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Top 10 Reasons Salmon Farming is Good for British Columbia Salmon farming in B.C. • • • • • • • • •

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Has a total economic impact of over $1.14-billion towards the province’s economy Accounts for 58% of the salmon raised in Canada and 3% of the world’s salmon production, making it the fourth largest global producer Generates about 5,000 jobs (2,362 direct, 1,926 indirect, 689 induced), specifically in rural coastal communities where unemployment has traditionally been the highest Offers wages 30% higher than the provincial median employment income Donates over $600,000 and more than 23,000 lbs of salmon to community organizations and causes Accounts for 30% of all B.C. seafood exports, and 60% of all seafood exports to the U.S – by far the province’s largest seafood market Currently has 20 social and economic agreements with Coastal First Nations Raises 78% of its salmon in partnership with First Nations Meets certification standards for several respected programs, and members of the BC Salmon Farmers Association have achieved at least one third-party certification, including Aquaculture Stewardship Council (ASC), Global Aquaculture Alliance – Best Aquaculture Practices (BAP), and the Canadian Organic Aquaculture Standard Has invested $1.5 million dollars towards funding research projects to gain a better understanding of the marine environment

GLOBAL SOLUTIONS FOR THE FUTURE OF AQUACULTURE In an industry with small margins for error, the importance of quality and reliability can’t be overstated. Pentair Aquatic Eco-Systems offers solutions and expertise to improve growing conditions in any environment from recirculating aquaculture systems to improving water conditions in sea pens. Pentair AES can help you improve results in any part of the growing cycle.

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4 | Salmon farming companies in British Columbia are continuing to invest in world leading farming practices to achieve high-level certifications. In fact, every salmon farm B.C. holds at least one third party certification or recommendation. While certifications vary by company, most include stringent third-party audits and public disclosure of audit findings.

B.C. is the first and only salmon farming region to have all of its Atlantic salmon certified by Global Aquaculture Alliance Best Aquaculture Practices (BAP) program, and farmers raising Atlantic salmon have committed to be 100% certified to the Aquaculture Stewardship Council (ASC) standard by 2020, which was founded by the World Wildlife Fund and is considered to the most stringent third-party certification available in aquaculture. Third-party certifications are a means of validating that products and services meet comprehensive food safety, environment and social standards. In Canada, these independent verifications provide customers added assurance of responsible seafood farming practices in a country with some of the world’s toughest and wellenforced regulatory frameworks for aquaculture. Atlantic Salmon CERMAQ CANADA • •

Global Aquaculture Alliance – Four-Star Best Aquaculture Practices Aquaculture Stewardship Council (5 farms)

Salmon Farmers in B.C. Achieve Certiﬁcations at a High Rate Eiko Jones photo

•

Aboriginal Principles for Sustainable Aquaculture

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Occupational Safety Standard of Excellence

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ISO 9001, ISO 22000, OHSAS 18001, ISO 14001

GRIEG SEAFOOD B.C. •

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Aquarium of the Paciﬁc’s ‘Seafood for the Future’ responsible sourcing programme

MARINE HARVEST CANADA •

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Chinook Salmon CREATIVE SALMON •

Canadian Organic Aquaculture Standard

Coho Salmon GOLDEN EAGLE AQUACULTURE •

Ocean Wise – Vancouver Aquarium Steelhead Salmon

Steelhead Salmon WEST COAST FISH CULTURE – LOIS LAKE STEELHEAD •

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Growing a future in the traditional territory

“take” mentality that has pillaged our oceans over the last century. I believe aquaculture addresses two important things for our society – food security and conservation.

My Clan Chief’s name is Mumxux Aul Sewidi, and I am a Hereditary Clan Chief of the Weumusgem Clan of the Qwe’Qwa’Sot’enox First Nation. As a clan chief it is one of my main duties to protect our environment and all animals within my traditional territories.

My ﬁrst experience into aquaculture was salmon, and it surprised me. I found salmon farmers very receptive and wanting to work with First Nations people. From that day forward we started working together and I began to understand the industry and what is really going on at the farms in my territory by seeing it with my own eyes – not through the lens of an interest group or sensational media headline.

