Calabasi residents have long been familiar with the idea of “dead fish” in their backyard.
Now, a group of fish grill owners in the Bay Area are using the phrase to promote a new type of fish they’ve been developing to help them meet their fish and chip goals.
The concept is a collaboration between a group at Calabashark, an organization dedicated to protecting the environment, and the fish grill industry, which has long been concerned about the impact of plastic on marine life.
The group has developed an innovative system called the Dead Fish Grill, a robotic device that takes dead fish, slices them, and then sends them to a fish farm.
The process takes just a few minutes and is designed to be environmentally sustainable.
“The concept of a fish grill is a very practical concept,” said Greg Ritchie, a marine biologist with Calabasherark and one of the people who created the fish-grocery system.
“It’s a concept that is really good for the environment.”
Ritchie, along with Calabresean and his colleague Adam Kneen, have developed a process called “biofeedback,” which allows them to capture dead fish by gently pulling them from the water.
Once the fish are in the aquarium, the biofeedback program takes over and feeds them to the fish.
When they are ready to eat, they are released back into the wild, and they return to their natural environment to continue their lives.
Calabreseans group hopes to develop the system further.
“We have a couple of different concepts that are going in the pipeline, so I’m not sure how long we can keep it going,” he said.
The project is currently in the pilot phase and will launch later this year.
The idea is that the biofeeding process could reduce the number of dead and diseased fish, which can have a negative impact on marine ecosystems.
The Dead Fish Grills system is an example of a marine-adapted product that could be made from plastic, Ritchie said.
“Our technology is going to be able to harvest the most abundant biomass of any of these fish, and we’re really trying to figure out how to use it for fish and chips,” he added.
“This is a big issue for us as an industry,” said John F. Kennedy, executive director of the California Fish and Game Commission.
“There is a lot of fish that are killed or discarded, and there’s a lot more that is discarded that could potentially be recovered from the ocean and put into the aquarium.”
The Fish Grilled Initiative is one of several initiatives the state is trying to address marine pollution.
The California Environmental Quality Act requires that marine products from the state be used for a sustainable purpose and that the food used in them be produced using the least amount of plastic.
“In order to achieve those goals, we’re also trying to get more fish into our waters,” Kennedy said.
“A lot of the fish we eat are going to have to be saved or be killed,” he continued.
“A lot more of them are going out to sea.”