Aruna’s Post

Story 1 - “Uncle & the Boat 🚤 “ Journey begins at the Jetty… keep watching this series on hunting local sustainable seafood with Dragon Taste Seafood in Malaysia 🇲🇾 #sustainableagriculture #sustainablefarming #seafoodindustry Hilton (Malaysia) we believe in “Buying from the best and invest in the rest” no compromise when it comes to serving quality and sustainable seafood. #hiltonkl #eatdrinkhilton #hiltonhotels #hiltonhospitality #hiltonintheindustry #wearehiltonwearehospitality #localproduce #localbusiness #supportinglocalbusiness #hiltoncareers #itmatterswhereyoustay stay tuned, 5 more videos to watch to understand our journey/ story Marvin Moodley Jayanthi K Tammy Tan Ke Qian Cheang Rasdan Kamarazzaman

Black pomfret, a prized species native to the reefs of the Indian Ocean and West Pacific Ocean, including the waters around Southeast Asia, is renowned for its taste and nutritional value. Several countries in this region are known for their black pomfret production, with Vietnam, Indonesia, and Malaysia being notable exporters. Vietnam Vietnam is a major player in the black pomfret market. The country exports a significant amount of frozen black pomfret to high-demand markets like Japan, Hong Kong, and South Korea. Vietnam's commitment to becoming one of the world's biggest suppliers indicates a strong focus on quality and sustainable fishing practices. The extensive coastline and rich marine resources of Vietnam contribute to the consistent supply of high-quality black pomfret. Indonesia Indonesia is another significant source of black pomfret, particularly known for its wild-caught varieties. The country's diverse marine ecosystem supports a thriving fishing industry. Indonesian black pomfret is appreciated for its natural taste, which is a result of the country's traditional fishing methods and the pristine waters of its reefs. Malaysia Malaysia also contributes to the global black pomfret market with its wild-caught fish. Similar to Indonesia, Malaysia's black pomfret benefits from the country's clean marine environment and responsible fishing practices. The quality of Malaysian black pomfret is maintained through careful handling and processing, ensuring that the fish retains its freshness and flavour. #WormholeSeafood #SeafoodExporterInMyanmar #BlackPomfret #BlackPomfretExpoterInMyanmar

Vilsund Blue A/S - More fjord - more meaning!🐟 Shellfish fishing in the Limfjord goes back hundreds of years. But it was not until 1851 that fishing was put into a system by the King. In 1900, the Limfjords-Eastern Company really got wind in its sails and formed the basis for the fishing and accompanying industry that we know today.💥 In 1986, Vilsund Muslinge Industri A/S was founded and in 2010 the two companies merged to form what we know today as Vilsund Blue A/S, which is a Danish company with roots and base in Nykøbing Mors. In the same year, Vilsund Blue A/S, as the first mussel producer, certified the fishery for mussels with the MSC certificate for sustainable fishing.✨ At Vilsund Blue A/S, food safety, traceability of the raw material and that the fishing is carried out under control of stock, environment and sustainability in general are the cornerstones of our way of working.🌎 #foodfromdenmark #food #retail #fish

The Japanese Fresh Fish Story 🐠 The Japanese have always loved fresh fish. But the waters close to Japan have not held many fish for decades. So the fishermen had to go further out to sea to catch their supply of fish, and the fishing boats got bigger and bigger. 🐠  The farther the fishermen went, the longer it took to bring in the fish. If the return trip took more than a few days, the fish were not fresh and they lost their fresh taste. 🐠   To solve this problem, fishing companies installed freezers on their boats. They would catch the fish and freeze them at sea. Freezers allowed the boats to go farther and stay longer. However, the Japanese could taste the difference between fresh and frozen and they did not like frozen fish. Also, the frozen fish brought a lower price. So fishing companies installed fish tanks. They would catch the fish and stuff them in the tanks, fin to fin. After a little thrashing around, the fish stopped moving. They were tired and dull, but alive. Unfortunately, the Japanese could still taste the difference; because the fish did not move for days, they lost their fresh-fish taste. 🐠   The Japanese preferred the lively taste of fresh fish, not sluggish fish. So how did Japanese fishing companies solve this problem? How do they get fresh-tasting fish to Japan? To keep the fish tasting fresh, the Japanese fishing companies added a small shark 🦈 to the tanks that the fish were kept in. The shark of course eats a few fish, but most of the fish arrive in a very lively state due to the fact that the fish are challenged.   Moral of the story:   Some of us are also living like fish 🐠 that have been caught, we give in too easily, and we are not challenged. Some of us could use a Shark 🦈 in our life. Consider new challenges and problems in your life as a shark – the challenges and problems can keep us motivated and moving forward. Without challenges, we can become complacent, find life boring, and become inactive. Challenges in our lives can keep us moving forward. 🦈 #japanese #fishtheory #challenges

Navigating the murky waters of over-exploitation, virtually every fishing ground worldwide is on the edge. It’s critical that restaurants offer sustainable options, allowing diners to make discerning, informed choices. Introducing Dibba Bay Oysters, dedicated to restoring ocean health through highly sustainable aquaculture in the waters of the United Arab Emirates. With a sprawling nine-hectare farm boasting over 15 million oysters, the production of these deliciously fresh oysters also functions as an ecosystem engineer, greatly benefiting both waters and wildlife. Here’s how: 🦪 Oysters benefit immediate ecosystems by filtering and conditioning surrounding water. 🦪 Suspended in offshore baskets, they create sanctuaries for baby fish and encourage seaweed growth on the outside of the baskets, providing food for other marine life. 🦪 As the oysters grow, they sequester carbon to build their shells. Dibba Bay Restaurants LLC are the only sea-to-table pioneers in Dubai, offering locally grown oysters with a rich, buttery texture. They even have a take-back system where they bring used shells back to the farm, building a natural oyster reef along the coast of Fujairah that provides habitat structures for marine life. Join us in supporting Ramie Murray's Dibba Bay Oysters, a fantastic sustainability-focused player in the global seafood industry with a commitment to environmental stewardship and exceptional taste. #EatForTomorrow

