Dancing Waist at Catfish, with grilled peri-peri chicken, grilled plantain, charred cherry tomatoes, catfish salad and jollof rice with pineapple sriracha dressing
2019 might will be the year that West African food, with its bold flavours, thrifty use of high-fibre fruit and vegetables, complex tastes and contrasting textures, begins to receive the international culinary appreciation it deserves.
Social media is awash with images of West African dishes, the number of blogs celebrating the cuisine is on the rise, and restaurants serving modern interpretations of the traditional food of Sierra Leone, Senegal, Gambia and Nigeria, in particular, are slowly but surely opening up all over the world.
At the end of last year, fine-dining restaurant Ikoyi in London became the first West African restaurant to be awarded a Michelin star.
While ingredients such as yams, Scotch bonnet peppers, guava, black-eyed peas, cocoyam and cassava might not yet be part of the average cook’s daily repertoire, they are becoming well known and used.
Gbemi Giwa is from western Nigeria and is the creative force behind Catfish.
The restaurant delivery service in Dubai showcases West African food in a holistic way, using modern cooking and wellness techniques to produce a menu that is free from gluten, genetically modified ingredients, dairy and refined sugar.
When asked about this wave of interest in the food of her homeland, she points out that trying to encapsulate the recipes, dishes and culinary history of so many different countries under one umbrella term or in a few words is tricky to say the least.
West African cuisine is as nuanced and diverse as the hundreds of ethnic groups in the region, so it’s hard to place a collective label on the numerous dishes across the region.
That being said, one of the few things that ties dishes across the region is spice; we use a variety of peppers in our food and you can always expect big, bold, hot flavours, she says.
Giwa adds that beans, plantains, yams, peanuts and tomatoes feature in many recipes, and that variations on starchy staples such as fufu, eba, banku and amala are eaten in almost every country, as are soups cooked in palm oil with local spices, garnished with amaranth, bitter leaves and ugwu.
Much like Giwa, London chef, food blogger and cookbook author Lope Ariyo is committed to not just bringing West African food to wider attention, but also making it more accessible.
Nigerian-British Ariyo grew up in the UK, but spent two years at boarding school in Nigeria, and says that this proved formative in shaping her appreciation of food and cooking.
Most Nigerian meals centre on rice or tubers, and are usually accompanied by some sort of stew with onions and peppers at the base, she explains. When I came back to the UK, I was constantly trying to replicate the dishes I had eaten she adds.
She describes her current cooking style as contemporary Nigerian.
From time to time, I keep it traditional, but for the most part my cooking reflects me and my experiences, so I like to mirror that in what I do.
In London, you get to experience many different cultures and foods, and I’ll often taste something that makes me think: There are ingredients like this in Nigeria, I bet I could use this to make a different version of such and such dish.
Touted as a rising star in the cooking world and with a well-received cookbook on discovering the flavours of West Africa to her name, Ariyo is clearly on to something.
When I set out to write Hibiscus, I wanted to bridge the gap for people who had no idea about Nigerian food and needed a place to start, she explains.
I really believe that if people are more aware of key West African recipes, ingredients and products then they’re more likely to try them out, and have a better understanding of the flavours and cuisine.
The importance of jollof rice, one must-try item is fluffy orange-red jollof rice.
Make no mistake, this is no run-of-the-mill rice dish, and a large pan featuring grains simmered in a spicy, fragrant broth made from tomato and pepper paste, and laced with a subtle chilli heat is a staple at parties, weddings and other celebrations.
While it’s generally agreed that the dish originated in either Senegal or Gambia, the question as to where to find the finest jollof is far more contentious.
I’m obsessed with jollof, says Giwa. Every West African country has its version of the smoky tomato rice, but as a Nigerian, I’ve got to say that the Nigerian version is best. I’ve been cooking jollof since I was 12. We had it for lunch every Sunday, like clockwork.
This is a dish that you’ll find in almost every West African household and every West African nation claims to make the best one.
Chef Lope Ariyo echoes Giwa on the subject: This is a dish that you’ll find in almost every West African household and every West African nation claims to make the best one.
However, for the most part, I’ve never known any two people make their rice the same way; everyone has their own secret touch, she says.
While authenticity and tradition might be all-important to some there have been culinary wars of words on the subject of jollof.
Steamed jollof rice
Ariyo takes a more relaxed approach: Because I never make my jollof the standard way, for me it’s been a way to make new friends, and start interesting conversations about what is right and wrong when it comes to Nigerian and other West African cooking.
Four other West African dishes that are popular:
Egusi soup
Protein-rich roasted egusi melon seeds both thicken and add depth of flavour to this hearty, sustaining stew-like soup. While there are plenty of interpretations, more often than not the soup contains leafy greens such as spinach or collard greens, Scotch bonnet peppers and palm oil, as well as meat which often is chicken, beef or turkey or seafood such as dried shrimp and crayfish and spices, which result in a complex, highly satisfying dish.
Puff puff
The popularity of this street food snack, which is especially well-loved in Sierra Leone, Nigeria and Ghana where it is known as bofrot, is hardly surprising.
After all, what’s not to like about rounds of hot, crispy-on-the-outside, fluffy-in-the-centre deepfried dough finished with a smattering of sugar?
Often likened to doughnuts, French beignets and Arabic luqaiamt, puff puff, say those in the know, is utterly unique – it has a slightly chewier texture and specific flavour profile.
Yam porridge
Healthy and sustaining yam porridge or pottage, potash or asara is eaten throughout West Africa.
Preparation techniques and ingredients vary depending on the region but, more often than not, this one-pan dish features yams boiled until tender and mashable, then simmered with peppers, tomatoes, fresh palm oil and a hint of spice.
Chicken is sometimes added and bitter leafy greens are stirred in towards the end. A comfort-food dish if ever there were one.
Yassa chicken or poulet au Yassa
This French-inspired, classic Senegalese dish features moist grilled chicken served in a sweet-tart sauce.
The tenderness of the meat is the result of several hours spent bathing in a piquant marinade rich with lemons, mustard and onions, which is then simmered and reduced down until the onions are soft and collapsing. Both meat and sauce are combined again towards the end, allowing the flavours to meld.
