Latest news with #Tilapia
New Indian Express
14-07-2025
- New Indian Express
Kerala's agri tourism lifts fortunes of villages
KOCHI: Travelling along the Vagamon-Upputhara Road in Idukki, one would get to see many tourist vehicles turning onto a byroad that seems to be a kind of run-down muddy road leading to a quarry. But why would these tourists go to a quarry? Well, this former quarry has now been turned into an agri-tourism spot by the enterprising owner. And if one is to count the people thronging the spot, it can be seen that the farm is doing quite well. KPM Farm has gained fame for its fish farm that has Japanese Koi, Tilapia, and Gold fish being reared in the huge reservoir created due to quarrying. If KPM Farm has turned a former quarry into an agri-tourism spot, Kabeer T's Kathir Biodiversity Park at Pookkottumpadam in Nilambur, has brought a big change by turning five barren acres into a thriving farming oasis. His farm is a harmonious blend of flora and fauna. Another thriving example of agri-tourism is the Farm Pathayapura at Karakode in Kasaragod's Madikkai panchayat. These are just a few examples from the over 400 units that have been started in the state under the Responsible Tourism Mission. According to Rupesh Kumar K, State Coordinator of Kerala Responsible Tourism (RT) Mission, under the Agri Tourism initiative, 983 persons have been trained and of the 454 units that were started under the Kerala Agri Tourism Network, 103 are working well.
Yahoo
11-07-2025
- Science
- Yahoo
Experts devastated after discovering dangerous fish they had nearly eradicated: 'I feel like we really almost did it'
Fish that were thought to be eliminated from Port Sulphur waterways in Louisiana have unexpectedly returned, reported The Times-Picayune. Tilapia, a fish often found on dinner plates, has reappeared in Port Sulphur canals after wildlife officials thought they had gotten rid of them in 2009. A New Orleans scientist caught several young tilapia while doing research, finding them up to six miles from his starting point. These fish first got into local waters about two decades ago from a fishing pond owned by Freeport-McMoRan, a mining company, probably during flooding from Hurricane Katrina. After wildlife teams spotted them in local canals, they spent over $1 million on a cleanup using a chemical called rotenone that wiped out all fish in the area, including local ones. "We came really close to the holy grail of invasive species management, which is eradication. I feel like we really almost did it," said Michael Massimi, who works with the Barataria-Terrebonne National Estuary Program. When non-native fish swim into new waters, they displace local fish by eating their food and taking over their habitats. Tilapia cause trouble because they can live almost anywhere, breed quickly, and gobble up whatever food they find. "If this thing kept going in 2009, the tilapia would eventually have gotten through to the estuary. They'd be getting into other habitats and they would be displacing our native fishes," said Martin O'Connell, who directs the Nekton Research Laboratory at the University of New Orleans. "All the shrimp and all the baby crabs, they'd be sucking them down like popcorn." When newcomer fish change underwater food chains, they hurt wildlife numbers and the money earned by folks who fish for a living. In African waters, like Tanzania, where tilapia were released by people, the fish outcompeted local species. For folks in the area, a wider tilapia spread could ruin both weekend fishing trips and the income of those who catch fish, shrimp, and crabs for a living. When we protect local fish, we safeguard not just nature but also our food sources and jobs. O'Connell wants another cleanup before the fish spread further, but Chris Schieble from Louisiana's wildlife department thinks watching the marsh closely makes more sense. The first cleanup cost between $500,000 and $1 million, with the bill paid by Freeport-McMoRan. Nobody knows who would pay if a new control plan is needed. If you live close to any body of water, never dump pet fish or plants from your tank into lakes, ponds, or rivers. Fish that seem harmless in a tank can cause problems in open water. Tell your state wildlife office if you spot unusual fish in the water. Choose local fish and plants for your own water features. Native creatures boost your nearby ecosystem, creating healthier surroundings for everyone. Join our free newsletter for good news and useful tips, and don't miss this cool list of easy ways to help yourself while helping the planet.