By Harold Sewid

My given name is Harold Sewid. Our people have relied for sustenance on the wild salmon runs and all the resources in our traditional territories for a long time now: 20 to 30 thousand years is what my elders have told me. Since first contact with Europeans, my family has been involved in the commercial salmon fishing industry. I am a fourth generation salmon seiner. I have a substantial investment in the commercial fishing industry and I still do very well at fishing. But I have also looked to the future to ensure I leave my grand-kids with an opportunity to also harvest seafood as I feel very strongly that no one of us has the right to take that decision away from future generations. Our ability to harvest the sea in the future will involve aquaculture, or fish farming as we call it. There is no debate about this. Our people know

My business, Qwe’Qwa’Sot’em Faith Aquaculture Ltd, employs many First Nation members by providing support services to salmon farms with tug and barge.

aquaculture well and in fact we were one of the first in the world to grow seafood by using clam terraces. I was initially cautious about fish farming. At first, I felt it was a threat to my livelihood, even the life surrounding the farm sites, but soon came to realize that the appetite

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I am proud to be one of first to explore salmon farming, but am more pleased to see that today almost 80% of the salmon grown in British Columbia is done so under formal and collaborative agreement with First Nation peoples. I also have several friends who now operate for healthy seafood is massive and successful businesses that supply growing. It was then clear to me that services to aquaculture operations. I both wild capture and fish farming have fished commercially my entire can complement each other very well. 60 years and have now worked with the fish farming industry for 19 years. It makes perfect sense to me: capture of wild seafood already can’t I know both sides very well and my opinion is very well informed. keep up with the world appetite, so farming our seas can reduce the In my opinion, there is no debate about “if” aquaculture should grow in British Columbia. It has to. Canada is blessed with coastlines that can grow many seafoods and has the expertise and regulatory system in place to do it very well. But perhaps the strongest argument for growth is common sense to most of us: the ■ Writer/ Editor world population is increasing and ■ Data Collection people deserve to eat healthy foods & Organization harvested from our waters. ■ An Office’s I am proud to be part of a solution Best Friend that will provide my future generations with good food grown in the ocean as well as wild seafood and I am comforted to know that many people are coming to understand and ginaforsyth@gmail.com agree with this vision. twitter: @CRiverGinaF

Aquaculture feeds my family.

Gina Forsyth

Thank you for your contribution to our community! 301 St. Ann’s Road, Campbell River, BC V9W 4C7 250-286-5700

info@campbellriver.ca www.campbellriver.ca Photo by Strathcona Photography

| 7

B.C. Salmon Farmers Fund Collaborative Research Projects to Increase Knowledge Base The BC Salmon Farmers Association (BCSFA) is helping to bring academia, government and industry together in a consolidated effort to use science to address priorities that are critical to the sustainable farming of salmon in British Columbia. The BCSFA helps coordinate a dynamic range of research related initiatives including facilitating workshops that engage globally recognized experts who use cutting edge science to deliver valuable insight on topics relevant to B.C. salmon farmers, such as fish health and climate change. The BCSFA supports the funding of scientific research, and has created the Marine Environmental Research Program (MERP). Committing $1.5-million over five years (2015 – 2020), the MERP program is dedicated to funding research that seeks to better understand the marine environment and B.C.’s wild marine species, particularly wild salmon stocks. Projects are selected through a competitive process that is open to all research organizations, and is managed by a third-party Science Advisory Council (SAC) – comprised of members from the University of British Columbia, GETIsland YOUR CAR MAINTAINED Vancouver University, B.C. AND YOU COULD WIN! Ministry of Agriculture, Fisheries

