As the planet’s green lung, oceans produce more oxygen than trees and cover 70% of the Earth’s surface. However, overfishing, pollution, acidification, offshore drilling and other habitat destruction problems are harming oceans around the world. In celebration of World Oceans Day on June 8, Finless Foods, a company specializing in the production of plant-based and cell-cultured seafood alternatives, has announced a new product: Tuna of plant origin, to helping consumers advocate healthy oceans. The new product will be available in restaurants and food service channels in 2022. Create seafood alternatives with delicious flavors Finless products provide consumers with an alternative to traditional seafood to help create a more sustainable future and healthier oceans. Finless creates these alternatives through plant-based and cell-culture processes. To make plant-based tuna, Finless cuts and cooks vegetable ingredients. The ingredients are then seasoned to mimic the taste and texture of tuna. This plant-based tuna can be substituted for raw tuna in sushi and other dishes. To create cell-cultured tuna, Finless collects cells from high-quality tuna and provides them with nutrients (such as sugar, salt, and protein). The cells grow on “scaffolds” to create a tuna-like structure. Finless discovered a new plant-based tuna product by testing scaffolding options for cell-cultured tuna. Flavoring a selection of scaffolds using plants not only helped them with the experiment, but it also helped them realize they had made a delicious plant-based tuna. Finless continues to develop both plant-based and cell-based fish products. “Our cell culture product framework is still being worked on,” said Michael Selden, CEO and co-founder of Finless Foods. We are working on regulatory approval for cell-cultured tuna and plan to bring it to market in the coming years.” Michael Selden, CEO and Co-Founder of Finless Foods Explore options Consumers want healthier and more sustainable options than today’s wild-caught seafood. Selden says there are two main ways to explore seafood alternatives that will delight consumers: They focus on conventional products or exotic products. Popular seafood products that are favored and eaten by consumers are tuna, salmon and shrimp. But there are more exotic options that can also be pursued. “Seafood that is localized to a specific geographic region and has limited distribution is the perfect choice for products of cell or plant origin,” says Selden. For example, Japan has a species of eel that is only sold in the country because there is no farming and the supply is extremely limited. It can be produced through cell-based technology.” Selling alternative solutions Finless Foods now wants its sustainable food products to appeal to a wide variety of consumers beyond vegetarians and those interested in the ethical aspects of traditional seafood. However, to attract more people requires selling the product at the right price. Cell cultured tuna is currently priced competitively with bluefin tuna in restaurants and is considered expensive. Although the price of cell culture tuna is closer to the low end of restaurant bluefin than to the high end, it is still seen as difficult to afford for many consumers. Finless is working to reduce prices to make the product more accessible. “Over the next year, we plan to introduce prices below the price of bluefin tuna at all restaurants and, over the next two years, below the global wholesale price of bluefin,” Selden said. . By applying science to create delicious food, sustainable seafood production aims to help save the oceans from overfishing. Pricing these products appropriately will make it easier for consumers to switch to seafood alternatives more often.

Overexploitation The researchers analyzed DNA to test eel products, including grilled eel and sushi, sold in restaurants. The results recorded that nearly 50% of the samples were identified as European eels (Anguilla anguilla) on the endangered animal list. This species is threatened by overexploitation due to increased consumer demand from Asia, especially China and Japan. These two countries consider eel a delicacy and aphrodisiac. Critically endangered and endangered eels are being sold in sushi restaurants in Hong Kong. Photo: South China Morning Post. European eels are listed in Appendix II of the Convention on International Trade in Endangered Species (Cites). The Ordinance for the Protection of Endangered Species of Fauna and Flora requires an export permit and inspection of the species upon arrival in Hong Kong. Of the 80 samples, 36 were confirmed as critically endangered European eels, 29 were American eels, and 5 were Japanese eels. Critically endangered European eel is sold in 45% of the 80 sushi restaurants surveyed in Hong Kong. Photo: South China Morning Post. Gap The World Wide Fund for Nature (WWF) said the results showed the animals were illegally existing in Hong Kong’s eel supply chain. The organization calls for urgent action to stop the illegal wildlife trade. To this day, Hong Kong remains one of the biggest hubs for the illegal wildlife industry, with a record number of wildlife seizures. In February, HKU published a study showing that thousands of species are legally trafficked through Hong Kong with inadequate traceability. At the heart of the problem lies a vague code system that customs officials around the world use to classify species. “The codes used for the eel trade are too general and only list products that are goods of the Anguilla species. However, those codes do not distinguish between different Anguilla species and their life stages,” said Jovy Chan, wildlife conservation manager at WWF. “Complete, specific and accurate commercial data are important to facilitate the implementation of conservation policies for eel species. In addition to European eels managed by Cites, some parts of Asia, for example the Philippines, Indonesia and Taiwan, have bans on the trade in European eels. Customs codes have a key role to play on issues of legality, traceability and sustainability of eels,” added Ms Jovy. David Baker, staff member of HKU’s Conservation Forensic laboratory and who led the eel study, said the results reflect the vulnerability of the retail market. “Our hope is to partner with WWF. This enhances surveillance at distribution points to prevent illegal seafood products from entering the market,” Mr. Baker said. A fisherman releases a Japanese eel in the Enshu Sea off Hamamatsu, Shizuoka Prefecture. Photo: South China Morning Post. In 2020, HKU published a study showing that nearly half of eel products retailed in supermarkets and convenience stores in Hong Kong are endangered European eels. Based on DNA testing, the study found that nearly half (45%) of retail eel products originate from critically endangered European eel species. Products are only labeled as “eels”. “Consumers have the right to know where their food comes from and whether it is sourced in ethical and sustainable ways. This problem is not limited to eels,” Mr. Baker said.