Recipe
Steamed jollof rice adapted from Hibiscus by Lope Ariyo
Ingredients
- 2 tbsp coconut oil
- 2 tbsp tomato puree
- 1 Scotch bonnet chili, deseeded if preferred and chopped
- 4cm piece of fresh ginger, peeled and grated
- ½ onion, finely chopped
- 1 tsp dried thyme
- 1 tsp cayenne pepper
- 1 tsp black pepper
- ½ tsp ground cloves
- 1 tsp onion granules
- Pinch of salt
- 250g basmati rice, washed
- 2 or 3 bay leaves
Method
In a frying pan set over medium-low heat, melt the coconut oil and add the tomato puree, Scotch bonnet, ginger and onion. Fry for 5 minutes until the onion takes on a red hue.
Add the chopped tomatoes – there’s no need to blend them, but you can do so if you prefer – along with the herbs, spices and salt. Stir well and continue frying for a further 5 minutes until the tomatoes become deep red.
Meanwhile, set up a steamer by filling a saucepan with water and bring to the boil. Place a steaming pan on top and bring the heat down to medium low. Remove the tomatoes from the heat and add the basmati rice.
Mix until the rice is well coated, then transfer the mixture to the steaming pan. Spread out evenly and top with the bay leaves.
Cover and steam for 30 to 40 minutes, fluffing the rice with a fork every 10 minutes to make sure it’s cooking evenly, until the rice is tender. Take the steamer off the pan, fluff the rice once more and spoon on to hot plates to serve. Eat with grilled chicken and fried plantain on the side.
Tourism Observer
Showing posts with label catfish. Show all posts
Showing posts with label catfish. Show all posts
Thursday, 28 March 2019
Friday, 16 June 2017
TANZANIA: Lake Tanganyika Longest Freshwater Lake In The World
Lake Tanganyika, second largest of the lakes of eastern Africa. It is the longest freshwater lake in the world (410 miles [660 km]) and the second deepest (4,710 feet [1,436 metres]) after Lake Baikal in Russia. Comparatively narrow, varying in width from 10 to 45 miles (16 to 72 km), it covers about 12,700 square miles (32,900 square km) and forms the boundary between Tanzania and the Democratic Republic of the Congo (DRC) and part of the boundary between Burundi and the DRC as well as part of the boundary between Tanzania and Zambia.
It occupies the southern end of the Western Rift Valley, and for most of its length the land rises steeply from its shores. Its waters tend to be brackish. Though fed by a number of rivers, the lake is not the centre of an extensive drainage area. The largest rivers discharging into the lake are the Malagarasi, the Ruzizi, and the Kalambo, which has one of the highest waterfalls in the world (704 feet [215 metres]; see Kalambo Falls). Its outlet is the Lukuga River, which flows into the Lualaba River.
Lake Tanganyika is situated on the line dividing the floral regions of eastern and western Africa, and oil palms, which are characteristic of the flora of western Africa, grow along the lake’s shores. Rice and subsistence crops are grown along the shores, and fishing is of some significance. Hippopotamuses and crocodiles abound, and the bird life is varied.
Many of the numerous peoples (predominantly Bantu-speaking) living on the lake’s eastern shores trace their origins to areas in the Congo River basin. The lake was first visited by Europeans in 1858, when the British explorers Sir Richard Burton and John Hanning Speke reached Ujiji, on the lake’s eastern shore, in their quest for the source of the Nile River.
In 1871 Henry (later Sir Henry) Morton Stanley “found” David Livingstone at Ujiji. Important ports situated along Lake Tanganyika are Bujumbura, the capital of Burundi, Kalemi in the DRC, Mpulungu in Zambia, and Ujiji and Kigoma in Tanzania.
Lake Tanganyika is an African Great Lake. It is the second oldest freshwater lake in the world, second largest by volume, and the second deepest, in all cases after Lake Baikal in Siberia;it is also the world's longest freshwater lake.
The lake is divided among four countries – Tanzania, Democratic Republic of the Congo (DRC), Burundi, and Zambia, with Tanzania (46%) and DRC (40%) possessing the majority of the lake. The water flows into the Congo River system and ultimately into the Atlantic Ocean.
The name apparently refers to "Tanganika, 'the great lake spreading out like a plain', or 'plain-like lake'.
Lake Tanganyika is situated within the Albertine Rift, the western branch of the East African Rift, and is confined by the mountainous walls of the valley. It is the largest rift lake in Africa and the second largest lake by volume in the world. It is the deepest lake in Africa and holds the greatest volume of fresh water, accounting for 16% of the world's available fresh water.
It extends for 676 km (420 mi) in a general north-south direction and averages 50 km (31 mi) in width. The lake covers 32,900 km2 (12,700 sq mi), with a shoreline of 1,828 km (1,136 mi), a mean depth of 570 m (1,870 ft) and a maximum depth of 1,470 m (4,820 ft) (in the northern basin). It holds an estimated 18,900 cubic kilometres (4,500 cu mi).
The catchment area of the lake is 231,000 km2 (89,000 sq mi). Two main rivers flow into the lake, as well as numerous smaller rivers and streams (whose lengths are limited by the steep mountains around the lake). There is one major outflow, the Lukuga River, which empties into the Congo River drainage.
The major river flowing into the lake is the Ruzizi River, formed about 10,000 years ago, which enters the north of the lake from Lake Kivu. The Malagarasi River, which is Tanzania's second largest river, enters the east side of Lake Tanganyika. The Malagarasi is older than Lake Tanganyika and, before the lake was formed, directly drained into the Congo River.
The lake has a complex history of changing flow patterns, due to its high altitude, great depth, slow rate of refill and mountainous location in a turbulently volcanic area that has undergone climate changes. Apparently it has rarely in the past had an outflow to the sea. It has been described as 'practically endorheic' for this reason.
The lake's connection to the sea is dependent on a high water level allowing water to overflow out of the lake through the Lukunga into the Congo.
Due to the lake's tropical location, it has a high rate of evaporation. Thus it depends on a high inflow through the Ruzizi out of Lake Kivu to keep the lake high enough to overflow. This outflow is apparently not more than 12,000 years old, and resulted from lava flows blocking and diverting the Kivu basin's previous outflow into Lake Edward and then the Nile system, and diverting it to Lake Tanganyika.
