Marine fish farming in Brazil appears promising. A new cobia research network will support industry growth through standardization, development of technology and training.
Each stage of crawfish processing contains potential human health hazards that must be addressed. Bacteria flourish under elevated temperatures but replication can be halted in cold storage.
In crawfish production, purging systems can improve water quality, reduce contaminants and improve the physical factors of the product valued by consumers.
Aquaculture’s complicated risks and underwater product monitoring make the development of effective crop insurance challenging.
A marine fish species with excellent characteristics for commercial aquaculture, cobia is receiving much attention in Latin American and Caribbean countries.
DNA profiling not only identifies mislabeled seafood products, but it can also differentiate between different strains of the same species.
With forced convection, shrimp are cooked in a sealed chamber where a mixture of steam and air at lower temperature flows over them for a longer period to ensure product safety.
Reflecting a trend in aquaculture, Charoen Pokphand Foods reinvented itself in 2002, expanding from primarily a feed company to a fully integrated shrimp producer.
Global tilapia production and consumption growth has mirrored the species' versatility. The fish will remain integral to rural aquaculture development.
The most important quality issue for tilapia is the presence of off-flavors that derive from cyanobacteria and actinomycetes, which can be addressed by depuration.
Because some value-added shrimp products are not affected by U.S. antidumping tariffs, various imports in this classification have greatly increased.
Breeding research is pursuing a hardier hard clam strain to improve survival during Florida’s hot summers. Diversification would support additional growth.
Farmed white halibut initially undergo an 18-month hatchery and nursery stage in land-based tanks. The fish have gained status as a high-quality seafood delicacy.
Widely distributed in shellfish and the coastal waters they inhabit, Vibrio vulnificus bacteria account for 95 percent of all seafood-related deaths in the United States.
From recirculation units, earthen ponds and sea pens in Australia, barramundi are spreading to other continents due to the advent of sophisticated modular culture systems.
Thailand's dramatic switch from black tigers to disease-resistant Pacific white shrimp has significantly increased profits.