Sablefish culture in the U.S. Pacific Northwest
The National Marine Fisheries Service Manchester Research Station has conducted research to develop aquaculture systems for the production of sablefish.
Enzymes in seafood, part 1
Enzymes are responsible for postharvest changes in seafood that impact product characteristics and reduce value. The odor of seafood is a direct result of enzyme activity.
Taurine: Amino acid in seafood linked to reduced cardiovascular risk
Taurine can protect against oxidative stress, neurodegenerative diseases and atherosclerosis. It can lower blood pressure and blood cholesterol values.
Government promotes shellfish culture in Turkey
Turkey has many kilometers of coastline, but shellfish culture is developing slowly in the country. Only two bivalve farms producing mussels presently operate there. Mussel spat is collected naturally on the long line systems.
Mussels, scallops lead Chile’s mollusk industry
For most mollusk resources, spat supply is not stable enough to sustain the growing industry. Competition for coastline space must also be considered.
Superchilling extends shelf life, raises yields
Superchilling is the refrigeration of fish in which the flesh temperature is reduced several degrees below the freezing point, forming ice in the outer few millimeters of the fish.
Mollusk culture in Portugal
Most of the shellfish industry in Portugal is located on the country’s southern coast, where the production is dominated by the grooved carpet shell clam, followed by Japanese and Portuguese cupped oysters, and mussels.
Cobia culture: Global production, markets, challenges
Cobia culture is dominated by the Asia Pacific region. Most culture is done in nearshore net pens, with trends also moving toward offshore pens and even intensive indoor systems. Vietnam is the largest market, while other markets relate to production levels.
Obstacles and opportunities in penaeid shrimp breeding
As economic benefits of selective penaeid shrimp breeding become more compelling, the shrimp industry will invest in breeding programs to produce genetically superior stocks.
Tilapia culture in Ecuador
Tilapia culture in Ecuador is marked by vertically integrated companies that manufacture their own feeds and practice polyculture with Pacific white shrimp.
Groundfish aquaculture in Norway
Norway’s groundfish-farming industry can deliver premium-quality products, but can it achieve economic sustainability, as well? Salmon feeding, quality and disease technology can not be fully transferred to cod.
Shipping temperature-sensitive seafood
For shipping temperature-sensitive seafood like pasteurized crabmeat, current guidelines have pointed to a HACCP critical control of no more than four hours at a temperature limit of 4.4 degrees-C during shipping and storage.
4-hexylresorcinol: sulfite-free control for melanosis in crustaceans
4-hexylresorcinol in a nonsulfite processing treatment against melanosis in crustaceans inhibits natural enzymes for shell hardening.
Seafood packaging, part 1
Seafood packaging must protect against dehydration, oxidation and contamination. Laminated materials allow a single film to provide gas permeability, heat sealing and flexibility at cold temperatures.
Seafood packaging, part 2
Ongoing research on seafood packaging systems is identifying the most effective packaging methods for different products. Some have longer shelf life while others do well with only basic wraps.
HACCP programs control antibiotic residues, other risks in aquaculture
Based on seven basic principles, HACCP plans identify critical control points and critical limits, and establish monitoring methods, record-keeping procedures and appropriate corrective actions.