You don't want to miss this one! Come hear Neil Sims of Kampachi Farms LLC talk about the seafood crisis, aquaculture and more. You will have the opportuity to taste a sample of Kona Kampachi both raw and cooked.
Fish Futures - By: Neil Anthony Sims
Whatever happened to Atlantic cod? And blue-fin tuna? And California sardines? The global seafood crisis is now readily apparent to us all, with frequent stories in the newspaper highlighting the increasing pressure on the world’s wild fish stocks, and our favorite fish disappearing from restaurant menus and stores. Yet there are also compelling environmental and public health imperatives for increasing seafood consumption. So … how should we reconcile these two differing dynamics?
Aquaculture sounds somewhat appealing in the abstract, but the term “farmed fish” is widely viewed as a pejorative. Consumers almost universally declare a preference for “wild”. We will examine whether this bias is based on science, or superstition.
This presentation will share how, over the last decade, Kona has established itself as one of the world’s leading sites for pioneering open ocean aquaculture. There is now abundant evidence that open ocean aquaculture – if done responsibly – allows us to expand the production of the ocean’s finest fish in an environmentally-sound manner. It is the correct choice for our planet, for our oceans, and for our own health.
So then … how can we convince American consumers, the U.S. Federal government and the entrenched anti-aquaculture activists of the importance of growing this industry? And what does this mean for us, when we sit down to eat at our favorite sushi bar, or seafood restaurant?
Price is $5 for members and $10 for non-members. This price just covers the cost of the Kampachi tasting and the rental of the community room. If there is space, tickets will be available at the door but they will be $8 for members and $15 for non-members.