Signs of ancient shorelines indicate that at times Tanganyika may have been up to 300 m (980 ft) lower than its present surface level, with no outlet to the sea. Even its current outlet is intermittent and may not have been operating when first visited by Western explorers in 1858.
The lake may also have at times had different inflows and outflows: inward flows from a higher Lake Rukwa, access to Lake Malawi and an exit route to the Nile have all been proposed to have existed at some point in the lake's history.
Lake Tanganyika is an ancient lake. Its three basins, which in periods with much lower water levels were separate lakes, are of different ages. The central began to form 9—12 million years ago (mya), the northern 7—8 mya and the southern 2—4 mya.
There are several islands in Lake Tanganyika. The most important of them are
- Kavala Island (The Democratic Republic of the Congo)
- Mamba-Kayenda Islands (The Democratic Republic of the Congo)
- Milima Island (The Democratic Republic of the Congo)
- Kibishie Island (The Democratic Republic of the Congo)
- Mutondwe Island ( Zambia)
- Kumbula Island ( Zambia)
The lake's water is alkaline with a pH of around 9 at depths of 0–100 m (0–330 ft).Below this it is around 8.7, gradually decreasing to 8.3—8.5 in the deepest parts of Tanganyika. A similar pattern can be seen in the electric conductivity, ranging from about 670 μS/cm in the upper part to 690 μS/cm in the deepest.
Surface temperatures generally range from about 24 °C (75 °F) in the southern part of the lake in early August to 28–29 °C (82–84 °F) in the late rainy season in March—April. At depths greater than 400 m (1,300 ft) the temperature is very stable at 23.1–23.4 °C (73.6–74.1 °F).
The lake is stratified and seasonal mixing generally does not extend beyond depths of 150 m (490 ft).The mixing mainly occurs as upwellings in the south and is wind-driven, but to a lesser extent there are also up- and downwellings elsewhere in the lake.As a consequence of the stratification, the deep sections contain "fossil water".
This also means that there is no oxygen (it is anoxic) in the deeper parts, essentially limiting fish and other aerobic organisms to the upper part. There are some geographical variations in this limit, but it is typically at depths of around 100 m (330 ft) in the northern part of the lake and 240–250 m (790–820 ft) in the south.
The oxygen-devoid deepest sections contain high levels of toxic hydrogen sulphide and are essentially lifeless,except for bacteria.
Lake Tanganyika and associated wetlands are home to Nile crocodiles (including famous giant Gustave), Zambian hinged terrapins, serrated hinged terrapins and pan hinged terrapins (last species not in the lake itself, but in adjacent lagoons). The Storm's water cobra, a threatened subspecies of banded water cobra that feeds mainly on fish, is only found in Lake Tanganyika where it prefers rocky shores.
The lake holds at least 250 species of cichlid fish and undescribed species remain. Almost all (98%) of the Tanganyika cichlids are endemic to the lake and it is thus an important biological resource for the study of speciation in evolution.The cichlids of the African Great Lakes, including Tanganyika, represent the most diverse extent of adaptive radiation in vertebrates.
Although Tanganyika has far fewer cichlid species than Lake Malawi and Victoria which both have experienced relatively recent explosive species radiations (resulting in many closely related species),its cichlids are the most morphologically and genetically diverse.
This is linked to the high age of Tanganyika, as it is far older than the other lakes.Tanganyika has the largest number of endemic cichlid genera of all African lakes. All Tanganyika cichlids are in the subfamily Pseudocrenilabrinae. Of the 10 tribes in this subfamily, half are largely or entirely restricted to the lake (Cyprichromini, Ectodini, Lamprologini, Limnochromini and Tropheini) and another three have species in the lake (Haplochromine, Tilapiini and Tylochromini).
Others have proposed splitting the Tanganyika cichlids into as many as 12—16 tribes (in addition to previous mentioned, Bathybatini, Benthochromini, Boulengerochromini, Cyphotilapiini, Eretmodini, Greenwoodochromini, Perissodini and Trematocarini).
Most Tanganyika cichlids live along the shoreline down to a depth of 100 m (330 ft), but some deep-water species regularly descend to 200 m (660 ft).Trematocara species have exceptionally been found at more than 300 m (980 ft), which is deeper than any other cichlid in the world.Some of the deep-water cichlids (e.g., Bathybates, Gnathochromis, Hemibates and Xenochromis) have been caught in places virtually devoid of oxygen, but how they are able to survive there is unclear.
Tanganyika cichlids are generally benthic (found at or near the bottom) and/or coastal.No Tanganyika cichlids are truly pelagic and offshore, except for some of the piscivorous Bathybates.Two of these, B. fasciatus and B. leo, mainly feed on Tanganyika sardines.
Tanganyika cichlids differ extensively in ecology and include species that are herbivores, detritivores, planktivores, insectivores, molluscivores, scavengers, scale-eaters and piscivores.Their breeding behavior fall into two main groups, the substrate spawners (often in caves or rock crevices) and the mouthbrooders.
Among the endemic species are two of the world's smallest cichlids, Neolamprologus multifasciatus and N. similis (both shell dwellers) at up to 4–5 cm (1.6–2.0 in),and one of the largest, the giant cichlid (Boulengerochromis microlepis) at up to 90 cm (3.0 ft).
Many cichlids from Lake Tanganyika, such as species from the genera Altolamprologus, Cyprichromis, Eretmodus, Julidochromis, Lamprologus, Neolamprologus, Tropheus and Xenotilapia, are popular aquarium fish due to their bright colors and patterns, and interesting behaviors.Recreating a Lake Tanganyika biotope to host those cichlids in a habitat similar to their natural environment is also popular in the aquarium hobby.
Lake Tanganyika is home to more than 80 species of non-cichlid fish and about 60% of these are endemic.
The open waters of the pelagic zone are dominated by four non-cichlid species: Two species of "Tanganyika sardine" (Limnothrissa miodon and Stolothrissa tanganicae ) form the largest biomass of fish in this zone, and they are important prey for the forktail lates (Lates microlepis) and sleek lates (L. stappersii).