Finca Cerrito San Rafael, Argentina _____________ $700,000 270 +/- Deeded Acres Finca Cerrito offers buyers an opportunity to invest in Argentine #wine country in the heart of Mendoza. Currently used as a garlic and #olive farm, the property has also seen years of successful grape harvests and a sizable #cattle operation. The property is only 6 km from the small town of San Rafael with plenty of options for recreational enthusiasts including skiing, hiking, rafting, and golfing nearby. The growing community surrounding the property has become a destination for Argentines and ex-pat investors with every necessary amenity. Finca Cerrito makes owning property in #Argentina easy with year-round access, electricity, gas, proximity to town, and nonstop flights from Buenos Aires. At this price point and proximity to #SanRafael buyers could invest in the operation at Finca Cerrito and a home in town. There are four homes on the property that have been primarily used to house workers and an existing barn that was built in 2010. Each home runs on the grid and uses natural gas. The property comes equipped for an operation. It is fully fenced on the outside with interior electric fencing and 20 interior paddocks. While the current owners grow alfalfa and olives on the property, Finca Cerrito was at one point a lucrative #vineyard with over 100 acres used for grapes. The property could also be used to farm garlic and tomatoes as well. In addition to crops, the property has the infrastructure for a cattle operation, with existing improvements throughout the #property including a water pipe system with cement feeders that is set up every 50 meters throughout the property. https://lnkd.in/g4JT5CPa #vinyard #farm #olivefarm #property #investment

Pacific Saury Pacific saury is relatively shallow-water fish that live at approximately 20m below the surface and migrate in schools. However, sometimes they may jump over the surface of the sea, much like Flying fish, when escaping from natural enemies such as tuna. They live in water temperatures of 7 to 24℃. More specifically, this fish prefers water temperatures between 10 to 18℃, and it lives on a diet of zooplankton, krill, fish roe, etc. Its main spawning season is winter, but it may breed during other seasons as well. However, as has become a common theme, Pacific saury catch has been sluggish in Japan in recent years. Presumably due to rising seawater temperatures and increased activity in foreign fishing ships, there is a need for further efforts to enforce international fishing controls and recovery of resources. Sushi with saury fish has been disdained in traditional Edomae sushi, however, they can be seen everywhere nowadays. Tasty fatty autumn saury fish are cut with Kazari boucho (small cuts to make the topping look beautiful) and then served with grated ginger and green onion. For more seafood information, www.kingsunseafoods.com Enjoy life, join Kingsun (sales@kingsunfoods.com)

What comes to mind when you think about Colorado? Mountain peaks? Bugling elk? Epic skiing? We picture 🐟 environmentally sustainable seafood. 🐟 Not what you imagined? To be fair, we think about environmentally sustainable seafood a lot. But so does Chef Sheila Lucero, culinary director of Big Red F Restaurant Group including Jax Fish House & Oyster Bar and Jax Fish House Kansas City! She’s cooking up seared yellowfin tuna and Louisiana crawfish jambalaya, variations of which you can find on their menu this week for #NationalSeafoodMonth. Crayfish are also known as crawdad, crawfish, or mudbugs. Whatever you call them, crayfish farmed in the U.S. are rated green! They’re rated yellow when caught in Louisiana. Tuna is one of the most popular seafoods in the U.S. On average, we each eat nearly two pounds of canned tuna a year! Yellowfin tuna — used in the dish shown here — is often called ahi. You can buy it in canned or fresh forms. It’s important to know where your tuna comes from. Yellowfin tuna stocks are healthy in the Atlantic and Pacific Oceans but not in the Indian Ocean. Here are a few tips: • Buy yellowfin tuna caught by U.S. fisheries in the Atlantic and Pacific. •Buy yellowfin tuna caught in the Atlantic or Pacific with pole-&-lines, trolling lines, or purse seines without fish aggregating devices (FADs). (With some gear types, natural or artificial floating objects called FADs are used to lure schools of tuna, but they also attract other types of ocean wildlife. When FADs are used, the catch of juvenile fish, sharks, and other vulnerable marine life can be a serious conservation concern.) • Buy yellowfin tuna caught in the Pacific with dolphin set purse seines. • Avoid imported yellowfin tuna caught with drifting longlines or purse seines with FADs because bycatch impacts and ineffective management are major concerns. • Avoid yellowfin tuna caught in the Indian Ocean because it′s being overfished, bycatch impacts are significant, and management is ineffective. What’s your favorite way to eat crawfish or tuna? Let us know in the comments. #CookingForSolutions

Fish caught using the handline method are notably fresher due to the meticulous process involved. Immediately after being caught, each fish is carefully cleaned and rinsed to maintain its quality. This ensures that the fish remains as fresh as possible from the moment it leaves the water. Once cleaned, the fish are promptly stored in an ice-filled hold, preserving their freshness until they reach you. At Bali Sustainable Seafood, we are committed to using the handline method to provide the highest quality fish. This traditional and sustainable fishing technique not only guarantees the freshest catch but also supports responsible fishing practices, ensuring the well-being of marine ecosystems. By choosing Bali Sustainable Seafood, you are assured of receiving premium, sustainably sourced fish that meet the highest standards of quality and freshness. #SustainableSeafood #FreshCatch #HandlineFishing #PremiumQuality #BaliSustainableSeafood #FreshFish #EcoFriendlyFishing #SupportLocalFishermen #SeafoodLovers #HealthyEating #SustainableLiving Hema Sitorus