"To Stop Global Warming, Eat Salmon Instead of Flower Crab" [Reading Science]

Canadian Research Team: "Fish Are Nutrient-Rich Yet Have Much Lower Carbon Emissions"
"Among 37 Species, Salmon Ranks Highest, Crustaceans Comparable to Beef"

[Asia Economy Reporter Kim Bong-su] A study has found that to reduce carbon emissions and combat global warming, fish should be adopted as an alternative food source instead of meat. The greenhouse gases generated during fishing are much lower than those from livestock farming, and fish also provide superior nutrients compared to meat from cattle, pigs, and chickens.

A research team from Dalhousie University in Canada published this study on the 8th in the journal Communications Earth & Environment.

According to the paper, greenhouse gases such as methane and carbon dioxide produced during food production account for about one-third of total emissions, with more than half coming from livestock farming. In contrast, seafood produced in the ocean, such as fish and shellfish, emits significantly fewer greenhouse gases during cultivation, harvesting, and processing.

The research team specifically compared pollution emissions and basic nutrient content, including fats and vitamins, during the capture and processing of 37 types of seafood, including fish like salmon, mackerel, anchovy, and herring; shellfish such as mussels, clams, and oysters; cephalopods like octopus and squid; and crustaceans including crabs and lobsters. However, carbon emissions from freezing and transportation after catch were not measured.

The results showed that more than half of the seafood provided more nutrients than the cost (converted value of pollution emissions) incurred. Wild pink salmon and sockeye salmon, wild pelagic fish, and farmed shellfish were the most efficient. They emitted fewer pollutants during production while offering high nutritional value and quality protein, making them the best choice. White fish such as cod had a low climate impact but were among the foods with the lowest nutrient density. On the other hand, wild crustaceans like crabs and lobsters emitted carbon amounts during fishing comparable to beef, making them far from 'eco-friendly' seafood.

Jack Cohen, a researcher at the Stanford Center for Ocean Solutions, said, "This study highlights the need to strengthen the role of seafood in the food supply system," adding, "However, seafood must be made more affordable and accessible so that people who truly need rich nutrients can benefit."