Innovative eco-friendly technology to grow warm-water fish
Published: July 1, 2008
Source : Nova News Now
Summerville in Hants County is now home to the area’s first rural land-based aquaculture facility conditioned to grow warm-water fish with eco-friendly technology.
In what the government has referred to as a “bold new approach,” Sustainable Fish Farming Canada Limited (SFFC), under the direction of Dr. Jeremy Lee, will introduce Mediterranean Sea bass to the Nova Scotia market.
The provincial and federal governments have endorsed this endeavour by matching Lee’s own investment in the project. The Atlantic Canada Opportunities Agency (ACOA) recently presented SFFC with a $625,000 repayable load. The provincial Fisheries and Aquaculture Department kicked in an additional $750,000 through the Industrial Expansion Fund.
“Aquaculture is a vital industry for Atlantic Canada and has tremendous growth potential,” said Fisheries and Aquaculture Minister Ron Chisholm at a June 23 press luncheon at the Cocoa Pesto Bistro in Windsor. Many interested parties joined him that morning along with members of the local municipal governments, ACOA representative Paul Joudrey and the SFFC team.
Because Mediterranean Sea bass is indigenous to warmer European countries, imports of the fish to North America come with a hefty price tag. Growing the fish locally could result in enormous export potential, Chisholm said.
“This investment will not only create a new export-based business in rural Nova Scotia, “ the minister said, “it will also provide new technical expertise to Nova Scotia’s aquaculture industry… Mediterranean Sea bass grow to maturity quickly, for faster turnaround and reduced working capital. This species requires a unique environment, which Dr. Lee will provide with his expertise.”
Sustainable Fish Farming Ltd. will utilize recirculation aquaculture systems (RAS), which rears fish in controlled indoor tanks. The benefits of that system include minimal water consumption as water is continually re-circulated. Because the fish are reared indoors, they are isolated from the elements and potential environmental contaminants.
During a tour of the Red Bank Road operation, investors viewed pre-treatment and treatment facilities.
“Everything that goes in is sterilized, and everything that goes out is sterilized,” said David Roberts of SFFC “It’s a totally natural process. We need to provide very high quality water so the fish are happy.”
He added that good husbandry practices are a necessary component in providing a high quality fish product.
The province will also take advantage of that facility for a re-circulation marine fish research unit for halibut growth. As well, SSFFL plans to hire and train up to 80 local employees to manage the 24-hour-seven-day-a-week operation.
“We will embark on training people through a decent education program that will give employees specialized skills they can take with them anywhere,” Kirk Havercroft of SFFC noted.
Lee hails from Yorkshire England and recently immigrated to Nova Scotia. He said that, when searching for an operations base, they looked globally and concluded Nova Scotia met all their needs. SFFC traveled the world in search of the perfect location and found it in Nova Scotia.
“What we found is that there is a great tradition in seafood here. When you talk about Nova Scotia you think seafood. And here we have not only space, and lots of it, but you also the largest world market right on your doorstep.”
Wolfville restaurateur and Chef Micheal Howell said that Mediterranean Sea bass is practically non-existent in Eastern Canada eateries. “I'm looking forward to being able to offer and promote this product locally,” he said.
West Hants Municipal Warden Richard Dauphinee said the spin-off for the area should be far-reaching. “It's always great to see someone come in a start a rural business and create jobs.”
Windsor Mayor Anna Allen noted this operation is another notch for the town of big firsts “This is new and unique and has the potential of putting us on the world map.”
The farm is now in phase one and Lee hopes to see operations expand this fall.
“Today is an important day, but the far more important day is when we have some fish to sell,” he said.
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