Sea Food: The Constitution Undergirding Coastal Areas Economy Essay Example

around them and human beings are no exception. Since nature has to strike a balance, multiple food chains are developed within the ocean land ecosystem (Akintoba, 1996). According to WWF/OCEANS, we have 21000 species of fish most of which live in oceans, sea anemones, sponges etc. on ocean floor and creatures of the deep, a combination that produces million tons of extract as meal for humans, either in raw or processed form.

This research investigates the influence of water bodies’ categorically marine life on the eating culture and society of people living in coastal areas. In brief, the following aspects of this research will be investigated in detail.

1. Historical developments and patterns seafood consumption
2. Cultural beliefs and traditions
3. Social impacts.

Anthropological viewpoint on consumption of marine food has been consistently used in this research. For instance, such a viewpoint will hint on the ‘inseparability of the material and the social processes involved’ (Croll, 2006). Seafood consumption in this regard then is not limited to the blatant act of procuring and consuming any given particular product, but about the broader social context of which consumption is entailed. Hence, from this ideological perspective, consumption is vastly defined as ‘the significant use mankind make of the matter that is affiliated to them.

While anthropologists recognize that some needs have a material basis, they stress the fact that need and demand reflect the ways objects facilitate social relationships and define social identities’ (Carrier, 1996). Seafood harvesting and consumption are ancient practices that resonate back to almost 40,000years ago, the beginning of the Paleolithic period. In the year 177 to 180, a research done by a Greek author Oppian of

Corycus in the coast and Greek islands established that fish consumption varied in accordance with household location and wealth status (Morley, 2013).  Majorly, fresh fish and seafood were common. He further established that the fish were locally eaten but more often transported inland, funny enough some of the produce was traded for fare for the Athenian citizens. China is the leading market for a number of types of luxury seafood although much of the source of this seafood lies outside china.

(Clarke et al., 2007). Japanese history in utilization of seafood dates back to the year 8th Century AD with “nare-zushi”, a Japanese meal of salted fish wrapped in fermented rice as the prevalent delicacy(Issenberg, 2007). The Romans have also had a peculiar history in the use of seafood as articulated even their religious culture. The Greco-Roman sea god is depicted as wielding a fishing rod trident. Seafood in medieval Europe was not popular as compared to other continents.

Fish and rice culture has been an esteemed heritage in Asia (South East) barely over 2000 years. (Gary D, Sharp) Fan-Li, Chinese based author, documented his first extensive article on fish consumption culture about 800 BCE in China. By late 1368 CE, the Ming Dynasty advocated for the introduction of fish farms to augment supply in the Live Fish markets, which to date have become prevalent in the fish sales of Chinese. Romans cultured oysters At Baia Rome; oysters have been cultured as early as 110BCE. Mussels, mackerel, oysters and diverse fish species are reared for distribution and dispersion to market centers and restaurants as significant constituents of every contemporary Italians’ dietetic and social life.

Mid-17th century, G.O. Sars

in Norway artificially propagated marine fish fry producing a vast quantity of fingerlings while also commissioning modern fish hatcheries with the central aim of supplementing the abased fish resources. Early 1860 the first salmon mills were developed on river Columbia, to furnish railroad workers and gold miners with a ready supply of cheap meals. The US Fish Commission were established in 1871 under the leadership Spencer Baird with its core mandate being to rally and mobilize the American government to develop interest in fish culture. This endeavor was appraised and embraced in 1872 where a lump sum of $1700 was invested. The fish industry now having gained momentum, Stone Livingston (1872) undertook a massive fish egg collection and fertilization and about 30000 salmon eggs were transported by rail for inoculation and fertilization, unfortunately only 700 surviving to fingerling size.

These that managed to survive were released in river Susquehanna. The trend here shows that fish consumption had gained popularity. (Gary D, Sharp). Not much has been researched on the African culture and interest towards seafood but statistics will bail me out that all communities living beside fresh water lakes and the Indian Ocean have a major occupation on fishing or water body related economic activity, like boat making and tourism.

Lake Victoria, a fresh water lake located in East Africa shared by three countries namely Kenya, Uganda and Tanzania is the source of living for majority of the communities bordering it and since it is the source of renowned Nile River that flows up the continent to Egypt, it is very significant in the endemic fishing culture of the Egyptians (Calas & Martinon, 2010).