and Oceans Canada, Pacific Salmon Foundation, as well as industry experts. For 2016, the BCSFA has provided $280,000 in project funding to researchers who are conducting a variety of studies. The funded studies focus on wild, juvenile Pacific salmon migration in and around fish farms, the potential for disease transfer between wild and farmed salmon, the interactions between fish farms and marine plant and animal life, and finding the best methods to make use of existing databases to improve the monitoring of fish health and changing marine conditions that seem to be influenced by changing climate. Collaborative project with the Pacific Salmon Foundation: Use of acoustic tagging BCSFA supported projects are using methods to study juvenile salmonids in the Discovery Islands (northern end of Strait of Georgia/Salish Sea) and Johnstone Strait near Sayward, B.C. technology such as hydro-acoustics (the application and analysis of projects are examining aspects of examined as a natural way to mitigate sound through water to detect fish), the environment around fish farms sea lice numbers on farmed salmon as well as fish tagging and tracking such as plant and animal species is the use of another species of fish methods – allowing scientists to composition, the influence of nutrient (perch) to act as a “cleaner” in the net follow the movement of wild, juvenile inputs on the sea floor, and how pen. salmon from where they first enter the marine environment around By providing financial support and the marine environment from their farms can be used as new habitat helping facilitate collaboration natal streams through to their for plant and animal life at different between industry stakeholders, migration out towards the open sea. stages of the farm’s production institutions, organizations, and top Scientists hope to answer questions cycle. The opportunities for farms to technical consulting experts, the about how juvenile salmon behave act as unique, productive habitats BCSFA has put British Columbia and where they go relative to areas for marine life, similar to reefs, may at the forefront of salmon farming where salmon farms exist. Other exist. One potential innovation being research and innovation.

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Siddharth Siddharth Choudhary Siddharth Siddharth Executive Chef/Restaurateur Choudhary Siddharthas Kitchen Choudhary Choudhary Executive Chef/Restaurateur

Celebrating its 10th year, this year’s BC Executive Chef/Restaurateur Executive Chef/Restaurateur Siddharthas Kitchen Shellfish and Seafood Festival was a big Siddharthas Kitchen Siddharthas Kitchen success! As the largest of its kind in Western Canada, the festival offered attendees 11days of chef demonstrations, gala dinners, educational seminars, aquaculture tours, and Siddharth the Chouhary his industry, culinary Chef Siddharth has a healthy style of cooking moreChef - celebrating B.C.’s began seafood career in New Delhi, India after ruling that enhances natural flavours. He makes his producers and its bounty. out a couple of other career options. He food from fresh natural ingredients using “My method isasamustard traditional home style Bringing together leading aquaculture was looking for something that would be natural oils, orcooking coconut oil. Siddharth Chouhary began his culinary Chef Siddharth hassuch a has healthy styleoil of Chef Siddharth Chouhary began his culinary ChefSiddharth Siddharth hasaahealthy healthy style of cooking cooking Chef Siddharth Chouhary began his culinary Chef style of of cooking with a modern presentation. businesses, seafood & shellfi sh producers, challenging and offer him the opportunity r in New Delhi, India after ruling that enhances natural flavours. He makes his career in New Delhi, India after ruling thatenhances enhancesnatural naturalflavours. flavours.He He makes makes his his career in New Delhi, India after ruling that Nature gives us a lot of different exporters, educators, andcareer chefs – including to showcase his side. “My method is a traditional home style using of options for out a couple of creative other options. food from fresh natural ingredients couple other career options. He food from fresh natural ingredients using outSiddharth aofcouple of other career options. HeHe food from fresh natural ingredients using ingredients. Chef Choudhary – this year’s Festival cooking with a modern presentation. Nature was looking for something that would be natural oils, such as mustard oil or coconut oil. ooking for something that would oils, such mustard oil oroil coconut oil. oil. was looking for something that be would be naturalnatural oils,as such as mustard or coconut had something for everyone. After completing his apprenticeship he gives us a lot of different options for ingredients. We can bring them together and come challenging and offer him the opportunity nging and offer him the opportunity challenging and offer him the opportunity found himself looking for a new challenge We can bring together home and come “My method atraditional traditional styleup of with to his creative side. Chef Siddharth tantalized taste buds at Fresh up with a isfiisthem product that not only tastes owcase hisshowcase creative side. “My method is a traditional homehome style style of to showcase his creative side. “My method ane of he headed to Dublin, Ireland. young adelicious, fine product that not only tastes delicious, cooking withbut a modern presentation. Nature Fest –soone of the signature events As forathe is also healthy and looks great. cookingcooking with awith modern presentation. Nature a modern presentation. Nature chef hecompleting had the opportunity toBarbequed work in but is also healthy and looks great. of is thethe gives us athe lot ofsecrets different options forOne ingredients. After hisCoconut apprenticeship hea festival – with a Coastal One of to great taste After completing his apprenticeship he gives us a lot of different options for ingredients. completing his apprenticeship he gives us secrets aWe lotcan oftodifferent options forand ingredients. variety of countries, including Switzerland, greatthem taste isthe the amalgamation the– they bring together comespices upofwith found himself looking for aproviding new challenge Salmon Delight, and now he’s an amalgamation of different foundlooking himself looking forchallenge aMalaysia new challenge can bring them together and come up with himself for a new We canWe bring together and come up with Singapore, and before different spices –that they must blended together a fine them product not onlybe tastes delicious, so he headed to Dublin, Ireland. a young easy London, recipe for delicious Indian mealAs you can must be blended together in way that fuses so he headed tothe Dublin, Ireland. Aswork a young ainfine that not only headed Dublin, Ireland. Asend a young thathealthy not only tastes delicious, Canada at the on 2008. way that fuses the flavours. “great.delicious, but isproduct and lookstastes One of the chef heto had opportunity to in aa fine product makemoving attohome. the flalso avours.“ chefthe he opportunity hadofthe opportunity in a but is also but is alsotohealthy andislooks great. One he had toincluding workto inwork aSwitzerland, healthy and taste looks great. 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Sesame Seared Salmon Sesame Seared Salmon with Coconut Sauce SesameSeared SearedSalmon Salmon Sesame with Coconut Sauce with Coconut CoconutSauce Sauce with Method: Ingredients: • 2 salmon fillets (6 ounces each)

