Forced convection: Improved cooking method for shrimp
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.
DNA profiling verifies origins of seafood products
DNA profiling not only identifies mislabeled seafood products, but it can also differentiate between different strains of the same species.
CP Foods: From feeds to farms
Reflecting a trend in aquaculture, Charoen Pokphand Foods reinvented itself in 2002, expanding from primarily a feed company to a fully integrated shrimp producer.
Expanding tilapia supply meets growing global market
Global tilapia production and consumption growth has mirrored the species' versatility. The fish will remain integral to rural aquaculture development.
Food safety, quality control in tilapia products
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.
Value-added shrimp products
Because some value-added shrimp products are not affected by U.S. antidumping tariffs, various imports in this classification have greatly increased.
Research, extension efforts support hard clam industry in Florida
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
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.
Post-harvest treatments defeat Vibrio vulnificus
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.
Barramundi culture in Australia
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 white shrimp revolution
Thailand's dramatic switch from black tigers to disease-resistant Pacific white shrimp has significantly increased profits.
‘Quality map’ for coho salmon fillets identifies color, lipid distribution
In research on coho salmon fillets, muscle astaxanthin level, color, and hardness generally increased from the anterior toward the caudal zone of the fish.
Proper processing destroys V. parahaemolyticus in seafood
V. parahaemolyticus presents a food safety hazard for those who consume raw shellfish. The organism can grow post-harvest in some shellfish species, especially oysters.
Cryptosporidium: Emerging pathogen associated with shellfish
Cryptosporidium parvum, an emerging waterborne pathogen, is frequently isolated in shellfish and can cause diarrhea, fever, nausea, weakness and abdominal cramping.
Vibrio bacteria pose dangers for consumers, seafood workers
Although eating seafood is generally healthy, consumers with certain medical conditions are advised to avoid raw oysters to avoid potentially life-threatening Vibrio bacteria infection.
Concept combines offshore wind farms, mussel cultivation
Blue mussel culture on offshore wind farms may be possible in Germany. Trials showed that North Sea facilities can support mussel cultivation in harsh conditions.