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Probably not, if the scientists are correct about the looming seafood crisis.
One of the luxuries about living in Sydney, is being able to go to the fish markets and see the incredible variety and volume of fresh fish. Elsewhere in the world, the fish markets are even more spectacular - and bizarre.
Fish is wildly heralded as an excellent source of protein and essential acids, a healthy substitute for the slabs of red meat that we normally eat. At the same time, however, fish is eyed suspiciously for its mercury content and concerns over whether we should be eating it.
Alex Renton in the Guardian has a gloomy article about the decline of fish stocks in the world's oceans. He notes that the scientific community has identified that the fishing industry is unsustainable since the 50s, but governments have done little to reverse the trend.
"Do they not know that industrial fishing is so inefficient that a third of the catch, some 32 million tonnes a year, is thrown away? For every ocean prawn you eat, fish weighing 10-20 times as much have been thrown overboard."
That's hard to digest, thinking about the sheer waste of fish. As consumers, we're safely insulated to the actual process that fishing boats use. What is the effect on marine life?
And for people - fish could be a magnificent way to feed the world's population, but if it's approached with this short term vision, we're in for trouble:
"Callum Roberts, professor of marine conservation at York University, predicts that by 2050 we will only be able to meet the fish protein needs of half the world population: all that will be left for the unlucky half may be, as he puts it, 'jellyfish and slime'."
This simple salad recipe is delicious and very easy to prepare. The crunchy texture of the green papaya and peanuts contrasts well with the cherry tomatoes while the fish sauce in the dressing provides plenty of zest
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Oysters are rich in protein and zinc, low in fat and calories, low in cholesterol and are chockful of vitamins. Their unique taste is delicious and oyster lovers will enjoy the following recipe
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You stop at this little cafe. They hand you a basket of fries and a glass of Coke. All good, all good. Then, instead of a nice beef burger on a toasted bun, they pass you a tumbler full of some yellowish liquid. With foam on top. And pickles hanging from the glass.
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Anzac biscuits with choc-chips
Anzac day- a day of remembering and for celebrating. And one of the things I love most about this day is the eating of the Anzac biscuits! Such sweet, oaty, golden-syrupy goodness! This year, after baking traditional Anzac biscuits, I thought I would *step out of the square* (just a *little* bit), and try an Anzac biscuit variation- Anzac biscuits with choc-chips! I know! I was a bit scared at first that Mr Anzac wouldn’t take kindly to the addition of the new little chips, but no, they got on swell! All the sweet oat-y deliciousness of Anzac biscuits with a bite of chocolate goodness! A definite must try!
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Blueberry jam tarts
I think I must be in a jam tart phase of my life because I just keep feeling like eating them! Somehow when I eat these tarts they remind me of Alice in Wonderland! I haven’t the foggiest idea why this is the case, but such is the way it is. Maybe it is the whole *tea-party* concept? Which reminds me, T2 now have their own café which is trés chic and trendy, but I seem to be *tangenting* again! Anyway, I just adore the deep colour of blueberry jam! It’s so dark! Almost like its hiding secrets! Seems even exotic! Mmmm… blueberries are delicious too. No wonder I like these blueberry jam tarts.
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Aussie lamb is without a doubt the best in the world and lamb chops are my absolute favourite. Succulent and tender, Aussie lamp chops are popular around the world and you have to see to believe how expensive they are overseas
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Very vanilla cupcakes
A cupcake without icing is like a blank canvas! The more you stare at it, the more you think about the different things you can put on top of it! So many choices! So many colours! Simply so many decisions! Aaaaaah!
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Cheesy twists
These delicious cheesy twists are quick and easy to make! So easy that anyone can make them! That’s right! Even you! (Well maybe not e-v-e-r-y-o-n-e, for example people who don’t have a functional oven may have difficulty) But for all of you who do have an oven that works, this recipe is right up your alley! The cheesy twists have a really good crunch and are especially tasty when freshly baked!
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Penne with beef, tomato and red wine
The sauce in this pasta is definitely one of the richest tomato sauces I have ever tasted. The red wine gives it such a deep red colour and full-bodied taste; it simply looks like it has been brewing for a decade, concentrating the flavours to the last drop.
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291 Posts dating from April 2006
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Laura
Arnold
Sara Dobson
Cibbuano
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