Two additional lates are found in the lake, the Tanganyika lates (L. angustifrons) and bigeye lates (L. mariae), but both these are primarily benthic hunters, although they also may move into open waters.The four lates, all endemic to Tanganyika, have been overfished and larger individuals are rare today.
There are 11 species of Synodontis catfish in the lake and 10 of these, including S. polli (pictured), are endemic
Among the more unusual fish in the lake are the endemic, facultatively brood parasitic "cuckoo catfish", including at least Synodontis grandiops and S. multipunctatus.A number of others are very similar (e.g., S. lucipinnis and S. petricola) and have often been confused; it is unclear if they have a similar behavior.The facultative brood parasites often lay their eggs synchronously with mouthbroding cichlids.
The cichlid pick up the eggs in their mouth as if they were their own. Once the catfish eggs hatch the young eat the cichlid eggs.Five catfish genera are entirely restricted to the lake basin: Bathybagrus, Dinotopterus, Lophiobagrus, Phyllonemus and Tanganikallabes.
Although not endemic on a genus level, six species of Chrysichthys catfish are only found in the Tanganyika basin where they live both in shallow and relatively deep waters; in the latter habitat they are the primary predators and scavengers. A unique evolutionary radiation in the lake is the 15 species of Mastacembelus spiny eels, all but one endemic to its basin.
Although other African Great Lakes have Synodontis catfish, endemic catfish genera and Mastacembelus spiny eels, the relatively high diversity is unique to Tanganyika, which likely is related to its old age.
Among the non-endemic fish, some are widespread African species but several are only shared with the Malagarasi and Congo River basins, such as the Congo bichir (Polypterus congicus), goliath tigerfish (Hydrocynus goliath), Citharinus citharus, six-banded distichodus (Distichodus sexfasciatus) and mbu puffer (Tetraodon mbu).
A total of 68 freshwater snail species (45 endemic) and 15 bivalve species (8 endemic) are known from the lake.Many of the snails are unusual for species living in freshwater in having noticeably thickened shells and/or distinct sculpture, features more commonly seen in marine snails. They are referred to as thallasoids, which can be translated to "marine-like".
All the Tanganyika thallasoids, which are part of Prosobranchia, are endemic to the lake.Initially they were believed to be related to similar marine snails, but they are now known to be unrelated. Their appearance is now believed to be the result of the highly diverse habitats in Lake Tanganyika and evolutionary pressure from snail-eating fish and, in particular, Platythelphusa crabs.
A total of 17 freshwater snail genera are endemic to the lake, such as Hirthia, Lavigeria, Paramelania, Reymondia, Spekia, Stanleya, Tanganyicia and Tiphobia.There are about 30 species of non-thallasoid snails in the lake, but only five of these are endemic, including Ferrissia tanganyicensis and Neothauma tanganyicense. The latter is the largest Tanganyika snail and its shell is often used by small shell-dwelling cichlids.
Crustaceans are also highly diverse in Tanganyika with more than 200 species, of which more than half are endemic.They include 10 species of freshwater crabs (9 Platythelphusa and Potamonautes platynotus; all endemic), at least 11 species of small atyid shrimp (Atyella, Caridella and Limnocaridina), an endemic palaemonid shrimp (Macrobrachium moorei), at least 23 endemic ostracods and several copepods.
Among Rift Valley lakes, Lake Tanganyika far surpasses all others in terms of crustacean and freshwater snail richness,both in total number of species and number of endemics.For example, the only other Rift Valley lake with endemic freshwater crabs is Lake Kivu with two species.
The diversity of other invertebrate groups in Lake Tanganyika is often not well-known, but there are at least 20 described species of leeches (12 endemics), 9 sponges
It is estimated that 25–40% of the protein in the diet of the approximately one million people living around the lake comes from lake fish. Currently, there are around 100,000 people directly involved in the fisheries operating from almost 800 sites. The lake is also vital to the estimated 10 million people living in the greater basin.
Lake Tanganyika fish can be found exported throughout East Africa. Commercial fishing began in the mid-1950s and has had an extremely heavy impact on the pelagic fish species; in 1995 the total catch was around 180,000 tonnes. Former industrial fisheries, which boomed in the 1980s, have subsequently collapsed.
Two ferries carry passengers and cargo along the eastern shore of the lake: MV Liemba between Kigoma and Mpulungu and MV Mwongozo between Kigoma and Bujumbura.
- The port town of Kigoma is the railhead for the railway from Dar es Salaam in Tanzania.
- The port town of Kalemie (previously named Albertville) is the railhead for the D.R. Congo rail network.
- The port town of Mpulungu is a proposed railhead for Zambia.
On Dec. 12, 2014, the ferry MV Mutambala capsized on Lake Tanganyika, and more than 120 lives were lost.
There are many methods in which the native people of the area were fishing. Most of them included using a lantern as a lure for fish that are attracted to light. There were three basic forms. One called Lusenga which is a wide net used by one person from a canoe.
The second one is using a lift net. This was done by dropping a net deep below the boat using two parallel canoes and then simultaneously pulling it up. The third is called Chiromila which consisted of three canoes. One canoe was stationary with a lantern while another canoe holds one end of the net and the other circles the stationary one to meet up with the net.
The first known Westerners to find the lake were the British explorers Richard Burton and John Speke, in 1858. They located it while searching for the source of the Nile River. Speke continued and found the actual source, Lake Victoria. Later David Livingstone passed by the lake. He noted the name "Liemba" for its southern part, a word probably from the Fipa language, and in 1927 this was chosen as the new name for the conquered German First World War ship Graf von Götzen which is still serving the lake up to the present time.
In 1965 Argentinian revolutionary Che Guevara used the western shores of Lake Tanganyika as a training camp for guerrilla forces in the Congo. From his camp, Che and his forces attempted to overthrow the government, but ended up pulling out in less than a year since the National Security Agency (NSA) had been monitoring him the entire time and aided government forces in ambushing his guerrillas.
Because of increasing global temperature there is a direct correlation to lower productivity in Lake Tanganyika.Southern winds create upwells of deep nutrient-rich water on the southern end of the lake. This happens during the cooler months (May to September).
These nutrients that are in deep water are vital in maintaining the aquatic food web. The southernly winds are slowing down which limits the ability for the mixing of nutrients. This is correlating with less productivity in the lake.