An eel weighing several kilograms or more is normal. The bigger the fish, the better the meat, the more fat the belly is. The writer of this article has an unforgettable memory of eels. It was time to a fishing port to write articles. Before leaving, the director hung in my car a sandbag “a little homegrown plant as a gift for my sister”. When I got home, I just packed seafood, reminded my “sister” to do the kitchen, and then took a shower. While taking a shower, I suddenly heard a loud scream from behind the kitchen, and when I ran out, my wife had already passed out. How could she not faint when she had just unpacked the sandbag when a striped sea eel the size of a small python was squirming wildly! This eel weighs up to 13kg. The eel hotpot is delicious! About the strength and longevity of the eel, writer Buu Y describes: “The fish is very scary, at night he crawls ashore and then goes to the cage to catch chicks. Households near the river are experienced in catching fish. At night, every time I hear the chicken behind the coop, I know he is coming up, he crawls like a snake, but according to a rule, he crawls down that way, so people guard his way and sprinkle a lot of ashes, that’s when down, it fell into the ash nest, just lying in one place, no way to move.” Eel meat is tough, so in the countryside, women often slice rim with turmeric. This dish is great with hot red rice! At the restaurant, people often stir-fry eel with mushrooms (shiitake mushrooms, cat mushrooms, termite mushrooms) with onions, skull pepper… it’s very painful. Grilled eel dipped in ginger fish sauce or braised with acrid banana is also good. As for the eel hot pot, don’t say, the fresh water is dark, when it’s hot and sweaty, it’s already… According to architect Nguyen Trong Huan, in the list of fish, eel must be listed at the top. Also according to him, enjoying the right eel must be accompanied by the wine of Chuon village, the first famous wine in Hue.

Isolated in the middle of the forest Panting, I followed Lieutenant Ho Van Giang, an officer of the A Vao Border Guard Station (Quang Tri), crossing steep slopes to find the 8-house village. Giang is good at going to the forest, crossing slopes, so his feet are always pounding, sometimes even making jokes. I don’t make up for it, sometimes my heart feels like it’s going to jump out of my chest. “Ba Lin village is the most remote and most difficult area of ​​Quang Tri province. But in Ba Lin, the place with the most things must be this 8-house village” – Lieutenant Giang said, while his feet were still fast. mountain pass. The road to the village of 8 houses is just a small path, enough for one person to go. There is a passage through the reed grass and myrtle forest that is in full bloom. The distance to the village is about 3 km, but it took us more than 1 hour to arrive. That’s right, the steep slopes to overcome have consumed all of my time and energy. A corner of the 8 house version Kitchen corner of the people of the 8 house village The people of the 8-house village swim and catch fish in A Tang stream The 8-house version now includes 10 roofs with nearly 50 people. Standing from above, looking down, the village is picturesque with close-knit houses on stilts, thatched roofs with dark thatched grass. The village is located right at the foot of A Le hill, upstream of A Tang stream. In this place, the summer is cool but the winter is bone-chilling because of forest dew and mountain air. Mr. Ho Van Sau, nearly 60 years old but his muscles showed no signs of slackening, welcomed us into his house. While the two- and three-year-old children saw a stranger, they rushed into the kitchen, nestled in the gap in the door and looked out. They may squeal if strangers try to get close, even if their faces widen in goodwill. Old Ho Van Sau and his son reported the situation of the border and milestones to border guards A student from the 8th village carried him back over the mountain after a day of studying Pouring water to invite guests, Mr. Sau said that people’s lives here are almost self-sufficient. In the rainy season, the spring water rises, this place is completely isolated from the outside. In the village, people do not use money to transact. Only when going out, do people use money to buy food and reserve food. “Here, the grid system and phone signal are still not available. The way to become people’s life is separate from the outside. Our relatives mainly live in the forest, fearing the Giang (heaven) and old age. All children are united in one heart,” said Mr. Sau. Ong Sau was one of the first two people to enter the A Tang valley to build a house and make a village. It was 1991. At that time, he and his brother went through the forest to find land to build a village. The forest is immense, it takes 3 days to reach A Tang valley – where many species of birds and animals live. Seeing that the land was good, they offered a posthumous ceremony to ask Giang to establish a village and settle down to this day. Drink roots, eat “specialties” In the dry season, people in the 8-house village go up the hill to burn, hoe, and chop. In the rainy season, they go to the forest to find cardamom and hunt wild animals. In addition to upland rice cultivation, they grow pumpkins, potatoes, and cassava to eat. During the year, they rarely bring goods outside to exchange. Sometimes, hunting wild animals, catching big fish or getting a nest of wild bees, they bring them outside to sell or exchange for food. In the whole village, only the head of the village, Ho Van Au, has a motorbike but posted it outside the center of Ba Lin village. Because the road becomes different when someone is sick, the boys in the village have to