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Science events and news
IN THE MEDIA
Eels may be not be a diet staple for the ordinary New Zealander but there are growing demands overseas, particularly in Asian and European countries where eels are considered a delicacy and healthy food product.
AUT researcher Jorge Hirt-Chabbert is currently investigating eels for potential export market opportunities which could expand New Zealand’s aquaculture sector.
Currently the global eel market trades around 270,000 tonne a year, which is valued at around US$1.2 billion. Over 97% of worldwide eel production is currently based on farming European and Japanese eels.
Hirt-Chabbert says there is a renewed interest in culturing freshwater eels in New Zealand. A number of research institutes, Māori iwi and the Seafood Industry of New Zealand have started research programmes with the objective of developing a cultured eel product.
“Even through the global eel industry is strongly dominated by cultured eels there are no eel farms in New Zealand. The eel business in New Zealand comprises of catching shortfin (Anguilla australis) and longfin (Anguilla dieffenbachii) eels in the wild and selling them in local and international markets,” says Hirt-Chabbert.
There has been a decline in the wild eel stock around the world and a significant reduction in the supplies of European and Japanese glass eels. This decline has placed a commercial premium on the development of intensive eel culture.
Hirt-Chabbert says New Zealand wild-catch eels are not currently accepted as quality product on the international eel market.
“This is because their body-fat content is generally below 10% and not high enough to match the demands of high-value markets accustomed to fatty cultured eels. The European eel contains over 20% body fat and the Japanese eel between 13-20% body fat.”
The main outcomes of Hirt-Chabbert’s study have been the development of a New Zealand eel product aligned with international specifications for fat content (20-22%) with a high proportion of Omega-3 fatty acids.
“The body fat content and its fatty acid profile are among the main factors that define flesh texture, flavour and aroma of any fish product. Fatty fish give a smooth and succulent sensation while less fatty fish give a more dry sensation. The juiciness of the fish product depends on the muscle fat content rather than the moisture content. These qualities determine consumer acceptance of the eels.”
Hirt-Chabbert is a recipient of an AUT University Postdoctoral Fellowship 2011; he is also the published author of one New Zealand fish species guide.
Originally from Argentina – where he gained a Masters Degree in Natural Resources Management from UNESCO La Plata - Hirt-Chabbert has over eighteen years of experience working as a biologist specialising in conservation, fisheries, seafood processing and aquaculture.