A few weeks ago I did a post, GROUPERS GALORE, on a few of the different species of grouper found in the Cayman waters and why they should not be consumed. Really I just wanted to show off my pix, but it also helped to bring up a topic very important to not only myself, but ocean lovers in Cayman and everywhere!
The silversides were out in full force this summer at Devils Grotto dive site right off Eden Rock Dive Center. With all these little fish bring a whole lot of big fish interested in having an easy meal. The above is a pretty good size Nassau Grouper. These guys have been fished out pretty good on Grand Cayman and it is always a rare treat to see one of this size.
They are also very friendly and expressive with divers. This guy let us go right up to him and take a few photos. He seemed just as curious about us as we were to him. So while I love sharing my pix, I feel it is a good opportunity to share a little educational info about these threatened fish.
In the last post I touched on the topic of how people want to eat local food when they visit the island and grouper is usually the favorite choice, despite it being threatened due to overfishing. In reality there is not much grouper to be caught, and the desired fish on offer has been replaced in the restaurants by a SE Asian, freshwater catfish known as the Swai fish, originally found in the Mekong River. This change has been made in the serving of the meat, and not a change that has been reflected on the menu.
This is a huge problem for 2 main reasons...
1. people should not think it is ok to eat grouper in the first place.
2. People should know what they are putting in their mouths! The restaurant has a responsibility to tell the consumer exactly what they are serving! There is a massive movement against GMO, big companies refusing to properly label their products etc... well this is the same thing if you ask me!
This is a photo that I just took in Vietnam of a Swai fish (also known as Basa, among other names) in the market at Hoi An. This is the "grouper" that is being served up at many Cayman restaurants.
Some interesting facts on the Swai Fish, the farming, the growing popularity and its origins can be found on these website links...
Here is a link with some farming techniques: FARMING
In the last 10 years this fish has become widely distributed and farmed and has made it to fish farming industry closer to home, Puerto Rico. Check out this link: SWAI FARMING IN THE WEST
So what you can do is be sure to ask the restaurant what the fish really is being served that is being called grouper. Most waiters don't know so make them ask the kitchen. Then when they come back and say it is indeed Swai, then let them know that no one should be eating grouper in the Cayman Islands so they should just take it off the menu. If everyone does this I really think it will make a difference and take the pressure off the lovely grouper and get them off the menu completely.
For more sustainable fish to eat instead of Grouper check out Cayman Sea Sense
