John’s snapper and stingray are hawker favourites at many of Malaysia’s eateries. They are also ravaged by overfishing. Both are identified by the United Nations Food and Agriculture Organisation (FAO) as among the 90 percent of global fish stocks that have been exploited to full capacity or to the point of facing possible extinction. Left unabated, the trend points to seafood being permanently wiped off the menu by 2048. This is bad news for the country, where the oceans are a lucrative trade. Malaysia ranks as the largest consumer of marine products in Southeast Asia while the fisheries industry contributes more than RM11 billion to the economy and supports the livelihoods of over 150,000 people.
Much of today’s raw seafood products are acquired locally today thanks to our thriving fishing communities along the coast which gives us a real crave for a seafood cuisine most times like the steamboat truck parking along the side of the road giving consumers a real taste of the marine delicacy. However it may require most business owners to store the raw seafood products in a proper way to maintain its freshness.
The food industry has always been, by nature, at the mercy of market forces beyond its control. Dependent on the changing tastes and preferences of the consumer, players across all sectors must be quick to pick up on emerging trends and adapt accordingly or risk falling by the wayside.
Badrulnizam Basri, Balton Martin & Dr. Azhar Hamzah Fisheries Research Institute (FRI), Pulau Sayak, Kota Kuala Muda, Kedah.
Ecological Aquaculture – A Sustainable Solution for the Blue Revolution.
Protein. It accounts for 10 – 35% of a balanced diet. An important dietary component for growth and maintaining good health, protein is an invaluable asset for the body. Cells devour protein for maintenance and repair. It is imperative for the building of muscles – protein shakes aren’t popular simply because they’re tasty. It is a major component in the production of antibodies. Bones, nails, and hair rely on it; the former for strength, the latter for shine. It is necessary, it is important, it is everywhere – only, soon, it won’t be found in our oceans.
“Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. There’s shrimp kabobs, shrimp creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That – that’s about it.” – Bubba, Forrest Gump, 1994.