Aquaculture

and the Caribbean:

I S I T NEEDED?
By Ryan S. Mohammed

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ilapia has been introduced to at least 15

countries worldwide, with
colonies being found on all
continents except Antarctica.
These introductions have
always been as a potential
aquaculture species, but this
also has led to them becoming alien invasive species as
well.
Tilapia is the common
name of almost 100 species
of cichlids, all originating in Africa. Trinidad and
Tobagos interest in tilapia
started in the 1950s when
the first batch of Java or
Mozambique tilapia was
stocked from a facility in
St Lucia. Globally, the Red
Hybrids and Nile tilapia are
the most cultured species
now. Trinidad imported its
stock of Red Hybrids from
facilities in the US Virgin
Islands and Jamaica during
the 1980s and then its Nile

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Tilapia has grown in popularity globally and particularly in the Caribbean.

Facilities culturing these fish can be
found in Jamaica, Puerto Rico, the US
Virgin Islands, Haiti and Trinidad,
among other islands.

tilapia stock from the US

Virgin Islands in 1997.
Tilapia has grown in
popularity globally and particularly in the Caribbean.
Facilities culturing these fish
can be found in Jamaica,
Puerto Rico, the US Virgin
Islands, Haiti and Trinidad,
among other islands.
As an aquaculture species, tilapia fulfils all the
criteria for intensive culture,
namely, they have the ability
to be stocked in high density, to reproduce quickly, to
grow out in a short period
(six months), have high mass
production and some degree
of disease resistance.
So why culture fish in
the Caribbean? Simple:
food security. Many people
may assume that the supply of fish in the Caribbean
Sea and neighbouring
Atlantic is never-ending,
but this might not be the

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25

case. Several international

and regional reports have
indicated a decrease (whilst
small, still significant)
in fish catch over the last
decade and projections for
the next two decades seem
very grim.

Similarly, several fishery

biologists suspect that within
50 years, sport fishing may
be the only fishing existing
from wild marine stocks.
This may be compared to
sport hunting of wild game
today. Aquaculture and

particularly tilapia culture

could potentially reduce the
extracting pressure from
wild marine stocks to allow
for some degree of natural
stock replenishment.
Another aspect of food
security lies within sustainable use of natural resources
such as land and water. In
the past aquaculture was
focused on pond culture
only. Advancements in technologies now allow a wider
range and great diversity
in the various mechanisms
available for tilapia culture.
Whilst not ruling out
earthen pond culture, we

Several international and regional

reports have indicated a decrease
(whilst small, still
significant) in fish
catch over the last
decade

26 FDULEEHDQJRXUPHWPD\MXO\

can now explore new realms

of aquaculture from the
prospective of adequate use
of real estate. In regions
where deep natural ponds,
rivers and lakes exist, cage
culture may be a possibility.
The planning and design of
this though is particularly
important for environmental concerns for waste management. Other methods
exist that have very little or
no effluent resulting from
grow-out and hatchery
facilities.
One such solution lies
in integrated farming.
Typically, most pond culture
farms result in fish grown
in green water systems.
Similarly, most tank-based
culture systems that are
exposed to the sunlight are
green water systems. It has
been shown that crops irrigated with this water have an
increase in yield due to the
high nitrogen levels (resulting from fish waste).
The tank-based green
water systems also have an
added advantage of producing a thick slurry of waste
directly from the filter systems. This has an even higher concentration of nitrogen
and is particularly good for
root crops, which have a
strong niche in Caribbean
markets. Many traditional
crop farmers have incorporated this onto their farms
with considerable success.
Another means for
adequate land and water
usage in aquaculture lies
in aquaponics. This system
integrates the growing of
both fish and plants in the
same circuit of water flow.
Traditional methods of
hydroponics influenced this
system. Hydroponics allowed
plants to grow in the absence
of soil. All the nutrients

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required were supplied in a

solution to the plants whose
roots were submerged in
water. The addition of aquaculture to this system meant
that chemical additives such
as fertilizers and pesticides should not be utilised
because these are toxic to the
fish. The plants, however,
get their nutrients directly
from the fish waste.
Whilst the management
and design of this system
may seem complex, it can
be achieved. Green and leaf
crops such as traditional
herbal seasonings, salad
types such as lettuce, cucumbers and basils have noted
success, among others. This
system has the potential to
produce a weekly supply of
vegetables and also crops of
fish at the end of the sixmonth grow-out period.
This system also produces
a liquid supply of natural
fertilizer that can be applied

directly onto field crops.

