posted Jan 19, 2012 4:11 AM by Web Admin
 Moalia offer Fresh Quality Tuna but not only!
We supply our clients with Fresh fish such as ; Swordfish, Turbot, Sole, Goat Fish, Scallops and more. |
posted Sep 29, 2010 2:13 AM by Web Admin
[
updated Sep 29, 2010 2:47 AM
]
-In the fresh tuna world, sashimi is used for the quality of fish suitable for raw consumption, like sushi or "Maguro" (Japanese word used for raw tuna, specially for bluefin tuna - thunnus thynnus - also called "Kuromaguro") So the "sashimi" plate served in your favourite Japanese restaurant is "Maguro"; "Kuromaguro" for bluefin, "Kihada for yellowfin tuna - thunnus albacares - and "Mebachi" for bigeye tuna - thunnus obesus - .
But the most import points about "sashimi" are the fishing method and handling of the fresh tuna. In fact no tuna should be named "sashimi" if the fish was not killed using the "Tanigushi" method... In short term this Japanese method consist of bleeding and sacrificing the tuna as fast as possible to avoid any stress to the fish. The last step of the "Tanigushi" process is to pass a thin cable into the medulla of the tuna to stop nervous system activities.
|
posted Feb 23, 2010 2:19 AM by Web Admin
[
updated Apr 24, 2010 12:33 AM
]
The RASF PORTAL has just been released by Europa.eu (The Official European Website) The Rapid Alert System is the core of sanitary alerts in Europe, the RASF identifies all food sanitary alerts in Europe and then dispach these alerts to the concerned countries. Get to RASF PORTALPlease note: RASFF notifications shown in the RASFF portal are so-called "original notifications", representing a new case reported on a health risk detected in one or more consignments of a food or feed. On these cases, control authorities transmit follow-up notifications on measures taken and outcome of investigations. These follow-up notifications do not appear in the RASFF portal database. |
posted Dec 3, 2009 8:53 AM by Web Admin
 By James Wright, SeaFood Business associate editor
12/2/2009 2:31:42 PM - He has a degree from the prestigious Monterey Institute for International Studies. He once crewed a Sea Shepherd vessel battling Japanese whalers. He’s currently a senior markets campaigner for Greenpeace, with a focus on sustainable seafood. He wrote a book about sustainable sushi and speaks five languages, including Japanese. He helped put Tataki Sushi, a San Francisco restaurant, on the map by influencing its menu selections (all fish served at Tataki must be Seafood Watch-approved as a good choice or good alternative).
He’s Casson Trenor. One of the unique voices in the widening sustainable seafood movement, Trenor is just getting started (he’s only 30 years old). I spoke with Trenor in October, shortly after attending the Sustainable Seafood Multi-Stakeholder Summit in his adopted home of San Francisco, and came away impressed with his knowledge of seafood and the oceans as well as his confidence that concerned people like himself can indeed change an industry. Trenor, a native of Mukilteo, Wash., is the subject of the One on One interview in the December issue of SeaFood Business, and the following information is what simply did not fit on one page. Wright: What is the baseline knowledge a consumer should have about sustainable seafood?
Trenor: That’s a fair question and it’s a tough one. I would like it to be high. I want consumers to be aware of all the intricacies, but I recognize that’s impossible; it’s changing all the time. The wallet cards are fantastic but they’re relatively broad brushed and don’t necessarily work for those who are sourcing seafood. You’ve got a really difficult problem to get the information out there consistently. The important things the consumer should know are the principles and the basic educated-guess assumptions. There is such a thing as sustainable seafood; it’s important to ask questions; your decisions make a difference. That’s not really known by a lot of people. With educated guesses — there are certain species that are almost always a bad idea. Understand the food chain so you can make a good guess about what would probably be more sustainable. In terms of sustainability, is the sushi industry behind the overall seafood category?
It’s way behind. It operates on a parallel chain of custody from general seafood; not the same distributors. The fish you see in a sushi restaurant, you’ll never see that fish in a Kroger’s. There are cultural issues. The most difficult thing is traceability; the single best thing we could do to increase it is being more honest in translation. So often, when you go into a sushi bar, you see two columns of words, and as you look down the rows, you realize that it’s fraught with mistranslations. How can anyone make a sustainable choice?
For instance, the term “Edomae,” which we believe means authentic, doesn’t mean traditional at all. In Japanese, -mae means “in front.” Edo is the old name for Tokyo, so Edomae means in front of Tokyo, or Tokyo Bay. The cuisine was developed on local and seasonal availability, the fish from those waters. We could have a “Seattlemae,” or sushi using fish from that area. That’s what traditional sushi is. Has sourcing or availability been an issue for Tataki Sushi?
There are always some issues. It’s not about a set list of what we sell; it’s about opening doors for opportunity. You need to look at what you can get, as opposed to what you can’t. So, instead of a guest coming in and saying, “I can’t get bluefin tuna here,” they need to say, “What’s special today?” Why did you write your book, “Sustainable Sushi: A Guide to Saving the Oceans one Bite at a Time?” Can changing the habits of sushi eaters change the industry?