• ½ cup mustard oil Ingredients: Salt to taste • • Ingredients: 2Ingredients: salmon fillets (6 ounces each) • •• ½22tablespoon cumin powder salmon fillets ounces each) salmon fillets (6(6ounces each) • ½ cup mustard oil • •• 1½½ teaspoon lemon juice cup mustard oil cup mustard oil • • Salt to taste Sauce (recipe included) •• Coconut Salt tototaste Salt taste 2 cups • • ½1tablespoon cumin powder Basmati rice powder •• ½½∕3tablespoon cumin tablespoon cumin powder • • •11teaspoon lemon juice teaspoons black and white • 11teaspoon teaspoonlemon lemonjuice juice • •Coconut Sauce (recipe included) seeds Coconut Sauce included) • sesame Coconut Sauce(recipe (recipe included) • •1• 21∕132 cups Basmati rice ∕23∕3cups Basmati rice cups Basmati rice Sauce: • Coconut black white •1• teaspoons 11teaspoons black white teaspoons blackand and white • sesame ¼sesame cup Mustard Oil or Coconut oil seeds seeds sesame seeds • 1 tablespoon cumin seeds

• Coconut 5 cardamom pods Sauce: Coconut Sauce: Coconut Sauce: • • 1¼Spanish onion,Oil chopped cup Mustard or Coconut oil • •¼ Mustard OilOilor oil • cup ¼ cup Mustard orCoconut Coconut oil ginger garlic • ¼1 cup tablespoon cuminpaste seeds • • 1• 2tablespoon cumin seeds 1teaspoons tablespoon cumin seeds chili powder • 5 cardamom pods 5 cardamom pods • • •5• Pinch cardamom pods of turmeric 1 Spanish onion, chopped 1 Spanish onion, chopped • • •1• Salt Spanish onion, chopped to taste ¼ cup ginger garlic paste • 22cup ¼ cup ginger garlic paste • • •¼ ginger garlic paste medium-sized ripe Roma teaspoons chili powder 2 teaspoons chili powder • •2• tomatoes teaspoons chili powder Pinch of turmeric • 2Salt Pinch of turmeric tablespoons coconut milk • • •Pinch oftaste turmeric to • Salt to taste • 2 tablespoons • 2 medium-sized ripeyogurt Roma • Salt to taste plain 2stems medium-sized ripechopped Roma fresh cilantro, tomatoes • • 2• 5medium-sized ripe Roma •tomatoes 2tomatoes tablespoons coconut milk • 22tablespoons tablespoonsplain coconut milk yogurt • •2 tablespoons coconut milk tablespoons plain yogurt •• 52stems fresh cilantro, chopped • 2• tablespoons yogurt 5 stems freshplain cilantro, chopped • 5 stems fresh cilantro, chopped

A healthy table A healthy Salmon contains Vitamins A and D, A function healthy which as a great natural table A healthy anti-depressant. table Salmon contains Vitamins A and D,

table which function as aVitamins great natural Salmon contains A and D, anti-depressant.

whichcontains functionVitamins as a greatAnatural Salmon and D, anti-depressant. which function as a great natural anti-depressant.

