ACERCA DE ESTE EPISODIO
On Hook Line and Sinker today we’re hearing from a visiting fisheries scientist who is big on promoting sustainable seafood. Emily De Sousa’s been in New Zealand looking at our aquaculture industry and says people around the world would love to know more about growing seafood the New Zealand way....
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OTROS EPISODIOS EN ESTE PODCAST
In this week’s podcast we’re talking about mussels. The Coromandel mussel industry’s worth about $65 million in export revenue, and Lance Townsend has been part of it for 32 years. The boat skipper can be found at 4.30 am on work days, whatever the weather, rowing out in a 13 foot dinghy …
NZ Seafood Sustainability award winner Lucas Evans likes his seaweed with some chilli and lime, some cucumber and sesame. He wants to see everyday New Zealanders having seaweed on their plates. Lucas is looking to turn seaweed grown and harvested in New Zealand into premium products. He says a thr…
New Zealand has established oyster, mussel and salmon farms - and now moves are afoot to see if it’s feasible to farm seaweed. A pilot project is under way to test whether common kelp, aka ecklonia radiata, takes well to being ‘planted’ at sea.
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New Zealanders love their shellfish, but oysters, mussels, tuatua, pipi, toheroa, cockles, scallops, and kina can harbour viruses, bacteria and toxins. In this episode, host Carol Stiles talks to shellfish specialist Piers Harrison about what can happen if you eat contaminated shellfish and how to …
In this week’s podcast we’re hearing how greenshell mussels are not only good for us but could be even better for the economy. Trials at Nelson's Cawthron Institute have shown taking greenshell mussel powder can reduce joint pain and shorten recovery time after strenuous exercise.
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