That’s the crowd I feel most tied to; that’s my personal favorite way to experience fish. Ever since I was young I’ve loved the experience, the taste, the relentless pursuit of perfection. I have a real reverence for the animals behind the fury and the concept behind the cuisine. Intrinsic to that cuisine there is a respect and honor I’m looking for in sustainability. When sushi was first developed, it was all about using the local and seasonal bounty and treating it in the best way possible. I think all seafood should be treated that way. Is there a fish Tataki simply won’t put on the menu for the foreseeable future? Is there one that doesn’t have a sustainable alternative?
Bluefin tuna. I would love it if bluefin tuna were so prolific in the oceans that we could manage and sell them in a sustainable manner. But we are nowhere near that now. Not having it on the menu — not a big sacrifice. For more with Casson Trenor, please check out the December issue of SeaFood Business. Thank you,
James Wright
Associate Editor
SeaFood Business Original Article |
posted Nov 18, 2009 10:00 AM by Web Admin
 By SeafoodSource staff
11/17/2009 1:03:16 PM - Time magazine has recognized Clean Seas Tuna as one of its 50 Best Inventions of 2009.
The Australian aquaculture company’s breakthrough in southern bluefin tuna breeding was named the world’s second best invention behind NASA’s Ares 1 rocket and ahead of the AIDS vaccine. “By coaxing the notoriously fussy southern bluefin to breed in landlocked tanks, Clean Seas may finally have given the future of bluefin aquaculture legs (or at least a tail),” said Time. “Our achievement is a world first and a major stepping stone to presenting the world with a sustainable food resource for the future,” said Hagen Stehr, Clean Seas founder. “It is with confidence that Clean Seas Tuna will shortly commence commercializing its achievements to grow and produce southern bluefin tuna.” Last month, the Commission for the Conservation of Southern Bluefin Tuna agreed to a 20 percent cut in the southern bluefin tuna quota for 2010 and 2011. This weekend, the International Commission for the Conservation of Atlantic Tunas agreed to slash the 2010 eastern Atlantic bluefin tuna quota by more than one-third. Original Article I had to comment this some how "extremely" important news "Ahead of Aids Vaccine"... Clean Seas Tuna has rose lot of money in the past years because of their claim of aquaculture A to Z of Southern Bluefin Tuna, that's very good news for the share holders but where are the tuna? I came in this business in 1989 when yellowfin tuna was not even known in Europe, and I have seen and heard lot of things about bluefin and tuna in general. Stocks are lowering faster than the dollar is shrinking against the Euro and concern about calling bluefin "has been" is growing at light speed. But still, every year, every season Bluefin is available worldwide at a rocket high price. Now if you can "cultivate" Bluefin you are the King of the Seas, because not only Japan and US will stand in the line for this high priced protein resource but the entire world, everywhere, anytime will do so. OK that's the best business anyone could have created in years into the somehow "not that good seafood business" but again, where is the tuna? Please hit me if I'm wrong but there is nothing getting out of Clean Seas but fabulous news about artificial bluefin tuna breeding. Please wake me up when the first Farmed 100kg tunas are getting out of Oceania continent. I'm sure it will occur one day, have no doubt about it... But When? As Mr. Stehr is saying since years... Soon. JF Bodin jeff@moalia.com |
posted Nov 17, 2009 10:35 AM by Web Admin
 By SeafoodSource staff
11/16/2009 10:02:00 AM - At its annual meeting in Recife, Brazil, on Sunday, the International Commission for the Conservation of Atlantic Tuna (ICCAT) voted to set the 2010 eastern Atlantic bluefin tuna quota at 13,500 metric tons, down from 22,000 metric tons in 2009 and 28,500 metric tons in 2008.
The 48-nation body, which manages the bluefin tuna fisheries in the Atlantic and Mediterranean, also voted to reduce purse seiners’ fishing season to one month, running from 15 May to 15 June. The European Commission applauded ICCAT’s decision. “Our goal is to ensure the return to a healthy bluefin tuna stock and a viable and sustainable fishery for our fleet,” said EC Fisheries Commissioner Joe Borg, who called the decision “concrete” and “ambitious.” “Admittedly, ICCAT had a very tough task this year,” he noted, “but it has certainly risen to challenge.” However, the environmental community, which was calling for a much larger quota cut to protect eastern Atlantic bluefin tuna stocks, criticized the decision. The World Wildlife Fund pointed to a study presented to ICCAT that showed even an 8,000-metric ton annual quota would have only a 50 percent chance of allowing stocks to recover by 2023. “Today’s outcome is entirely unscientific and entirely unacceptable,” said Dr. Sergi Tudela, head of fisheries at WWF Mediterranean. “This reduction of allowable catch is not based on any particular scientific advice to recover the stock with high probability — it is just an arbitrary political measure and only for one year. Now more than ever WWF sees a global trade ban as the only hope for Atlantic bluefin.” Monaco has proposed to list Atlantic bluefin tuna on Appendix I of the Convention on International Trade in Endangered Species (CITES), which would effectively suspend international trade of the species. The 175-nation CITES will vote on the proposal at its meeting in Doha, Qatar, in March. Several countries, including the United States, support it. Also at its meeting, ICCAT voted to prohibit the sale of bigeye thresher sharks (excluding Mexico, which can land 110 bigeye threshers annually) but failed to adopt measures to protect porbeagle and shortfin mako sharks. Original Article |
posted Nov 17, 2009 12:42 AM by Web Admin
 By SeafoodSource staff
11/12/2009 4:09:25 PM - In an effort to combat illegal, unreported and unregulated (IUU) fishing, the National Oceanic and Atmospheric Administration and the European Commission on Thursday announced that they singed an agreement to implement rules requiring wild seafood products exported to the European Union to include a “catch certificate.”