Over 65 different tasty combinations to choose from 12

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1. Marinate Salmon Fillet in Mustard oil with salt, cumin powder, lemon juice. Method: Set aside for 1Salmon hour. Fillet in Mustard oil Method: Method: 1. Marinate 2.1.When the Salmon salmon is fully 1. with Marinate Salmon Fillet in Mustard oil Marinate Fillet inmarinated, Mustard oil juice. salt, cumin powder, lemon heat asalt, saucepan with small amount ofjuice. with salt, cumin powder, lemon with cumin powder, lemon juice. Set aside forgently 1 hour. mustard oilforand SetSet aside 1 hour. aside for 1 hour.place the salmon 2. When the salmon isitfully on the pan and formarinated, 1marinated, minute. 2.fillet When the salmon is sear fully marinated, 2. When the salmon is fully heat a saucepan with small amount Flip salmon onto other side and cook it ofof heat a saucepan withwith small amount of heat a saucepan small amount mustard oil and gently place the salmon on slow heat for 1 minute. Cover pan so mustard oil and gently place the salmon mustard oil and gently place the salmon moisture stays in. fillet on the pan andsear for1 minute. 1 minute. fillet on on the pan andand sear itsear forit1itfor minute. fillet the pan 3. For the sauce, take a heavy salmon onto other sideand and FlipFlip salmon onto other sidebottom and cook itcook Flip salmon onto other side cook it it pan andslow add mustard oilminute. or Cover coconut on on slow heat for 1for minute. pan pan sopan heat for Cover on slow heat 11minute. Cover soso oil, cumin seeds andin. cardamom pods, moisture stays in. moisture stays moisture stays in. heat until take they astart cracking. 3.then For the sauce, heavy bottom 3. For the sauce, take heavy bottom the sauce, take aaheavy bottom Add chopped onion, and sauté until panpan andand addadd mustard oil or coconut mustard oil or coconut and add mustard oil or coconut golden brown. Add ginger garlic pods, oil, cumin seeds and cardamom oil,chili cumin seeds andcardamom cardamom pods, cumin seeds and pods, paste, powder, turmeric, salt and then heat until they start cracking. until they start cracking. then heat heat until they start cracking. chopped tomatoes. Cook blend Add chopped onion, andand sauté until chopped onion, and sauté until Add chopped and sauté until well, then add coconut milk and yogurt golden brown. Addonion, ginger garlic golden garlic golden brown. Add ginger garlic –paste, continuing to cookAdd to aginger boil, while chili brown. powder, turmeric, salt and paste,to chili powder, turmeric, salt and blending a smooth gravy consistency. paste, chili powder, turmeric, salt and chopped tomatoes. Cook and blend chopped tomatoes. Cook and blend To finish making the sauce, stir inand fresh chopped tomatoes. Cook blend well, then add coconut milk and yogurt well, then add coconut milk and yogurt chopped cilantro and remove from heat. – continuing to cook to a boil, while well, then add coconut milk and yogurt continuing toa cook to aconsistency. while 4. Boil and of salt, a blending to a add smooth gravy ––water continuing totablespoon cook to aboil, boil, while pinch of turmeric, and Basmati Cook blending to a the smooth gravy To blending finish making sauce, stirrice. inconsistency. fresh to a smooth gravy consistency. for 10 untiland rice is sauce, tender, then Tominutes finish making the stir in fresh chopped cilantro remove from heat. To finish making the sauce, stir in fresh any additional and remove 4.strain Boilchopped water andcilantro add awater. tablespoon of from salt, aheat. chopped cilantro and remove of from heat. 5. To place riceBasmati each 4.assemble, Boilofwater and and add aontablespoon pinch turmeric, rice. Cooksalt, a 4. Boil water and ais tablespoon salt, a plate, salmon next pinch ofthe turmeric, and Basmatithen rice.ofCook for 10with minutes untiladd rice tender, pinch of turmeric, and Basmati rice. to it, sprinkling the sesame strain additional water. for any 10 minutes until rice is tender, thenCook of the salmon. for 10 minutes rice is tender, then 5.on Totop assemble, place until rice on each strain any additional water. For theassemble, sauce, any additional water. plate, with thespoon salmon 5. strain To place next rice on each into a sprinkling dish and the to the sesame 5. it, To assemble, place rice on each plate, with salmon next serve on the side. on plate, top of the salmon. with the the salmon next to it, sprinkling sesame Forto the sauce, spoon on top of the salmon. it, sprinkling the sesame into a dish and For the of sauce, on top the spoon salmon. serve side. intoon a the dish and spoon For the sauce, serve on the side. into a dish and