Time of India
15-06-2025
- Health
- Time of India
Fish endure intense pain up to 24 minutes when killed, study reveals
Source: Every year, wild and farmed fish are killed in great numbers to feed humanity. A new study discovers that some of the fish suffer between two to twenty minutes of intense pain, once they are killed for food. Even stuffing fish in ice slurry after catching them could cause severe pain. According to the researchers found that rainbow trout- a species of fish consumed across the globe- experience around 10 minutes of moderate to intense pain when killed through 'air asphyxiation', a common method used in fish farming and commercial farming. A new study led by researchers sheds light on this pain and suggests ways to reduce it, as animal welfare groups state that it is an inhumane process, given the amount of time it takes for them to lose consciousness. Fish suffer for long minutes of pain after being caught When fish are pulled out of water, they experience a prolonged and stressful decline, lasting up to 24 minutes. The process of air asphyxiation involves removing the fish from water, leading to oxygen deprivation, panic, and a slow decline into unconsciousness. Their gills collapse, they gasp in panic, their blood chemistry spirals, and oxygen disappears as carbon dioxide builds. To quantify this suffering, scientists developed the Welfare Footprint Framework, which measures pain in minutes. Applying this framework to trout slaughter, researchers found that fish endure about 10 minutes of severe pain, including hurtful and disabling suffering,with some cases extending beyond 20 minutes. When adjusted by weight, that translates to 24 minutes of such pain per kilogram of fish killed. The researchers analyzed behavioral, neurological, and physiological responses to understand the fish's experience, highlighting the need for more human slaughter methods. Why fish suffer even before they're killed The suffering of fish often begins before the actual slaughter, with stressors like crowding, transport, and handling causing physical injury and hours of distress. Methods like air asphyxiation and ice exposure can prolong suffering, with the latter risking tissue damage and thermal shock. Regulations often overlook these pre-slaughter stressors, despite the significant impact on fish welfare. Fish slaughter pain is not limited to Trout, experts warn Although the study mainly focused on Rainbow trout, other species may suffer in similar ways during air exposure. Some species tolerate low oxygen better, while others may react more strongly to ice. Salmon, Catfish, Seabass, and Tilapia are a few of the species. Dr. Wladimir Alonso from Welfare Footprint Institute noted, 'The Welfare Footprint Framework provides a rigorous and transparent evidence-based approach to measuring animal welfare, and enables informed decisions about where to allocate resources for the greatest impact.' Making fish farming more humane The study suggests that improved stunning methods and worker training can significantly reduce fish suffering . This research provides a scientific basis for policymakers to reform laws, ensuring more humane slaughter practices. For consumers, it highlights the importance of considering the welfare of fish when making food choices. Improving slaughter methods can have a substantial impact, given the large number of fish affected Also read | Scientists spot 'superorganism' in the wild for the first time — and it's made of worms
The Hindu
13-05-2025
- General
- The Hindu
Tilapia hatchlings released in KRP reservoir
The district administration released 28,800 fish hatchlings in KRP reservoir to prepare for the second harvest season on Tuesday. Earlier, Collector C. Dinesh Kumar inspected the government fish farm with KRP reservoir compound, where the large fish varieties that include Amur fish (Grass Carp), Gift Tilapia are being reared. For the year 2024-25, 268 tonnes of Tilapia fish was harvested in the reservoir with 20.67 lakh hatchlings reared, according to the administration. Under the Prime Minister's Fisheries Expansion Programme for 2020-21, and under the Integrated Fisheries Development Scheme, the Department of Fisheries and Fishers Welfare is rearing fish at a cost of ₹131.65 lakh in the reservoir. This includes setting up 24 floating fish breeder boxes, in which genetically modified Tilapia fish is being bred. A targeted harvest of 12 tonnes of fish was envisaged for the first season. As of date, 3 tonnes of fish was harvested and 3 more tonnes of fish is slated to be harvested by May end. In preparation for the second harvest season, over 28,800 tonnes of fish hatchlings were released in the reservoir by Collector Dinesh Kumar, in the presence of Deputy Director of Fisheries, Dharmapuri C. Subramanian.