The certification will apply to all U.S. seafood exports to the EU, including product exported to a third country for secondary processing. NOAA also plans to audit a sample of exporters to confirm their seafood products are IUU-free as part of the certification process. In a letter to exporters, Timothy Hansen, director of NOAA’s Seafood Inspection Program, ensured that the documentation developed as part of the program will comply with the European Commission’s IUU regulations and will not curb the flow of seafood exports. Hansen also said cooperation with the EC on this issue is part of a broader effort to eliminate IUU fishing, “which contributes to overfishing and reduces the value of legally harvest fisheries products.” Original Article |
posted Nov 4, 2009 7:55 AM by Web Admin
 By Neil Ray, SeafoodSource contributing editor, reporting from Bangkok
11/4/2009 8:35:38 AM - Following last week’s announcement of large cuts in southern bluefin tuna quotas, Southern Australia’s Port Lincoln fishing industry is taking a big hit. There are already reports of skippers and crew members being laid off.
Australia’s southern bluefin tuna quota was reduced by 30 percent in an attempt to protect the resource from overfishing. Worldwide, quotas were cut an average of 20 percent. Australia harvests more southern bluefin tuna than any other country. Australian Southern Bluefin Tuna Association CEO Brian Jeffries said the cuts are unfair. “The bottom line is there will be a substantial loss of jobs and money,” said Jeffries at a meeting this week. Jeffries said the association was assured by the Australian government that quota cuts would not apply until December 2010, so tuna fishing companies had recruited staff and prepared vessels for the upcoming fishery. During the meeting, stakeholders suggested that legal action be taken against the Australian government. “The government is trying hard to reduce the impact of its sudden reversal of previous assurances, but it is of limited use,” he said. Australia’s bluefin tuna quota was reduced from 5,265 metric tons to 4,015 metric tons annually. Globally, quotas were cut from an average of 11,810 metric tons to 9,449 metric tons, a decline of 20 percent. Last week, the World Wildlife Fund said the 20 percent cut was “too little, too late” to save southern bluefin tuna. The environmental organization had called for a temporary closure of the fishery.
Original Article |
posted Nov 3, 2009 11:01 PM by Web Admin
Underwater diver alongside the stomolophus nomurai jellyfish off the coast of Japan, October 4, 2002 Source:AP GIANT jellyfish have sunk a 10-tonne trawler in Japan. The Nomura's jellyfish can weigh up to 200kg each and have recently begun to swarm in the waters off the coast of China. Unfortunately for the three-man crew of the Diasan Shinsho-maru, their net dragged through such a swarm, capturing dozens of the jellyfish, which can grow up to two metres in diameter. The three men were thrown into the sea when the vessel capsized and sank under the weight of the jellyfish, according to UK newspaper The Telegraph. The swarm has come as a surprise to local fisherman, who reported none in 2008. Self-described "jellyologist" Monty Graham, from the Dauphin Island Sea Lab in Alabama, said the Nomura's jellyfish swarm in order to breed.
The last spikes in Nomura's jellyfish populations occurred in 1958 and 1995, according toLiveScience . |
posted Nov 2, 2009 11:37 PM by Web Admin
[
updated Nov 2, 2009 11:38 PM
]
 By Lindsey Partos, SeafoodSource contributing editor, reporting from Paris
11/2/2009 8:30:04 AM - On 26 October, the Council of the European Union adopted a measure that will apply a reduction, or elimination, of tariffs, beginning on 1 January and running through 31 December, 2012.
According to the council, in the last 10 years the EU self-sufficiency rate for seafood products has dropped significantly, from 57 percent to 36 percent. “It is in the community's interest to suspend in part or in whole the customs duties for those products, within community tariff quotas of an appropriate volume,” said the council, which comprises EU heads of state and the European Commission president to define the EU’s general political guidelines.
Mindful of ensuring an “adequate supply” of seafood products to the EU processing industry, the tariff quotas “should be opened in accordance with the sensitivity of the product in question on the community market,” added the council. Seafood products cited by the council that fall under the tariff quota umbrella include cured herring in brine, preserved in barrels of at least 70 kilograms; frozen surimi for processing; and minced and frozen hake fillets destined for processing. In 1993, the council laid down a rule to provide a mechanism — a system of tariff quota management — that can anticipate the reduction or elimination of duties. When the new regulation takes effect at the beginning of next year, it will repeal the current Regulation EC 824/2007. Original Article |
|