serve on the side.

13 The District of Port Hardy 13 proudly supports the British 13 Columbia Aquaculture Industry.

Top 10 Reasons To Eat More Salmon Thanks to the high levels of Omega-3s, as well as the variety of vitamins and minerals – particularly vitamins B and D, selenium, potassium and calcitonin – eating 2 x 75g of salmon each week can provide numerous health beneﬁts. 1. Helps repair heart damage and strengthen your heart muscles – reducing the risk of heart disease 2. Reduces your risk of having a stroke 3. Lowers bad cholesterol, while raising your good cholesterol 4. Decreases your risk of developing Alzheimer’s Disease 5. Boosts your immune system, lowering your risk of developing certain autoimmune diseases, such as Crohn’s, colitis and lupus 6. Helps with the treatment of osteoarthritis and other inﬂammatory joint conditions by improving bone density and strength 7. Lowers triglycerides (a type of fat stored in the body) 8. Prevents blood clotting 9. Improves your energy 10. Functions as a great natural anti-depressant, helping to combat depression

B.C. Salmon: Good For You. Salmon is one of nature’s Good for B.C. superfoods and, to maximize the health benefits, Health Canada’s Food Guide recommends eating at least two 75g servings of salmon each week. In addition, the Heart and Stroke Foundation advocates eating a balanced diet of quality, fibre-rich carbohydrates combined with protein and good fats. In fact, about 20-35% of total daily calories should come from quality unsaturated fat sources high in Omega-3s, such as oily fish, avocados, flaxseed, certain vegetable oils, nuts and seeds.

Supporting the Aquaculture Industry for over 25 years

With a shift in North America towards healthier eating patterns, these simple additions to your diet can make an incredible difference in how you feel and how your body functions. Not to mention that oily fish, such as salmon, provides you with numerous health benefits that can’t be found in other protein sources – a reason 1 in 5 people already rely on fish as their main Salmon Farmers Association protein source (International (ISFA)).

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B.C. FARM-RAISED SALMON B.C. FARM-RAISED SALMON WORLD EXPORTS WORLD EXPORTS We’re fortunate in British

The world leader of fish

Columbia to have around 100 species of fish, Switzerland South Korea France shellfishCanada and marine plants China produced commercially Japan USA Hong Kong and available fresh year Vietnam round. Helping to bridge Guam the gap between the 54.4M China kilograms of limited wild resources and Japan Chile farm-raised salmon USA of the world’s the demand Hong Kong exported to 11 countries; growing population, B.C.’s 20.6M kilograms Vietnam sold domestically vibrant aquaculture industry Guam in Canada provides a variety of locally grown 54.4M (Statistics Canada CATSNET Analytics, 2015) seafood (mussels, clams, oysters, kilograms of protein consumption is projected by scallops) and fish (salmon, sablefish, Chile farm-raised salmon GSI to rise nearly 73% by 2050. trout, tilapia) – all of which are to 11 countries; considered to be large part ofexported the Realizing that the province’s pristine 20.6M kilograms West Coast diet in the province. coastal waters are one of B.C.’s sold domestically greatest resources, salmon farmers Consumer demand for fish remains in Canada continue to invest in state of the art strong, with more people worldwide technology and useCanada innovative farming (Statistics CATSNET Analytics, 2015) appreciating the health benefits of practices, resulting in an extremely regular fish consumption. Currently, desirable product that has a global the world’s fastest growing food reputation for being fresh, healthy and system is salmon farming – accounting sustainable. for 70% of the market and producing 14.8 billion meals per year for people While 30% of B.C.’s farm-raised salmon around the world – making it an is consumed in Canada, the other 70% essential part of the global food supply is exported to 11 countries around (The Global Salmon Initiative (GSI); the world. Given the high-demand, it’s ISFA). considered to be B.C.’s number one agricultural export, with the largest As the population continues to export market being the United increase and people start to seek States and the second most important out healthier forms of protein, export market now being China. In salmon farmers in British Columbia fact, encouraging demand trends are in a unique position to help are emerging in Asia, with 2015 data meet the growing global demand revealing that trade was up 38% over for fish, especially when taking into the previous record in 2013 consideration that worldwide animal Canada

