Blog Tags: The New Republic
Here he is talking with host Terry Gross about orange roughy:
GROSS: But I have to say the fish that you mentioned, orange roughy, Chilean sea bass, monkfish, they're very tasty.
Prof. PAULY: Oh, no problem with that. In fact, the flesh of very old animal in the water is strangely - is firm and it's white, beautiful fillet. And it's richly fat. Yeah, this is good fish. The problem is that this fish are long-lived. If you take orange roughy, they reach up to 150 years. And they...
GROSS: Wow, really?
Prof. PAULY: ...yeah. The oldest has been aged that old. And they mature at 30 years.
GROSS: Wait, wait. I just want to make sure I understand you correctly. You mean, each fish lives 150 years?
Prof. PAULY: The one that survive can live up to 150 years. And they become mature, they become adult at 30 years, older than us, twice older than us. So you are eating something that is older than your grandmother when you're eating one.
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