Research Methodology

The

following data collections methods were used:

• Secondary sources: Journals, Periodicals, Books, Internet based material

These sources provided ethnographic data that was used in the analysis and research of this topic. Information regarding the consumption of seafood on the following key areas was obtained. This information has further been categorized in terms of historical, cultural and social impact(Gaither & Worthen, 2010).

Data Presentation

• Primary source of food for coastal regions
• Banquets, weddings and prestigious events
• Rituals and ordinances
• Medicinal use of seafood
• Promotion of general health

Historical developments and patterns seafood consumption

Seafood has become the major meal for people surrounding living in islands and coastal areas. Recent researches hint that seafood accounts for 14%-16% of animal derived protein consumed by humanity world over (Tidwell, 2002).

Based on the definitive aspect of the community, seafood will be classified as either ordinary common meal or a luxurious food. Common meal seafood is all types of seafood that are available and easily procured for daily community characterized by its large population in the water habitat (Warde, & Martens, 2000). Luxurious seafood is special kinds of meals only affordable by the affluent bracket of people. Majorly, this sea variety is not common in the habitat. For instance, Tilapia is the common kind of fish consumed by the River Lake people along the coastal areas and the because of its abundance in Lakes and seas, coupled up by sardines.

Shark fish is used widely along the Indian coast as the main delicacy during lunch and dinner meals because of its steady supply. Consumption of Tilapia in Lake Victoria dates back to early 1700 while shark has been the consistent

product of the Indian shores since Vasco Da Gama times late 13th century and early 14th century. Shark fin, an indigenous Chinese delicacy became popular in 960-1279D during the establishment of the Song dynasty {Freeman 1977}. It later on got institutionalized as haute cuisine as a compliment in banquets hosted for emperors in the tenure and reign of Ming dynasty (1368–1644 AD) (Rose 1996,also cited in Clarke et al. 2007, p.

307).

Cultural elements on belief and traditional practices

Many of these seafood delicacies were and are consumed partly because of their links with a range of culturally derived ideas and behavior {Fabinyi & Michael, 2011}. African folk religion for instance river lake Nilotic speaking tribe attribute victory over a land case to eating a raw tilapia fished at wee hours of the night. Ingestion of raw sardines before a deep sea fishing exercise is alleged to incite and draw larger sized fishes the boats. It is alleged that eating corn meal and fresh tilapia before a circumcision ritual and bathing in the lake at 2am in the night helps reduce the excruciating pain to be endured form the exercise (Olsen, 2004). Interesting enough is how gods of the land are appeased through fish meat offering, where a large chuck of raw fish meat is buried in the compound of a bereaved family and the ground kept sacred for a period of two weeks.

Greco-Roman god of ancient Greek is associated with marine life. Epicureanism, an ancient Greek philosophy attributed great honor and success to seafood epicureans person devoted to refined sensuous enjoyment (especially good food and drink). Soup from a Shark fin is ceremonially held to

encourage general health, same case with the sea cucumber as alluded in many historical TCM records since the Ming dynasty (Chen, 2003): Cod Liver Oil is an extract from whitefish such as haddock and Cod of Arctic Ocean is full of Omega-3 oil critical for enhancing brain functionality and alleviating chest problems. Omega 3 oils from mackerel, sardines and salmon inhibit coronary diseases of heart and aid in strengthening bones and teeth.

Zinc rich shell fish act as the antidote for dermatitis and muscle dysfunctions. Sexual vitality and ardency have also been attached with the consumption of particular marine foods. A concoction of milled Tilapia bones and groundnuts is thought to inspire sexual urgency and delay feminine orgasm among the Nilotes of East Africa. The side flipping of a shark fin during deep frying among East African Coast women is a signal to the husband that a request will be granted.

Specifically, a medicinal book from 1757 described the medical function of bêche-de-mer as , a fish breed among Chinese ‘to invigorate the kidney, to benefit the essence of life, to strengthen the penis of man and to treat fistula’ (Fabinyi Michael, 2011, also cited in Wu 1958 1757, p. 124, also cited in (Yifeng, 2002). However, foods are also related to ideas about sexual potency. While many luxurious seafood’s may not have the monopoly related to the primary objective of being an aphrodisiac, by virtue of being luxurious, they are seen to promote sexual potency and virility (Fabinyi & Michael, 2011, also cited Anderson 1988).

