Potential aquaculture species as emerging food

Abstract

Fish and other seafood products provide animal proteins that offer a range of health benefits, but for a variety of reasons they are often consumed at comparatively low levels. This could deteriorate as wild catch fisheries face mounting strain, but aquaculture offers an efficient method of producing large volumes of a wide range of fish and invertebrate species that can provide seafood products that suit diverse markets and consumers. Aquaculture also offers opportunities for First Nations peoples to engage in agricultural businesses that provide food security and economic participation from culturally appropriate enterprises. As aquaculture grows in importance, there is substantial effort to further diversify the species being produced and the areas in which they are farmed. For example, there are ongoing efforts to develop the blacklip rock oyster (Saccostrea echinata), a tropical species that has the potential to be produced throughout northern Australia. Oyster production requires relatively low capital investment, has low energy and feed inputs, is relatively resistant to short term disruptions, and produces highly nutritious products that can be shipped long distances alive, all of which make it an ideal enterprise even for remote areas. Other species are under development to provide both food and bioremediation services. The grey mullet (Mugil cephalus) has the potential to be used to manage nutrients within aquaculture systems and improve damaged aquatic ecosystems while producing an oily-fleshed product that is loved by many. Ongoing diversification of aquaculture products can support healthy communities by providing both nutritious foods and a healthy environment.