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 Post subject: Indonesian Seafood Guide
PostPosted: Fri Nov 16, 2007 3:26 pm 
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Joined: Mon Jun 19, 2006 3:45 pm
Posts: 426
Location: somewhere beyond the sea
WWF-Indonesia believe that it is possible to have fish on the menu in homes and restaurants while ensuring healthy fish populations in a healthy environment. If you make careful choices when enjoying your seafood while learning more about how fisheries should be managed we all contribute to ensuring healthy oceans for the future.

Indonesian seafood products are under threats as coastal and reef fisheries are putting too high pressure on the fish populations and fish environment.

Did you know that:

Lobster grows and matures very slowly.

Lobster is very easy to catch and so lobster in the wild are getting very rare.

Lobster is sometimes caught with poison. The poison kills the reef and its other inhabitants.

Sharks fins are obtained from sharks that are often caught in nets or on long-lines where also dolphins, turtles, birds and other marine life falls prey.

Shark meat is often discarded after the fins are cut off.

Sharks grow and mature very slowly. Shark populations have gone down dramatically in the past 10 years.

Baby sharks are getting rare as their adults are being over-fished. Baby sharks could restore the dwindling shark population when they are left to live and grow.

Prawns are caught with trawlers that destroy the near shore ocean bottom ecosystem. By-catch often includes turtles and other marine mammals.

Prawns are also farmed in ponds for which mangrove forests were cut down. Without the mangrove tress, coastlines erode and natural fish nursery areas disappear.

Grouper is often caught with poison that kills the reef.

Grouper grows and matures slowly. Groupers are also important in balancing the reef fish community.

Reef fish are often caught with explosives. Many snappers, rabbitfish, groupers, fusiliers, triggerfish and surgeonfish are typical blast fishing catches. The explosive kills the reef for many decades, and the reef sometimes does not regenerate at all.

Pelagic fish such as mackerel, tuna and trevally make great dishes and are simply prepared.

A combination of too much fishing pressure and destructive capture techniques have caused reef and inshore fish stocks to collapse in many areas in Indonesia. What does that have to do with you? Not all areas in Indonesia represent gloom and doom. By making a careful selection when you wish to enjoy seafood, you can help to make things better.

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