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.
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 in a nonsulfite processing treatment against melanosis in crustaceans inhibits natural enzymes for shell hardening.
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.
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.
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.
Properly used moisture-retention agents with salt protect the natural moisture levels of shrimp. The amount of sodium added to shrimp should be limited to that needed for good flavor and yield.
Freezing is a preferred method of preservation for shrimp because the sensory and nutritional quality of the food is maintained.
Fish skin can be processed into food-grade gelatin. Unlike gelatins made from cattle and pig skins, those from coldwater fish remain liquid when not refrigerated.
Tuna fleet relocation hurt Ensenada, Mexico. The response was bluefin tuna ranching, in which wild fish are caught and stocked into floating pens where they are fed until market size.
The experiences of tilapia farmers combined with effective quality control programs implemented by government have improved production in Mexico, Colombia, Ecuador, Peru and other Latin American countries.
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.