In aquaculture, “little is known, only the country of origin”, he underlined, noting that “changes in animal welfare improve the quality of the product”.
According to the researcher, stress “caused by death” leads to “the release of hormones that transform the flavor and texture of your meat”, which no longer happens “in a fish that dies quickly and without suffering”.
Considering that the public’s perception of animal welfare – mainly the suffering inflicted on its cultivation or death – “has been increasing”, there is a parallel between the different interpretation of the so-called ‘living markets’.
“In Portugal we almost want live fish in the markets or live seafood in restaurants, but we criticize Chinese markets with which we can find similarities”, he lamented.
João Saraiva said that death by stunning already happens in Germany and Switzerland, also beginning to be practiced “in Turkey, Norway and Italy”.
Like animals grown for human consumption, aquaculture fish are protected by European legislation, “at the same level as a chicken, a cow or a pig”.
However, in practice, the “only standards that guide production are only aimed at the final quality of the product presented to the consumer”, namely the “presence of hormones or if the food they are given is not rotten” he said.
Worldwide, “less than 30 species of terrestrial animals are grown for human consumption, in contrast to 400 species of fish”, which is a challenge for the definition of animal welfare criteria.
At the moment, João Saraiva’s team is finalizing the procedures for the creation of the “first and most complete certification seal for animal welfare for 25 aquaculture fish”, for a worldwide company responsible for other certification seals.
Trout, salmon, sea bass, sea bream, croaker, lilies and sturgeon for caviar are some of those fish, he concluded.
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