With the exception of fish
feed being the only additive, aquaponics is very close
to being completely organic
food production. This can
be easily installed in a backyard, allowing a healthy consistent supply of food.
It should be noted that
aquaculture, particularly
tilapia culture, does not
aim to displace the fishing industry. It is, rather,
a mechanism to allow the
fishing industry to survive
by allowing natural stock
replenishment. Tilapia culture does not aim to compete with marine fish as a
product. It aims to be an
optional protein source.
The nutritional content
of tilapia is very similar to
that of marine fish. The
single nutritional advantage
however is a reduction in
toxins such as mercury which
directly results from growing

The nutritional content of tilapia is

very similar to that of marine fish.
The single nutritional advantage
however is a reduction in toxins such
as mercury which directly results from
growing fish in controlled parameters.
fish in controlled parameters.
Tilapia has had considerable attention as an aquaculture species worldwide and is
ranked second to carp production. In the Caribbean,
other species that also have
aquaculture potential are:
Cascadu (Cascadura or
Hassar), native to Trinidad
and some coastal countries
of the South American
mainland, and the Black
River Conch, again native
to Trinidad. Both of these
are considered delicacies in
T&T, especially when curried.
The typical quote about
fishing and feeding men

for life seemed very relevant during most of the last

century. However, as we look
into the near future, possibly an amendment might
be made showing the significance of aquaculture, especially for the Caribbean fish
consumer:
Gave a man a fish, fed
him for a day. Taught him
to fish, fed him for life.
Introduced him to aquaculture, he started an industry
and fed his country!
Ryan S. Mohammed is an

,0/$$*'*"$./- .$ )/

,00'/0-
..*$/$*)*!
-$)$)*"*
(aQua-TT).
aquatt1@gmail.com

Baked Stuffed
Tilapia

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27

Creole Style Tilapia

Steamed Tilapia With

Oriental Accents

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Serves 2 to 3
2
1
1
2
1

8-oz tilapia fish, cleaned

tbs minced garlic
tsp fresh herb seasoning
tbs vegetable oil
small onion, sliced thin
hot pepper, seeded and
chopped
cup coconut milk

1
2

tbs mild curry powder

blades chadon beni,
chopped

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Serves 2 to 3
2
1
1
2
1
1
2

8-oz tilapia fish, cleaned

tsp minced garlic
tbs chopped ginger
tbs sliced chives
tsp sesame oil
tbs oyster sauce
tsp soya sauce

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2
1
1
1
1
2

1
3

8-oz tilapia fish, cleaned

tsp minced garlic
tbs fresh herb seasoning
tbs flour
onion, chopped finely
tbs olive oil
Congo pepper, seeded and
chopped
pimento pepper, seeded
and chopped
ripe medium-size toma-

toes, chopped (tinned or

fresh)
2 tbs fresh French thyme
salt and freshly ground black
pepper to taste
cup golden rum (optional)
1 tbs butter
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4
1
4
1

8-oz whole tilapia, cleaned

tbs minced chives
cloves garlic, minced
tbs olive oil

Stuffing:
2 tbs olive oil
cup onions, finely
chopped
cup sweet peppers, finely
chopped
cup chives, finely chopped

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pimento peppers, finely

chopped
1 tsp minced garlic
2 tbs fresh thyme
1 cup fine breadcrumbs
1 tbs butter
cup grated Parmesan
cheese
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29