It occupies the southern end of the Western Rift Valley, and for most of its length the land rises steeply from its shores. Its waters tend to be brackish. Though fed by a number of rivers, the lake is not the centre of an extensive drainage area. The largest rivers discharging into the lake are the Malagarasi, the Ruzizi, and the Kalambo, which has one of the highest waterfalls in the world (704 feet [215 metres]; see Kalambo Falls). Its outlet is the Lukuga River, which flows into the Lualaba River.
Lake Tanganyika is situated on the line dividing the floral regions of eastern and western Africa, and oil palms, which are characteristic of the flora of western Africa, grow along the lake’s shores. Rice and subsistence crops are grown along the shores, and fishing is of some significance. Hippopotamuses and crocodiles abound, and the bird life is varied.
Many of the numerous peoples (predominantly Bantu-speaking) living on the lake’s eastern shores trace their origins to areas in the Congo River basin. The lake was first visited by Europeans in 1858, when the British explorers Sir Richard Burton and John Hanning Speke reached Ujiji, on the lake’s eastern shore, in their quest for the source of the Nile River.
In 1871 Henry (later Sir Henry) Morton Stanley “found” David Livingstone at Ujiji. Important ports situated along Lake Tanganyika are Bujumbura, the capital of Burundi, Kalemi in the DRC, Mpulungu in Zambia, and Ujiji and Kigoma in Tanzania.
Lake Tanganyika is an African Great Lake. It is the second oldest freshwater lake in the world, second largest by volume, and the second deepest, in all cases after Lake Baikal in Siberia;it is also the world's longest freshwater lake.
The lake is divided among four countries – Tanzania, Democratic Republic of the Congo (DRC), Burundi, and Zambia, with Tanzania (46%) and DRC (40%) possessing the majority of the lake. The water flows into the Congo River system and ultimately into the Atlantic Ocean.
The name apparently refers to "Tanganika, 'the great lake spreading out like a plain', or 'plain-like lake'.
Lake Tanganyika is situated within the Albertine Rift, the western branch of the East African Rift, and is confined by the mountainous walls of the valley. It is the largest rift lake in Africa and the second largest lake by volume in the world. It is the deepest lake in Africa and holds the greatest volume of fresh water, accounting for 16% of the world's available fresh water.
It extends for 676 km (420 mi) in a general north-south direction and averages 50 km (31 mi) in width. The lake covers 32,900 km2 (12,700 sq mi), with a shoreline of 1,828 km (1,136 mi), a mean depth of 570 m (1,870 ft) and a maximum depth of 1,470 m (4,820 ft) (in the northern basin). It holds an estimated 18,900 cubic kilometres (4,500 cu mi).
The catchment area of the lake is 231,000 km2 (89,000 sq mi). Two main rivers flow into the lake, as well as numerous smaller rivers and streams (whose lengths are limited by the steep mountains around the lake). There is one major outflow, the Lukuga River, which empties into the Congo River drainage.
The major river flowing into the lake is the Ruzizi River, formed about 10,000 years ago, which enters the north of the lake from Lake Kivu. The Malagarasi River, which is Tanzania's second largest river, enters the east side of Lake Tanganyika. The Malagarasi is older than Lake Tanganyika and, before the lake was formed, directly drained into the Congo River.
The lake has a complex history of changing flow patterns, due to its high altitude, great depth, slow rate of refill and mountainous location in a turbulently volcanic area that has undergone climate changes. Apparently it has rarely in the past had an outflow to the sea. It has been described as 'practically endorheic' for this reason.
The lake's connection to the sea is dependent on a high water level allowing water to overflow out of the lake through the Lukunga into the Congo.
Due to the lake's tropical location, it has a high rate of evaporation. Thus it depends on a high inflow through the Ruzizi out of Lake Kivu to keep the lake high enough to overflow. This outflow is apparently not more than 12,000 years old, and resulted from lava flows blocking and diverting the Kivu basin's previous outflow into Lake Edward and then the Nile system, and diverting it to Lake Tanganyika.
Signs of ancient shorelines indicate that at times Tanganyika may have been up to 300 m (980 ft) lower than its present surface level, with no outlet to the sea. Even its current outlet is intermittent and may not have been operating when first visited by Western explorers in 1858.
The lake may also have at times had different inflows and outflows: inward flows from a higher Lake Rukwa, access to Lake Malawi and an exit route to the Nile have all been proposed to have existed at some point in the lake's history.
Lake Tanganyika is an ancient lake. Its three basins, which in periods with much lower water levels were separate lakes, are of different ages. The central began to form 9—12 million years ago (mya), the northern 7—8 mya and the southern 2—4 mya.
There are several islands in Lake Tanganyika. The most important of them are
- Kavala Island (The Democratic Republic of the Congo)
- Mamba-Kayenda Islands (The Democratic Republic of the Congo)
- Milima Island (The Democratic Republic of the Congo)
- Kibishie Island (The Democratic Republic of the Congo)
- Mutondwe Island ( Zambia)
- Kumbula Island ( Zambia)
The lake's water is alkaline with a pH of around 9 at depths of 0–100 m (0–330 ft).Below this it is around 8.7, gradually decreasing to 8.3—8.5 in the deepest parts of Tanganyika. A similar pattern can be seen in the electric conductivity, ranging from about 670 μS/cm in the upper part to 690 μS/cm in the deepest.
Surface temperatures generally range from about 24 °C (75 °F) in the southern part of the lake in early August to 28–29 °C (82–84 °F) in the late rainy season in March—April. At depths greater than 400 m (1,300 ft) the temperature is very stable at 23.1–23.4 °C (73.6–74.1 °F).
The lake is stratified and seasonal mixing generally does not extend beyond depths of 150 m (490 ft).The mixing mainly occurs as upwellings in the south and is wind-driven, but to a lesser extent there are also up- and downwellings elsewhere in the lake.As a consequence of the stratification, the deep sections contain "fossil water".
This also means that there is no oxygen (it is anoxic) in the deeper parts, essentially limiting fish and other aerobic organisms to the upper part. There are some geographical variations in this limit, but it is typically at depths of around 100 m (330 ft) in the northern part of the lake and 240–250 m (790–820 ft) in the south.