Hindustan Times
27-04-2025
- Entertainment
- Hindustan Times
A summer sojourn through global cuisines
This summer, the culinary spotlight isn't only on Indian staples like lassi, sattu, or ice gola. Restaurants across metro cities are paying homage to international flavours, crafting seasonal menus with authentic ingredients and creative flair. At Guppy, Delhi, the summer menu is a fine balance of locally sourced and imported ingredients. Vegetarian and non-vegetarian options alike feature prominently—think Kampachi, Tilapia, lamb, duck, tofu, exotic mushrooms, and summer greens. 'Highlighted dishes include Steamed Tilapia, Edamame and Mushroom Shumai, Avocado, Palm Heart & Summer Greens Salad, Sakura Vegetable Sushi, and Kampachi Sakura Sushi,' shares Saurabh Sharan, Head Chef at Guppy. Embracing Japan's tradition of cold noodles in summer, the menu also features Hiyashi Tantanmen—a cold ramen bowl with a medley of vegetables, an umami-rich tangy sauce, and chilled miso-spiced minced chicken. 'We've noticed our younger guests gravitate towards Italian dishes, so it made sense to bring more of those favourites to our summer spread,' says Sanjay Kumar, Executive Chef at Tivoli. Fresh, summery ingredients such as olives, jalapeños, zucchini, avocado, feta cheese, and extra virgin olive oil take centre stage, accompanied by fragrant herbs like oregano, basil, rosemary, and thyme. One standout is Pollo alla Crema Toscana con Riso alle Erbe—Tuscan Chicken with Herbed Rice—a simple yet deeply flavourful dish inspired by the homely kitchens of Tuscany. In Mumbai, Toscano showcases Italian cheeses paired with seasonal fruits. Their Beyond Caprese series reimagines classic salads with contemporary flair—Mango and Melon Salad with Smoked Fior di Latte, Buffalo Mozzarella with Summer Fruits and Mixed Nuts, and a signature Burrata served with red rice, grains, truffle shavings, and pickled mushrooms. At Hakkasan in Mumbai, Master Chef Raymond Wong curates the Plum Blossom Summer Menu—a five-course experience rooted in traditional Cantonese cuisine with modern finesse. 'Our goal is to elevate the summer afternoon dining experience,' says Wong. The menu includes Har Gau, Chicken and Prawn Dumplings, Crispy Duck Roll, Carrot Cake, Spicy Jackfruit Dumpling, Stir-fry Lamb Tenderloin with Ginger and Spring Onion, and Chilli Prawns with Mantou. Vegetarians can opt for Stir-fried Lotus Root and Asparagus in Black Pepper, with Hakka hand-pulled noodles completing the experience. Chef Beena Noronha brings a blend of European and Japanese influences to GiGi, Mumbai. Featuring light salads, small bites, drinks, and sorbets, the summer menu boasts dishes like Tropical Ceviche, Summer Berry Salad, Avocado Sushi, and Burrata Ala. To beat the heat, sip on Elderflower Ale or the Osaka Mule, or cool down with a Mixed Berry or Mango Sorbet. Chinita Real Mexican Food, Mumbai, rolls out a refreshing beverage menu including Almond Horchata (a traditional almond rice drink), Picante Piña Kombucha (pineapple, cinnamon, and chilli), Watermelon Agua Fresca, and Iced Café Con Leche. Food highlights include Mango Guacamole—ripe avocados, fresh mango, green chilli, and lime—and Chinita's Flan, a creamy Mexican baked custard topped with a touch of bitter caramel.
