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Rorotoko – Interview with Elspeth Probyn

By | Eating the Ocean, Latest News, News

In a nutshell …

My book explores how we eat the ocean, in many ways, every day, sometimes without knowing it. Of course we know when we consciously eat fish – battered, breaded, grilled, steamed, or raw – and when we tongue delicious health-sustaining oysters, or partake of steaming bowls of relatively sustainable mussels. What we may not be aware of is that 25% of the global ocean catch disappears into fish oil and fishmeal. In this form fish turn up in supermarket white bread fortified with omega 3, cosmetic products, pet food, and become food for farmed fish.

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