There is Change Starting To Prevent Human Traffiking in Imported Seafood
“Modern slavery doesn’t happen only in warzones. It exists in areas of both darkness and plain sight of people all over the world – even at sea … there are many, many stories … where unscrupulous fishermen use the isolation of the sea to hide their crimes … And the reasons aren’t hard to figure out. When criminals are able to turn a profit in an illegal fishing market, they’ll go after as many fish as possible. …the more labour they have on board, the larger their catches will be. The economic incentives are there, which is precisely why illegal, unregulated, and unreported fishing practices have grown into a $20 billion a year industry.” 1
Migrant workers from Cambodia, Myanmar and other neighbouring countries flood into Thailand, hoping for employment and support for their families. 82% end up on one of the 42,000 boats which employ 175,000 fishermen. “Not in the Same Boat,” a recent report done jointly by Issara Institute and International Justice Mission Thailand2 showed
- 37.9% had been trafficked
- a further 49.2 percent were likely to be trafficked
- leaving only 12.9% who were not trafficked
- 76.2% accrued debt (a precursor to bonded labour) prior to even beginning work
Overwork, crippling debts, physical and psychological abuse and restriction of freedom are common.
1Secretary of State John Kerry, Remarks at the 2016 Trafficking in Persons Report Ceremony, https://2009-2017.state.gov/secretary/remarks/2016/06/259227.htm (accessed 12/12/17)
Cured fresh salmon delicious with toast or crispy Lebanese bread, as an appetizer, nibbles or the Christmas party.
- 1 kg salmon, fillet, skin still attached
- 4 tbsp salt
- 4 tbsp caster sugar
- 3 tsp English mustard, prepared
- 4 tbsp gin
- Bunch fresh dill, roughly chopped
- 1. Place the salmon fillet, skin-side down, into a wide, shallow dish that fits the salmon snugly.
- 2. Place the salt, sugar, English mustard and gin into a clean bowl and mix well until the ingredients have combined to form a yellow mixture with a smooth texture.
- 3. Spread the mixture over the salmon's pink flesh so that it has been totally covered.
- 4. Sprinkle the dill onto the paste-covered salmon and pat down. Press the dill onto the flesh so that no pink flesh from the salmon is visible.
- 5. Turn the fish over in the dish so that the skin is facing upwards. Cover the dish with one layer of cling film. Press the cling film down onto the edges of the fish before wrapping it around the sides of the dish. Once this has been completed repeat the process with another layer of cling film.
- 6. Apply weight to the top of the fish to press it down into the dish (jars, tins or any other weights can be used). Transfer the fish to the fridge and leave for 2-3 days.
- 7. After 2-3 days, unwrap the cling film from dish and remove the salmon fillet. Brush off the dill from the salmon.
- 8. Place the salmon fillet on a carving board flesh-side up. With a long, sharp knife, carefully carve very thin diagonal slivers of the pink flesh off the salmon. Work from the right-hand end of the fillet (unless you are left-handed). Re-wrap the fillet in cling film and keep the gravlax in the fridge if it is not all sliced in one go.
- 9. To serve, place on a clean plate and serve with either toast triangles or fried Lebanese bread.