Ground fish bone has been used among the Egyptians and Sub Saharan coast as a filter media for saline water, an antidote

for the dental fluorosis problem, a technology that has sparked interest in many researchers. Though in a generalized sense, live fish should be kept specifically for dining customers, some restaurants in Hong Kong use aquaria preservation of live fish majorly for displays though it is rumored that there is a cultural sense attached to it. Religion on the other hand has significant influence on consumption of seafood, some of it being periodic or ceremonial while others are an absolute avoidance by law. Some connotations in Islam religion forbids eating of eels, crocodiles, shellfish and carp.

It was an abomination among the jews to eat shellfish and eels too while finfish was permitted. Certain seasons of special observance in Christianity such as Lent inhibit the use of seafood. Fish, eggs and dairy products are associated with desecration of oneself making them unfitting to partake the Holy Eucharist. (Summa Theological, Q147a8)

Social aspects of seafood consumption

In a general sense, the measure of worth attached to any major social event held within society can be quantified using the meal offered as a benchmark. Various ordinances and ceremonies at different times of the year in any given community will demand certain foods to be offered(Houck & Rolland, 1995). In Chinese banquets, sharkfin is the most consumed and is featured a lot n weddings.

Shark fin is used as a luxury commodity in these events as the price it fetches will tell so, about 250US dollars per kg.( Fabinyi & Michael, 2011) As connoted from the above statement, banquets serve the very purpose of public displays of social statuesque, and that there are sophisticated social regulations attached with food (Watson 1987)

Such a use of food to segregate and mark out your social class in society is called conspicuous consumption and commonly it’s the impetus upon which prestige and status is gained. (Bourdieu, 1984). As a rule of thumb, consumption of certain foods is deeply affiliated to class identity and relations. This aspect has been taken as the filter medium through which society will sieve the rich, the elite, poor etc. within context (Burger, 2002).

This is why you will have sharkfin or leopard coral grouper in a market stall reserved for the supplier to a five star hotel. In the Chinese culture, consumption or giving of fresh fish to a friend is associated with great success and prosperity. It implies that you wish the person fresh times and liveliness of the year ahead of them. This is also common with many Asian continent natives. A meal of seafood prepared for would be in-laws during the dowry negotiation event send an impression of a long lasting friendship among coastal Africans (Fabinyi, 2012). Finer interpretation revolving around the white class commercial anglers and the working class comprising of American Americans has enhanced the initiative to form a production base for boosting the seafood industry in United States and other countries.

Besides, postproduction activities in seafood build a critical initiative to encourage the white men anglers to secure the support to eliminate the resistance to both scientific and structural for economic prosperity in seafood industry (Gaither & Worthen, 2010).

Conclusion

This research has established that consumption of seafood is highly governed by several parameters, which are interrelated. It has been discovered that seafood is not only major meal on coastal

areas but also contributes to a significant supply for protein meat market. Nevertheless, seafood has affected both social and economic prosperity of many countries to a greater height.

Experts in seafood argue that the underlying cultural perspectives revolving around the consumption of seafood has raised great concerns and advancements in regulating the social and economic patterns of seafood especially in developed countries. Though China does not have major fisheries in the world, she is the leading consumer and exporter of seafood. Geographical location plays a key role in dictating the favorite seafood variety for that particular society. Religion seems to have little but significant influence on consumption.

Culture and traditions are the most influential of all when it comes to the multi-faceted use of marine produce. The use of seafood to distinguish ones statuesque and social class does not do justice to the vulnerable of the society and is a key contribution to unsustainable consumption. This means that all major restaurants and banquets should be plagued with a specific fish breed, which over time renders it as an endangered species. Because the world’s arable land is limited and a large proportion of the land bordering sea is plagued with saline soils that cannot support agriculture, seafood will continue to be a source of income and nutrition. There are also concerns being raised on the consumption of seafood because of a conspicuous trend being noted which is creating seriously imbalance in the marine ecosystem. With time, intervention and control measures will need to be put in place so that marine life does not become extinct.

References

1. Akintoba, T. O. (1996). African states and contemporary international law: a case study
   

of the 1982 law of the sea convention and the exclusive economic zone (Vol. 26). Martinus Nijhoff Publishers.