Thursday - 9 August
Cephalopods and the benefits of eating them
Ole G. Mouritsen
professor of gastrophysics,
University of Copenhagen
The combined rise in the world population and income level has over the last decades increased fish consumption to a level that has negative consequences for the populations of our most common eating fish. Their numbers have plunged to dangerously low levels. Concurrently, various fishing methods (combined with general pollution of the oceans) have damaged the oceanic life. It has come to a point where we ought to carefully consider how to proceed if we in the future still want to enjoy the deliciousness that the creatures from the sea bring to our dinner tables.
One group of sea creatures that are exploiting the vast space left by the fish we have eaten is the cephalopods (Octopuses, squid and cuttlefish). Though they are already a common food source especially in many Asian countries, it is not so all around the globe. Maybe we just do not know how to cook them? Another food source common in Asia and foreign to the tongue of the European (and others) is the seaweed or macroalgae. We are often told that we should eat more fish due to the omega-3 fatty acids, but they are not produced by the fish themselves, they get it from the macroalgae. And so can we.
During our exploration of food from the oceans we will explore some of these more sustainable alternatives and try them out in the kitchen. We will explore and discuss the various aspects of production, consumption and flavour.
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