc.com/news/blogs-magazine-monitor-27440188; Plastic pellets (5Gyres): http://www.5gyres.org/blog/posts/2014/07/26/ddt_in_the_pellets_under_your_feet; Plastic fragments (photo by João Frias, APLM);

CHEF FISHCONTEST

Discover videos of fish recipes! Go to:

www.decojovem.pt