In cities as crowded as Hong Kong, there is nowhere to go but up up up—even for fish. So, on the fifteenth floor of a high-rise, is a mini ocean in the sky: 80,000 liters of salt water where young groupers swim under cool, blue light. Could this be the future of urban farming?
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You have never seen a menhaden, but you have eaten one. Although no one sits down to a plate of these silvery, bug-eyed, foot-long fish at a seafood restaurant, menhaden travel through the human food chain mostly undetected in the bodies of other species, hidden in salmon, pork, onions, and many other foods.
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Fish tends to spoil fast, even when kept on ice. So to ensure that farm-raised salmon remain at peak of their freshness (read: still swimming) for whole trip to back to shore for processing, Rolls-Royce is building the world’s largest mobile aquarium/meat wagon.
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Shrimp fountains don’t grow on trees, you know—nor do Ahi Tuna steaks, Fish McBites, or fried calamari. But that hasn’t stopped an increasingly affluent human population from annually demanding more and more seafood. As a result, an estimated 85 percent of the ocean’s fish stocks are now either fully exploited or overfished. But an ancient form of aquatic farming, and current $60 billion-a-year industry, may hold the key to both protecting wild fish populations and your local sushi shop. More »
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