Aquaponics Research Handout

RESEARCH AT MOTE MARINE LABORATORY

In 2001, Mote Marine Laboratory realized our goal of developing an R&D facility that would allow us to address the worldwide need for sustainable aquaculture systems to feed the world, restock depleted species and address the domestic need to develop a viable aquaculture industry in the U.S. Our research is addressing new ways to clean and re-use both fresh and salt water in closed-loop, or recirculating, systems, to grow fish, sea vegetables and plants for wetlands restoration in ways that sustainably utilize natural resources — especially water.

CONTACT: Dr. Kevan Main, Director of Mote Aquaculture Park and Senior Scientist 941-388-4541, ext. 27 kmain@mote.org

Aquaponics at Mote Marine Laboratory Saltwater fish and gourmet veggies pair up nicely on the dinner table, but their happiest marriage might be in eco-friendly farming. At Mote Aquaculture Park — Mote Marine Laboratory’s sustainable fish farming facility in eastern Sarasota County — we have launched a pioneering project that builds on two practices trending in global food production: aquaculture and hydroponics.

Seafood farming provides nearly half the world’s seafood, while hydroponics — raising greenhouse crops in nutrientrich water instead of soil — has shown potential for raising crops in small areas or on unfertile land. Mote’s newest project is moving from freshwater aquaponics to marine aquaponics — growing red drum with salt-loving sea vegetables like sea purslane (also known as sea samphire).

This project, funded by Florida Sea Grant and done in partnership with the University of South Florida and Morningstar Fishermen, is bringing tasty results from farm to fork and developing a new way to produce food locally.

ABOVE Mote staff and volunteers prepare the marine aquaponics system at Mote Aquaculture Park.

RED DRUM AND SEA PURSLANE

SEA PURSLANE

We are using aquaponic technology developed for freshwater systems to develop prototype systems that support salt water, or marine, aquaponics.

Water begins at the fish tanks and moves through several filters that remove solid waste and allow bacteria to break down harmful ammonia into nitrogen-rich compounds useful as fertilizer.

Fertile water flows through the raceways to feed the plants. After the plants use the nutrients, the water is passed through a filtering screen and reused to grow fish. This is a closed-loop or recirculating system. Our prototype is growing red drum and the sea vegetable sea purslane, also known as sea samphire.

Sea purslane is native to Florida and grows on beach dunes, helping to stabilize the coastal zone. Wild harvest is discouraged because of the importance of these plants in protecting our fragile coastlines. The plant is sold in farmers’ markets in the Caribbean and is widely grown in many Asian and European regions as a staple leafy vegetable.

Available year ‘round, sea purslane has thick, green fleshy leaves that are narrow to slender on succulent, reddish-green stems, branching regularly to form dense ground protection. It has pink five-petaled flowers that open just a few hours a day.

TOP Dr. Kevan Main, Director of Mote Aquaculture Park.

MIDDLE Red drum tanks provide nutrient-rich water that is filtered and used to grow sea vegetables. All the water is recycled BOTTOM Local snapper dish with pickled shrimp and fennel salad with sea purslane. Photo by Steve Phelps/Indigenous.

HEALTH BENEFITS AND SAFETY PROFILE Sea purslane is high in antioxidants and an excellent source of protein, dietary fiber, vitamins and minerals. Fresh leaves contain surprisingly more omega-3 fatty acids than any other leafy vegetable plant. It is an excellent source of vitamin A — one of the highest among green leafy vegetables — and a rich source of vitamins C and B-complex (riboflavin, niacin, pyridoxine and carotenoids), as well as dietary minerals, such as iron, magnesium, calcium, potassium and manganese.

Purslane contains oxalic acid, a naturally occurring substance found in vegetables like spinach. Oxalic acid may crystallize as oxalate stones in the urinary tract in some people. 100g fresh leaves contain 1.31g of oxalic acid, more than spinach (0.97g/100g) and cassava (1.26g/100g). People with known oxalate urinary tract stones are advised to avoid eating purslane and certain vegetables belonging to Amaranthaceae and Brassica families.

TO PREPARE This potherb can be eaten raw or cooked, pureed or pickled. Trim tough stems near roots using a sharp knife. Stems and flower buds are edible. Keep raw or cook under low temperatures for short periods to preserve nutrients. Although antioxidant properties significantly decrease on frying and boiling, minerals, carotenes and flavonoids remain intact with steam cooking. Add to soups, beans, rice and salads and use as a salt substitute in seasoning.

MOTE AQUACULTURE PARK

874 Mote Way • Sarasota, FL 34240

M O T E . O R G / A Q U A C U LT U R E

STEAMED SEABASS AND CRISPY SEA PURSLANE INGREDIENTS ❏❏ 1 fillet of sustainably caught seabass ❏❏ 1 handful of sea purslane leaves ❏❏ 5 cloves garlic, chopped

❏❏ 1 red chili, chopped

❏❏ pinch of unrefined sea salt

❏❏ 1 tbsp shaoxing rice wine

❏❏ 1 tbsp of groundnut oil

PREPARATION 1. Wash and pat fish dry, then place on a plate and rub evenly with the shaoxing wine and salt.

2. Set up a steamer by putting a rack over a wok/pot of boiling water (no need for fancy bamboo steamers). Place the plate of fish on the rack and steam until just cooked — probably less than 2 minutes.

MOTE MARINE LABORATORY

3. Remove the fish and set aside. Empty the wok of water and fill with oil. When sizzling hot, add the garlic, chili and sea purslane leaves and fry till fragrant and crispy.* 4. Immediately pour the hot oil over the fish and spoon the crispy sea purslane, garlic, and chili over.

1600 Ken Thompson Pkwy • Sarasota, FL 34236 • (941) 388 - 4441

MOTE.ORG