The oxygen-devoid deepest sections contain high levels of toxic hydrogen sulphide and are essentially lifeless,except for bacteria.
Lake Tanganyika and associated wetlands are home to Nile crocodiles (including famous giant Gustave), Zambian hinged terrapins, serrated hinged terrapins and pan hinged terrapins (last species not in the lake itself, but in adjacent lagoons). The Storm's water cobra, a threatened subspecies of banded water cobra that feeds mainly on fish, is only found in Lake Tanganyika where it prefers rocky shores.
The lake holds at least 250 species of cichlid fish and undescribed species remain. Almost all (98%) of the Tanganyika cichlids are endemic to the lake and it is thus an important biological resource for the study of speciation in evolution.The cichlids of the African Great Lakes, including Tanganyika, represent the most diverse extent of adaptive radiation in vertebrates.
Although Tanganyika has far fewer cichlid species than Lake Malawi and Victoria which both have experienced relatively recent explosive species radiations (resulting in many closely related species),its cichlids are the most morphologically and genetically diverse.
This is linked to the high age of Tanganyika, as it is far older than the other lakes.Tanganyika has the largest number of endemic cichlid genera of all African lakes. All Tanganyika cichlids are in the subfamily Pseudocrenilabrinae. Of the 10 tribes in this subfamily, half are largely or entirely restricted to the lake (Cyprichromini, Ectodini, Lamprologini, Limnochromini and Tropheini) and another three have species in the lake (Haplochromine, Tilapiini and Tylochromini).
Others have proposed splitting the Tanganyika cichlids into as many as 12—16 tribes (in addition to previous mentioned, Bathybatini, Benthochromini, Boulengerochromini, Cyphotilapiini, Eretmodini, Greenwoodochromini, Perissodini and Trematocarini).
Most Tanganyika cichlids live along the shoreline down to a depth of 100 m (330 ft), but some deep-water species regularly descend to 200 m (660 ft).Trematocara species have exceptionally been found at more than 300 m (980 ft), which is deeper than any other cichlid in the world.Some of the deep-water cichlids (e.g., Bathybates, Gnathochromis, Hemibates and Xenochromis) have been caught in places virtually devoid of oxygen, but how they are able to survive there is unclear.
Tanganyika cichlids are generally benthic (found at or near the bottom) and/or coastal.No Tanganyika cichlids are truly pelagic and offshore, except for some of the piscivorous Bathybates.Two of these, B. fasciatus and B. leo, mainly feed on Tanganyika sardines.
Tanganyika cichlids differ extensively in ecology and include species that are herbivores, detritivores, planktivores, insectivores, molluscivores, scavengers, scale-eaters and piscivores.Their breeding behavior fall into two main groups, the substrate spawners (often in caves or rock crevices) and the mouthbrooders.
Among the endemic species are two of the world's smallest cichlids, Neolamprologus multifasciatus and N. similis (both shell dwellers) at up to 4–5 cm (1.6–2.0 in),and one of the largest, the giant cichlid (Boulengerochromis microlepis) at up to 90 cm (3.0 ft).
Many cichlids from Lake Tanganyika, such as species from the genera Altolamprologus, Cyprichromis, Eretmodus, Julidochromis, Lamprologus, Neolamprologus, Tropheus and Xenotilapia, are popular aquarium fish due to their bright colors and patterns, and interesting behaviors.Recreating a Lake Tanganyika biotope to host those cichlids in a habitat similar to their natural environment is also popular in the aquarium hobby.
Lake Tanganyika is home to more than 80 species of non-cichlid fish and about 60% of these are endemic.
The open waters of the pelagic zone are dominated by four non-cichlid species: Two species of "Tanganyika sardine" (Limnothrissa miodon and Stolothrissa tanganicae ) form the largest biomass of fish in this zone, and they are important prey for the forktail lates (Lates microlepis) and sleek lates (L. stappersii).
Two additional lates are found in the lake, the Tanganyika lates (L. angustifrons) and bigeye lates (L. mariae), but both these are primarily benthic hunters, although they also may move into open waters.The four lates, all endemic to Tanganyika, have been overfished and larger individuals are rare today.
There are 11 species of Synodontis catfish in the lake and 10 of these, including S. polli (pictured), are endemic
Among the more unusual fish in the lake are the endemic, facultatively brood parasitic "cuckoo catfish", including at least Synodontis grandiops and S. multipunctatus.A number of others are very similar (e.g., S. lucipinnis and S. petricola) and have often been confused; it is unclear if they have a similar behavior.The facultative brood parasites often lay their eggs synchronously with mouthbroding cichlids.
The cichlid pick up the eggs in their mouth as if they were their own. Once the catfish eggs hatch the young eat the cichlid eggs.Five catfish genera are entirely restricted to the lake basin: Bathybagrus, Dinotopterus, Lophiobagrus, Phyllonemus and Tanganikallabes.
Although not endemic on a genus level, six species of Chrysichthys catfish are only found in the Tanganyika basin where they live both in shallow and relatively deep waters; in the latter habitat they are the primary predators and scavengers. A unique evolutionary radiation in the lake is the 15 species of Mastacembelus spiny eels, all but one endemic to its basin.
Although other African Great Lakes have Synodontis catfish, endemic catfish genera and Mastacembelus spiny eels, the relatively high diversity is unique to Tanganyika, which likely is related to its old age.
Among the non-endemic fish, some are widespread African species but several are only shared with the Malagarasi and Congo River basins, such as the Congo bichir (Polypterus congicus), goliath tigerfish (Hydrocynus goliath), Citharinus citharus, six-banded distichodus (Distichodus sexfasciatus) and mbu puffer (Tetraodon mbu).
A total of 68 freshwater snail species (45 endemic) and 15 bivalve species (8 endemic) are known from the lake.Many of the snails are unusual for species living in freshwater in having noticeably thickened shells and/or distinct sculpture, features more commonly seen in marine snails. They are referred to as thallasoids, which can be translated to "marine-like".
All the Tanganyika thallasoids, which are part of Prosobranchia, are endemic to the lake.Initially they were believed to be related to similar marine snails, but they are now known to be unrelated. Their appearance is now believed to be the result of the highly diverse habitats in Lake Tanganyika and evolutionary pressure from snail-eating fish and, in particular, Platythelphusa crabs.
