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Sustainable seafood for human health

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If you have a question about this talk, please contact Daniel Lim.

We love our fish and seafood and it makes up a central part of our culture – from that Friday night fish and chip takeaway, to sushi nights out with our loved ones, to a good home-cooked dish of salmon, to the tuna thrown into our packed lunches as we dash off to work. Fish and seafood is also incredibly good for us – being our best source of essential omega 3 fatty acids, and rich in protein and numerous other key micronutrients. But do you worry about the environmental impact of your consumption habits and question how you can act more sustainably? We will consider new innovations in research that can let you ‘have your fish and eat it too’. Prepare to hear about shell-less clams that can reach a metre in length in just six months, to farming shellfish where there is no ocean, to why battered sardines and mussel fishcakes could soon be on your dinner table.

This talk is part of the SciSoc – Cambridge University Scientific Society series.

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