take turns going to the military medical station in Bali for treatment. The sick, after being cured, cross the mountain to return. Everyone is like that in the past. I went to all 10 rooftops in the village, seeing that almost every house invites guests with a bowl of crimson water. Is it new or is it the water cooked from the roots of a forest tree called “blood tonic”. Throughout the year, people drink water cooked from the roots of this tree. According to the people, the root of the tree tonic blood is very good for health and cures many diseases. In the A Tang valley, just tiptoe into the forest to find this root species. Step out of the door to see the forest. The forest is very primitive, with trees so big that some people can’t hug them. It is home to many rare species of wild animals. Three years ago, people also saw the footprints of a bear by the A Tang stream. Footprints are bigger than adult feet. “Tigers and leopards don’t exist, but wild boars, gills, chamois, and weasels are abundant. They often drag their herds to clear fields to plant rice, corn, and potatoes. In the season, people have to put a lot of effort into barricading the fields. trails from the forest and keep watch through the night,” said Mr. Sau. The day I went to the village, the young people caught a flying weasel about 2 kg. Asking to know that they set traps on trees, disguised discreetly, so they tricked it. One sister, when she returned from the upland, still dragged along with her a black tiger snake, as big as an adult’s wrist. She smiled and said that she went to work in the field and saw it lying in the sun in the middle of the road, let’s catch it! In the forest, there are countless holes and deep waterfalls along the A Tang stream. This is an ideal place for eels and cool fish to live. These two species of fish are now specialties in the lowlands and although the price is very “expensive”, now looking for red eyes can’t find it. “Sometimes people catch eels that weigh more than 10 kg, and those that weigh more than 3 kg are often. When they catch fish, they divide and eat. Too many people can’t eat it all, they cross the mountain and bring it outside to sell or exchange rice.” – Mr. Ho Cu Chang – 35 years old, a “fisherman” in the 8th village – said leisurely. Let’s keep the milestone together In village 8, the house has 2 main roads. That is the road to the village and the path to the national landmarks on the Vietnam – Laos border. The village is located between 3 national landmarks 627, 628, 629. In which, the nearest landmark is about 2 km from the village. Among the 10 national landmarks that the A Vao Border Guard Station is managing, these are the landmarks with the most dangerous and craggy terrain. Veteran Ho Nhat (79 years old), white hair like clouds on the top of A Le hill, said that every day when going to the fields or looking for honey, the villagers still often pass through national landmarks. From men to women, from young to old, everyone has the spirit of protecting borders and landmarks. “We always tell each other when crossing a border marker to stop to observe. If you see high grass, you have to break it, if a tree falls, you have to clean it up, if you see a mold that’s chipped, you must report it to the official immediately. border guard” – veteran Ho Nhat confided. Senior Lieutenant Ho Van Giang affirmed that the people here are very responsible in patrolling and protecting the borders and landmarks of the Fatherland. Among them are typical examples such as father and son Ho Van Sau, village chief Ho Van Au or veteran Ho Nhat. “The evidence is that every time we go on patrol, we see that the national landmark area is cleared by people. If there is anything at the border, they also send people to cross the mountain to report,” said Lieutenant Giang. Difficult words On the way to leave the 8 house village, we met a lot of students returning from a day of study. The children go in groups, sometimes the older child carries the baby over steep slopes. According to the head of Ba Lin village, Ho Van Nhien, because of the bumpy roads, children’s education in the village is interrupted and they do not reach their destination. In the village, no one studied until grade 10 and many children dropped out of school very early. Stopped learning so the pickaxe, the machete, therefore, “sticks” tightly to the hand.

Jisoo loves to eat rice and dishes made from rice, although knowing that rice contains a lot of sugar, starches can easily cause weight gain. But most surprisingly, Jisoo does not like to eat seafood which is a favorite dish of many people. Especially for seafood with hard shells such as clams, clams, and snails, Jisoo will never touch it. Jennie has lived in New Zealand for a long time, so she is used to eating Western style, especially very fond of sandwiches, especially when sandwiching eggs and butter. Yet the dish Jennie hates the most is a very popular thing in Europe and America: Pizza. While many trainees and idols often order pizza to fight hunger after the late night training sessions, BLACKPINK never chooses this dish, because Jennie doesn’t like to eat. Being a genuine Thai, Lisa is very fond of Korean food, especially the stewed pork bone soup cooked with potatoes and vegetables. Lisa is easy to eat, not too picky but especially hates everything made of eel. The eel can be processed in many different dishes, but it is blacklisted by Lisa. Rosé likes to eat a salad full of fresh fruits and vegetables, mixed with sauce or yogurt is nothing better. And what Rosé hates is also a fruit: Avocado. The story that Rosé and an avocado cannot live together, BLINK already knows them, so they often “give” Rosé an avocado shape.