A total of 17 freshwater snail genera are endemic to the lake, such as Hirthia, Lavigeria, Paramelania, Reymondia, Spekia, Stanleya, Tanganyicia and Tiphobia.There are about 30 species of non-thallasoid snails in the lake, but only five of these are endemic, including Ferrissia tanganyicensis and Neothauma tanganyicense. The latter is the largest Tanganyika snail and its shell is often used by small shell-dwelling cichlids.
Crustaceans are also highly diverse in Tanganyika with more than 200 species, of which more than half are endemic.They include 10 species of freshwater crabs (9 Platythelphusa and Potamonautes platynotus; all endemic), at least 11 species of small atyid shrimp (Atyella, Caridella and Limnocaridina), an endemic palaemonid shrimp (Macrobrachium moorei), at least 23 endemic ostracods and several copepods.
Among Rift Valley lakes, Lake Tanganyika far surpasses all others in terms of crustacean and freshwater snail richness,both in total number of species and number of endemics.For example, the only other Rift Valley lake with endemic freshwater crabs is Lake Kivu with two species.
The diversity of other invertebrate groups in Lake Tanganyika is often not well-known, but there are at least 20 described species of leeches (12 endemics), 9 sponges
It is estimated that 25–40% of the protein in the diet of the approximately one million people living around the lake comes from lake fish. Currently, there are around 100,000 people directly involved in the fisheries operating from almost 800 sites. The lake is also vital to the estimated 10 million people living in the greater basin.
Lake Tanganyika fish can be found exported throughout East Africa. Commercial fishing began in the mid-1950s and has had an extremely heavy impact on the pelagic fish species; in 1995 the total catch was around 180,000 tonnes. Former industrial fisheries, which boomed in the 1980s, have subsequently collapsed.
Two ferries carry passengers and cargo along the eastern shore of the lake: MV Liemba between Kigoma and Mpulungu and MV Mwongozo between Kigoma and Bujumbura.
- The port town of Kigoma is the railhead for the railway from Dar es Salaam in Tanzania.
- The port town of Kalemie (previously named Albertville) is the railhead for the D.R. Congo rail network.
- The port town of Mpulungu is a proposed railhead for Zambia.
On Dec. 12, 2014, the ferry MV Mutambala capsized on Lake Tanganyika, and more than 120 lives were lost.
There are many methods in which the native people of the area were fishing. Most of them included using a lantern as a lure for fish that are attracted to light. There were three basic forms. One called Lusenga which is a wide net used by one person from a canoe.
The second one is using a lift net. This was done by dropping a net deep below the boat using two parallel canoes and then simultaneously pulling it up. The third is called Chiromila which consisted of three canoes. One canoe was stationary with a lantern while another canoe holds one end of the net and the other circles the stationary one to meet up with the net.
The first known Westerners to find the lake were the British explorers Richard Burton and John Speke, in 1858. They located it while searching for the source of the Nile River. Speke continued and found the actual source, Lake Victoria. Later David Livingstone passed by the lake. He noted the name "Liemba" for its southern part, a word probably from the Fipa language, and in 1927 this was chosen as the new name for the conquered German First World War ship Graf von Götzen which is still serving the lake up to the present time.
In 1965 Argentinian revolutionary Che Guevara used the western shores of Lake Tanganyika as a training camp for guerrilla forces in the Congo. From his camp, Che and his forces attempted to overthrow the government, but ended up pulling out in less than a year since the National Security Agency (NSA) had been monitoring him the entire time and aided government forces in ambushing his guerrillas.
Because of increasing global temperature there is a direct correlation to lower productivity in Lake Tanganyika.Southern winds create upwells of deep nutrient-rich water on the southern end of the lake. This happens during the cooler months (May to September).
These nutrients that are in deep water are vital in maintaining the aquatic food web. The southernly winds are slowing down which limits the ability for the mixing of nutrients. This is correlating with less productivity in the lake.
Monday, 21 September 2015
Eating Farmed Tilapia Is Worse Than Eating Bacon
We all have the notion that eating fish would be the better option over bacon when it comes to health. And the truth is, it really is … most of the time! Fish is a low-fat, high-protein food that has a range of health benefits. However, given what we know of fish and its sources today, we may have to re-examine this statement.
Fish can either be one of the best foods for you or detrimental to your health depending on where it’s sourced. There is a world of difference between a fish that is caught in the wild vs. farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, catfish, “sea” bass and cod (the last two surprise a lot of people).
So why would farm raised fish be toxic to our health? What are the exact dangers of eating farm-raised fish? We’ll answer all of those questions below!
6 Reasons Tilapia Farming is Dangerous to Your Health
1. Recent studies have found that farm-raised tilapia may cause more inflammation
Farm-raised tilapia has always been a popular source for fish, not only because it’s widely available , but it’s also very inexpensive. However, before you stock up on tilapia, you may want to know about its correlation to inflammation. Recent studies have concluded that eating tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems.
People who resort to eating more fish as a way to get their dose of omega-3 fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, a scientist from Wake Forest University has found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!
2. Farmed salmon may have at least 10 times the amount of cancer-causing organic pollutants compared to the wild variety
This can most likely be attributed to the feeds that are used on farm-raised fish. If you knew what went into the feeds of farm raised fish, you would be horrified. Apparently, chicken feces is one of the main ingredients that go into farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.Fish-Farm
3. Farm-bred fish have been found to have high concentrations of antibiotics and pesticides
Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease — similar to what occurs in confined feedlot operations for cattle.
Farm-bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they will kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean, where they get into the bodies and systems of other marine life.
4. Farm-bred fish also have lower levels of healthy nutrients
Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids that are found in farm-raised fish are less usable in our bodies compared to wild-bred fish? Farm-raised fish also has a lower protein content.
Not only that, because farm-raised fish are kept in cages, they have the tendency to be fattier, and can have a higher concentration of omega-6 acids. The problem with getting too many omega-3 and omega-6 acids is that they, again, may cause inflammation to the body.
5. Dibutylin levels, a chemical used in PVC plastics, is said to be six times higher in farm-raised mussels compared to wild ones
Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason as to why there is a rise in asthma, obesity, allergies and other metabolic disorders in recent years.