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RACHAEL KRISTI KEVIN BECKLEY PELLEGRIN MCKINNON

MICHELLE HUELLER

TAMMY ALISTAIR ROBINSON TAYLOR

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First Nation Partnerships Breeding Success Through Partnerships

campsites tendering. It’s absolutely great for our people.”

With demand for B.C. farm-raised salmon continuing to rise, Walkus realized that he needs another First Nation entrepreneur, James Walkus from the Kwakuitl Nation, has modern boat to keep up with the requirements from the industry. In had incredible success growing his multi-generation, family-run business fact, he recently started construction on a twin boat to the Amarissa Joye, – James Walkus Fishing Company. which is expected to be operational Walkus started his career in the commercial fishing industry at age 15 by the middle of 2018. on a leaky skiff. As the wild fish stocks “The population of the world is began to decline in the mid 1990s he growing so fast that we need to decided it was time to diversify his see aquaculture expand,” said business and turned to aquaculture, Walkus. “As the company continues developing a partnership with Marine to grow with the industry, we’re Harvest Canada. able to provide more employment As the industry continued to expand, opportunities for our people.” so did Walkus’ business – allowing Even though he earned the 2015 him to build a $9 million harvest boat BC Aboriginal Business Award for in 2014. The 105’ Amarissa Joye Individual Achievement due to his was designed to transport 272,000 dedication to his community and kilograms of salmon from the farms its economic development, Walkus to the processing plant in Port remains humble about his success. Hardy every day. With aquaculture He is passionate about what he does, representing 60% of his business, and is proud to have his children and Walkus is able to employee around 30 grandchildren working one of the people year-round. seven boats in his fleet. “It’s been tremendous,” said Walkus. Walkus credits a large part of his “We have First Nations people from success to aquaculture. Collectively, our reserve working on these boats. salmon farming companies in Plus many of them working at the B.C. have 20 economic and social plant, and some of them on the partnerships with First Nations, and

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in their traditional communities. Salmon farmers in B.C. value their relationships with First Nations and continue to work with them to develop mutually beneﬁcial partnerships.

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and we are pleased. This is not to say that they will not be under scrutiny by our Guardians who are our eyes and ears in our Territory. Council is also keeping a watchful eye on behalf of our Nation. Grieg Seafood and our Council are always in communication and have a very good reporting system in place. They are proving to be a good partner. We receive no royalties or economic gain from the forestry giants on their onslaught of our forests and this agreement with Grieg Seafood is vital to the Nation’s economic well-being.

Why Our Nation Needs Aquaculture By: Chief John M. Smith Tlowitsis Nation

The Tlowitsis Nation has few opportunities for economics in our territory. Our Territory has forestlands and some seafood. For more than a century the forests have been licensed out to other visitors to our lands, they do not even reside there. In 1962 the government removed basic services to our community on Turnour Island. With the prospect of no schooling for our children and no access to health care the community was forced to leave the island. We have never surrendered our lands, it was impossible to continue to live in our remote village because of the decisions by government. This decision was not ours.

