Breed and eat your own fish
Just a few years ago it would have seemed unthinkable to keep fish on your property and, even more unimaginable, to breed them for the pot. But our increasing awareness of climate change and our growing desire to know the provenance of our meat and even the food the animals eat (think of words like grass-fed, free-range, pasture-raised and grain-fed on meat packaging) mean that fantasising over your own supply of fresh home-bred fish isn’t that far-fetched.
Henk Stander, general manager at the Division of Aquaculture at Stellenbosch University, says the reputation fish hold as a healthier source of protein than red meat plays an important role in the growing popularity of aquaculture.
“Prices on restaurant menus are an indication of both the popularity and scarcity of fish. In the past, fish was the starter and red meat the main course, but these days fish is often available as the main course and it can be pricier than red-meat dishes,” he says.
Henk, who is also the deputy chair of the Aquaculture Association of Southern Africa, says home-bred freshwater fish is not only a good, affordable source of protein, but also a more environmentally friendly option than wild-caught saltwater fish. “To ensure the sustainability of our marine resources, we should not remove more than 110 million tonnes of fish – shellfish and finned fish – from the sea. But in