6. Dioxin levels are 11 times higher in farm-bred salmon compared to wild salmon
According to the Environmental Working Group, the “first-ever tests of farmed salmon from U.S. grocery stores show that farmed salmon are likely the most [dioxin-like] PCB-contaminated protein source in the U.S. food supply.” Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it leaves. Grimly, the half-life of dioxin is about 7 to 11 years!
These are only some of the dangers that have been linked back to eating farm-raised fish. What does this tell us? No. 1, we need to find out where our fish is coming from. Not all fish are created equal, and sad to say, farm-raised fish, instead of helping us, may even harm us.
In addition to farm-raised fish being bad for you, there is actually one other creature of the sea that is even more toxic. That creature is shrimp.
Farmed Shrimp: the Dirtiest of All Seafood
There is a lot of shrimp nutrition facts, but shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone, director of Food and Water Watch. She says it’s hard to avoid, as 90 percent of shrimp sold in the U.S. is imported.
“Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects,” a nutritionist says. “And I didn’t even mention things like E. coli that have been detected in imported shrimp.”
Part of this has to do with the fact that less than 2 percent of ALL imported seafood (shrimp, crab, catfish or others) gets inspected before its sold, which is why it’s that much more important to buy domestic seafood.
What to Eat Instead of Tilapia Recipes
Fish can be an incredible health-building food if you go with wild-caught fish liked sockeye salmon, which has proven health benefits. It’s loaded with healthy fats and can help your brain, joints, muscles and skin!
One of my favorite healthy meals that is both inexpensive and easy to make is a homemade salmon patties recipe that is high in omega-3 fats and protein.
Plus, salmon contains astaxanthin, which has been proven to be more powerful than almost any other antioxidant at absorbing free radicals. If you are not consuming salmon or another wild-caught fish during the week, then I highly recommend you consume a benefit-rich fish oil supplement with astaxanthin.
When I eat out, I also ask my server if the fish is farm-raised or wild-caught. Most servers know this answer or can quickly go ask the head chef. As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild-caught; if it’s Atlantic salmon, it’s almost always farm-raised.
Fish can either be one of the best foods for you or detrimental to your health depending on where it’s sourced. There is a world of difference between a fish that is caught in the wild vs. farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, catfish, “sea” bass and cod (the last two surprise a lot of people).
So why would farm raised fish be toxic to our health? What are the exact dangers of eating farm-raised fish? We’ll answer all of those questions below!
6 Reasons Tilapia Farming is Dangerous to Your Health
1. Recent studies have found that farm-raised tilapia may cause more inflammation
Farm-raised tilapia has always been a popular source for fish, not only because it’s widely available , but it’s also very inexpensive. However, before you stock up on tilapia, you may want to know about its correlation to inflammation. Recent studies have concluded that eating tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems.
People who resort to eating more fish as a way to get their dose of omega-3 fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, a scientist from Wake Forest University has found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!
2. Farmed salmon may have at least 10 times the amount of cancer-causing organic pollutants compared to the wild variety
This can most likely be attributed to the feeds that are used on farm-raised fish. If you knew what went into the feeds of farm raised fish, you would be horrified. Apparently, chicken feces is one of the main ingredients that go into farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.Fish-Farm
3. Farm-bred fish have been found to have high concentrations of antibiotics and pesticides
Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease — similar to what occurs in confined feedlot operations for cattle.
Farm-bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they will kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean, where they get into the bodies and systems of other marine life.
4. Farm-bred fish also have lower levels of healthy nutrients
Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids that are found in farm-raised fish are less usable in our bodies compared to wild-bred fish? Farm-raised fish also has a lower protein content.
Not only that, because farm-raised fish are kept in cages, they have the tendency to be fattier, and can have a higher concentration of omega-6 acids. The problem with getting too many omega-3 and omega-6 acids is that they, again, may cause inflammation to the body.
5. Dibutylin levels, a chemical used in PVC plastics, is said to be six times higher in farm-raised mussels compared to wild ones
Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason as to why there is a rise in asthma, obesity, allergies and other metabolic disorders in recent years.
6. Dioxin levels are 11 times higher in farm-bred salmon compared to wild salmon
According to the Environmental Working Group, the “first-ever tests of farmed salmon from U.S. grocery stores show that farmed salmon are likely the most [dioxin-like] PCB-contaminated protein source in the U.S. food supply.” Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it leaves. Grimly, the half-life of dioxin is about 7 to 11 years!
These are only some of the dangers that have been linked back to eating farm-raised fish. What does this tell us? No. 1, we need to find out where our fish is coming from. Not all fish are created equal, and sad to say, farm-raised fish, instead of helping us, may even harm us.
In addition to farm-raised fish being bad for you, there is actually one other creature of the sea that is even more toxic. That creature is shrimp.
Farmed Shrimp: the Dirtiest of All Seafood
There is a lot of shrimp nutrition facts, but shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone, director of Food and Water Watch. She says it’s hard to avoid, as 90 percent of shrimp sold in the U.S. is imported.
“Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects,” a nutritionist says. “And I didn’t even mention things like E. coli that have been detected in imported shrimp.”
Part of this has to do with the fact that less than 2 percent of ALL imported seafood (shrimp, crab, catfish or others) gets inspected before its sold, which is why it’s that much more important to buy domestic seafood.
What to Eat Instead of Tilapia Recipes
Fish can be an incredible health-building food if you go with wild-caught fish liked sockeye salmon, which has proven health benefits. It’s loaded with healthy fats and can help your brain, joints, muscles and skin!
One of my favorite healthy meals that is both inexpensive and easy to make is a homemade salmon patties recipe that is high in omega-3 fats and protein.
Plus, salmon contains astaxanthin, which has been proven to be more powerful than almost any other antioxidant at absorbing free radicals. If you are not consuming salmon or another wild-caught fish during the week, then I highly recommend you consume a benefit-rich fish oil supplement with astaxanthin.
When I eat out, I also ask my server if the fish is farm-raised or wild-caught. Most servers know this answer or can quickly go ask the head chef. As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild-caught; if it’s Atlantic salmon, it’s almost always farm-raised.
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