We are striving to become selfsufficient. The Tlowitsis receive very limited funding from the government as we don’t have a home community. So, we have had to find alternative economic The issue obviously is how, we drivers for our Nation. We know the Tlowitsis are able to be what’s happening to all the sea sustainable and benefit from our resources as well as other food lands. The visitors have gained supplies as the world population the most economic gain and seem continues to grow. Like many to have priority to our lands and First Nations in British Columbia waters. This must change. the Tlowitsis are eager to grow

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We have been very judicious about the choice of sites for the salmon farms and have chosen two that are most suitable, and are the only area in our territory that we approve at this our community and develop PROFESSIONALS FOR THEscience WORKFORCE time, unless shows us aPREPARING lasting economy from our other ways. We recognize that traditional territory. Developing Proudly providing two salmon farms in Clio Channel some people are opposed to the ﬁsh farming even though their is a industry cornerstone for our Nation with safe, careful consideration, arguments don’t hold water. and after professionally we searched for and found Our membership will appreciate a suitabledivers. candidate for an educated having some additional funds economic partnership in Grieg to add to our often-empty Seafood. PREPARING PROFESSIONALS FORperhaps THE WORKFORCE coffers and some lasting employment once these sites are We have studied Grieg Seafood Proudly providing the industry up and running. and the way they do business

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Research Collaborations The BC Salmon Farmers Association (BCSFA) embraces research as one of the top priorities in maintaining a sustainable industry, and is committed to developing new partnerships and initiatives to increase the knowledge base of the environment in which our fish are raised, as well as developing innovations to increase production efficiencies and sustainability. BCSFA contributed $280,000 in 2016 for collaborative projects with 33 researchers in 13 organizations: • BC Centre for Aquatic Health Sciences • Carleton University • Fisheries and Oceans Canada • Kintama Research Services • Mainstream Biological Consulting • North Island College (CARTI) • Pacific Salmon Foundation • The Centre for Coastal Health • University of British Columbia • University of Prince Edward Island • University of Victoria • Vancouver Aquarium • Vancouver Island University

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Components of salmon feed 1 Fish Oil*

Alternative Protein (e.g. lentil, pea, poultry)

Fishmeal*

Micronutrients (e.g. vitamins & minerals)

Water

Binders (e.g. wheat)

Alternative Oil (e.g. canola, ﬂax, poultry)

*Where marine ingredients are used,are ﬁshery by-products are preferred sustainable choice. *Where marine ingredients are used, ﬁshery by-products preferred as a sustainable choice. as Noasalmon meal or oil is used.

salmon meal oil is used. Each feed company uses a proprietary blend of ingredients, which varies based on the Proportions of feedNo components areor approximate. life stage and size 1of ﬁsh. Proportions of feed components are approximate. Each feed company uses a proprietary

(Cargil Aqua Nutrition, 2016; Skretting, 2016) blend of ingredients, which varies based on the life stage and size of ﬁsh.

(Cargill Aqua Nutrition, 2016; Skretting, 2016)

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B.C. Salmon Farmers Exhibit Transparency by Releasing 2016 Sustainability Progress Report Striving towards greater industry transparency, the BC Salmon Farmers Association recently released its 2016 Sustainability Progress Report on behalf of salmon farming companies in British Columbia – building upon the information provided in 2015, with updated relevant information. The report focuses on three pillars of sustainability – environmental, economic and social – covering issues of importance, such as certifications, increased monitoring of ocean conditions, fish health management, advancements in farming technology, economic impact on coastal areas, and community engagement. Salmon farmers in B.C. are committed to world leading farming practices. As part of their commitment, B.C. salmon farmers place significant importance on achieving certifications. All B.C. salmon farms have achieved at least one third-party certification. In fact, B.C. is the first and only salmon farming region to have all of its Atlantic salmon certified by the Global Aquaculture Alliance Best Aquaculture Practices (BAP)

program, and farmers raising Atlantic salmon have committed to be 100% certified to the Aquaculture Stewardship Council (ASC) standard by 2020. Developed by the World Wildlife Fund, the ASC standard is considered to be the most stringent thirdparty certification available in Aquaculture. In addition to certifications, salmon farming companies in B.C. have made significant investments in the latest technologies – including Remote Operated Net Cleaners (RONCs), advanced feeding systems, and state-of-the-art hatcheries – to improve their operating efficiency, reduce their carbon footprint, and grow the healthiest fish possible using salmon feed that contains less than 15% marine ingredients (fishmeal and fish oil). Salmon aquaculture is an important part of B.C.’s future, and the province’s salmon farmers recognize the importance of investing in their operations and staff, as well as providing funding for research of the marine environment.

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